In Mum’s time lamb was a cheap and tasty meat to use, but with the cost of racks of lamb at what they are today if you’re going to cook them you might just as well push the boat out and add a great topping. I don’t think you can go wrong with this mustard, garlic and soy sauce combo spread on top.
To be honest I can’t really see anything Polynesian in this recipe, but I think the marinade does sound tasty. You get much the same result if you use a casserole dish instead of the oven bag, but the good thing is you don’t have to wash it afterwards.
When I was growing up the best part of the Sun newspaper was the Corinella children’s page. Each week the paper would publish jokes, drawings and recipes sent in by children and they would be awarded certificates of merit. This Fried Rice recipe earned it’s sender a Blue Certificate. It’s not the way I make Fried Rice, it has a much higher egg to rice ratio than my version, but it looks good and certainly worthy of a Blue Certificate.
The recipe suggests using these chicken drumsticks hot or cold for picnics, but I think you could also make the recipe using chicken wings or chicken tenders and serve them up as party finger food. The cornflake coating would give them a lovely crunch.
Another recipe from the Tiger Oven Bag collection. The marinade sounds tasty and except for crushing the garlic not much work. Like most of the oven bag recipes I don’t think the bag is essential, cooking it in a little oil in a dish would work just as well.
It might put you off that this old recipe because it starts off “Place the barley in a large bowl. Cover with water; soak overnight”. But if you be bothered doing it the barley will make the soup delicious and when you add in the lamb and vegetables you’ll end up with a very hearty and warming winter dish.
This is a quick and easy Chicken and Sweet Corn soup. I usually use Chicken Noodle Soup when I make the easy version, but I like this idea of using 2 minute noodles instead. The soup looks thicker and chunkier.
I’m not too sure when Oven Bags first came on the scene, but the first I knew of them was when my mother-in-law started using them in the ’70s. This recipe comes from a sheet put out by the manufacturers of Tiger Oven Bags. It’s an unusual way to cook frankfurts, but I actually think they may taste OK.