Retro Food For Modern Times

09
Mar
2020

Coddled Eggs

categories: Eggs

Don’t coddled eggs sound like precious little eggs that have led very sheltered lives and been thoroughly pampered? In fact, they are regular eggs cooked in a coddler to produce a gorgeous silky soft egg. Coddled eggs are similar to both a poached egg or a soft-boiled egg but, in my mind, better than boiled and easier to make than poached.

I swear poached eggs are my nemesis. I have used:

and have yet to be able to produce a perfectly poached egg.

Coddled eggs to the rescue!

So what are coddled eggs?

I’m glad you asked!

Coddled eggs are eggs that are cooked very gently (in just boiled or even just slightly below boiling water in a vessel, traditionally an egg coddler but there are also plenty of recipes on the internet that use ramekins if you are not in possession of an egg coddler. I bought my egg coddler when I was in England last year but you can find egg coddlers in cookware shops, eBay, Etsy, etc. for not very much money if you are keen to get one. Or, if you are anywhere near Rye in the UK, they were for sale in many of the vintagey shops there.

Coddled eggs make a nice addition to your breakfast repertoire or, if you are a bit of a lazy cook like me, they also make a very nice supper with some asparagus dunkers! The beauty of using an egg coddler is that you can drop your asparagus into the same pan as you are coddling your eggs! 😜

I am working from home a lot more these days (on the upside because I am trying to socialise our new dog, Holly, and on the downside because who wants to be riding the trains 5 days a week with the virus taking hold everywhere!). And, as I have more time at home a coddled egg has become my default breakfast or lunch!. And, let’s be honest here, sometimes it’s breakfast and lunch!

The Recipe and Variations

One of the lovely things about coddled eggs is that whilst you can have them plain or infuse them with all sorts of deliciousness. For instance, I had a plain coddled egg for brekky this morning. This was just the coddled egg, salt, and pepper on a tortilla. I made a fancier version with cream and chives to have with my bacon and tomatoes for a weekend breakfast.

I used the Bon Appetit recipe for coddled eggs as my starting point and have added or subtracted flavourings per my particular want.

Other additions could include:

- Smoked salmon
- Truffles (if you’re feeling fancy!)
- Spinach and feta
- You could try some Tunisian flavours for a shakshuka-esque meal

Or whatever else takes your fancy!

Have a great week and stay safe out there!

01
Mar
2020

Smoked Mussel, Bacon and Brie Tarts

categories: Finger Food, Mussels, Seafood, Starters, Tarts

Do you remember that song from Sesame Street, “One of these things is not like the other things; one of these things does not belong?” I think that many people may feel that song was made for these Smoked Mussel, Bacon and Brie tarts. Smoked Mussels and Bacon sounds like a delicious version of Devils on Horseback. Bacon and Brie? You betcha! Smoked Mussels and Bacon and Brie? Hmmm…But, trust me on this one. They are amazing! Such yummy tasty little bites!

Mmmmm…melty cheese….bacon…how could these not be good? And the smoky mussels combined with the smoked bacon is a perfect combo!

The recipe I used called for a can of smoked mussels. You could use these but I used some gorgeous chilli smoked mussels from my fishmonger which, IMHO, took these tarts to next level! The smoked mussels were actually the inspiration for me making these tarts. As soon as I saw them I knew I had to make something with them! And thankfully, the tarts did not disappoint. The chilli on the mussels added a lovely kick to the tarts. If you can’t find fresh smoked mussels, by all means, use tinned. And feel to add a few chilli flakes if the mood takes you!

I was thinking as I write it what a funny word monger is. There are not that many mongers about. Fish, cheese, gossip, iron and war were the only ones I could think of. Which is almost as odd a combination as mussels, bacon and brie!

Google also says there are scaremongers, fleshmongers, pearmongers and whoremongers among others. Who knew there was a specialised name for a pear seller?

Anyway, I digress. The other major thing I changed from the original recipe is the pastry. The OG recipe called for filo pastry. I’m not a fan of filo pastry for something like this. I think this sort of quiche type pastry needs a more solid shortcrust which is what I used.

