Jane Grigson Archives - Retro Food For Modern Times

19
Jun
2016

Potted Cheese – Delicious Food, Impossible Ingredients

categories: Cheese, Leftovers, Starters, Wine

Hey there people of the internet!

Take a look at this super delicious snack plate. Good at any time – but my favourite? A snack plate, a sunny Sunday afternoon,sitting on my balcony with a good book and a cheeky glass of wine = heaven!

The star of this particular snack plate is some potted cheese. .

Which sadly relies on two ingredients that may as well be unicorn’s tears and dragon’s blood for the times they have ever been available in this kitchen. Just one of them is nigh on a miracle and as for both, you had better go outside and look up because that moon out there will be bluer than Tobias Funke!

So what are these two magical, nigh on mythical substances?

Leftover cheese
Leftover wine

Whoever has them? No one I want as a friend!

My cheeses were the remnants….actually it even pains me to say that. The cheeses were items from a cheese platter (probably the previous weeks snacking plate) that I had just not got around to eating yet. And I cheated and opened a bottle of wine to make this.

I used a goat’s cheese, a blue cheese, a pecorino pepato and some cheddar. You can use any cheese you have.

First up, place all your bits of cheese into a food processor and whiz it up! Then add in your flavourings – I added port, a splash of red wine, Worchestershire sauce, cayenne pepper and then, because it was a little dry after the first whiz through, a little more port and a bit of cream. My recipe is based on a classic one by Jane Grigson but you can play with the flavourings to suit your palate and your mix of cheese.

Once you have whizzed it all up , pop it into a pot:

The next step is optional but traditionally the pot was then sealed with a layer of clarified butter:

Why Potted Cheese?

The idea behind potted cheese is simple. Back in the day when refrigeration was not as it is today, cheese was far more perishable than now. Potting your ends of cheese prolonged it’s life – I’m guessing the booze helped to preserve it whilst the clarified butter seal stopped bacteria getting in.

Nowadays, it is done more because it tastes delicious than for the preserving factor.

What Can You Do With Potted Cheese?

OMG, so much. Have it on crackers with a glass of wine! Quick, easy, delicious.

Replace regular cheese in a grilled cheese sandwich! Here is my salami, potted cheese, red onion and tomato version. With a pickle to add some sharpness.

So much oozy goodness!

I haven’t made these next lot but I think potted cheese would be delicious used in the following ways:

Replace sour cream in a baked potato. Or add it to chips and gravy for a take on a poutine.
Saute some bacon or steam some broccoli (or do both), cook up some pasta, top with potted cheese and stir through the bacon or broccoli
Fill celery sticks, add a topping of chopped walnuts
Replace crackers on a snack plate with slices of apple or pear
Heat up a dollop, add some more cream if necesary and use as a mornay or gratin sauce over anything you want to mornay or gratin
Spread it on bread, make up a savory custard and you have a super strata to go!

[yumprint-recipe id=’67’]So, it’s Sunday and whilst not balcony sitting weather at all, I’ve got the fire going and Hollow City, the second book of Miss Peregrine’s Peculiar Children good to go, so excuse me, I have a potted cheese snack plate to prepare! Dammit! Speaking of YA literature just made me realise I should have saved this for when The Cursed Child, the new Harry Potter comes out. I could have filled it with Harry Potter of cheese gags! Stay tuned for the re-post!

Have a fab week!

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02
Mar
2015

Jane Grigson’s Watercress and Orange Salad

categories: 1970's food, 1970's recipes, Cookbook Guru, Feta, Olives, Orange, Salad, Walnuts, Watercress

Little darling, it’s been a long cold lonely winter,
Little darling, it feels like years since it’s been here

Ok, so not exactly true for Melbourne, although it has been a fairly shitty summer. But certainly for my friends in the States, it must feel like that. But hopefully, this Watercress and Orange Salad will bring you some virtual sunshine.

