Category: World Cooking

The Return of the Australian Vegetable Cookbook

Hello friends, today I am revisiting a book I first wrote about in 2012 – The Australian Vegetable Cookbook. I am taste-testing two recipes from that book – a Cornish Leek Pie and a Roquefort Wedge Salad. The book contains a lovely line drawing and a brief history of each vegetable. So, without further preamble let’s get to the recipes!

Cornish Leek Pie3

Cornish Leek Pie

I was dubious as to how authentic the Cornish Leek Pie would be.  However, I found a few references to a Leeky / Likky Pie which dates from 1865 and is remarkably similar!

I layered boiled leeks and bacon into a pie dish and covered with pastry.  Now, I made a mistake here as the recipe quite clearly says to season the layers with salt and pepper.  I thought the bacon would be salty enough which turned out to be true so I didn’t add salt.  But I totally forgot about the pepper.  But by the time I remembered the pepper, the pie was already in the oven. 

 

Cornish Leek Pie2

Then, the recipe itself got weird.  After cooking for a while, I needed to make a hole in the pastry top and pour in a mixture of cream and parsley. I have never added ingredients to a pie in this way before!  But it did allow me to add the missing pepper in with the cream and parsley.   I thought it would be really hard to cut a hole in the pastry once it was baked so I did this before it went into the oven.  

Cornish Leek Pie4

The recipe which I have linked above adds eggs and cream to the bacon and leek mix which I think would be a lot more sensible.  This would have thickened up on cooking to form a quiche-like filling.  As it was the cream did nothing except make everything a bit wet! It also kept bubbling up out of the hole in the pastry and made a bit of a mess. 

Cornish Leek Pie

There was nothing wrong with the cornish leek pie.  It was just not something I would make, in the format given in the Australian Vegetable Cookbook.  Full marks for the illustrations though!  They are beautiful!  

Cornish Leek Pie – The Recipe

Leek Pie Recipe w frame

Roquefort Lettuce Wedges

The night after I made the Cornish Leek Pie I made the Roquefort Lettuce Wedge from the same book. 

The roquefort dressing was sooo good!  But overall this dish lacked something.  I served it on a gorgeous plate I bought when I was in Darwin earlier this year to try to fancy it up a bit.  Plate 10/10.  Dish…kind of meh…I would defintely make this again,  However, I would add some bacon or croutons or some chives to the salad (or all three) just to make it a bit more interesting!

Roquefort Lettuce Wedge 6

 

They say you can’t step in the same river twice and, to be honest I was disappointed with my revisiting of The Australian Vegetable Cookbook.  There was nothing wrong with either recipe but they were also not amazing.  One or two more ingredients to each one might have brought a bit more flavour or texture or just some va va voom to the dish.  

oquefort Lettuce Wedge 1

Whether this was due to bad recipe choices on my behalf or a comment on the state of vegetable dishes in the 1970s remains to be determined.  There are still a number of recipes I have flagged as “to be cooked”. so I may well have another crack at it in the future.  Just not for a little while!

Roquefort Lettuce Wedge – The Recipe

Lettuce wedge recipe (1)

Roquefort Lettuce Wedge 4

I hope your cooking adventures this week fare a little better!  Have a great week!

 

Chinese Lemon Chicken: Evil Under The Sun

Hello crime readers and food lovers! Welcome to Dining with the Dame for July and a collab with Jenny from Silver Screen Suppers.  We have been reading/watching Evil Under The Sun.  I loved this book.  It reminded me of both Triangle in Rhodes and Death on the Nile, books I also loved.  Maybe I just love an ill-fated love triangle.  I was very disappointed that there was no food mentioned in this one – it is set in the delightfully named Jolly Roger Hotel (based on the Burgh Island Hotel).  I would have thought that we might get the details of at least one meal in such a grand establishment but sadly that was not to be.  Enter Jenny to save the day with a recipe for not just any old Chinese Lemon Chicken but David Suchet’s Chinese Lemon Chicken!!! I almost feel like we have two special guests this time round, Jenny and David Suchet!  What an amazing dinner party that would be!

 

Evil Under The Sun -The Plot

Hercule Poirot is on holiday at the Jolly Roger Hotel in Devon.  The hotel, which as mentioned has a very real-life counterpart, is located on a causeway that is underwater during high tide, accessible only via boat (book) or sea tractor (real life).  One wonders why Hercule Poirot who, as we know suffers badly from “la mal de mer” would choose to holiday on an island remains unexplained in the book.  The Poirot episode of Evil Under The Sun, explains this by saying that the hotel is a wellness spa that Poirot must attend for his health. 

