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Friday 22 April 2011

Review: Red Riding Hood


Twilight has a lot to answer for. Besides the fact that the books are awful and the films aren’t much better, the success of Stephanie Meyer’s vampiric tetralogy almost undoubtedly led to the production of Red Riding Hood. The film is based loosely on the Charles Perrault and Brothers Grimm versions of the classic fairy tale, though it feels unfair to associate such great writers with such a poor film.

Little Red has been transformed into Valerie (Amanda Seyfried), a young woman who lives in the hilariously Olde Worlde named village of Daggerhorn. The village has a terrible problem with werewolves, so they summon legendary wolf-busting priest Solomon (Gary Oldman) to help dispatch the pesky lycanthrope. However, the major problem in tracking down the wolf is that literally anyone in the village could be the beast in human form. Director Catherine Hardwicke is so keen that every villager should be seen as a suspect that you half expect a number of scenes to have subtitles like ‘possible suspect...?’ or  ‘ooh, suspicious!’. Instead Hardwicke has to settle with very pointed camera shots and incredibly laboured dialogue. 

The emotional heart of the film is supposed to be Valerie’s difficult choice between doing what her family wants, by agreeing to her arranged marriage to rich, but dependable blacksmith Jacob Black Henry (Max Irons), or doing what she wants and eloping with moody woodcutter and childhood sweetheart Edward Cullen Peter (Shiloh Fernandez). It does form a heart of sorts, but a heart made of boring wood (probably balsa). Seyfried does her best, and it’s a credit to her abilities that Valerie comes across as wide-eyed and sparky, rather than a bland Bella Swann reboot, but she is a lone glimmer in an otherwise lifeless puddle of disappointing, wooden acting. Even Oscar winner Julie Christie seems to be acting through a layer of heavy sanding and wood polish.

Much of the film really does feel like you’re watching a slightly altered version of Twilight, and so many of Hardwicke’s directorial choices seem only to emphasise these similarities. Even some of the cast are the same: Billy Burke, who plays Bella’s dad, also plays Valerie’s father, and Taylor Lautner was initially touted to play Peter. The soundtrack has a distinctly rock-ish feel, and, though it’s free of contemporary artists such as Muse or Paramore, you could easily imagine it underscoring a tense conversation between Bella and Edward or a vampire vs werewolf scuffle. The cinematography has the familiar Twilight-ish mix of sweeping wide angle shots and jerky close-ups, which is one of the film’s few strengths, as it shows of both the stunning natural surroundings of Daggerhorn, and the pleasing design of the village itself.

Red Riding Hood offered Hardwicke a chance to build on the success of Twilight, but she’s fallen far from the mark, producing a visually pleasing film with no spark, no heart and no humour. 




Monday 11 April 2011

Turkey and Halloumi Skewers

Much as I love wholesome, wintry food like Toad-in-the-Hole and stew, it's getting to the time of year when those kinds of dishes feel just a bit too heavy. Turkey is fairly cheap and very good for you, and halloumi is one of the few cheeses I actually like, so I combined the two to create some vaguely Mediterranean skewers:




Quantities are fairly variable, and much like a soup or stew, you can use up any slightly past-their-best veg. To make 2 skewers I used:


For the skewers:
2 handfuls turkey breast, diced
125g halloumi cheese, cut into chunks
4 small button mushrooms
1/2 courgette
1/2 yellow pepper
1/2 red onion
4 cherry tomatoes


For the marinade:
8 tbsps olive oil
3tbps lemon juice
3 tbsps fresh mint, roughly chopped
2 tbsps fresh coriander roughly chopped
1 spring onion, finely chopped
1 garlic clove, crushed
Pinch of cayenne pepper

  • Mix all of the marinade ingredients together in a bowl. Add the turkey and halloumi to the marinade, making sure all the pieces are well covered.
  • Leave for at least 30 minutes to marinate (or if you're rushed for time, leave for as long as it takes the to prepare the vegetables).
  • Chop all of the vegetables (apart from the mushrooms and cherry tomatoes) into chunks.
  • Thread the chunks of vegetables, turkey and halloumi onto skewers (if using wooden skewers, soak them in water for at least 20 - 30 minutes before use).
  • Place the skewers under a hot grill until the turkey is cooked al the way through and the halloumi is beginning to brown (approximately 10-15 minutes), turning occassionally.
  • Serve with cous cous or rice and natural yoghurt.
 [N.B. I imagine this would work well on a barbecue, or even with a griddle pan, though I have't tried it myself]


Students! If you're worried about budgetting for this, leave out the halloumi and buy reduced or on offer veg and poultry. Cous cous is a bit more expensive than rice, but it fluffs up so much that a normal sized packet will last a good few months. Plus you can make it in a mug! (Fill the mug 1/3 of the way up with cous cous, then pour over enough boling water to cover, put a clean teatowel over the mug, then leave for 5 minutes. Done.)

Also, I can definitely recommend Sainsbury's Basics natural yoghurt (or equivalent own brand yoghurt). It tastes no different to the more expensive Sainsbury's yoghurts and I'm fairly sure it's actually the same yoghurt with different packaging (I have stood in the aisles and done the slightly nerdy packet comparisons)