G’Day Food Lovers! People say that necessity is the mother of invention. In my case, it was the mother of trying out a bizarre little recipe called Broken Hill CheeseSlaw. Let me show you the finished dish before we get to the hows and whys!
Let’s start at the very beginning. One of my favourite sandwiches is chicken schnitzel and coleslaw. Or, as we in Australia call it, a chicken schnitty. Now, we don’t eat schnitty’s all that often because the fussiest eater in the world does not like crumbed food. 🙄
However, we did have schnitzel…well to be utterly honest it was Donna Hay’s Chicken Katsu the other night ( and lo and behold he actually enjoyed it). And there was a little bit of chicken leftover…actually no. I specifically katsu’ed an extra bit of chicken so I could have a schnitty and slaw sanger the next day!
Now, you may notice a distinct lack of sandwich in the above photo.
Here’s why
This is Frankie. We were dogsitting Frankie on Katsu night and Frankie was not happy about being dogsat. She howled the whole of the first night she was with us. And most of the second (which was katsu night). The only way I could get Frankie to stop howling was to pet her and cuddle her.
So, on day three which was the day I wanted my schnitty sandwich, I realised I had no bread in the house. And I wasn’t going out to buy any. My neighbours were already sleep deprived, as was I. from the nighttime howling. I felt that if there was also daytime howling interrupting people’s work we would become public enemies #1. It was already lunchtime and I was hungry! There was no time to wait for a delivery.
“I’ll make a bowl.” I thought. “Then I won’t need bread”. About then I realised I also had no cabbage for the slaw. Enter Broken Hill Cheeseslaw!
Broken Hill CheeseSlaw
Broken Hill CheeseSlaw (more than a food, it’s a way of life) is a mix of grated carrots, mayo and cheese which has been on the menu in Broken Hill (aka The Silver City) since the 1930’s. How or why the good people of Broken Hill decided to ditch the cabbage and embrace the cheese in their slaw is lost to time. Although there is a viable theory here. However, it is still very much still a thing and even got its own dictionary entry in 2019!
Broken Hill CheeseSlaw – Tasting Notes
The cheeseslaw was somewhat surprisingly not terrible. Many times if you buy a schnitty and coleslaw sandwich you get the option of some cheese to be melted on top. And you know, one of my mottoes in life is if you ever get the option of cheese melted on top of anything, take it! I did feel like the cheeseslaw missed a little bit of bang – some spring onion, some pickled jalapeno etc would have cut through some of the fattiness of the cheese and mayo combo which the carrot did not do. I added some pickled onions I had in the fridge and some edamame from the freezer to my bowl to bring in that bite and also some greenery.
As a whole, my schnitty / katsu cheeseslaw bowl was totally delish! And something I will intentionally make again!!!
Broken Hill CheeseSlaw – The Golden Grater
So friends, there is an annual contest in Broken Hill for the best cheeseslaw – both traditional and contemporary. I’m already thinking – a Philly Cheesesteak / Cheeseslaw combo might be awesome!
If you have an idea for cheeseslaw, (and here are some things that others have tried), let me know and I will make the 820 km drive to represent you and me (and Frankie) in the competition for this year’s Golden Grater!
I don’t think I have mentioned this before but I absolutely hate cooked carrots. I don’t mind them chopped up really small in a Bolognese or Shepherd’s Pie but to this day, if I go to my mum’s for a family dinner I get raw carrots on my plate instead of cooked. This hatred of cooked carrots meant that I did not eat carrot cake until well into my thirties and even then, my first taste was by stealth!
I clearly remember my first taste of carrot cake. It was someone’s birthday at work and I was too busy to attend the celebration but one of my friends brought me back a piece of cake. Still concentrating on what I was doing, I took a bite.
“OMG…this is delicious!!!! What on earth is this?”
My friend looked rather non-plussed. “It’s carrot cake…”
“This is carrot cake?”
“Yes”
“Is there any more?”
