Luckily for us, there are lots of cool potato recipes that do just this. In this recipe, onions and seasoning provide the backbone of the flavour.
A vintage recipe blog bringing old, vintage, classic and retro recipes from the last forty years (and beyond!) back in a blaze of online glory. I collect recipes and through this blog I am sharing recipes from my collection of vintage cookbooks. Please support Recipe Vintage by clicking on ads and donating via Paypal.
Showing posts with label Savory. Show all posts
Showing posts with label Savory. Show all posts
Sunday, November 24, 2013
Cream of Potato Soup - 1960's (Marguerite Patten Recipe Card)
Potatos are a large portion of the British diet. Yet essentially they are a really boring vegetable, tasteless and a pain to prepare. Why do we like them so much? Because they accompany most dishes without obliterating the flavour, they make are softly spoken and don't offend anyone. Which makes me realise that when they become the main focus of a meal, you have to make sure you put plenty of zing in to it.
Luckily for us, there are lots of cool potato recipes that do just this. In this recipe, onions and seasoning provide the backbone of the flavour.
Luckily for us, there are lots of cool potato recipes that do just this. In this recipe, onions and seasoning provide the backbone of the flavour.
Lobster Chowder - 1960's (Marguerite Patten Recipe Card)
There is a distinct lack of seafood recipes on this blog. The main reason is that I don't really do seafood, and the idea of it makes me turn a little green.
But, I know that the hundreds (HAHAHA) of emails and comments that I get on this blog each week do request that I do a few more seafood related posts. So here is one... and as we're on a theme of soups and chowders today, this one is quite apt.
But, I know that the hundreds (HAHAHA) of emails and comments that I get on this blog each week do request that I do a few more seafood related posts. So here is one... and as we're on a theme of soups and chowders today, this one is quite apt.
Ham and Bean Supper Chowder - 1960's (Marguerite Patten Recipe Card)
The temperature has dropped here in Exeter. And now is the perfect time to start looking at Soup and Chowder recipes for an instant hot savory fix.
Friday, December 30, 2011
Keith Floyd's Sauce for Cold Meat - 1980's
So its going to be New Years Day, and for some of us there is going to be MORE cold meat and turkey after some more big meals. Keith Floyd has this wonderful recipe from Floyd on Britain and Ireland. This makes 2 pints (1 litre).
3 lemons
1.5 ounce (40g) salt
1 ounce (25g) allspice
1 ounce (25g) mustard seed
1 ounce (25g) of white pepper
1 ounce (25g) grated horseradish
half on ounce (15g) each mace, cayenne pepper and cloves
2 pints (1 litre) vinegar
1. Slice lemons, remove the pips and rub salt into the slices.
2. Mix the allspice , mustard seed, pepper, horseradish, mace, cayenne and cloves.
3. Put the lemons slices in layers in a jar and sprinkle the mixed spices between each layers
4. Pour over the vinegar at boiling point.
5. Set aside for 24 hours, squeeze, strain and bottle.
Visit Keith's website http://www.floydonline.co.uk/ for more recipes and buy some books.
Related articles
- Aberdeen Sausage (recipevintage.wordpress.com)
- Braised Beef With Prunes and Wine (recipevintage.wordpress.com)
- Cookbook Focus: Floyd on Britain & Ireland (1988) (recipevintage.wordpress.com)
Thursday, December 29, 2011
Fish in Dark Beer
Another dinner party favourite from the fifties. This dish ripe for modification and some experimentation, try choosing different types of beer and vinegar to use.
[caption id="" align="alignright" width="300" caption="Image via Wikipedia"]
[/caption]
3 lbs of Fish (carp, pike or bass)
1 tablespoon of vinegar
2 chopped onions
4 tablespoons of butter
2 tablespoons of flour
2 tablespoons of brown sugar
5 whole peppers
2 ground cloves
1 teaspoon of Worcester Sauce
1 pint of Dark Beer (locally produced craft beer/real ale/stout maybe?)
