Crumbed Lamb Cutlets

So, we went back into our third lockdown this week.  Albeit for only five days.  But the news sent me into a spiral of gloom.  So I was deep in need of comfort food.  What I am trying to say is that sometimes you just need some crumbed lamb cutlets!

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Outside of vegemite, a meat pie and maybe a lamington, a crumbed lamb cutlet is about the most Australian food you can get.  I served mine with a fresh tomato sauce and some buttered zoodles.  Exactly as per the serving suggestion in the  Autumn 1986 issue of the Vogue Australia Entertaining Guide from when the recipe came.  Here they are in all their 1986 glory!

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Normally this mag (which doesn’t exist anymore) is quite high falutin’ so I was quite surprised to find something quite as downhome as a crumbed lamb cutlet within its pages.  Having said that, their cutlets had those little chefs hat looking covers so I guess they did try to posh them up a bit!

Everything about the cutlets was perfection!  I cooked them for around 2.5 minutes each side – the result?  A crispy golden outside and a delightfully tender inside.

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However, the zucchini was bland and the fresh tomato sauce was not great.  So both sides were a fail.  I would think that pairing the crumbed lamb cutlets with either minted yoghurt or beetroot chutney might be better options.

Crumbed Lamb Cutlets – The Recipe

Here’s the recipe for all three in case you want to make the full recipe as per 1986.  And, the best way to eat these?  Pick them up by the bony end and go for your life!

Lamb Cutlets collage

I know some of you find it hard to source lamb.  You could use the crumb mix on flattened pieces of chicken or veal (as if you were making schnitzel).  You would not get the fun “lollipop” element of a lamb cutlet but you will still get the lovely crispy comforting crumb crust!

I hope you are all doing well,  where ever and whatever state of lock down or not you are in!

 

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Broken Hearts on Horseback

Broken Hearts on Horseback?  What kind of a name is that I hear you ask.  Well, you’ve heard of Angels on Horseback and Devils on Horseback? Broken Hearts on Horseback are my contribution to the genre.  They were inspired. by the book Why We Broke Up written by Daniel Handler and illustrated by Maira Kalman  I read this book recently and absolutely loved it!

Broken Hearts on Horseback

Why We Broke Up – The Plot

Why we broke up is the story of Min and Ed and why they broke up.  Min is arty, no different, no weird, no offence as Ed would say.  Ed is co-captain of the basketball team.  High school being high school, these are two people whose paths should never have crossed but for the brief time they did, it was glorious!

Their story is recounted by Min and is set around a box of objects that had significance to their relationship – bottle-tops from the first bottles of beer they drank together, cinema tickets, a bought coat, a stolen sugar pourer.   Min is returning them all to Ed as she no longer wants to be reminded of their love.  (I remember doing something very similar after my own first love breakup.  Which, if you are contemplating this…don’t do it.  Those things that are so precious to you will only either be thrown in the bin or worse still, given to the new girlfriend!).

 

Why Should You Read It?

  • If you have ever been in love.
  • If you have ever had your heart broken.
  • If you have ever fallen for someone who was not of your social set.
  • If you are madly in love
  • If you are in the deepest darkest throes of a break up
  • if you have forgotten what love feels like

Then this is the book for you.

And if the love story reasons don’t convince you, then there is this – Min is a passionate film buff and is constantly referring to her favourite films. I also consider myself somewhat knowledgeable about movies and was surprised, after the third or fourth reference that I had never heard of any of the films, actors or directors she mentioned.  The reason?  They only exist in the universe of the book.  I had to Google them to find this out though.  I thought this was so clever.  It would have been easy to use real films but inventing so many?  Genius!

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There are also two books (also which don’t exist in real life) that are referenced throughout the book.  Both of these made me think of the lovely Jenny from Silver Screen Suppers. I so wished both  Real Recipes from Tinseltown and When The Lights Go Down were real just so I could send them to  Jenny and brighten her days in lockdown!

