I was sorting through Mum’s old recipes last weekend and found this Pot-Roasted Chicken recipe. I liked the idea of being able to put everything into a casserole, put it in the oven and forget about it for a couple of hours – so I cooked it last night. It tasted great!!! I didn’t bother to reduce the liquid so it was pretty juicy, but that meant that the leftovers have turned into a great soupy-broth for lunch today. Well worth trying…….
Veal is a meat I don’t often cook with these days, it was used a lot more when I was growing up. In this recipe you could substitute beef, but it’s worth using veal if you can buy it, as it’s quite tender and makes a great pie filling. The polenta base and rounds on the top make this into a very hearty pie.
Unfortunately there’s no picture with this recipe, which is a shame as I think a lamb casserole with a crumble topping is a little unusual and would not only taste good, but would look good as well. It would be a good casserole to make for a group and could easily be made gluten free by simply using gluten-free plain flour.
So what is a Bounty Day pie you’re asking……well according to Wikipedia…. ‘Bounty Day is a holiday on both Pitcairn Island, destination of the Bounty mutineers, and on Norfolk Island. It is celebrated on 23 January on Pitcairn, and on 8 June on Norfolk Island, the day that the descendants of the mutineers arrived on the island’. I guess this is a pie they make to celebrate the day, although it does seem fairly similar to a Greek beef and spinach pie – don’t suppose it matters what you call it, as long as it tastes good.
The cheesy scone topping on this chicken casserole makes this a hearty and inexpensive meal. It comes from a New Idea supplement entitled ‘Tasty Meals on a Budget’, published in 1974 and shows weights in metric and the old imperial measurement. Although metric conversion happened in 1966 it took sometime for home cooks to become confident of using the new system.
I guess this is basically a fancy version of meat and potatoes, but what I like about it is that you can make it into small pies and freeze what you don’t immediately need or make it into a large pie for the whole family to share. Either way it makes a tasty meal.
Inspired by my 9 year old granddaughter, who is cooking up a storm while isolated at home, this week I looked for recipes that kids would enjoy cooking. This one needs some peeling, some grating and some rolling – all easy things to do and it includes vegemite, so I thought that might be an added bonus……
This is a very easy dish, maybe even one the kids could do for the family to enjoy, while you’re all stuck at home together.
This was one of the Women’s Weekly prize winning recipes that Mum saved, although I don’t think she ever made it as my father liked his fish fried in batter and wouldn’t have appreciated this spicy version. Ling fish fillets can be a bit bland though, so this is a great way to add a bit more flavour.
This old recipe bring back loads of memories as it’s the first dish I cooked a boyfriend back in the 60s when I flatted with a load of girls in Sydney. Despite the rather strange name and my limited cooking abilities, it actually tasted OK and he had the courage to marry me. His perseverance paid off though as, thankfully, I have improved both my recipe choices and abilities over the years.
Beb's Recipe Drawer 