Here comes the sun, here comes the sun
And I say it’s all right

This is a very cool salad from Jane Grigson’s Vegetable Book.. I think it looks like a big, beautiful sunflower. And not only is it pretty; it is super tasty too. How could it not be – peppery watercress, tangy sweet orange, earthy toasted walnuts and salty olives. And it looks so 70’s. I think it’s the combination of green and orange….

Here is the original recipe from Jane Grigson:

And here is the original version:

Jane Grigson's Watercress Salad — Jane Grigson’s Watercress Salad

This is very simple to put together. Line your plate with watercress and start piling in your ingredients. The worst bit if you do it in the circle is stripping all those watercress leaves.

Like a circle in a spiral, like a wheel within a wheel…

Never ending or begining on an ever spinning wheel….

I found the best way to get the orange slices as thin as possible was to cut them with the skin still on, then cut the peel and pith away with a pair of kitchen scissors.

Then just add your walnuts and / or olives.

Before serving, a grind of pepper and a splash of vinaigrette made with some sherry vinegar and voila!!! Or should I say “Velado!” because this really has a Spanish feel to it.

I had this with some grilled salmon the first time I made it and it was delicious!!! The second time I had it with some prawns and it was, again super. I would love to try it with duck as per Jane’s suggestion.

And I made it a third time but this time tweaked the recipe a bit – I added some feta cheese and a teeny bit of red onion. This time, I had it with a lovely sourdough baguette for a light lunch and it was perfection!!! And yes, I made this three times in about ten days. It’s that good.

So far, Jane Grigson’s recipes are turning out to be amazing. I am a little disappointed that it is now March and we have another book to focus on at The Cookbook Guru. But wow!!! What a book!!! I am super excited about stepping across the Strait of Gibraltar to Morocco for my next venture with The Cookbook Guru!!!

And, if you are struggling through a long cold and lonely winter either physically or mentally, here is a little anecdote that may help.

Back in 1969, there was not much joy camp Beatle – there were personality clashes, legal battles, business disputes….things were going to hell in a handbasket. But in the midst of all the problems, all the trouble and strife, George Harrison (by far my favourite Beatle) walked into Eric Clapton’s garden with an acoustic guitar and wrote, to my mind anyway, one of the most beautiful, hopeful songs ever written. In the midst of adversity and all that…

And just to tie it all in together, here is George singing that song with some Spanish subtitles.

All together now

Sol, sol, sol
Ahí viene

Have a great week. I hope all your clouds have silver linings.

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19
Feb
2015

Locket’s Savoury & Pimped Up Locket’s Savoury (GF)

categories: 1970's food, 1970's recipes, Blue Cheese, Bread, Cookbook Guru, Gluten Free, Pears, Watercress

One of the best things about 2014 was connecting with other cooks and bloggers and cooking from the same books. I love doing it in person at the Tasty Reads bookclub but it was also so much fun doing the Joan Crawford inspired dinner for Jenny’s book launch.

So, I was super excited to find this blog:

https://thecookbookguru.wordpress.com/what-is-the-cookbook-guru/

Which is pretty much all cook-a-longs. They choose a new book every two months and anyone can cook from the book and post on their own site. Then, Leah shares what everyone posts on The Cookbook Guru. What a great idea!!!

The book for January and February is Jane Grigson’s Vegetable Book. First published in 1978, this has become a classic. And very auspicious that I get to start with a book full of retro recipes.

I was even more excited that there were a whole heap of artichoke recipes because the local continental deli had been having a sale and I bought about a ton of artichokes because they were something insane like 50 cents a can.

Then I read Jane’s advice on

How to choose canned artichokes.

“Don’t”

Huh….Jane apparently doesn’t mince words. I like her already. But anyway I hightailed it out of artichokes and landed at the very other end of the book at watercress and found this lovely recipe for a very fancy grilled cheese called Locket’s Savoury.

