Had a walk through my local food store and I found Bird's Custard, Bird's Trifle and Trifle sponges - so you can still make a really 'Retro Trifle' if you wish!! If you want to be really authentic use tinned fruit which has been drained.
Saturday, 20 February 2016
Friday, 19 February 2016
TRIFLE
You couldn't have lived in the 60's without eating Trifle. It was always a sweet option on a buffet table and a treat for Sunday teatime visitors. It took pride of place on the tea table at Christmas and to be honest I invariably still make one over the Christmas period. We all owned decorative glass trifle dishes but to be honest mine has a chip on its rim so is destined for the bin - reluctant as I am to see it go! However I've just bought six individual trifle dishes (although I can think of many other ways of using them), Retro kitchenalia seems all the rage at the moment so I was delighted to find them.
Everybody's trifle recipe is different so I can only give you mine.
Ingredients - for 6 individual trifles or 1 large one
jam Swiss roll
pack of jelly cubes (if you're using it). Choose flavour to compliment fruit
2 dessertspoons sherry for each individual trifle (optional)
punnet strawberries
punnet raspberries
caster sugar to sweeten fruit
1 pint of custard, left to get cold
350 ml double cream
a little caster sugar to sweeten cream
decorations
Method
1. Slice jam Swiss roll into fairly thin slices and place at the bottom of the trifle dishes. I've found this base the quickest and most tasty method. People used to use what were known as Trifle Sponges which were sold in boxes of about eight. you slit them in half and spread them with jam of choice. Others sliced Madeira cake and spread that with jam. There is no wrong or right way to make a Trifle - whichever method you prefer.
2, There has always been an argument as whether or not to include jelly in a Trifle. Personally I use jelly only if young children are going to eat it. Choose a jelly flavour to compliment whichever fruit you're using. Follow the packet instructions to make it. Cover the sponge layer with the jelly and let it set in the refrigerator for about four hours at least- I usually leave it overnight.
For the adults I soak the sponge layer with sherry - whichever type you have available.
3. Next comes the fruit layer. Back in the day we always used tinned fruit - peaches, pineapple, raspberries, strawberries, mandarins or the very popular fruit cocktail. I must admit I prefer to use a mixture of fresh fruit but you could only buy fruits which were in season back then. My favourite combination is strawberries and raspberries. Hull and slice strawberries and place in a bowl with the punnet of raspberries. Sprinkle over 1-2 tablespoons caster sugar and turn the fruit over and over so that their natural juices come out and form a tasty syrup.
4. Next comes the custard layer. The traditional way is to make your own using milk, eggs and sugar but most of the time we used the foolproof method - Bird's Custard Powder! Nowadays you can buy fresh custard ready-made for you in the Supermarket. Whichever method you use, make sure it's cold before putting it on the Trifle.
You can now see the different layers forming in the dish.
5. The Trifle is always topped with cream, Back in the 60's it was sometimes Nestles tinned cream. Fresh cream was ordered from the milkman who made daily house deliveries. Bird's developed a Trifle topping called Dream Topping which resembled (and tasted) like shaving foam! The same company produced ingredients in a box to make a complete Trifle - well, at least sponge, jelly, custard and Dream Topping - and we musn't forget the coloured strands for decoration!
Nowadays most people opt for fresh, double cream which must be whipped until it forms soft peaks which can be piped, spread or spooned in dollops on top of the Trifle. I usually sweeten the cream with a little caster sugar.
6. The Trifle is now ready for decorating as simply or as elaborately as you choose. Above I have given you some quick suggestions. I have used fresh fruit pieces, glace cherries (in the day one would have also used green angelica which isn't as readily available now), toasted, flaked almonds and crushed Bourbon Biscuits
The Trifle's a hit!
You couldn't have lived in the 60's without eating Trifle. It was always a sweet option on a buffet table and a treat for Sunday teatime visitors. It took pride of place on the tea table at Christmas and to be honest I invariably still make one over the Christmas period. We all owned decorative glass trifle dishes but to be honest mine has a chip on its rim so is destined for the bin - reluctant as I am to see it go! However I've just bought six individual trifle dishes (although I can think of many other ways of using them), Retro kitchenalia seems all the rage at the moment so I was delighted to find them.
