Retro Classics Cookbook
by Northern Life
Retro Classics is a fabulous collection of nostalgic recipes, updated for today's cook.
Corned Beef Hash
Hash comes from the French word hacher, to chop up, and the French dish Hachis Parmentier is similar to our shepherd’s pie. Corned beef began to be imported from Uruguay in the 1860s, and is still a great stand-by ingredient for this tasty lunch or supper dish.
Serves 4 Prep 15 mins Cook 20 mins
Ingredients
- Potatoes 450g (1lb), peeled and cubed
- Salt and freshly ground black pepper
- Olive or rapeseed oil 2 tbsp
- Spring onions 4, finely chopped
- Garlic 1 clove, crushed
- Red chilli 1, deseeded and finely sliced
- Cabbage 110g (4oz), finely shredded
- Corned beef 350g (12oz), chopped
- Finely chopped parsley 2 tbsp
- Eggs 4
Method
- Put the potatoes in a saucepan of lightly salted water and bring to the boil, then simmer for 5 minutes. Drain well.
- Heat the oil in a large frying pan and fry the potatoes for 4–5 minutes until lightly golden.
- Add the spring onions, garlic, chilli and cabbage and stir-fry for 3–4 minutes.
- Stir in the corned beef and use a fork to lightly crush with the potatoes. Stir in the parsley and season to taste.
- Meanwhile, poach the eggs: break each egg into a cup and bring a pan of water to the boil. Using a spoon, swirl the water then slide an egg into the centre and cook for 2–3 minutes. Using a slotted spoon, carefully lift out and repeat with the remaining eggs.
- Spoon the hash onto warmed plates and top with the poached eggs.
TIP
Use leftover roast beef, lamb or duck instead of the corned beef.
Cod with Parsley Sauce
Serves 4 Prep 5 mins Cook 8-10 mins
Ingredients
- 1 tbsp vegetable oil
- 4 pieces skinless cod fillets or loin
- 25g (1oz) butter
- 25g (1oz) plain flour
- 300ml (1⁄2 pint) milk
- Salt and freshly ground black pepper
- 1-2 tbsp finely chopped parsley
- Steamed new potatoes and mixed vegetables to serve (optional)
Method
- Heat the oil in a non-stick frying pan and fry the fish for 2–3 minutes, then turn over and cook for about 3 minutes or until the fish is opaque.
- Meanwhile, melt the butter in a saucepan. Add the flour and cook over a low heat, stirring, for 2 minutes. Do not let the mixture brown.
- Gradually stir in the milk and cook, stirring continuously, until the sauce comes to the boil and thickens. Lower the heat and simmer very gently for 3 minutes.
- Season to taste with salt and pepper, then stir in the parsley. Serve the cod with the parsley sauce and steamed new potatoes and vegetables, if you like.
VARIATION
Cod with Butter Sauce Instead of Steps 2 and 3, gently heat 75g (3oz) clarified butter (see page 24) in a pan until browned, then stir in a teaspoon of white wine vinegar or lemon juice.
Liver & Bacon with Onion Gravy
Serves 4 Prep 20 mins Cook 20 mins
Ingredients
- 450g (1lb) lambs’ liver
- 2 tbsp plain flour, seasoned
- Salt and white pepper
- 2 tbsp sunflower oil
- 1 large onion, peeled and sliced
- 1 cube beef or lamb stock
- 500ml (18fl oz) boiling water
- 1 tbsp instant beef gravy granules (optional) 8 rashers streaky bacon
- Mashed potato and cooked shredded Savoy cabbage to serve
Method
- Trim any sinews from the liver and slice into bite-sized strips. Coat the liver in seasoned flour.
- Heat the oil in a large frying pan and fry the onion until softened.
- Add the liver to the pan and cook for 1 minute on each side.
- Make up the stock with the boiling water (see Tip). Pour over the liver, stir well and bring to the boil, then lower the heat and simmer uncovered for 5–8 minutes, stirring from time to time. If you prefer thicker gravy, sprinkle with the gravy granules and stir until the gravy thickens. Meanwhile, preheat the grill and grill the bacon until crisp.
- Serve the liver and onion gravy on warmed serving plates and top each with two rashers of bacon.
- Serve with plenty of buttery mash and Savoy cabbage.
Crispy Pancakes
Serves 4 Prep 20 mins Cook 35 mins
Ingredients
- 110g (4oz) grated mozzarella and cheese mix 75g (3oz)reduced fat soft cheese
- 2 slices thick-cut roast ham, finely chopped 2 tbsp snipped chives
- 1 tsp dijon mustard
- Salt and freshly ground black pepper 110g (4oz) plain flour
- 3 eggs
- 125ml (41⁄2fl oz) milk
- Olive oil spray for frying
- 25g (1oz) panko breadcrumbs
- 1⁄4 tsp paprika
- Salad to serve (optional)
Method
- Preheat the oven to 200°C/180°fan/ Gas 6. Line a baking tray with baking paper.
- In a bowl mix together the grated cheese, soft cheese, ham, chives, mustard and some black pepper.
- Sift the flour into another bowl and crack in two eggs. Whisk together, then gradually whisk in the milk to make a smooth thick batter.
- Heat a frying pan and spray with a little oil. Pour in a quarter of the batter and swirl the pan to make a 16–18cm (approx. 7in) pancake. Cook for 1-2 minutes on each side until just cooked. Remove the pancake and repeat with the remaining batter.
- Lay the pancakes on a board and divide the cheese mixture between them. Brush a little beaten egg around the edge of half of each pancake and fold over. Transfer to the baking tray and brush both sides with egg. Mix together the breadcrumbs and paprika and dust over the pancakes. Spray with a little oil.
- Bake for 20 minutes until crisp and golden. Serve immediately, with salad if you like.
Arctic Roll
Serves 8-10 Prep 25 mins (plus freezing) Cook 10-12 mins
Ingredients
- 400g (14oz) vanilla ice cream 3 eggs
- 75g (3oz) caster sugar
- 75g (3oz) self-raising flour
- 4 tbsp strawberry jam, warmed Icing sugar for sifting
Method
- Lay out a large sheet of baking paper and spoon the ice cream along the middle of the paper to form a sausage shape 30cm (12in) long. Roll the paper around the ice cream and twist the ends together. Freeze for 1 hour.
- Preheat the oven to 200°C/180°fan/ Gas 6. Grease and line a 30 x 20cm (12 x 8in) Swiss roll tin.
In a large bowl, using an electric whisk, whisk the eggs for 2 minutes. Add the sugar and continue whisking for a further 8–10 minutes until the mixture is very pale and thick – the consistency of softly whipped cream – and at least double its original volume. - Gently fold in the flour then spread in the prepared Swiss roll tin. Bake for 10–12 minutes until well risen and firm. Turn out onto a fresh sheet of baking paper. Carefully peel off the lining paper and cut away any crisp edges with a sharp knife.
- Leave to cool slightly, then spread with the jam. Unwrap the ice cream and place on the sponge, roll up tightly and hold in position for 1 minute. Re-wrap and freeze until ready to serve.
- Sift a little icing sugar over the top before serving.
Retro Classics is a fabulous collection of nostalgic recipes, updated for today’s cook. It’s a genuinely joyful book that will make you smile and is crammed with favourite recipes, infused with memories, to treasure and share. It’s available from your milkman or www.dairydiary.co.uk for £10.99.
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NorthernLife Sep/Oct/Nov 23