You can find a link to the original recipe here. They really are delicious and a breeze to make. Even the fussiest eater in the world thought they were more-ish and believe me, those endorsements don’t come too often!

So why not flex your mussels and start bacon these tarts!!!! They’ll brie amazing!

Have a wonderful week!

21
Feb
2020

Mexican Manhattan

categories: Cantina, Cocktail, Sweet Vermouth, Tasty Reads, Tequila

In the past, I have not been entirely complimentary about Cantina, by Paul Wilson. This cocktail may change all that because it is DE-LIC-OUS!!! The Mexican Manhattan may just be my new favourite cocktail! I’m not sure if I am sad or glad that I am currently in the middle of Feb Fast. If I wasn’t off the booze, I imagine I would by now have had many more than the one I have had. My tastebuds are weeping, my liver is cheering. I think it’s probably a draw!

The Mexican Manhattan cocktail combines the vanilla and spice flavours of anejo tequila with the sweet / tartness of Cherry Heering and the bittersweet of Sweet Vermouth to produce a cocktail that is complex and delicious. I think this is a cocktail to savour over an hour or so in order to really enjoy the flavour and aroma!

The traditional garnish for a Manhattan and this Mexican Manhattan is a maraschino cherry. I thought I had a jar of these in the fridge however when I checked? Nada. Luckily, I had some candied kumquats in the fridge so I subbed these in. I really enjoyed the citrussy element this brought to the cocktail. If you are making it, however, feel free to use the more traditional cherry.

Cantina Update

My aim this year is to cook through the recipes I have left in Cantina, which at last count was 30.

I have made this cocktail and a slightly dumbed-down version of the Street Style Tostadas with Seared Tuna and Wood -Grilled Vegetables with a Finger lime crema. ( My veggies were grilled on the grill and my limes were of the non-finger variety.) This was however totally delicious!

I have the following left to cook:

Eggs and Breakfast

Pistachio and Spiked Chocolate Hotcakes with Raspberry Crema. I will probably make this as a dessert as I am not a huge fan of a sweet breakfast.

Masa Delicacies and Street Food

Street Corn with Goat’s Crema and Black Olives
Street Corn with Truffled Crema and Truffle Cheese
Mr Wilson’s Fish Tacos with Slaw and Two Sauces
Soft-Shell Crab Tacos with Guacamole, Shaved Fennel and Sweetcorn Salad

Soups

Ranchero Style Beef Broth. This one has been on and off the list at least a dozen times. I have decided not to make the accompanying Bone Marrow and Chimichurri Toast because whilst it sounds delicious, I feel it would make the dish too complicated.

Fish and Seafood

Dory Pescado Asado. This is probably next on my list to cook.
Prawn Cazuela Veracruz
Soft-Shell Crabs al Pastor

Meat, Moles and Barbecue

Blood Orange and Avocado Salsa – you might be wondering why this is in the meat section. It was meant to accompany a chicken dish which I did not like the sound of. The salsa? Sounds awesome!
Lamb Belly Ribs with Pomegranate and Flor De Jamaica
Low and Slow Beef Short Ribs with Cerveza Caramelised Onions
Glazed Mexican Spiced Lamb Chops with Ancient Grains and Pickles
Goat Barbecoa with Green Mole and Green Rice

Ancient Grains and Vegetables

Kale Caesar
Charred Broccoli with Salsa Mexicana

Desserts

Coconut Panna Cotta with Napa Style Strawberry and Mango Salad – I was going to make it this weekend but I realised that Napa Style means it has wine in it. It would be a bit too tempting to have to open a bottle of Pinot Noir, which is my favourite red when I am trying to not drink!
Coffee and Tequila Creme Caramel. This may come off the list. It requires a spendy coffee flavoured tequila which I can’t justify buying in this, my year of frugality!
Pistachio Chocolate Souffle with Dulce De Leche Ice Cream
Salted Caramel Ice Cream Churros Tacos

Drinks

Rosella Royale. This contains something called Pulque. I have no idea what it is or if I can find it. It may come off the list.
Tijuana Sunset
Frozen Lychee Margarita

So that means I only have 23 recipes left to cook! Which seems do-able in 10 and a half months but I know how complicated some of these recipes are…I’ll check back in again next month.

