Category: World Cooking

Moors and Christians

I love food that has an evocative/unusual name so as soon as I saw a recipe for something called Moors and Christians in the Caribbean chapter of Good Housekeeping’s World Cookery (1972), I knew it was something I wanted to cook.  Moors and Christians 2

This dish which is a mix of black beans and rice comes from Cuba and looks back to the time of conflict between the Moors and Christians in Spain.  It represents the end of this conflict and how two different cultures can live side by side in harmony.  Which is a heartwarming story for a lovely spot of comfort food!  

Moors and Christians was a great side dish to a very non-Cuban lamb and potato curry we were having that night for dinner.  I  could also see myself just eating it with a little pico de gallo-style salad.  Or mixed some pulled beef or chicken as a burrito filling!  

Moors and Christians

 

Moors and Christians – The Recipe

Moors and Christians recipe

 

 

This looks to be a very simple version of Moors and Christians.  There are some more elaborate versions on the internet if you want something more fancy!0 

I was also fascinated to see that my dish which I cooked without a picture reference was a lot paler than most of the other dishes.  I think this might be because I cheated a little bit and used canned black beans.  

Travel Aspirations

I am fairly sure that Moors and Christians is the first Cuban-inspired food I have eaten.  And reflecting on it reawakened a long-held desire of mine to travel there.  I first got the urge after watching The Beuna Vista Social Club many years ago.  The music, the dancing, the culture really spoke to me!  Now that we can travel again, I guess I better start saving!  

Havana here I come!

Have a great week! 

Devonshire Splits: And Then There Were Buns

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Hello crime readers and food lovers!  When I first thought about writing about the food featured in Agatha Christie novels I spent quite a bit of time thinking about what to call my new venture. “And Then There Were Buns” was my first idea.  It seemed equally Christiesque, food-related and appealed to my love of puns. In the end, I settled on Dining with the Dame as being a more simple title. However, the inital idea never really left my mind, and has, resurfaced, here as we begin to talk about the Christie classic And Then There Were None.  In what has become a bit of a theme around here And Then There Were None features very little actual food. Plenty of tinned tongue (🤮) but little real food.  Given it is Easter,  I decided to make Devonshire splits over a more traditional hot cross bun for two reasons. First, the novel is set on a small island off the Devon Coast and second, I don’t really like a hot cross bun.  

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Oh, and I know I previously said that April’s read would be Sad Cypress but you can blame a work trip to Sydney for the mix-up.  I accidentally popped the wrong book into my bag and didn’t realise until I was on the plane. I blame the 4:00am wake up for that error!   Sad Cypress will be May’s read.  

And Then There Were None -The Plot

This one is such as classic  that I feel that it needs little explanation by me.  It is Christie’s best-selling title with over 100 million sales!  But here goes nothing – Eight people are invited to spend time on Soldier Island, off the Devon Coast.  When they arrive, they are greeted by a butler and his wife, the cook but their hosts are absent.  Each person finds a framed copy of a nursery rhyme called Ten Little Soldiers in their room and the dining table contains a tableau of ten soldiers.

As our guests are having dinner a terrifying voice booms out of nowhere that they have been gathered together as each of them has previously gotten away with murder and lists their crimes.  Panic and pandemonium ensues.  

 

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And then they start dying in ways paralleling the Indians from the rhyme.

And with each death, one of the little figurines on the tables disappears.  

We have:

  • No way off the island
  • A dawning realisation that one of them is a killer
  • A baffling puzzle for the police when they finally arrive on the Island.  The last death was Vera Stanhope who hanged herself.  So, given no one could get on or off the island, who moved the chair she stepped on to reach the noose away from her body and put it against the wall? 
  • A confession in a bottle.  If Smashmouth was the theme for Murder is Easy, then The Police’s Message in a Bottle might be this month’s song!

And Then There Were None is so creepy and the growing fear and paranoia of the guests as the death toll rises is so well done!  It is no wonder that this is the best-selling mystery novel of all time!  Speaking of which, let’s look at the covers of some of the 100 million!