Since then I have been making carrot cake on the reg so I was a little surprised when I mentioned that I was going to blog my “Classic” carrot cake recipe and the fussiest eat in the world said
“I don’t think you can call it classic”.
“Why not?”
“Well….it has pineapple in it…It’s delicious. But it’s not classic carrot cake”
“Carrot cake has pineapple in it”.
“No other carrot cake I ever ate had pineapple in it”
“It’s based on a recipe by Tina Turner”
“That doesn’t make it a classic”
Well, I beg to differ. I think that absolutely makes it a classic. And you can argue with me all you want. Try arguing with her!
She will kick your ass all the way to Nutbush City Limits! Anyway, I changed the name so it homaged Tina a bit more!
The Recipes
As mentioned my recipe for carrot cake is based on a recipe by Tina Turner from the book “Cool Cooking” by Roberta Ashley. I have adapted it in minor ways:
My version uses butter not margarine
I leave out the currants
I add some rum. Pineapple and rum is a great flavour combination and the rum works really nicely with the brown sugar and cinnamon too! Plus, now more than ever, what isn’t better with a little bit of booze!
I prefer cream cheese icing rather than the cream suggested by Tina
The OG Tina Version
Here are the original recipe and the front and back covers of the book it comes from.
A delicious cake, based on a recipe by Tina Turner. This cake is easy to make and keeps beautifully! This will last for a week if kept in the fridge – if you don’t eat it all first!
They say the devil will find work for idle hands to do.
And when I say they, I mean Messrs Morrissey, Marr…and….ermmmm…. the other two. AKA The Smiths. I’m not sure where the original quote for that comes from. Shakespeare? The Bible?
Wouldn’t it be fabulous if I had a little box and I could type questions into it and get almost instantaneous answers to questions like who were the other two and where did that quote come from?
But, no time for that sort of sorcery right now….these idle hands built a boat!!!
Not a real boat, I haven’t spent my holidays tinkering around the backyard with a hammer and some hickory barky bark, but a boat nonetheless. A catamaran to be exact!
Remember when I made the Hayman Island Chicken Salad? That post contains this photo amazing photo of a catamaran table.
And now, in the spirit of a Russian Doll, imagine a smaller catamaran. Maybe one that could be placed on the catamaran table, filled with some cheesy balls o’ goodness.
Et voila…
The cucumber catamaran.
Now, I”m not saying she’s the best looking boat in the world. She’s a bit wonky. But she is quite obviously a boat.
In case you need some work for your idle hands, here’s how to make your own:
The paprika carrot balls weren’t bad either…recipe below…
The Smiths are one of my favorite bands ever. I spent countless hours of angsty teenage emotional turmoil locked in my bedroom listening to “How Soon Is Now” and “There Is A Light That Never Goes Out”, countered only by and the sheer manic malicious exuberance of “Panic”.
So here’s a little treat for me you!
This week, I’ll be “spending my warm summer days indoors, writing frightening verse to a buck tooth girl in Luxembourg”…
Otherwise known as doing this. Which I guess makes you my bucktooth girl.
Can you believe I’ve been doing this for nearly a year?
And as the anniversary approaches, I’ve been thinking about how to celebrate. Somehow my normal process of pulling one of the many vintage cookbooks from the pile under my bed at random doesn’t seem quite joyful enough. Primarily because this invariably involves me knocking the pile over, uttering some sustained invective as I pile it all back up then muttering “I really should Hoover under there one day”. That is not the stuff of celebration!
I had planned to sift through the pile to find something special. However, when I found “Eat your Way To Love and Beauty” by Swami Sarasvati in my local charity shop I thought I had found my birthday book! Who doesn’t want to be loved and beautiful? Especially on their birthday? And, why not eat my way there? It beats getting there by the other “e” word. You know, the one we try very hard not to mention here. Hint: it rhymes with…mexercising. Yes, I know that’s not a word. If you’re so smart, you try coming up with a word that rhymes with exercising. Anyway, it’s obviously working for The Swami. She’s cute. And limber!