Everybody's trifle recipe is different so I can only give you mine.
Ingredients - for 6 individual trifles or 1 large one
jam Swiss roll
pack of jelly cubes (if you're using it). Choose flavour to compliment fruit
2 dessertspoons sherry for each individual trifle (optional)
punnet strawberries
punnet raspberries
caster sugar to sweeten fruit
1 pint of custard, left to get cold
350 ml double cream
a little caster sugar to sweeten cream
decorations
Method
1. Slice jam Swiss roll into fairly thin slices and place at the bottom of the trifle dishes. I've found this base the quickest and most tasty method. People used to use what were known as Trifle Sponges which were sold in boxes of about eight. you slit them in half and spread them with jam of choice. Others sliced Madeira cake and spread that with jam. There is no wrong or right way to make a Trifle - whichever method you prefer.
2, There has always been an argument as whether or not to include jelly in a Trifle. Personally I use jelly only if young children are going to eat it. Choose a jelly flavour to compliment whichever fruit you're using. Follow the packet instructions to make it. Cover the sponge layer with the jelly and let it set in the refrigerator for about four hours at least- I usually leave it overnight.
For the adults I soak the sponge layer with sherry - whichever type you have available.
3. Next comes the fruit layer. Back in the day we always used tinned fruit - peaches, pineapple, raspberries, strawberries, mandarins or the very popular fruit cocktail. I must admit I prefer to use a mixture of fresh fruit but you could only buy fruits which were in season back then. My favourite combination is strawberries and raspberries. Hull and slice strawberries and place in a bowl with the punnet of raspberries. Sprinkle over 1-2 tablespoons caster sugar and turn the fruit over and over so that their natural juices come out and form a tasty syrup.
4. Next comes the custard layer. The traditional way is to make your own using milk, eggs and sugar but most of the time we used the foolproof method - Bird's Custard Powder! Nowadays you can buy fresh custard ready-made for you in the Supermarket. Whichever method you use, make sure it's cold before putting it on the Trifle.
5. The Trifle is always topped with cream, Back in the 60's it was sometimes Nestles tinned cream. Fresh cream was ordered from the milkman who made daily house deliveries. Bird's developed a Trifle topping called Dream Topping which resembled (and tasted) like shaving foam! The same company produced ingredients in a box to make a complete Trifle - well, at least sponge, jelly, custard and Dream Topping - and we musn't forget the coloured strands for decoration!
Nowadays most people opt for fresh, double cream which must be whipped until it forms soft peaks which can be piped, spread or spooned in dollops on top of the Trifle. I usually sweeten the cream with a little caster sugar.
6. The Trifle is now ready for decorating as simply or as elaborately as you choose. Above I have given you some quick suggestions. I have used fresh fruit pieces, glace cherries (in the day one would have also used green angelica which isn't as readily available now), toasted, flaked almonds and crushed Bourbon Biscuits
The Trifle's a hit!Saturday, 13 February 2016
In the 1960's and 70's Duchesse potatoes were very popular. I don't really understand why they lost their popularity because, not only are delicious but they can be prepared beforehand and even frozen.
DUCHESSE POTATOES
Ingredients
2lbs/800grams of peeled potatoes
butter
double cream
2-3 egg yolks
seasoning
Method
1. Cut peeled potatoes into chunks, place in salted water and bring to the boil. Turn down the heat and continue cooking until potatoes are soft. (This usually takes about 20 minutes)
2. Drain potatoes and tip into large bowl suitable for mixing. Add 1 tablespoon butter and a little cream. At this stage I use an electric hand whisk to beat the mixture until it is beautifully smooth and creamy in texture but not too sloppy.