1. Prepare the fish by cleaning it and scaling cutting it in to three inch slices.
2. Brown the onion in the butter, adding the flour and cook for three minutes.
3. Add the beer and all other ingredients except the vinegar.
4. Boil the sauce to the thickness of single cream.
5. Add the fish slices to the sauce, and continue boiling until the fish is well done.
6. Finally add the vinegar and continue boiling for another two minutes. Pour the sauce through a strainer and serve separately.
[caption id="" align="alignright" width="300" caption="Image via Wikipedia"]
[/caption]3 lbs of Fish (carp, pike or bass)
1 tablespoon of vinegar
2 chopped onions
4 tablespoons of butter
2 tablespoons of flour
2 tablespoons of brown sugar
5 whole peppers
2 ground cloves
1 teaspoon of Worcester Sauce
1 pint of Dark Beer (locally produced craft beer/real ale/stout maybe?)
1. Prepare the fish by cleaning it and scaling cutting it in to three inch slices.
2. Brown the onion in the butter, adding the flour and cook for three minutes.
3. Add the beer and all other ingredients except the vinegar.
4. Boil the sauce to the thickness of single cream.
5. Add the fish slices to the sauce, and continue boiling until the fish is well done.
6. Finally add the vinegar and continue boiling for another two minutes. Pour the sauce through a strainer and serve separately.
Related articles
- Shrimps In Beer (recipevintage.wordpress.com)
- Chicken Mischief (recipevintage.wordpress.com)
Wednesday, December 28, 2011
Chicken Mischief
This recipe would work great with a pre-roasted chicken you get from the supermarket.
[caption id="" align="alignright" width="300" caption="Image via Wikipedia"]
[/caption]
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.
[caption id="" align="alignright" width="300" caption="Image via Wikipedia"]
[/caption]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.
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.
Related articles
- Cheese Straws (recipevintage.wordpress.com)
Monday, December 26, 2011
Cornish Potato Cake
[caption id="" align="alignright" width="300" caption="Image via Wikipedia"]
[/caption]
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.
[/caption]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)
[caption id="" align="alignright" width="300" caption="Image via Wikipedia"]
[/caption]
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.
[/caption]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.
Related articles
- Scalloped potatoes with gruyere cheese, green onions and thyme (charlotte.news14.com)
- The ultimate Christmas dinner according to Gordon Ramsay, Delia Smith and Jamie Oliver (mirror.co.uk)
- Green Bean, Mushroom and Onion Side Dish (dishinaboutnutrition.wordpress.com)
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.
[caption id="" align="alignright" width="240" caption="Image by FotoosVanRobin via Flickr"]
[/caption]
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.
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.
[caption id="" align="alignright" width="240" caption="Image by FotoosVanRobin via Flickr"]
[/caption]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.
Related articles
- Easy healthy dinners : Everything salad with homemade dressing (kerrycooks.wordpress.com)
- Creamy Blue Cheese and Cucumber Salad (foodrecipes.wordpress.com)
- Christmas leftovers: Roast Beef Salad with Chipotle Rice Vinegar Salad Dressing (thismamacooks.com)
Lamb With Rice
[caption id="" align="alignright" width="300" caption="Image via Wikipedia"]
[/caption]
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.
[/caption]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.
Related articles
- Habanero Lamb Mashed Potatoes (aminerecipes.com)
- Lamb Chop Stew (thepapercupkitchen.com)
Cheese Straws
[caption id="" align="alignright" width="300" caption="Image via Wikipedia"]
[/caption]
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.
[/caption]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.
Related articles
- Cheese and Sweetcorn Fritters (recipevintage.wordpress.com)
Friday, December 23, 2011
Kentucky Corn Dodgers
http://seg.sharethis.com/getSegment.php?purl=http%3A%2F%2Frecipevintage.wordpress.com%2Fwp-admin%2Fpost-new.php&jsref=&rnd=1324679164322
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
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
Thursday, December 22, 2011
Cheese and Sweetcorn Fritters
[caption id="" align="alignright" width="240" caption="Image by Phil Roeder via Flickr"]
[/caption]
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.
[/caption]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.
Subscribe to:
Posts (Atom)