The caption to this photo says
“Swami Sarasvati, her youth and vitality living proof of her cooking, exercises among her health dishes”
Please note: Retro Food For Modern Times in no way condones its readers exercising among their health dishes. Nor will I bear any responsibility for damages incurred if you decide to do so. To put it bluntly, if you end up with a pineapple up your clacker by engaging in this you’re on your own. And be aware that hospital staff will mock you behind your back. “Of course you slipped over whilst exercising among your health dishes… that’s what all the deviants say.” You have been warned.
Swami Sarasvati was a tv icon on Australia in the 1970’s, where she taught a generation of early morning tv watchers the art of yoga and the delights of a vegetarian lifestyle. I wish she was on the telly now. I would totally watch her. Well, I probably wouldn’t get up that early but I would record her shows, meaning to get around to doing some sun salutations one day…right after I vacuum under that bed! She also still runs a yoga retreat in New South Wales. It is currently ranked the number one hotel in Kenthurst on Trip Advisor. That it is the only hotel in town is by the by.
Speaking as someone who has been on a yoga retreat, the Swami’s looks pretty good. I had a miserable time the last one I was on. It was freezing and in lieu of heating, my room came equipped with a massive spider. I thought it would be not in keeping with the yoga/vegan/hippie vibe of the place to beat the ugly fucker to death with my shoe. This meant I was too scared to sleep for the entire time I was there in case, during my slumber, the spider decided to break our unspoken entente cordiale to crawl into my hair or lay eggs in my face.
You will be disappointed, though if you click through the link. Eat Your Way To Love and Beauty is no longer on the list of the Swami’s books available for purchase. We’re about to find out why.
Some of the sensibilities of the book feel very modern. Take for instance the Swami’s response to the question:
“What is healthy food?”
“It is food as fresh as possible and eaten as soon as possible. Refining, preserving, canning or colouring food should be avoided wherever possible”
That doesn’t last long…we descend into the land of the loony almost immediately.
Q – “How can food make me more loving?”
“A well nourished woman will have the strength to be patient and understanding and loving even when life seems impossible. Your children won’t turn to drugs”.
Q – “My Husband won’t eat health foods”
“Girls, to keep your marriage fresh and exciting, you must keep yourself and your husband youthful and vital….there are enough tangy gourmet health dishes in this book to tempt your husband. Before long he will be better at business and sport.
You know what Swami? You had me at love and beauty…let’s not bring my husband and non-existent children into it.
But despite all this…despite dooming Mark to bankruptcy and failure on the sporting field (by which I mean his PS3 breaking) and the poor dogs to having to sell themselves to strangers for Schmackos…I will not be celebrating this birthday by eating my way to love and beauty. Eating for hatred and ugliness has got me thus far, I guess I can continue for another week or so!
I have made a few recipes from “Eat Your Way To Love And Beauty” being a celery soup, an eggplant bhurta and a carrot halva.
Here they are:
Celery Soup
Eggplant Bhurta
Eggplant Bhurta
Carrot Halva
Carrot Halva
These all tasted ok. Actually, the carrot halva was really good once I added a bucketload of brown sugar – kind of like carrot cake without the cake. And the eggplant was also pretty good. The celery soup was average. There was nothing wrong with any of them. They were just a bit drab. Look at them. They’re not screaming party are they? They look, earnest, well-meaning, brown. The food version of Coldplay. Worthy but kind of boring…
Which brings me to the second reason, we will not be celebrating Retro Food For Modern Times first birthday by eating our way to love and beauty.
Now, for those of you who are not au fait with the gimlet, it is defined by the fount of all knowledge, Wikipedia, as:
“A cocktail made of gin and lime juice”
Two ingredients. One of which is missing from the Swami’s recipe.
Never mind, I thought, the next recipe is called Singapore Gin. Maybe I’ll make that as my birthday cocktail.
Or maybe I wont…we like our booze here at Retro Food For Modern Times, celebrating anything without booze is anathema.
