Retro Food For Modern Times

28
Jan
2023

Croquetas de Carne with Peruvian Salsa

categories: 1970's food, 1970's recipes, Good Housekeeping World Cookery, Meat, North and South America, Starters

Hola Amigos! Today we are taking a trip to South America via Good Housekeeping’s World Cookery (1972) for some croquetas de carne from Argentina. And to accompany them we are staying on the same continent but jumping forward in time to 1990 for some Peruvian Salsa. OMG, these were good! I mean not good for you – these are a treat for once-in-a-while. But…for those times when you get a craving for meaty cheesy fried balls with a spicy salsa…these will become your go-to. And once you have tried these croquetas de carne, believe me, those cravings will come far more regularly than before!

Croquetas de Carne

I have made croquettes once before with a ham and egg filling and the method was quite different. In that recipe, you made a fairly thick bechamel and then combined the ham and hard-boiled eggs and some herbs into the bechamel. With this one, you make your meat filling and then the roux/bechamel-type sauce in the same pan as the meat. It was kind of nifty as it meant you only used one pan. And less washing up is something that always makes me happy! 🤗

The croquetas de carne reminded me of our Sri Lankan short eat of Frikkadels which are also crumbed fried meatballs.

Croquetas de Carne – The Recipe

As good as these croquetas are, they did lack a little something-something. The croquetas are very rich; there is meat and cheese and a fried crumb! I felt something was needed to cut through the heaviness of the croquetas. Now, it just so happened that I made the croquetas on the same day that I wrote the post on my Moscow Potatoes. It was incredibly serendipitous that as I was begining to think about what I might serve with the croquetas that I happened to have the magazine page that contained the recipe for the Moscow Potatoes and Peruvian Salsa open right in front of me! Even better, I had all the ingredients for Peruvian Salsa in the house!

The chilli and lime in the salsa cut through the richness of the croqueta’s perfectly!

A match made in heaven! Or South America as the case may be.

Peruvian Salsa – The Recipe

A Return to The Compton-Batts

It wasn’t until just now that I had probably a tenth look at the menu put forward by the Compton-Batts that I realised how…well the magazine article calls their menu eclectic. I would probably go with batshit (erm Battshit anyone???) crazy. Here it is:

Moscow Potatoes
Pickled Fish
Blackened Tuna Sashimi
Chilli Stir Fried Lamb
Peruvian Salsa
Vegetables Cooked in Virgin Olive Oil
Asparagus with Parmesan
Berry Pudding with Armagnac Chantilly

First that is a LOT of food.

Second, it is a lot of food that does not really go together.

The Moscow Potatoes are, if not exactly Russian, inspired by Russia.

We then move across to…I don’t know where for the pickled fish. I initially would have thought this might be an escabeche so Spain, but there is ginger in the recipe which I don’t think is traditional in an escabeche. There is coriander in the garnish and coriander and ginger to me says Asia. I will say though that the recipe sounds delicious and I may well end up making it! Also, the recipe says to use white fish but the picture of the pickled fish looks like salmon to me. So the pickled fish is an enigma all round. Here’s a picture of it

The sashimi is obvs Japanese. But why would you have pickled fish and sashimi?

Then we have Chilli Stir Fried Lamb which uses a Chinese cooking method combined with Indian-style spices such as cumin and cardamom.

And the Chinese / Indian main is accompanied by a salsa from Peru. Which it doesn’t really need given it already has chlllies and lemon in it.

Also accompanying our stir fry we have some vegetables roasted in olive oil and some asparagus with Parmesan which for simplicity I am going to say is Italian-influenced. Here’s a pic of the asparagus which is drowning in olive oil. So again, two sides both drenched in olive oil and neither works particularly cohesive with the main dish!

Then for dessert there is a berry pudding (not a pudding but some berries soaked in port and Cabernet Sauvignon) served with an Armagnac Chantilly. So French inspired.

That is one wild menu I thought as I reached for another croqueta de carne dipped in some Peruvian Salsa. I’m glad I’m keeping it simple!

Have a great week!

15
Jan
2023

Moscow Potatoes

categories: Posh Food, Potato, Sour Cream, Starters

Hello, friends, we are back from our hols – more to come about that later! Never have I agonised over a post as much as I have over this one. Not because these Moscow Potatoes weren’t fabulous. They were delicious and tasted like something special even though they are made from only four ingredients! My dilemma was about whether this might be seen as me taking a pro-Russian stance on wider world events. So just to be really clear, this is not a political statement, this is a food blog.

