This is what a curry looked like back in the 60s…..absolutely nothing like the much more complex and flavour filled ones of today. I particularly like the side dishes in the photo. Lemon slices, plain cashews, rice with sultanas are the ones I can recognize. Times certainly have changed and I don’t think I think it’s a dish you’d want to make now.
This recipe was put out in a little booklet by Mum’s bowls club. You can see I’ve amended it somewhat, as Mum and I both cooked them in the oven and not on the stovetop. They’re really tasty, easy to make and everyone loves them. Just don’t overcook them or you end up with a gluggy mess.
I’m not really sure about the name of this dish. I guess it’s a pie because it has a pastry base, but it has a sort of bouillabaisse filling topped with custard – a bit odd altogether. While I’m posting it here I haven’t actually made it. I think I’d better and possibly rename it as well…….
This recipe comes out of one of my pasta cookbooks. I already make a meat lasagne and a chicken lasagne, so a seafood one has to be on the list as well. Obviously buying good quality white fish, scallops and prawns would make an excellent dish, but you could also go for the cheaper option and buy a generous amount of marinara mix. It mightn’t be quite as good, but it would certainly be a bit more affordable.
Meatballs and pasta are a great combination and this is one of those recipes you can prepare beforehand. With a cooking time of only around 40 minutes you can put in the oven when the family or friends are almost ready to eat.
Back when I was a kid roast chicken was the highlight of our Christmas lunch. Unlike now we rarely had chicken, as they didn’t come prepared and packaged ready to cook and eat – Mum had to do that. The idea of turkey for Christmas lunch came along a deal later and I think the first one I cooked was probably in the late 70s and like this one had a forcemeat stuffing.
You might have to go to a specialty pasta store to get these large shells, I don’t think they’re readily available at my local supermarket, but it would probably be worth the trouble. Smaller noodles would work, but the large ones look terrific and set the dish above the average pasta bake.
I had coconut prawns at a restaurant recently and it reminded me just how good they are. That sent me looking to see if I had a recipe in my collection and unsurprisingly I found this 1990s version, which even comes with a tangy mango sauce. So now I have no excuse not to make them myself.
I love scallops, but cooking them can be a bit tricky. If you’re pan frying them you need to cook them just before eating and you need to make sure they’re not overcooked. Not everyone will like this recipe as between the marinade and the bacon the scallop flavour is altered, but it does make cooking them easier and appealing to serve with drinks.
This is a recipe that a friend used when she was catering for her husband’s 40th birthday dinner a many years ago. She cooked two 1kg pieces of beef and multiplied the marinade and sauce ingredients to match. It could be prepared in advance and was delicious. At the time she wasn’t worried whether it was gluten free or not, but with us being more conscious of dietary issues these day, it would work really well for everyone now.
Beb's Recipe Drawer 