If you would like to join me in cooking any of these, the book is Cantina by Paul Wilson.

Have a great week!

10
Feb
2020

Devilled Cashew Nuts

categories: 1960's recipes, Cashew Nuts, Nuts, Snacks, Sri Lanka

Helloooo friends! Ttoday’s recipe is nuts! But not just any nuts. These are devilled cashew nuts and damn they are the tastiest, most more-ish little morsels around!

The recipe for my devilled cashew nuts is based on a recipe from The Daily News Cookery Book. First published in 1929, this book is probably the book of Sri Lankan cooking. It’s also bonkers in parts. I have two copies of the Daily News Cookery book – one that was given to my mum as a wedding present and a new version that I bought in Sri Lanka a few years ago. I would have loved to do a Julia and Julia cook through of this book but there are ingredients I would not be able to get hold of and some of the measurements are based on weird Sri Lankan things that no longer exist. Chhudu anyone? So I might take you all on a limited express rather than a stopping all stations journey through this book.

These devilled cashew nuts ( or cadjunuts as Sri Lankans call them) are relatively straightforward to make so are a good introduction to this book.

They are also a great little snack, but when combined with a beverage? PER-FEC-TION!!! 😍

Here is the recipe from the Daily News.

The recipe calls for ground saffron. I tried to do this but I only had a small bit of saffron and it just disappeared into nothing while I was grinding it. So, what I did was to soak the saffron in a small dish of warm water and then, after about 20 minutes, I tipped the saffrony flavoured water over the nuts. I’m sure this activated them or some such too. I let them soak in the saffron water for about 4 hours then tipped them onto a sheet of paper towels and let them dry for around the same amount of time.

Once dry, I rubbed in salt and cayenne pepper and then followed the recipe to cook them. If you were in a hurry, you could grind the saffron as per the recipe or leave it out.

The smell of the toasting cashews was heavenly!

And eating them still warm from the pan was a moment of pure joy! It was hard to save some for my cocktail but, it was going to be a long while between drinks as I am doing dry February so I did my best to save a few for the sipping. And it was worth it!

Match made in heaven!

I’ll post the cocktail recipe separately but damn it was good too!

These Devilled Cashew Nuts are so easy to make and definitely something you’ll go nuts for

Enjoy!

And have a great week,

06
Feb
2020

Prawn and Potato Curry

categories: 1970's food, Good Housekeeping World Cookery, India, Prawns, World Cooking

Greetings people of the internet. This week we are returning to our sojourn around the world via Good Housekeepings World Cookery. Last time we visited this book we were in Pakistan for a subcontinental take on Scotch Eggs. Today we are moving south and east into India for a super easy, super delicious Prawn and Potato Curry.

I threw some baby corn in as well because this is my year of not wasting food and we happened to have some in the fridge that was not going to last the week. To be honest, the baby corn should never have been bought. It was on sale and the fussiest eater in the world said he wanted it.

“For what?” I asked.

“I’ll think of something”

Something was not thought of. Hence the fact that the baby corn went into the curry.

There seems to be something in the air this year around reducing waste/saving money. I set a goal for 2020 to be my year of reducing kitchen waste. Halfway across the world, the lovely Jenny from Silver Screen Suppers is also cutting down on waste this year. My boss is radically cutting down on her kitchen waste this year by living off pantry supplies every fourth week and donating the money she would have spent on food to charity. I LOVE this idea!!!! Such a bold and generous move!

But back to the curry. This curry is very easy to make and for a curry, few ingredients. It is also very tasty! Here’s the recipe, direct from the pages of Good Housekeeping’s World Cookery. But please feel free to add in any veggies you may have that would otherwise go to waste!

Have a great week! And please tell me any tips you have for reducing kitchen waste!