Chinese Lemon Chicken2

 

We have:

  • Stephen Redfern and Arlena Marshall, both married, (not to each other) having a very public attraction to each other
  • Two upset spouses
  • Arlena strangled to death on the beach
  • One of the other guests almost beaned by a bottle thrown out of a window
  • An oddly timed bath
  • A troubled teen buying candles
  • Arlena’s husband and his childhood sweetheart both being lying liars who lie
  • Drug smuggling in Pixy Cove
  • A reverend obsessed with evil in general and evil women in particular

Good thing we have Poirot on hand to solve the mystery of whodunnit!

 

Evil Under The Sun – The Covers

Evil Under The Sun Collage

Again, the Christie covers do not fail to disappoint.  Except maybe that Hawaiian Dancing Girl in Les Vacances D’Hercule Poirot…which…nice try French people but not really relevant!  The impressionist-style Russian title (top left) is gorgeous!  I also really like the second row far right which to me has a bleached-out California 1960s vibe.  It may be more Helter Skelter than Hercule Poirot but is very attractive all the same. I also really like bottom row, second from the right, which gives a nod to Arlena’s red hair, green Chinese hat and Linda’s foray into witchery.

The Recipe – Chinese Lemon Chicken

Chinese kimonos are optional but heartily recommended! 

I was feeling lazy the first night we ate this and served it with some bought fried rice and spring rolls.  The second night,  I stir-fried up some kale and cashew nuts to eat with the Chinese Lemon chicken.  Both worked really well.  

David Suchet chicken recipe

 

Emily Brewster said..”this isn’t the sort of place you’d get a body!”

Hercule Poirot stirred a little in his chair.  He protested.  He said:

“But why not Mademoiselle?  Why should there not be what you call a “body” here on Smuggler’s Island?”

Emily Brewster said:  “I don’t know. I suppose some places are more unlikley than others.  This isn’t the kind of spot –”  She broke off, finding it difficult to explain her meaning.

“It is romantic, yes, ” agreed Hercule Poirot.  “It is peaceful.  The sun shines.  The sea is blue.  But you forget Miss Brewster, there is evil everywhere under the sun:

Agatha Christie – Evil Under The Sun

Chinese Lemon Chicken3

A Slight Tangent on Poirot’s Attire

“There was one very important person (in his own estimation at least)  staying at the Jolly Roger.  Hercule Poirot, resplendent in a white duck suit , with a panama hat tilted over his eyes, his moustaches magnificently befurled, lay back in an improved type of deck char and surveyed the bathing beach”

Now, if like me, you are not 100% familiar with male couture of the late 1930’s and have only a  limited idea of what a duck suit is…let me give you some advice.  Unless you specify 1930’s duck suit in your search, you are more likely to get a whole heap of this:

And not a lot of this!

Also, speaking of costumes, I have not seen the Peter Ustinov version of Evil Under The Sun but I will pay good money for it, just to see this scene!

Magnifique, as Poirot himself might say!  (Peter Ustinov also looks like je might be about to tuck into a place of Chinese Lemon Chicken in that kimono!)

And on Casting…

I know that the Poirot version of Evil Under The Sun is not held in high regard by many people.  However, I think Michael Higgs is perfectly cast as Patrick Redmond.  He is undeniably handsome but also has a slightly dissolute air about him – a combination the French would call louche and good girls everywhere who love a bad boy call hot!   (Also louche is one of my favourite words and finally after 11 years I get to use it on the blog!)

Equally Tamzin Malleson is perfect as Christine Redmond:Tamzin Malleson

 

Links to The Christieverse

Mrs Gardner mentions “That business in Egypt when Linet Ridgeway was killed” referring to Death on The Nile (and also possibly setting the scene for another love triangle?)

When Colonel Weston talks of “that affair at St Loo”  he is referring to Three Act Tragedy

Other Food & Drinks Mentioned in Evil Inder The Sun

Thanks to Jenny for providing the David Suchet recipe, I hope you enjoyed your foray into the world of Agatha Christie!  For everyone else, please pop over to Silver Screen Suppers to see Jenny’s take on the recipe.  (I will link to it when it is up).

August’s read will be N or M.  I finished reading it today and it is a super Tommy and Tuppence World War 2 Thriller!  I am reading ahead because I am on holiday for part of August so need to be super organised to make sure I can get that post out before I leave. 

