Retro Recipes

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RETRO RECIPES !

If Treacle Sponge; Spam Fritters; Cheese Fondues; Coq au Vin; Devils on Horseback; Shepherd’s Pie; Chocolate Mousse; Spaghetti Bolognese and Birds Custard - set your mouth watering - Sixties Style, then let us have your favourite ‘60’s recipes!

Quiche Lorraine

1/2lb pastry
2 eggs
½ teaspoon salt
¼ teaspoon pepper
¼ lb bacon
4-6oz cheddar cheese
¼ pint of cream or top of milk (or evaporated)

Slice cheese thinly and place in bottom of cooked pastry case. Separate eggs, beat yolks then add double cream, seasonings and ham or bacon. Lightly whip egg whites, fold into mixture and pour into case.

Bake in moderate over (375°) for 30-40 mins

Ma Murphy’s Cook Book

Potato Pastry

6oz Self Raising Flour
½ teaspoon of salt
4 oz lard
6 oz cold, dry mashed potato

Mix flour and salt then rub in lard. Work into potato using a strong fork or hands. Do not add any water. Knead gently, roll out on floured board to fit pie dish.

Use to top savoury pie (steak and kidney etc)

Ma Murphy’s Cook Book

Devilled Chicken

12 oz cold cooked chicken
2 teaspoons of tomato ketchup
2 teaspoons of vinegar
pinch of cayenne pepper
½ teaspoon black pepper
2 teaspoons of ready made mustard
2 tablespoons of olive oil

Cut chicken into neat pieces. Blend all other ingredients together. Brush and toss all over the cold chicken. Grill until browned on both sides (turn every few minutes).

Serve hot with boiled rice, vegetables and sweet chutney or cold with salad.

Ma Murphy’s Cook Book

Murrum Bidgee

1 egg
1 tablespoon of granulated sugar
½ lb of ready made puff pastry
I mashed banana
1 grated apple
juice of a lemon
4oz raisins and sultanas

Roll out pastry thinly (12” x 8” approx). Trim edges. Section pastry into squares. Place spoonful of mixture into the centre of each square. Brush corners with beaten egg and fold corners to centre. Brush with egg and sprinkle sugar over. Place on greased tray (or pate tin). Bake in moderate oven (375°) until golden brown - about 25 minutes.

Ma Murphy’s Cook Book

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