No wonder this book isn’t for sale anymore, it was probably banned for false advertising. I’m pretty sure it’s illegal to call a cocktail Singapore “Gin” when it contains not the slightest whiff of a juniper berry!
Next week we’ll party like it’s 1969. I won’t give too much away but there will be gin and there will be gelatine; if I can get sufficiently organised there maybe something else starting with a “g” to make up a full three course meal…cocktail and dessert count as 2 courses don’t they?
I’ll be spending my week frantically trying to think of that third course…
Last week I mocked some of the food styling in The Hot Weather Cookbook, so in the interest of fair and unbiased reporting I thought it was only fair to show what I think is easily the best photo in the book. Not only that, I was so inspired by the photo I had plans to cook the exact meal as shown for a barbecue dinner we were having.
Lamb Sosaties, Carrot Salad, Cucumber Salad
Why do I love this so much? First, I think it has a clean modern look to it. This would not look out-of-place in a current issue of Bon Appetit or Delicious magazine. Second, I love gingham. One of the reasons is that it evokes memories of summer, picnics by a river in the shade of a tree, the gingham table-cloth spread on the ground absolutely loaded with super tasty picnic food, the sound of birds and crickets chirping lazily in the background, the sun dappling through the leaves…In my mind picnics look like this. Thanks to the lovely Amber Clery from the Vintage Homeblog for her permission to use these gorgeous photos.
In reality, I remember having a picnic with my parents by a river. I went for a swim and got a leech on my leg. The sounds of that picnic weren’t so much the gentle noises of nature or the hushed sounds of silence but hysterical screaming and uncontrollable sobbing. I vastly prefer Amber’s version.
Apart from the gingham, the other things I liked in the photo from “The Hot Weather Cookbook” were those amazing looking kebabs and the saffron rice with juicy raisins that they are lying on top of. The legend for the picture told me that were Barbecued Lamb Sosaties accompanied by Carrot Salad and Cucumber Salad. No mention of the rice. I had never heard of a Sosatie before so I flipped to the glossary which told me that Sosaties were a:
“Cape Malay (South African) dish of curried meat, cooked in small pieces on a skewer”
So now, not only do these kebabs look delicious, they sound delicious. I was salivating in anticipation of finding out how to cook these delights because I thought they would reconfirm my position as queen of the barbecue. One of the first things I ever cooked for my family was a “Spicy Feta Burger”. I must have been eight. I didn’t even know what feta was but begged my mum to buy some so I could make these burgers. Some decades later we still make them. People invited to family barbecues demand them. In my family and circle of friends, they are legend. However, all empires fall and it had been quite some time since I had come up with some delectable barbecue goodness. I’ve rested on my feta burger laurels for far too long. The time was ripe to launch a new taste sensation.
In my mind, my spicy feta burgers were already singing that Coldplay song about “that was when I ruled the world”. My Barbecued Lamb Sosaties were running up and down flights of stairs and humming “The Eye of The Tiger.”
We’ll pause there and I’ll tell you about the rice with raisins. Remember how I said they weren’t mentioned in the picture tag? I searched for the recipe in index. Under R there are two entries:
Radish Salad, Cool
Rice Salad
I didn’t really know where else I might find the recipe for the rice with raisins (it was not the rice salad recipe listed). So I flicked through the entire book and found the recipe on page 64…well I found something on page 64 called Yellow Rice With Raisins. As it’s not name checked in the photo, I can’t be entirely sure it is the same recipe but given that what is pictured is yellow and it’s rice and it contains raisins I used my best Sherlock Holmesian powers of deduction and decided they were one and the same. I then went back and checked the recipe index. This time, I not only checked under R in case I had missed something in the vast number of recipes beginning with that letter. (I hadn’t.) I then checked Y…just in case. Not there either. I then checked every recipe in the index to see what exactly was listed for page 64. There’s a Barbecue Sauce which is actually on page 64. There is no mention of the Yellow Raisin Rice in the index at all. Grrr….