Broken Hearts on Horseback – The Inspo

” I think I read, ” Al is saying now , “About an appetizer thing with chestnuts though.  You wrap them up in prosciutto I think, brush them with grappa, and roast them and put a little parsley on top.”

“Or maybe blue cheese”, I said.

“That’d be good.”

“Could we use chestnuts from a jar?”

“Sure.  Wrapping something in proscuitto cancels out from a jar.  Wrapping in proscuitto cancels out anything.”

Why We Broke Up – Daniel Handler and Maira Kalman

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Broken Hearts on Horseback – The Recipe

Print

Broken Hearts on Horseback

A delicious appetiser inspired by the book “Why We Broke Up” by Daniel Handler and Maira Kalman

  • Author: Taryn Nicole
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Category: Appetisers

Ingredients

Scale

I pack pre-cooked chestnuts (The pack I used had about 25 chestnuts inside).

4 slices of proscuitto

1/2 tbsp Calvados*

1 wedge of blue cheese

2 tbsp chopped parsley

Smoked Paprika (optional)

Olive oil and Balsamic Vinegar (optional)

As many toothpicks / cocktail sticks as you have chestnuts

Instructions

Preheat your grill to 150C.

Cut or tear each slice of prosciutto into 6 pieces.

Wrap a prosciutto strip around each chestnut.

Place the wrapped chestnuts onto a baking sheet lined with baking paper.

Brush with the calvados and place under the grill for around 10 minutes or until the proscuitto is crispy.

Meanwhile, cut as many small chunks of blue cheese as you have chestnuts and roll them in the chopped parsley.  Place a cocktail skewer through each chunk of cheese.

Once the chestnuts are cooked, add a chestnut to each of the blue cheese skewers.  The cheese may melt a little.  Sprinkle with a little smoked paprika if you wish.

Serve with a little dipping sauce of olive oil and balsamic vinegar if you wish.

 

Notes

*The original recipe used Grappa.  I did not have Grappa so subbed in some Calvados I found in the liquor cupboard.  Brandy would also be a good substitute.  if you do not want to use alcohol, you could try an unsweetened apple or grape juice.

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Happy Valentine’s Day friends, may your hearts never be broken and your plates full of cheesy meaty goodness on a stick!

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The Late Blumer Cocktail

Happy birthday Judy Blume!  Let’s all celebrate the 83rd birthday of one of my favourite young adult authors by raising a toast with a cocktail known as the  Late Blumer!

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Are You There God, It’s Me Margaret was one of my FAVOURITE books growing up.  I must have read it a hundred times!   The issues of boys and bras and periods and feeling confused and anxious all the time spoke to me in a way that no other book at the time did.

I read and reread this edition of the book.  Funnily enough, I rarely reread books nowadays but as a  child? I could finish a book on a Monday and start it again the following day. Having said that, I am currently rereading Are You There God and it is totally transporting me to back then!

I also read all the other Judy Blume books that were available in the Glen Waverley Public Library.  But Are You There God was by far my favourite.

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The Late Blumer Cocktail

I found this cocktail on A Beautiful Mess years ago  The link to the cocktail recipe on the site no longer works.  So, I am very glad I printed it when I did.  Thank you so much for the recipe Elsie!.

The Late Blumer is a fruity gin cocktail with some spice from the ginger and some herbiness from basil.  In other words, my kind of cocktail!  I love the combination of gin and ginger so this one was always going to be right up my alley in terms of flavour and it did not disappoint!

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Here is my printed recipe:

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And here it is a version with the measurements I thought worked best.

The Late Blumer

1 serving

  • 30mls Gin
  • 1 ripe apricot
  • 4 raspberries plus 1 more for garnish
  • 2 basil leaves plus more to garnish
  • Gingerale to top up your glass – mine was around 150ml.
  • Ice cubes

Mudde the apricots, raspberries and basil leaves in the bottom of your cocktail shaker.

Add the gin and let sit for around 5-10 minutes to allow the flavours to infuse.

Add some ice cubes to a glass and top with the gin mixture. You can strain this of you do not like bits of fruit in your cocktail.  Fill to the top of the glass with ginger ale.

