This recipe is from a 1991 Woman’s Day Christmas Recipe zip-out. If you’re looking for a main course dish that isn’t pork, turkey or chicken this might work for you. Although really you could serve it any time of the year, not just at Christmas.
Although Christmas is still quite a few weeks away shops have put up their decorations, so I guess it’s time to start to work on Christmas menus. I found this old cutting in Mum’s collection and thought that the Guinness, mustard, ginger and cardamom basting combo sounded interesting and I thought that the carving instructions were useful bonus.
Next time you’re thinking of cooking up some chicken wings for a large gathering, you might like to try this version. The onion, apricot nectar, French onion soup and soy sauce make a great sticky sauce for them.
This is another recipe from one of the Australian Meat Board books. I think this book was put out in the 1970s and along with excellent meat recipes it also has meat cuts, roasting times and measurements. They’re great little cookbooks, long disappeared unfortunately.
I came across this recipe the other day in one of my old cookbooks. I used to make it for dinner guests back in the day, but haven’t made it for a long, long time. Perhaps it’s time to revive it as all the old recipes seem to be coming back into fashion.
This recipe comes from the Australian Meat Board circa 1970. It’s a more economical way of enjoying the great flavour of stroganoff without the cost of prime beef. It works well for a home dinner with noodles or for a sharing dish when you’re entertaining.
This recipe was in a little cookbook put out by the Australian Meat Board back in the 1970s and I’ve been making it since those days. So it’s certainly a very tried and tested recipe. I’ve made it with the traditional eggplant, but also with potatoes – both work and both taste great.
I’ve been making this recipe for years. It comes from a booklet put out by the Australian Meat Board in the 70s. The Meat Board printed several of these booklets, which were full of great meat recipes. I don’t think they do them these days, although you can find individual recipes on the counter at the butchers sometimes. This recipe uses round or rump steak. The long cooking time tenderizes it and the result is a very tasty piece of steak with a great sauce.
Chicken rissoles can be a little bland, but this recipes throws in tomato, carrot and French Onion soup to really give them some zing. Mum must have added Parsley as well, as she’s written that in. I don’t know if she served them hot or cold, but I think they’d work well to take on a picnic.
It’s easy to think that International dishes are something that are new to our food scene, but that’s not the case. When I look back at my old 1970s cookbooks there’s a whole section on International food and Mum was cautiously trying out different recipes before that. This Mexican Tamale Pie recipe was published by the New Idea in 1980 and is just as good today as it was then.