That annoyed me. It’s slapdash and surely someone in the editing process should have picked it up before the book went to print. Never mind, at least I could make it. After all, I had the recipe, even if it appeared to have been inserted into the book by stealth.
Ok, so the last time we saw the Barbecued Lamb Sosaties, they were fist pumping the air and claiming global victory in the barbecue stakes. I looked up Barbecued Lamb Sosaties in the index.
I started with L…not there.
S…not there either.
I tried B…I may was well not bothered.
I tried a lateral approach and looked under K for kebab and, harking back to the glossary definition, I looked under C (Curry and Cape Malay). I then looked through every other letter. There was no mention to the Barbecued Lamb Sosaties in the index. Double Grrr!
But the rice recipe wasn’t in the index either. No point in getting upset. So, in the spirit of keeping calm and carrying on, I flicked through “The Main Course” section of the book.
Nothing.
I flipped back to the picture. Those kebabs look hearty but I thought that maybe they are meant to be a first course, like satay sticks in an Asian restaurant.
They weren’t in the first course section either.
I then looked through the entire book.
Zippedy doo dah.
I then looked through the entire book again, this time focussing on the page numbers. (This was a second-hand book and, given the awesomeness of the Barbecued Lamb Sosatie, someone may have ripped the page out to keep it for posterity).
Every page was accounted for.
THE RECIPE FOR WHAT LOOKED LIKE THE MOST AWESOME DISH IN THE BOOK….WAS NOT IN THE BOOK.
If that looks like I am yelling, it’s because I am. It’s actually a lot nicer than what came out of my mouth when I initially made this discovery. I probably wouldn’t be allowed to print exactly what I said. It’s more than likely illegal in some countries and frowned upon in most others.
I could give you a recipe for Barbecued Lamb Sosaties. I (eventually) found a number of them on Google. Instead, I was so annoyed with the HotWeather Cookbook, I am going to give you the original recipe for the spicy feta burgers. This recipe is so old now, it comes from a time where they didn’t quite know how to spell spicy. These are awesome and you should all make them immediately. (Sorry it’s a bit crooked, that is literally the way it is stuck to the page in the family recipe compendium).
Just to top off a few days where recipes from the past have really let me down, it is also wrong.
I defy anyone to make 12 burgers out of 50g of minced steak. Unless of course they happen to be pixies. (To anyone not familiar with the metric system, as a point of comparison, I just weighed an egg from my fridge. It came in at 64g. )
I used 500g of mince when I made the burgers this time and made 12 decent sized burgers. I left all other amounts as stated.
This can also be very much treated as a base recipe. For instance, this time round I added some dried chilli flakes and some chopped up coriander. You could use mint or parsley or basil. Pinenuts in the mix are fabulous! You can also use lamb mince instead of steak for another variation in flavour.
Spicy Feta Burgers
Out of sheer spite I also didn’t make the rice or either of the salads from The Hot Weather Cookbook. I made a gorgeous carrot salad inspired by a recipe from Gourmande in the Kitchen. This recipe is amazing…quite possibly the most vibrant delicious taste sensation I have had all year. The orange flower water in the dressing is a stroke of genius! The original recipe required watercress. I tried three local green grocers and was advised that due to the hot weather, we are suffering watercress drought. I used rocket and it was lovely. I will definitely also try it with watercress as soon as I can get my hands on some!
The cumin and the orange flower water actually go very nicely with the lamb and feta to create a lovely Middle Eastern vibe to this meal.
I made a really quick cucumber salad to go with this, just sliced cucumber, a sprinkle of cayenne pepper and chives, and a squeeze of lemon. I had a small bowl of pomegranate molasses as a condiment for the burgers.
Et voila! Here is my Not The Hot Weather Cookbook Middle East Feast!
Feta Burgers, Carrot and Orange Flower Water Salad, Cucumber Salad and Pomegranate Molasses
This will more than likely be my last post before the New Year as I need to focus on cooking and other things related to the season for the next few days.
Best wishes to all for a safe and happy Christmas and a joyous New Year.
