Keith Floyd's Apple Pie - 1980's

Image via Wikipedia

To make Keith Floyd's Apple Pie:

8 oz (250g) shortcrust pastry
1lb (500g) cooking apples (peeled, cored and sliced)
3 oz Granulated Sugar
3 Cloves

1. Divide pastry in two and roll out one half large enough to cover an 8 inch (20cm) ovenproof plate.

2. Put the apples onto the pastry-lined dish and sprinke on most of the sugar.

3. Position the 3 cloves strategically.

4. Brush the pastry edges with alittle cold water.

5. Roll out the remaining pastry and lift carefully over the apples.

6. Press the edges well together and trime away the excess.  With your thumb and finger push up the edges and pinch the top.

7. Make a cross in the centre to allow the steam to escape.

8. Decorate with trimmings optional, brush top with water and sprinkle on remaining sugar.

Bake at 190 celsius (375 F) for 40 to 50 minutes until golden brown. 

Image via Wikipedia

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Marrow Chutney - 1950's

A chutney recipe from Farmhouse Fare.

4 lbs marrow
1/2 lb pickling onions
6 cloves
1.5 lbs of loaf sugar
half ounce of tumeric
9 chillies
1.5 ounces ground ginger
1.5 ounces mustard
2 pints vinegar
Salt.

1. Cut the marrow into small squares (half inch or so)

2. Lay on a dish and shake some salt over it leaving it overnight.

3. Drain it, then boil the other ingredients for 10 minutes

4. Now add the marrow and boil for half an hour, or until tender and put into jars.

For more information about making Chutney visit allotment.org.uk

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Raspberry Cheese

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This odd little recipe will serve six to eight people.

8 oz. grated Cheddar Cheese
1 lb. Raspberries (keep a few for garnishing)
3 oz. Castor Sugar
1 teaspoon of Lemon Juice
mint sprigs (for garnish)
wafers (for garnish)

Whisk grated cheese, sugar, raspberries and lemon juice together and divide between individual dishes.  Chill the dishes then Garnish with the remaining raspberries, a mint sprig and wafer.  If you have an electric blender, then you can use this to mix all the ingredients.

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Chicken Mischief

This recipe would work great with a pre-roasted chicken you get from the supermarket.

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1 roasting chicken
2 tomatoes
2 tablespoons of oil
2 level tablespoons of honey
quarter pint of stock
1 level tablespoon of cornflour
4 oz. dripping
2 onions
2 tablespoons of pickle
3 tablespoons soya sauce
2 tablespoons vinegar
4 tablespoons water

1. Melt the dripping, joint the chicken and fry gently until well cooked and golden brown.

2. Skin and chop the tomatoes and onions.

3. Heat oil and fry tomatoes, onion and pickle for 5 minutes.

4. Add stock, soy sauce, honey and vinegar and bring to the boil.

5. Simmer for 10 minutes.  Blend cornflour with the water and add to the sauce.

6. Bring to the boil stirring.  Serve the chicken and pour sauce around.

Alternatively serve sauce and chicken separately using your fingers to eat chicken and dip with sauce.

Cheese and Orange Salad

Here is a recipe in two parts.  First part is for the salad, second part is the dressing.  As its a French dressing you could get away with a shop bought alternative.  This would be perfect for a sixties themed party.

8 oz. cubed cheddar cheese
2 oranges
2 medium sized onions
4 half inch slices of bread
fat for frying
watercress

French Dressing

6 tablespoons of olive oil
1 tablespoon of orange juice
2 tablespoons of lemon juice
grated rind of 1 orange
salt
pinch of cayenne pepper

1. Place cheese in a mixing bowl.  Remove rind and pith from oranges and separate orange segments.  Peel onions and slice thinly, separate into rings.

2. Cut bread in to half inch cubes, heat fat to smoking point (really really hot) and fry until golden brown, then drain well.

3. Wash watercress if needed.  Make dressing by mixing all ingredients together.

4. Toss all ingredients in dressing separately and arrange in circles overlapping towards the centre.

*Editors Note*
This is quite a straightforward recipe, but without pointing out the obvious you would need to toss togehter the fried bread, watercress, cheese, onions and oranges depending on the style of salad you desire.  Tossing the salad might not work, laying it out in some sort of order and presentation might work better.  Please feedback if you try this recipe.

