Starters Archives - Retro Food For Modern Times

Tag: Starters

14
Apr
2024

Guacamole Stuffed Tomatoes

categories: 1980's recipes, Avocado, Starters, Tomatoes

Hello friends! Get ready for a delicious trip down memory lane, fueled by none other than guacamole-stuffed tomatoes! As a quirky only child, I spent a lot of my time lost in the magical worlds found between book covers. Every week, the local library became my wonderland. It was on one of these adventures that I stumbled upon a treasure – “The Complete Avocado Cookbook.”

I became obsessed with this book and borrowed it over and over. This book, and the food contained within it seemed like the height of sophistication to my younger self. This book was my future! I could not wait to grow up and have Breakfast At Tiffanys-esque parties complete with drunks wearing lampshades on their heads, women with foot long cigarette holders and, of course, some amazing avocado-based food!

Nostalgia Ain’t What It Used To Be

Given this history, you can only imagine my delight when I stumbled upon a copy of “The Complete Avocado Cookbook” in a charity shop a few years ago! I snatched it up so quickly, you’d think it was the last book on earth. However, the fact that it’s taken me years to actually cook from it might be a good indicator that “you can’t dip your toe into the same river twice.” Take the recipe for Crusted Stuffed Avocado, for example. For twelve-year-old me, this was the absolute star attraction, the shiny gold ornament on the Christmas tree of “The Complete Avocado Cookbook.”

For this recipe, you take an avocado, cut it in two and scoop out the flesh. You then mix that flesh with Camembert cheese, garlic and herbs and pile all of that back into the avocado shells. Then, you put the shells back together and crumb and fry the rejoined avocado. Try very hard not to sing Atomic Kitten’s Whole Again as you do this! Finally, you then serve your crusty stuffed avocado with an almond butter sauce!

Here it is:

And here is my childhood reaction to reading this recipe:

And here is adult me:

I now know that I don’t actually like the taste of cooked avocado.
Nowadays, the heart attack-inducing power of a deep-fried avocado stuffed with Camembert cheese, served with a butter sauce, terrifies me!
Why would you leave the skin of the avocado on?
Finally…why are they using a Shepherd when everyone knows the Hass avocado is far superior!

Guacmaole Stuffed Tomatoes – The Recipe

All of which leads me to the Guacamole Stuffed Tomato – let me tell you, it was absolutely delicious. I wouldn’t normally add olives to my guacamole but they were a nice salty addition! I could not really taste the coriander powder either and would probably sub in fresh coriander (cilantro) next time. Having said that, my twelve year old self, as well as my… ahem somewhat older self were both delighted! I was also delighted to take this photo of the original picture of the book and my homage to it!

And, if like me, you have aslo been hunning Whole Again this whole time, I’ve linked it in below. I will now look lovingly at my copy of The Complete Avocado Cookbook and sing along:

Looking back on when we first metI cannot escape and I cannot forgetBaby you’re the one, you still turn me on

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!

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!