The sun is shining, the weather is warming up, so it must be time to start barbecuing again. If like me you want a change from chops and sausages this pork recipe might appeal.
Hunting through Mum’s recipes I found this Pumped Leg of Lamb recipe and it’s brought back lots of memories. Ham when I was a kid only came in cans and even then only on special occasions. On the other hand lamb was readily available and cheap and Mum always made it to have as cold meat a Christmas time. When cooked it had a vague ham look, taste and texture. This recipe was printed in the Herald Sun in, I think, the 70s, I don’t have Mum’s original recipe, but I’m sure it didn’t have red wine, orange juice and honey in it, Mum’s was a much plainer version.
Pumped Leg of Lamb is similar to corned beef. You can’t buy it off the shelf these days, but I’m sure a butcher would be prepare it for you, like corned beef the lamb is pumped with brine and you cook it the same was as corned beef. Not sure if you want to try it out, but it does bring back lots of memories to me of cold meat and salads on hot Australian summer days.
Pecan nuts weren’t something that Mum cooked with as I’m pretty sure that they weren’t easily available back when she did her most of her cooking. Although she kept this recipe I doubt that she ever actually made it. I think pecans work really well in a pie, especially when you serve it up with a big blob of cream.
I know that cooking with nuts is not as popular these days because of all the allergy problems, but I thought this old recipe was still worth adding to the collection.
PEANUT HONEY SLICE
- 4 cups Rice Bubbles
- 1 cup peanuts
- ½ cup coconut
- 2 tablespoons honey
- 125g butter (not margarine)
- 125g sugar
Place rice bubbles, peanuts and coconut in a bowl. Boil honey, butter, sugar for 5 mins – only. Pour over dry ingredients and bake 5 mins only in 180o oven. Mark while hot and recut when cold.
I couldn’t resist sharing this recipe. While the roast and glaze sound great, it’s the picture I love. The table decoration, the mugs and the vegetables all just scream 1970s. It’s on the back of a calendar dated June 1976 and I’m guessing it was a calendar Mum got from her brother who was a butcher. Enjoy.
Although today you can buy chicken wings already marinated in a variety of difference sauces, it’s still nice to make your own from scratch and it’s not really all that hard to do.
BAKED CHICKEN WINGS
- 1kg chicken wings
- 1 tablespoon honey
- 2 tablespoons tomato sauce
- 2 teaspoons soy sauce
Mix honey, tomato sauce and soy sauce. Brush wings thoroughly with honey mixture place in shallow dish or casserole and place in a very hot oven 220ºC. Cook 40 mins brushing with honey mixture and turning every 10-15 minutes.