And Then There Were None – The Covers

ATTWN Collage

There are some wonderful covers here!  Not sure about the significance of the fish (top right) but I really like all of the rest of them – the remoteness of the island, the way the noose forms the O in bottom left, the broken Indian, the skull shadow cast by the house are all greatly evocative of the book.  You will also notice there are also a few covers with the title Ten Little Indians which is one of the former titles of this novel.  

And I guess about now would be the right time to talk about the original title of this novel which was Ten Little N-words.  I made the decision not to include any of the covers with that particular title.  I don’t even know what to say about the original title.  Except to say I’m very glad it was changed and I think Änd Then There Were None”is a much better title than either of the others!

The Recipe – Devonshire Splits

I used the recipe for Devonshire splits from the Waitrose website.  I’ve also included it below in case the website ever takes it down.  These are also called Cornish splits in other places on the internet so don’t come at me, people of Cornwall if you feel slighted, head straight to the source.  The Devonshire Splits were delicious.  BUT I found them quite big.  Personally, I would use the amount of mixture suggested in the recipe to make 18 buns instead of the 12 suggested.  If you do this make sure that you reduce the cooking time accordingly.  

 

 

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Links to The Christieverse

I could not find any links in this one.  

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Other Food & Drinks Mentioned in And Then There Were None

  • Gin and Ginger Beer
  • Coffee (multiple times)
  • Port
  • Brandy (multiple times)
  • Bread
  • Milk
  • Bacon and eggs  (Bacon mentioned twice)
  • Tea (multiple times)
  • Cold Ham (twice)
  • Cold Tongue (tinned) (mentioned multiple times)
  • Boiled Potatoes
  • Cheese
  • Biscuits (twice)
  • Tinned Fruit (mentioned twice)
  • Honey
  • Whiskey

 

May’s read will absolutely positively definitely be Sad Cypress!

Have a great week!

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Devonshire Splits

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Thai Cucumber Boats

Hello friends! Today we are eating Thai Cucumber Boats from Vogue Entertaining  Oct / Nov 1989.  This recipe comes from an article about Thai Cook Joe Bangkok.  Apparently back in 1989 people couldn’t be arsed learning how to pronounce Asian people’s names properly. I mean why bother when you can just give them some rubbish Anglicised nickname?   Welcome to 1989, the year the Berlin Wall came down, the Velvet Revolution happened in Czechoslovakia, tanks ran over protesters in Tiananmen Square and casual racism was alive and well in Sydney!  But enough sniping, there is a whole lot to be happy about with these Thai Cucumber boats!

 

These are pretty much my perfect idea of hot-weather food.  A couple of these with an ice-cold beer on a hot summer night is pretty much my idea of heaven!

Thai Cucumber Boats – The Recipe

Thai Cucumber Boats recipe collage (1)

To make it even easier, I used rare roast beef from the deli and did not sauté the onions as per the recipe.  My version means there is no cooking involved in this recipe! Perfect for summer!   I also sprinkled some chopped-up peanuts over the top of my boats for some extra crunch!

Of course, you could just slice up the cucumbers and place the rest of the ingredients on top.  TBH, cutting the cucumbers into boats was fiddly and took quite a bit of time. However, then you would lose the delightful retro kitsch of the boat!

Also, keep the scooped-out bits of cuke for another day!

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The Perfect Soundtrack For Your Thai Cucumber Boats

I am currently reading The Shards, the new novel by Bret Easton Ellis which is set around the same time as this recipe was originally published.  Now, whether you love or hate BEE is not a topic for discussion here.  What I do want to mention is that the book is absolutely crammed with musical references.  So much so that  I was inspired to make a playlist so I could have the soundtrack playing while I was reading  I went to Spotify only to find that many people had already done just that.

My favourite is this one (pictured below) which lists every song in the order it is mentioned in the book.  If you like 80s pop / punk  / new wave you will love this playlist.  Mind you, there is also a lot of garbage on there too!  But I can heartily recommend, on your next hot summer night, make these Thai Cucumber Boats, put some beer on ice and crank up this playlist.  It will take you right back to the 80s!

The Shards

As for the book, I am about 5 hours into what is a 23-hour-long audiobook so I’ve got a long way to go yet!

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Hopefully, the good weather holds and I can have another evening with the Thai Cukes and The Shards playlist soon!