DUCHESSE POTATOES
Ingredients
2lbs/800grams of peeled potatoes
butter
double cream
2-3 egg yolks
seasoning
Method
1. Cut peeled potatoes into chunks, place in salted water and bring to the boil. Turn down the heat and continue cooking until potatoes are soft. (This usually takes about 20 minutes)
3. In the same way beat in the egg yolks- 2 if they're large eggs, 3 if they're small.
4. You can add more butter and cream at this stage but you don't want the mixture to be too wet. Add seasoning to taste. Place a sheet of parchment paper on to a baking tin. Pipe rosettes of the mixture onto the baking parchment using a piping bag and large nozzle. If you don't own piping equipment just use a teaspoon and place dollops of the mixture on the parchment paper. You can also form larger nest shapes from the mixture which can later be used to hold vegetables. The Duchesse potatoes can be frozen at this stage. Once frozen they can be peeled of the parchment paper, placed in freezer bags and stored frozen until required.
5. Bake the Duchesse potatoes in a Fan oven (180) /Gas 6 until they are nicely brown and crispy. Some people like to brush them with an egg wash before baking but I don't think that is necessary
6. I like to serve Duchesse Potatoes with grilled meats or fish. The mixture also works as an extra special topping for Shepherds Pie or Fish Pie. If you form the mixture into nest shapes you can fill them, after baking, with cooked peas, green beans or diced carrots. They can be served with your Sunday roast. In the 60's and 70's we used to fill them with cooked frozen Bird's Eye mixed vegetables, which were very new and popular at the time!
Friday, 12 February 2016
STEAK DIANE
As promised I'm giving you my recipe for delicious Steak Diane which was a very popular restaurant dish in the late 60's and 70's. It's such a good dish that it's recently made a come-back. As it's nearly Valentine's Day - why not attempt this very easy dish to impress your loved one!
I am using sirloin steaks for the dish but you could use fillet steak instead if you prefer.
Ingredients - enough for 2-3 people
2 or 3 sirloin steaks
salt and pepper
For sauce -
6 tiny shallots or 3 banana shallots or 1 medium red onion
1 clove garlic
4ozs/100 grams button mushrooms
2 teaspoons Dijon Mustard
1 tablespoon Worcestershire sauce
2 tablespoons brandy
about 125mls double cream
a little water or beef stock
butter and oil to fry
salt and pepper
parsley to garnish
Method
1. Start to prepare the sauce first by chopping the shallots and garlic finely. Fry them in a mixture of butter and oil (about 1 tablespoonful of each) until they are soft but not brown.
2. Add sliced mushroom - I sometimes mix button mushrooms with chestnut mushrooms for an extra depth of flavour. Fry gently until the mushrooms are soft.
3. Next you add the three main flavourings - Dijon mustard, Worcestershire sauce and brandy. Above I have stipulated the quantities which I prefer but these can be adapted to your personal taste. In the original recipe the brandy should be flambed. Do this using the same method as I showed you when making Crepe Suzette. If the thought terrifies you, just add the brandy to the sauce but be careful you don't overdo it or you will end up with a strong, raw, alcohol taste. By flaming the alcohol you avoid this.
4. The cream goes in next with seasoning to taste. I like a fair amount of black pepper as I feel it enhances this sauce. Let the sauce bubble for a minute or so but if it becomes too thick add stock or just plain water to obtain the required consistency.
5. Put the sauce to one side whilst you cook your steaks. I prefer mine pan-fried in a mixture of butter and oil. Season the steaks on both sides with salt and pepper.
6. Place steaks into a really hot pan. Leave the steaks until they have browned sufficiently on the first side before flipping over to brown the second side. I prefer my steak cooked medium-rare. When the steaks are browned, turn down the heat and cook until the required cooking stage has been reached.
7. Wrap the steaks in tinfoil so that they keep warm and the meat relaxes so that the juices are re-absorbed in to the meat so that you'll have some really juicy steaks.
8. Re-heat the sauce gently adding to it any tasty juices from frying the steaks. I have served my steaks topped with the sauce, sprinkled with chopped parsley. As the sauce is quite rich I've kept the side dishes simple -Duchesse Potatoes and peas. I'll give you the recipe for Duchesse Potatoes next time.