Moscow Potatoes6

The recipe for Moscow Potatoes comes from the February / March 1990 edition of Vogue Entertaining which is the same magazine that brought us the flowery delights of a rose petal salad. For this one, we are turning away from flowers and turning the usually humble spud into a ritzy item. It’s the culinary version of the plain girl taking off her glasses and becoming a glamour puss.

I had some of the salmon caviar left over from making the Oysters with Caviar so it made sense to give the Moscow Potatoes a try. We had these as a little starter before our New Year’s Day dinner of Tomahawk Steak with a coffee spice rub and a caesar style wedge salad. This was a delightful way to welcome in 2023! I served these on a plate meant for deviled eggs and I think they looked adorable! You will see I left some of the potatoes un-caviared in case people did not like it. In the end, I had to add some of the gorgeous salmon caviar pearls to the plain ones as no one wanted them!

Moscow Potatoes – The Article

The recipe for Moscow Potatoes comes from a feature called “Fed in The Clouds” . It is about Alan and Elizabeth Crompton Batts who are as posh as they sound. He was a food writer, and chef and owned a PR company that was involved with a LOT of very famous London restaurants including Chez Nico, Tamarind, and Christopher’s. He was also at one point the manager of The Psychedelic Furs whose song Pretty in Pink is in my Top Ten of best-ever songs. Her family used to own The Ivy. In short, these two are food royalty!

1990’s Power Couple, Alan and Elizabeth Compton Batts

Although I had never heard of either Alan or Elizabeth Crompton Batts before starting this post, and coming into this wanting to be a bit mocking about the whole 80s excess of it all, I was actually very sad to read that Alan Crompton Batts passed away in 2004 at only 50 years old. This meant at the time of this article in 1990, he was 36 and had already achieved everything I mentioned before! This took my breath away. What an absolute powerhouse!

Their menu is also amazing and I”m sure we will see more from the Crompton Batts’ in future posts.

In the meantime though, let’s find out how to make Moscow Potatoes!

Moscow Potatoes – The Recipe

You will see from the pictures that I swapped out the mint for some chives. I think you can go your own way on this. Dill would also be amazing.

Have a great week!

14
Jan
2023

Summer Vegetarian – January 2003

categories: 20 Years Ago Today, Cocktail, Summer, Vegetarian

Hello Friends and welcome to Twenty Years Ago Today for January 2003. It’s summertime here in Australia and living is easy. We want some no-muss, no-fuss food – and if we can slap it on the BBQ – so much the better! The magazine I am using for this month is Super Food Ideas from December 2002. The theme is summer vegetarian…will the magazine meet the challenge?

Here’s the menu I devised from the recipes in the magazine. I was able to meet my challenge of relaxed summer vegetarian food quite easily – there were a few options for the opening drink, the starter, side and dessert. There were not so many vegetarian mains but I really liked the sound of the sweetcorn and zucchini burgers! And the fussiest eater in the world loves peanut brittle so we appeared to be onto a winner, winner vegetarian dinner!

Pineapple and Rum Crush

This was summer in a glass! Rum and pineapple is a classic tropical flavour combination. I also liked the refreshing scent of the mint. This is a perfect hot-weather drink!

ChunkyAvocado Dip

I did not make this as I could not find a ripe avocado for love or money the day I wanted to make it! Here’s the recipe. This came from an advertisement for Tupperware, hence the mention of the serving vessel.

Sweetcorn and Zucchini Burgers

I was excited to make these because I love a zucchini fritter and I love a corn fritter. Also, I picked the zucchini and the parsley from my garden! What could be better than combining the two? Unfortunately, these were not good. Usually, when I make zucchini fritters, I squeeze the water out of the zucchini after grating them. This recipe did not say to do so and, when I am cooking a recipe for the blog or for Tasty Reads, I follow the recipe exactly. Maybe because I did not squeeze my zucchini (which sounds like a euphemism if ever I heard one) the mixture was a mess! I had to add almost double the amount of flour suggested to get something that would even hold together. The burgers tasted too much like flour and not enough like sweetcorn or zucchini. I would not make these again. If you want to try them, I would try squeezing the moisture out of the grated zucchini. Or for a really good recipe for zucchini fritters, use this one from Epicurious which is one of my faves!

