MEDITERRANEAN CHICKEN

Chicken breast stuffed with cheese and bacon and served with a mustard cream sauce – not sure how Mediterranean it is, but it certainly sound good. If you don’t want the gluten or carbs of fettuccine just serve it up with fresh vegetables – great either way.

LIQUEUR COFFEE and LIQUEUR PEPPERMINT (Creme de Menthe)

Making your own liqueurs was a fun thing to do back in the 70s when every dinner party finished with liqueurs or port. They’re not so fashionable these days, but maybe they’ll make a comeback on day and these two recipes will be worth a try (although I think I’d substitute a brewed coffee for the instant).

CHICKEN AND EGG BALLS

You can tell the age of this 1970s recipe by the Cost: $1.40. I haven’t worked out what the cost would be now in 2021 – but I’m guessing maybe four times as much. Even so it’s still an fairly economical little starter or finger food. The other sign of the times is that you don’t have to mince the chicken you can buy it already done……how things change……

SPICED BAKED CHICKEN

This a Margaret Fulton recipe published in the New Idea back in August 1994. My first cookbook was The Margaret Fulton Cookbook, my copy is now a bit battered and worn as I used it constantly in my early cooking days. Her recipes were easy to follow, covered all types of meals – family meals, entertaining and parties, international dishes, cakes, biscuits, etc and was just an amazing source of inspiration. This is a much later recipe and shows how she continually kept up with the changing influences in Australian eating.

COCONUT MOUSSE WITH STRAWBERRY COULIS

I confess I’ve never made anything with Coconut Milk Powder and I even wondered if was something you could still buy. Obviously I’ve now realized that you can, so it might well be worth trying out this very summery dessert – when the weather warms up enough, that is…..

CHICKEN TERRINE

When I first started making this terrine you couldn’t buy minced chicken, so there was no alternative but to drag out the mincer and process the chicken and veal yourself. Since those days a blender or pre-minced chicken make it a bit easier. I think if you’ve got the time mincing up the chicken breasts and veal yourself is the best option, as you get a better quality mince, but if you don’t have the time give pre-minced a go. The finished terrine tastes really good and is worth the effort either way.

TUNA VEGETABLE COUSCOUS

The combination of tinned tuna and vegetables served over couscous makes this a healthy, refreshing meal. If you wanted to you could play around with the ingredients – change the tuna for salmon, the couscous for rice or use whatever vegetables you have in the fridge. It can be quite versatile.