Aberdeen Sausage

This will serve 8 to 10 people.  It is great for cold meat and sandwiches.

1 lb. lean steak or steak mince
8 oz. bacon
1 small onion
4 oz. rolled oats
1 tablespoon or Worcester Sauce
1 egg
1 level teaspoon of salt
Quarter level teaspoon pepper
Some dried breadcrumbs

1. Mince steak, bacon and onion together until very fine.  Add the oats, Worcester sauce, beaten egg and seasoning and mix well.

2.  Shape in to a long thick sausage and wrap carefully in aluminium foil, sealing the ends well.

3.  Either bake on a tray or in a baking tin in a slow oven for 2 hours, or boil or even steam.

4. Put the dried bread crumbs ready on a piece of greaseproof paper.  Remove the foil carefully and roll the sausage in the crumbs to coat thickly.

5.  Leave until cold and store in cool place.  Slice thinly and serve.

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Braised Beef With Prunes and Wine

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This will serve between two and four people.

2 lb, piece of lean beef (either a flank, rib or chunk)
1 large piece of bacon rind or lean scraps of bacon
1 oz. fat
8 oz. onions
8 oz. carrots
8 oz. prunes, cooked
half a level teaspoon of salt
quarter a level teaspoon of pepper
half a pint of red wine
8 oz. noodles
Grated parmesan cheese

1. Chop the onion and carrots.  Wash the bacon rind.

2. Melt the fat in a deep saucepan or enamelled cast iron casserole.  Fry the meat in it until golden brown all over.

3.  Remove the meat and put the bacon rind in the bottom covering it with the vegetables.

4.  Add the seasoning  and wine, returning the meat.

5. Cover and cook gently in a slow oven for 2.5 to 3 hours or until the meat is tender.

6. Just before dishing up time, boil the noodles in salted water; drain and arrange round the edge of the platter.

7. Carve the meat and arrange slices in the middles of the noodles and put the vegetables, prunes and sauce around it.  Sprinkle noodles with cheese and serve with peas, green beans or spinach.

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Shrimps In Beer

This is a classic fifties seafood starter

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.

4 Cups of beer
3 shallots
2 onions sliced
5 tbsp. butter
2 pounds of raw shrimps
a Sprig parsley in a bouquet
Bayleaf
Celery
5 tablespoons flour
1. Cook the beer with the onions, shallots, bayleaf, parsley and celery for about 15 minutes.

2. Add peeled shrimps to the broth and cook for another 15 minutes then season with salt and pepper.

3.  Remove the Parsley bouquet and bind sauce with the butter and flour which have been creamed together.

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Cornish Potato Cake

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This is a tradtional Cornish recipe.  For this you will need:

Half a pound of boiled potatoes.
Half an ounce of butter.
2 oz. flour
Pinch of salt.

1.  Mash the boiled potatoes while hot with the butter and mix well together.

2. Add salt and sprinkle in the flour mixing evenly.

3. Roll out  very thin on a floured board and cut out in rounds about the size of a saucer.

4. Place on a hot griddle or greased frying pan.

5. Stab with fork and cook three minutes on each side.  Serve hot.

Stelk (A Traditional Irish Recipe)

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For this traditional Irish side dish, adapted from Farmhouse Fare you need:

2 dozen of the later spring onions. (Those which are too coarse to use otherwise, are best for this dish but normal ones are acceptable).
Potatoes
Milk

You can use chives for this dish as an alternative.

1. Chop the onions into small lengths and simmer in milk until tender.

2. Boil or steam a good dish of potatoes. (1 lb possibly?)

3.  When cooked, mash them with a little milk and strain the onions and add these to the potatoes mixing well.  Serve very hot.

4. Add a large piece fresh butter (Clover or organic butter possibly?) to each plate that the Stelk is to be served on.

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Homemade Salad Cream

Tired of the Heinz stuff?  Take this from Farmhouse Fare.