Garnish with additional basil leaves and raspberries and enjoy!

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via The New York Post

Here’s to you Judy Blume!  Happy birthday!!!  Your writing has helped shaped the lives of generations of girls.  Because we always knew that if we needed some understanding, some kind words or encouragement, we didn’t even need to ask “Are you there Judy?”  All we had to do was open a book.

“Each of us must confront our own fears, must come face to face with them. How we handle our fears will determine where we go with the rest of our lives. To experience adventure or to be limited by the fear of it.”

 – Judy Blume

Tell me, where you a Judy Blume fan?  What was your favourite?

Have a great weekend!

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Satanic Sardines

Hello my friends!  They say there are defining moments in our lives, days which we will never forget.  For some, it was the death of John F Kennedy, Princess Diana or 9 -11.  Today, 6th February, way back in 1989 was such a day for Harold and Deborah Degan. Who? I hear you ask.  We’ll get to that in a minute.  For the moment, just know that we are celebrating the event with a dish of satanic sardines!

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 Something Fishy This Way Comes

Imagine you are Harold Degan, resident of the small inland Queensland country town of Rosewood.  If nowhere had a middle, this might not be it exactly it but it’s certainly within shouting distance.   It is about 11:30 in the morning on the 6 of February 1989 and you are pottering around your garden shed. You are starting to feel a bit peckish and are hoping that your wife, Deborah, will shortly call out that lunch is ready.

Suddenly you hear a tap-tap, tap-tap-tap on the tin roof of the shed.  This sound signals the rains have come and judging from the noise of the drops on the roof it is a  heavy downpour.  You wonder if you should try to make a dash for the house. Or, would it be better to sit the shower out in the comfort of the shed and have another sneaky ciggie while you wait?

You open the shed door to better assess your options and…

Jesus H Christ on a cracker!!!!!

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One Fish, Two Fish, Red  Fish, Blue Fish

Between the shed and the house, a distance of some 80 feet, there are hundreds and hundreds of small fish flapping on the ground.  The sound of the “rain” has also alerted Deborah.   As you stand at the shed door staring at the fish wondering where on earth they’ve come from, you register the sound of the back door opening.

Deborah’s startled exclamation of  “Where the f*** have all these fish come from Harold?”* shows that even she, ever the prankster, is in no way responsible for the fishy situation in your backyard.

Where indeed have all the fish come from?  They have either sprouted from the ground like feisty flapping fishy seedlings sent from the Devil himself or they have dropped from the sky like a Piscine offering from God.  Harold looks up.  He looks down. He looks across the 80-foot expanse of dirt and fish to his wife and shrugs   “F***ed if I know Deb.”

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The Rosewood Sardine Shower

It did indeed rain fish in Rosewood on 6 February 1989.

The official explanation for the  shower was that:

In a matter of extremely peculiar circumstances, a violent storm updraught drew fish from shallow waters into the atmosphere; only to be dumped on, of all places, an inland town.

 – Sunshine Coast Daily

Yup, Rosewood had a Sardine-ado!

Whilst the event is commonly known as a sardine shower due to the small size of the fish, they were actually found to be bream.

Breamnado and Sardineado were considered as the names for a movie franchise many years later.  These were discounted for the more scary sounding shark*

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The dialogue between Harold and Deborah Degan above is totally contrived for creative purposes.  Having said that, I know a number of people from country Queensland and they all swear like howsyourfather.  It is probably closer to the mark than either one of them describing the sardine shower as “A bit of a phenomenon”.

I also cannot 100% verify that Harold Degan used to sneak cigarettes in his shed.  However, popular culture has lead me to believe that sheds are almost entirely used for sneaking cigarettes, porn or dead bodies.  I’m giving Harold the benefit of the doubt on this one.

I’m a Coal Train, Fast Lane, Caught up in the Dirty Rain

(Jamie T – Zombie)

Little fish have also supposedly rained from the sky in Mexico, England, Thailand and Honduras.

