This is a favourite lamb casserole of mine, I’ve been making for years. The curry powder, ginger and sauces work really well together with the lamb and the pumpkin. It’s very tasty combination.
I found this recipe in the collection and thought it would make a very hearty vegetarian dish and then realised it would also work as a gluten free dish. The rice/egg/parsley base is a good substitute for flour based pastry.
This salmon recipe says it’s good hot or cold. Cold it could good for picnics or even school or work lunches.
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.
Curries have come a long way since this was published in 1997 and can require a lot more time and effort to cook, but this recipe does have a good blend of spices and is quick and easy to make.