Have a great week!

The Zombie’s Secret

Hello friends and welcome to a spooky edition of Retro Food for Modern Times. Today, via Good Housekeeping’s World Cookery (1972) we will be discovering The Zombie’s Secret. And also learning that some things are better left undiscovered. But we will get to that! So what is The Zombie’s Secret? 

 

So, if not brains, then what is The Zombie’s Secret?  What if I were to drop you a clue that this recipe comes from the Caribbean chapter of GHWC?  Oh…I hear you say.  It’s a cocktail.  I bet it has lots of rum and is so potent it will turn you into the walking dead!  No, but the cocktail in the link looks and sounds delish!!! 

This is the Zombie’s Secret:

The Zombie's Secret1

Turns out, The Zombie’s Secret is a weird fruit salad with a coffee cream topping.  I’ll be honest here,  I didn’t love this.  I’m not a great lover of bananas and this was all a bit same-same in terms of texture.  Bananas are kind of mushy as are avocados, as is cream cheese which also felt like it didn’t belong when I was adding it.  It did, however, give the dish a cheesecakey vibe which was one of the nicest things about it.  I toasted my coconut which added some much-needed crunch. Maybe the soft texture of banana, avocado, cream cheese, and cream is the texture of brains?  Maybe this is the secret for vegetarian zombies?  Maybe all the vitamins and minerals contained in bananas and avocados give our brain-hungry friends their beautiful hair and skin? Who knew discovering this secret would learn to so many questions?

 

The Zombie’s Secret – Recipe

 

The Zombie's Secret2

 

The Zombie's Secret Recipe

The flavours in this were surprisingly good, it was really the lack of texture that let it down.  I think someone (not me because ewww bananas) could use these ingredients and make a lovely cheesecake.  Coconut crumb base, avocado, and cream cheese filling, topped with some bananas and the coffee spiked cream maybe with a little of Caribbean rum thrown in! 

Now that sounds like a secret worth sharing!  

Have a great week!  

 

The Italian Cuisine I Love Redux

Buongiorno Amici!  Today we are taking another look at The Italian Cuisine I Love by Jules J Bond.  We last looked at this book all the way back in 2012 where I developed quite a crush on the author…Bond…Jules J Bond.  And who wouldn’t crush on this bon vivant and possible spy!  I spent quite a while with Jules J last time and his tuna stuffed tomatoes are still a favourite summer lunch for me!  Today, however, will be a flying visit, albeit a delizioso one!

The introduction to The Italian Cuisine I Love says

Italy is a country where the joy of eating is one of the many joys of life”

The Italian Cusine I Love

And today, wherever in the world we find ourselves, we will be trying to capture some of la dolce vita with some fried anchovy bread and Spaghetti in Garlic Sauce.  Sorry carb phobes, this one is not for you!

Fried Anchovy Bread

Bear with me for uno momento haters of anchovies……just take a moment to look at this…

Fried Anchovy Bread

Yes, I thought that might change your mind.  But if you really, really hate anchovies, leave them out.  Add some salami or prosciutto or olives just have it with the cheese!  If you also don’t like cheese, then I have nothing for you.

Fried Anchovy Bread2

Now that’s the Italian Cuisine I Love!

Fried Anchovy Bread – The Recipe

Fried Anchovy Bread recipe

As delicious as the anchovy bread was, it was just the begining!

Spaghetti In Garlic Sauce

As the fried anchovy bread was quite rich, I thought I would keep the second course quite light.  I wanted to have pasta because last time I didn’t make any of the pasta dishes.  I chose a Spaghetti in Garlic Sauce.  This is a version of a Spaghetti Aglio e Olio and was super yummy!

Spaghetti in Garlic Sauce 1

Spaghetti In Garlic Sauce Recipe

Spaghetti in Garlic Sauce Recipe (1)

Spaghetti in Garlic Sauce 2

It was so nice to step back into the worldof The Italian Cuisine I Love. I now own a few more in the Cuisines I Love series so hopefully it will not be another eleven years before we step back into the world of Jules J Bond!

Broken Hill CheeseSlaw

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

Frankie

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 semi-viable theory here.  However, it is still very much still a thing and even got its own dictionary entry in 2019!

Broken hill CheeseSlaw3

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 CheeseSlaw2

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, 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!

The Recipe – Broken Hill CheeseSlaw

Australia - Broken Hill Slaw (3)

Have a great week!

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