Other weird things reported to have fallen from the sky are frogs, alligators hermit crabs, blood, fungal spores, corn kernels and cows!  Satanic Sardines 4

Satanic Sardines – The Recipe

I am aware that some people find any form of sardine to be Satanic.  And I get that.  They are very fishy fish.   Personally, I love them.  They were also part of one of my favourite meals ever which happened in a tiny little restaurant in Zagreb. The recipe for the Satanic Sardines comes from The Party Cookbook from 1976 which I have cooked from previously.

My changes to the Satanic Sardines recipe

  • I added some chopped tomatoes in homage to the dish I had at Heritage in Zagreb.
  • I did not chop the crusts off the bread because I am no longer five.  And neither are you.  Eat your crusts like a grown-up.  It will make your hair grow curly**
  • I used a multigrain sourdough not brown bread

Have a great week!  As Harold and Deborah would say, so long and thanks for all the fish!

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*This is not true

**This is also very likely not true.  But I’m not calling my mum a liar.  And neither should you.

Savarin Au Rhum – Dining With The Dame 8

Hello crime readers and food lovers!  Today we are boarding a luxury train (No, not the Orient Express…but we will get to that one eventually) for murder, robbery and other hijinks.  Luckily Poirot is on hand to bring justice to all.  And, even better, while we read we can munch on some cake.  Tbook is The Mystery of the Blue Train by Agatha Christie, first published in 1928 and it features a Savarin Au Rhum.

Savarin au Rhum

The Mystery Of The Blue Train – The Plot

Heiress Ruth Kettering is taking the luxury “Train Bleu” from Paris to Nice.  Also on the train is Katherine Grey, a young girl who is on her first trip out of England after inheriting a large amount of money.   When they meet in the dining car  Ruth tells Katherine that she is unhappily married and that she is on the train to go to meet her lover.

The next morning Ruth is found dead, strangled in her sleeper compartment and the gorgeous and very expensive  “Heart of Fire” ruby which had been given to her by her father is missing.  Moreover, not only has she been strangled but her entire face has been bashed in.

Luckily for all, Hercule Poirot is also travelling on the same train and is engaged by Ruth’s father to find the murderer and the missing ruby.

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On top of murders and missing jewels we have

  • About to be ex-husbands with money issues
  • Ruth’s somewhat shady lover
  • Ex-lovers with axes to grind,
  • An infamous international jewel thief known as The Marquis
  • Shonky secretaries
  • Male impersonators

Ooh la la…Poirot’s little grey cells have to go into overdrive on this one!

The Covers

Many of the covers feature versions of trains, murdered women etc.  I particularly like the skulls and bones level crossing!  Then there are the covers that take a less obvious route.  These are of course my favourites!

Mystery of The Blue Train Collage

The Recipe – Savarin Au Rhum

For the recipe for Savarin au Rhum, I turned back to one of the vintage cookbooks I looked at a few years back, The A-Z of Cooking.  The Savarin is a French cake which is why I chose it.  Who knows, a Savarin of Rhum may well have featured on The Blue Train’s menu back in the day!.

The Savarin would be a great recipe to serve guests who claim not to like cake (although why are you friends with people like that?) as it is not overly sweet.  The recipe says it is meant for  6-8 people.  We are 2 people but the Savarin did keep nicely in the fridge for close to a week.  Once it got a teeny bit stale, it made a lovely scone substitute if you toasted a slice or two and added some jam and a dollop of cream!  So, even even if you have fewer than the required number of people, it will not go to waste.

Savarin Recipe

The Comte de la Roche had just finished dejeuner, consisting of an omelette fines herbes, an entrecote Bearnaise and a Savarin au Rhum. Wiping his black moustache delicately with his table napkin, the Comte rose from the table.  He passed through the salon of the villa . noting with appreciation the few objet’s d’art which were carelessly scattered about.

Agatha Christie, The Mystery of the Blue Train

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Other Food Mentioned in The Mystery of The Blue Train’

This book mentions so much food it was hard to decide what to choose!

Have a wonderful week!

Next book in the list, if you want to read along, is The Seven Dials Mystery.