Have a great week!

 

 

Estofado

Hola Amigos!  Today I am presenting an Argentinian dish from Good Housekeeping’s World Cookery (1972).  Estofado is a stew made with beef, Spanish sausage, wine, and vegetables.  And it is soo good!  Absolutely delicious.  We loved it!

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The only drawback with the Estofado was that it takes over  3 hours to cook so it would not usually be an after-work dish.  I was prepared though and left the office an hour early the night I planned to make it.  The good point about the Estofado is that once you have browned the meat, the sausages, and the onions, you add all the other ingredients and then leave it alone for a couple of hours so you can get on with your work (or your life)!  Just don’t stay too close to the kitchen because the aroma of the slow-cooked meat and the wine and herbs is quite distracting!

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I quite like to hum a tune while I cook.  And during the cooking of the Estofado, I found I was singing “Estofado…” to the tune of “Desperado”.  I don’t really know the words to Desperado though so my version went:

“Estofado, why don’t you come to my tummy,

You’re smelling so good I know you’re going to be yummy”

I always remember my blogger pal Jenny’s advice on photographing brown food so I served my Estofado with some butter-roasted cabbage and a Parmesan crisp to try to relieve the browness of it all.  I’ll be the first to say that my Estofado was not a pretty dish, this is hearty, warming tasty comfort food!  And delicious.  I will be making this all through winter!

Also, as with most slow-cooked, braised-type dishes, the Estofado tasted even better the following day.

Estofado Recipe

Estofado recipe (1)

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My short trip to Adelaide was amazing.  As well as getting through a lot of work stuff I was also able to fit in a quick visit here, I had a delicious lunch here and had an amazing dinner at Two Pot Screamer! On my second and final day we popped across to the Adelaide market for lunch and a Portuguese tart that was to die for!   Whenever I go to Adelaide I am always very impressed by what a great food and wine city it is.  I can’t wait to get back there!

Have a great week everyone!

 

Manakish – ish

Hello Friends!  I was inspired to make Manakish by Appointment with Death, the latest book in the Dining with The Dame series.  The book is largely set in Jordan and although no Jordani food is mentioned (quelle surprise). I thought Manakish would be a good representative dish for that post. I made my version of manakish, took the photos, and then decided to do something else for the Appointment with Death post.  But the manakish was really tasty. Too good not to share!  So here it is…actually before that.  Let’s talk about what it is.  Manakish or Manouche is a traditional Jordani flatbread usually with a topping of zaátar or cheese.  Mine is a  not traditional. It is at best manakish adjacent or as I like to say, manakish-ish.  Now, we’ve got through that…here it is:Manakish1

The Recipe – Manakish

I used this recipe from Hungry Paprikas for the base recipe for my manakish.  Per the recipe, I used feta, mozzarella and nigella seeds.  And then I added a  little sprinkle of Zaátar, some red onion slices and a few chilli flakes.  I really had to restrain myself from adding olives, mushrooms, etc as if this was a regular pizza!  This was very tasty despite so few ingredients!  Sometimes, less really is more!

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The salad you can see in the first photo and below is my version of  a tomato, pomegranate and caramelised walnut salad from Gourmet Traveller which felt Middle Eastern enough to work well with the Manakish.  Also, the cherry tomatoes and the parsley are from my garden!  I used olive oil and lemon juice in my dressing to keep it simple.  I had also decided to forgo the candied walnuts in the recipe for plain walnuts.  Do not do this.  They were divine.  I wish I had made far more of them than I needed because they were decidedly more-ish!

Salad for Manakish

I would love to see Petra, it looks stunning and is definitely on my bucket list of places to go!

Via Vogue

In the short term though, I will have to content myself with eating Manakish and reading Appointment with Death.  The post for which will be up in two weeks’ time!

I am literally at this moment watching The Deer Hunter for my film club. I can see why it’s seen as a classic but so far (about 1.5 hours in) it has been unremittingly grim and I am not expecting a change of tone any time soon.  Far less harrowing, this week I am hosting our Tasty Reads Cookbook Club where we are cooking from Recipetin Eats.  If you are not a fan, I can recommend it!

Have a great week!

 

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