1 tablespoonful mustard (assuming this is English?)
1 tablespoonful of sugar
1 teaspoonful flour
half a teaspoonful of salt
2 eggs
three quarters of a breakfastcupful of vinegar
Cream.

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1. Mix mustard, sugar, flour and salt together.

2. Add the eggs, then the vinegar.

3. Let it stand in boiling water and stir until mixture thickens.

4. Allow to get cold then add cream and a little milk if necessary until it is the required thickness.  Should keep for 12 months.

 

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Lemon Curd Dumplings

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4 oz. Shredded suet
8 oz. flour and salt mixed with some cold water.
2 eggs well beaten
1 teacupful of castor sugar
1 large or two small lemons, the juice and rind of.
2 oz. fresh melted butter.

These dumplings should be made in small individual moulds to prevent any water getting in to spoil lemon curd centres.

1. Well grease some small moulds and line with thinly rolled suet pastry made with 4 oz. shredded suet, 8 ozs. flour, salt and mixed with cold water.

2. Make a curd filling by well beating 2 eggs and adding 1 teacupful castor sugar, juice and grated rind of the lemons and the melted butter.

3. Whip all together and nearly fill each dumpling.

4. Cover tops with a lid of pastry making sure you squeeze the edges together well.

5. Tie over with greased paper and steam for 1 hour and 15 minutes.  Turn out carefully and sift with a little fine sugar and serve hot.

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Lamb With Rice

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1 Breast of Lamb
2 oz. Butter
1 Onion
8 oz. Rice
1 oz. Raisins
2 Beef Extract Cubes (OXO or Knorr will do)
2 Pints of water
8 oz. Tomatoes
salt and pepper

1. Cut the lamb into pieces and trim off excess fat.

2. Melt 1 oz. butter in a saucepan.

3. Chop the onion and cook with the meat in the butter for a few minutes.

4. Cover with water, bring to the boil and crumble in the beef extract cubes.

5. Reduce the heat and allow the meat to cook until tender which should be for about 1 hour.

6. In another pan, melt 1 oz. of butter and cook the rice for a few minutes

7. Add raisins, chopped tomatoes, salt and pepper. Cook gently for 15 minutes.

8. Strain over the stock from the meat.

9. Strain off any liquid and serve.

This recipe is worded in the book quite confusingly and I have tried to re-word it accurately.  If you have any idea what they mean, or have any success with this dish please contact me and I will amend this recipe.

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Cheese Straws

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4 oz. Flour
2 oz. Margarine
2 oz. Processed Cheese (Cheddar will be fine)
teaspoon of water
Worcester Sauce
Cayenne Pepper

1. Rub some butter or fat into flour, add sieved processed cheese, pepper and Worcester sauce.

2. Mix with water until dough holds together.

3. Roll out one eighth inch thick. Stab with a fork and cut into fingers and put on greased trays or sheets of baking paper.

4. Bake in a very hot oven (200 to 180 celsius) until golden brown.

This cheese pastry can be used to make cheese biscuits too.

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Kentucky Corn Dodgers

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Ingredients

• 1 teaspoonful of salt


• 1 cupful of white cornmeal


• cold milk

Instructions

Mix the salt with the white cornmeal. Scald it with just enough boiling water to dampen it; then add enough cold milk to enable you to mold it. Stir it well together, and form it into cakes three quarters of an inch thick in the middle and oblong in shape. Use a tablespoonful of dough for each cake. Bake them on a greased pan in a hot oven for twenty-five minutes.

Originally appears http://www.vintagerecipes.net/books/century_cook_book/kentucky_corn_dodgers.php

Cheese and Sweetcorn Fritters

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4 oz Plain Flour
Salt and Pepper
1 egg
Quarter of a pint of milk
6 oz. Grated Cheddar Cheese
6 oz. Sweetcorn

Sieve flour and seasoning into mixing bowl.  Graudally beat in milk and lightly beaten egg, stir in cheese and sweetcorn.  Place dessertspoonful in hot fat and fry until crisp and golden brown.  Drain well and serve as a main dish, a cocktail savoury or as an accompaniment to chicken.