It’s a bit strange to see this 70s recipe using tinned carrots and tinned stir fry vegetables. The article says ‘hearty meals – don’t have to mean hours of work”, but I think using apacket of prepared fresh vegetables, that are available now in the supermarket, would be a lot tastier and just as easy.
To be honest I’m not a lover of duck, but I know I’m in the minority. This 70s recipe comes from a booklet put out by the Australian Wine Board titled ‘Bacchus in the Kitchen’, which paired dishes with wines. The suggestion for this recipe is to serve it with a dry red.
To begin with I thought this was corn beef fritters (which would have been good), but when I read the ingredients I realised it’s rissoles/hamburgers with corn, which is till a good mix. I think they’d also work well if you used minced pork with a bit of soy sauce or even minced chicken.
This recipe was published by the Women’s Weekly in August 1992. Veal was more popular back then and wasn’t as expensive as it is now. I make a similar roast using beef so I think you could substitute beef or even lamb as the main meat and you change the minced veal as well.
Large filled Vol-au-Vent cases just screams 1970s entree to me. Of course the smaller version were served before dinner or at parties with drinks, but the larger ones filled with chicken or fish mornay were a popular first course. The good thing about this recipe is that you can dispense with the cases and just make the chicken filling, if you use a rotisserie chicken and serve it with rice it should taste great.
This “Real Chinese Taste” Sweet and Sour Pork was a free recipe handed out by Amoy Genuine Chinese Food sometime in the 70s. No mention is made of cooking it in a wok as I doubt that any non-Asian cooks had one or in fact even knew what one was. Guess Amoy thought they’d better just stick with a frying pan.