Tomato Salad with Creamy Dressing

This was good, nothing special but a tasty tomato salad. We are about to have a bumper crop of tomatoes from the backyard so I might be making it again very soon!

Peanut Brittle

This was a semi-fail but entirely due to user error! The recipe says to microwave for 6-8 minutes. I do not cook with my microwave very often and got a bit panicky when at the six-minute mark the dish I was using to cook the brittle in felt very hot. The mixture inside it looked like something normally seen in the crater of a volcano about to explode. I lost my nerve and stopped the cooking process! As a result, the candy creation was not brittle but had the consistency of fudge. It was delicious though! Next time I will hold my nerve and cook it for the full eight minutes!

My Nigella Moment

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious. In the context of these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking in because it was really good! This month, my Nigella moment came from an article on Asian food which included one of my restaurant favourites, Thai Fish Cakes. This is my go-to starter when eating Thai but I have never even contemplated making these at home! I loved these! They were deliciously tasty and were very close to the ones you eat in restaurants. I will definitely make these again! Also, happy Lunar New Year Everyone!

I hope you have enjoyed my trip back to the vegetarian food of 2003. It certainly had some mixed results. The absolute highlight for me were the fishcakes, they were sensational! The cocktail was pretty good too!

Future Twenty Years Ago Today Posts

I have been thinking about these 20 Years Ago Today posts and I decided that, whilst I love doing them, the risk is that the menu themes will get a bit predictable and will be limited to the food that I like. To give me a challenge and to hopefully really highlight what is featured in my 20-year-old magazines, I have come up with a list of menu themes and each month I will randomly select a theme and see if I can build a menu from that theme out of the magazine in question. Some of the themes are serious, some are based on actual food preferences of people I know (for example, the Fussiest Eater In The World once told me he did not eat white food. Except for potatoes, bread, rice, cauliflower, fish, milk, yoghurt….the list goes on!) and some I made up to challenge myself! You can find the list of themes here:

If you would like to contribute a theme, please let me know, I’m up for any challenge you can throw at me!

Have a great week.

06
Jan
2023

Champagne Cocktail – Dead Man’s Mirror

categories: Champagne, Cocktail, Dining With The Dame, Poirot

Hello food lovers and crime readers! Welcome to the first Dining with the Dame of 2023! We are celebrating the new year with a classic Champagne Cocktail and the final story from the Murder in the Mews Collection. I improvised here as there is no food mentioned in Dead Man’s Mirror. However, the sound of a cork popping features in the story so a Champagne cocktail feels fitting. Besides, who doesn’t love a Champagne cocktail?

Dead Man’s Mirror- The Plot

Hmm…we have a dead man in a locked room. If it sounds familiar is because it is also kinda, sorta what happened in Hercule Poirot’s Christmas which was last month’s read. This time the patriarch who meets an untimely end is Sir Gervase Chevenix-Gore. Sir G as we will call him because if I have to type Sir Gervase Chevenix -Gore every time I name him, I’ll be writing this into next year summons Poirot to his home at Hamborough Close. Much like Simeon Lee from last month, Sir G is obsessed with not having an heir to carry on the family name. He is also a bit of a martinet when it comes to timeliness. For instance, dinner is announced by a gong which is sounded twice – the bangs being seven minutes apart. Guests who are late for dinner are not invited back! On this night Sir G himself does not appear by the second gong. He is found, shortly thereafter, in his locked study, with a bullet in his brain and a pistol lying on the carpet by his body. A piece of paper with the word “Sorry” written on it lies on the desk in front of him. A clear-cut case of suicide.

Or is it?

We have

For the bullet to have smashed the mirror, Sir G must have shot himself at a very odd angle
As in Hercule Poirot’s Christmas, we have a woman picking up something from the floor of the crime scene
Ruth, Sir G’s adopted daughter. Sir G was keen for her to marry her cousin Hugo Trent which would keep the family line going. Only Ruth has some secrets.
A lack of footprints in the flower bed

Luckily we have Poirot around to solve the mystery of the Dead Man’s Mirror!

Dead Man’s Mirror – The Covers

As expected, many of the covers feature a broken mirror. I particularly like the one in the top which shows the dead man in the mirror, holding the note in his skeleton hand. However, my absolute favourite is the one on the far right which shows the Egyptian head and scarab beetle, in reference to Vanda, Sir G’s wife who believes she is the reincarnation of the Egyptian pharaoh Hatshepsut and a priestess from Atlantis. It’s such a minor plot detail but makes an amazing cover! The broken mirror around her eye also gives it a bit of a steampunk look, decades before there was such a thing!