I did have a little giggle when I read the name of this dish. Back in the day, we used to have a footballer by the name of Lockett nicknamed Plugger because….I have no idea why and have sufficient lack of interest in football to be arsed to Google it. Anyway, some time before the Grand Final one year (the equiv of the Super Bowl or the FA Cup Final), Plugger hurt his groin. And I swear for an inordinately long amount of time, it seemed like if you picked up a newspaper, turned on the radio or the tv, all you heard about, all people seemed to care about was Plugger’s Groin. Strangers would approach you on the street and say “So, do you think it will be good for the Granny?”

“What?”

“Plugger’s groin.”

Not since David Beckham made those underwear ads has an entire nation been so obsessed by the state of a football player’s nether regions. And yes, by the way…we do nickname our Super Bowl/FA Cup etc The Granny. As in a little old lady. That’s Australia for you.

So, all that was Lockett’s Unsavoury, let’s turn to the matter at hand – Locket’s Savoury

So simple. So delicious, and just 4 ingredients.

Bread

The original recipe called for white bread. I used this beautiful seeded ciabatta. Jane’s recipe called for the crusts to be cut off. I left mine on because I love the taste of the toasted seeds!

Watercress

One of my favourite greens. I love the peppery taste of it!

Pears

Are probably my least favourite fruit. Will this recipe redeem them in my mind?

Locket's Savoury - Pear — Locket’s Savoury – Pear

Stilton.

Mmmmmm…blue cheese. Happy days….

Stilton is apparently the king of cheeses. Who knew cheese had a royalty. Who’s the queen? And more importantly who is the red headed reprobate prince flashing it’s arse and donning a swastika for high jinks?

I’m betting it’s goats cheese.

This was awesome. It actually made me like pears. And that’s saying something!
There’s a few more totally awesome watercress recipes in this same book and I have a ton of it left so you may get a few more o’ these before the month is through. There is definitely one more I have to do.

Here is Jane Grigson’s recipe:

This was really good. Super tasty, super easy and I wouldn’t change a thing in Jane’s recipe.

Or would I?

The more I thought about it, the more it seemed very unfair that my gluten-free friends missed out on this delight.

So without further ado, meet the pimped up, gluten-free Locket’s Savoury

Basically, scrap the bread, use a slice of pear as the base. Add your watercress and Stilton. Throw in some chopped walnuts. Once done, sprinkle with some chives.

In some ways this was almost better. Those pears got all caramelised and…dare I say it, delicious!!!

I’m so looking forward to doing the Cookbook Guru Cook-a-longs. And you know what would be even better? If you all did it too…

If you did want to, you already know the book for the rest of Feb. March and April is The Food of Morocco by Paula Wolfert. My local library has a copy of this. Yours probably does too. I also got the Jane Grigson book from the library.

But PS..The Locket’s Savoury is the gift that keeps on giving. Those little bits of blue cheese that slide off as you grill the cheese and go kind of crunchy. So good to eat later!!!

Have a fabulous week!

And I would love to know your royal family of cheese!!!

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Pimped Up Locket’s Savoury (Gluten Free)

Print Recipe

A gluten free version of a delicious watercress, pear and blue cheese recipe from Jane Grigson

Author: Taryn Fryer

Ingredients

Scale

1 pear
2 – 4 sprigs of watercress, depending on size
2–3 slices of Stilton
4 walnuts chopped
1 chive, chopped
Freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Slice the pears into six slices, discarding the core. You will have some rounder pieces as well as some more “pear” shaped pieces.
Remove the leaves from the watercress sprigs and place over the pears.
Cover with stilton
Sprinkle with chopped walnuts
Place under a hot grill until cheese is melted and walnuts are toasted.
Sprinkle with chopped chive and black pepper.
Enjoy!

Notes

You can easily increase the quantities for this, I made mine for one because I only had one pear and minimal watercress left.

Nutrition

Serving Size: 1

Tag: Jane Grigson