Retro Food For Modern Times - Yesterdays Recipes, Cooked Today

24
Jul
2023

The Return of the Australian Vegetable Cookbook

categories: 1970's recipes, Australian Vegetable Cookbook, Blue Cheese, Cornwall, Leeks, Lettuce

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 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.

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.

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.

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

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!

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.

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

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

09
Jul
2023

Chinese Lemon Chicken: Evil Under The Sun

categories: Chicken, China, Dining With The Dame, Poirot

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.

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

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.

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

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:

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

Strawberry Jam
Dry Martini
Bacon and Eggs (of course)
Cup of Tea x 2
Poisoned Chocolates
Devonshire cream
Sandwiches

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!

09
Jul
2023

The Ginger Tingle

categories: 1960's recipes, Dining With The Dame, Drinks, Mocktail

Hello friends and welcome to a precursor episode to next week’s Dining with The Dame. We will be focussing on Evil Under The Sun in both weeks. This week is just me. But, next week’s post will feature a very special collab with a very special person! More about that at the end of the post. Today we are drinking with the Dame with the delightfully named Ginger Tingle. The recipe comes from The Australian Hostess Cookbook (1969).

Arlena Marshall

As soon as I read the name, I knew I wanted to dedicate The Ginger Tingle to Arlena Marshall from Evil Under The Sun. Arlena – is a gorgeous redhead (hence the ginger) and full of sex appeal (hence the tingle). I”m nothing if not subtle! 😜

Here is Arlena’s entrance into the story:

Her arrival had all the importance of a stage entrance.

Moreover, she walked as though she knew it. There was no self-consciousness apparent. It would seem that she was too used to the invariable effect her presence produced.

She was tall and slender. She wore a simple backless white bathing dress and every inch of her exposed body was tanned a beautiful even shade of bronze. She was as perfect as a statue. Her hair was a rich flaming auburn, curling richly and intimately into her neck…the whole effect of her was one of youth, of superb and triumphant vitality”

Arlena Stuart Marshall as played by Diana Rigg — Arlena Marshall as played by Diana Rigg

I intentionally left out a bit of that quote that said “Her face had that slight hardness which is seen when thirty years have come and gone” . On behalf of women of a certain age, everywhere, none of us need that! Or, in the words of another lovely redhead:

I also wanted to feature Arlena because she is treated incredibly harshly in the novel. She is not only the murder victim but she is also resoundingly and almost universally slut-shamed throughout the book:

“Now to my mind, that woman’s a personification of evil. She’s a bad lot through and through”

“Such women are a menace – a menace to — “

“There’s a type of woman who likes smashing up homes”

“She’s the world’s first gold digger. And a man-eater as well. If anything personable in trousers comes within a hundred yards of her, it’s fresh sport for Arlena. She’s that kind.”

Even the police inspecting her murder have noting good to say about her:

“Ï should say that a lady like her would -well, would make some pretty bad enemies”

Arlena reminded me of another misunderstood readhead.

One of the remarkable things about Evil Under The Sun is that we mostly hear about Arlena. We rarely hear from her. Arlena’s own motivations are intentionally omitted (I believe) to build a picture of her as seen through the eyes of other people. Only the more astute guests at Jolly Roger Hotel see her for what she truly is – a victim – of an unscrupulous murderer, gossip from other guests, and ultimately, her own foolishness. Christie does this with an absolutely deft touch that reveals a writer at the top of her game!

The Recipe – Ginger Tingle

Now if you wanted to add a little splash of gin or vodka into the mix, be my guest! The Ginger Tingle however a lovely refreshing soft drink and would be perfect to sip under the sun as is. Either way let’s raise a toast to Arlena!

Next Week’s Dining The Dame

I am absolutely delighted that next week’s post will be a collaboration with Jenny from the fabulous blog Silver Screen Suppers. Why not grab a copy of Evil Under The Sun or watch the Poirot episode based on the book and join us for some fun (and evil) under the sun!

02
Jul
2023

The Zombie’s Secret

categories: 1970's recipes, Avocado, Bananas, Fruit, Good Housekeeping World Cookery, The Caribbean

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:

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 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!

25
Jun
2023

The Italian Cuisine I Love Redux

categories: 1970's recipes, Anchovies, Bread, Italy, Pasta

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”

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…

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.

Now that’s the Italian Cuisine I Love!

Fried Anchovy Bread – The 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 Recipe

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!