The Recipe – Champagne Cocktail

I am using the from a book called Fantastic Cocktails and Mixed Drinks. I have added a garnish of an orange wedge and a maraschino cherry to make it look prettier!

“You see, I thought the first gong had gone, so I hurried up with my dressing, came dashing out of my room, heard, as I thought, the second gong and fairly raced down the stairs. I’d been one minute late for dinner the first night I was here and Hugo told me it had about wrecked our chances with the Old Man, so K fairly hared down. Hugo was just ahead of me and then there was a queer kind of pop-bang and Hugo said it was a champagne cork but Snell said “No”to that.

Dead Man’s Mirror – Agatha Christie

Links to The Christieverse

Mr Satterthwaite, who we last met in Three Act Tragedy makes an appearance in this story. He not only mentions that case but also that he has seen Mary Lytton Gore recently.

Other Food & Drinks Mentioned in Dead Man’s Mirror

None

If you are wondering why this post is unusually early, it is because later today we are going to see The Arctic Monkeys, then tomorrow we are flying to Darwin for a week to celebrate the Fussiest Eater in The World’s birthday. Neither of us has been there before so it will be an exciting trip for us. It is by far the farthest north in Australia we have ever been! Also, just to put the distance in perspective, Darwin is about 400km closer to Singapore than it is to Melbourne! I am expecting some delicious seafood, tropical fruit, and some spectacular scenery

I may have to delay next week’s post due to the holiday. However, we have all the more time now to get stuck into February’s read – Appointment with Death.

02
Jan
2023

Oysters with Caviar

categories: Oysters, Posh Food, Starters

Happy 2023 everyone! Today I am sharing a “recipe” for a starter that is low on fuss and time but high on elegance! Oysters with caviar will bring the luxe to a formal dinner party or some glam to your backyard barbecue. We had these as a little snack before heading out to dinner on New Year’s Eve. I am actually using salmon roe instead of caviar for my oysters. I may like to eat like a posh person but my budget does not spread to a 1/4 cup of real caviar. If you would like to use the real stuff though go right ahead! Oh and please invite me to your party!

Australia’s Favourite Recipes – The Book

A few months ago, we decided to use charity shop books as a theme for our Tasty Reads Cookbook Club. Most of our club members met for breakfast and then went looking through the local op shops for some culinary treasures. The book I chose, Australia’s Favourite Recipes is a monster of a book. I regretted buying it almost the minute I got it home because it is so big it does not fit into any of my bookshelves and so can only be accommodated lying flat. It is also very heavy which makes it quite cumbersome which probably explains why I have not cooked from it a lot. For context, it is about shoulder height for Holly who is a small beagle.

One thing I did make from this book was a lovely Apricot Meringue Dacquoise for the Cook Book Club meeting.

Actually, on reflection that Dacquioise was amazing. Even if I do say so myself! I’ll throw in the recipe for that too as it would also be perfect for entertaining!

And speaking of recipes, here is the one for the Oysters with Caviar if you can even call something this simple a recipe! I guess though when you are using some luxe ingredients like Oysters and Caviar, you want to keep things simple! The last thing you would want to do is to overshadow them!

I used the Yarra Valley caviar infused with Four Pillars Bloody Shiraz Gin for these. The dark colour of the gin-infused salmon roe is so pretty and festive!

The Recipe – Oysters with Caviar

I really liked the pop of the salmon roe in this. Which got me thinking…for Christmas, the Fussiest Eater in the World bought me a Finger Lime tree. These are Australian native limes but instead of the normal lime flesh when you open them up your get these lovely pearls as in the picture below.

They are very slow growing so it will likely be a few years before my little tree bears fruit. But I already have plans to celebrate my first lime by remaking this recipe using a finger lime instead of a lemon for a double pop! We have the variety called pink ice which is the middle one in the picture above. Here is our little tree. And in another comparison, here is the large book next to the small tree.

Ok, I promise that will be the last time I compare one thing of a size you don’t know to another thing of a size you don’t know. 🤦 Here’s the recipe for the Dacquoise!

To all of you, thank you so much for reading and commenting! Have a wonderful, safe and happy new year!