As promised I'm giving you my recipe for delicious Steak Diane which was a very popular restaurant dish in the late 60's and 70's. It's such a good dish that it's recently made a come-back. As it's nearly Valentine's Day - why not attempt this very easy dish to impress your loved one!
I am using sirloin steaks for the dish but you could use fillet steak instead if you prefer.
Ingredients - enough for 2-3 people
2 or 3 sirloin steaks
salt and pepper
For sauce -
6 tiny shallots or 3 banana shallots or 1 medium red onion
1 clove garlic
4ozs/100 grams button mushrooms
2 teaspoons Dijon Mustard
1 tablespoon Worcestershire sauce
2 tablespoons brandy
about 125mls double cream
a little water or beef stock
butter and oil to fry
salt and pepper
parsley to garnish
Method
1. Start to prepare the sauce first by chopping the shallots and garlic finely. Fry them in a mixture of butter and oil (about 1 tablespoonful of each) until they are soft but not brown.
2. Add sliced mushroom - I sometimes mix button mushrooms with chestnut mushrooms for an extra depth of flavour. Fry gently until the mushrooms are soft. 3. Next you add the three main flavourings - Dijon mustard, Worcestershire sauce and brandy. Above I have stipulated the quantities which I prefer but these can be adapted to your personal taste. In the original recipe the brandy should be flambed. Do this using the same method as I showed you when making Crepe Suzette. If the thought terrifies you, just add the brandy to the sauce but be careful you don't overdo it or you will end up with a strong, raw, alcohol taste. By flaming the alcohol you avoid this.
4. The cream goes in next with seasoning to taste. I like a fair amount of black pepper as I feel it enhances this sauce. Let the sauce bubble for a minute or so but if it becomes too thick add stock or just plain water to obtain the required consistency.
5. Put the sauce to one side whilst you cook your steaks. I prefer mine pan-fried in a mixture of butter and oil. Season the steaks on both sides with salt and pepper.6. Place steaks into a really hot pan. Leave the steaks until they have browned sufficiently on the first side before flipping over to brown the second side. I prefer my steak cooked medium-rare. When the steaks are browned, turn down the heat and cook until the required cooking stage has been reached.
Thursday, 4 February 2016
If you've already made a pile of my pancakes and they're stored in your freezer, I thought I'd give you a recipe in order to use up some of them. At the beginning of the 70's flambe dishes became quite a fashion. We had a local restaurant which specialised in them. I'm going to show you how to prepare Crepe Suzette which are absolutely delicious. They can be prepared for Shrove Tuesday of course but would also make a fabulous sweet for a Valentine Day's special meal. Don't be afraid of the flambe part because I'll show you an easy, safe way to do it.
Crepe Suzette
Ingredients
This is enough to make 10 -12 pancakes (serving each person 2-3 pancakes)
3 ozs/ 75grams butter
3ozs/ 75grams soft brown sugar (you can use caster sugar but the brown sugar give extra depth of flavour)
Grated rind of 2 oranges (finely grated)
Juice of 5 oranges
2 bottle caps Cointreau ( or 2 tablespoons)Squeeze of lemon juice
Method
1. Melt the sugar butter together slowly in a shallow pan.
2. When melted, let the mixture become slightly syrupy before adding the orange rind and juice.
3. Place Cointreau in a small saucepan. Heat up until it starts steaming. Use a match or some sort of longer taper to light the warmed alcohol.
4. Pour immediately into the orange sauce where it may continue to flame for a while.
5. Squeeze just a drop of lemon juice into the sauce - it heightens the taste.
6. Let the sauce bubble until it resembles a thin syrup.
7. Fold each pancake firstly in half and then into quarters.
8. Place pancakes into the sauce, spooning the syrupy mixture over them so that they absorb the gorgeous orange mixture and are warmed up.
9. Serve 2-3 pancakes per person. Overlap them on the plate and serve with a few fresh orange segments. You can accompany the dish with whipped cream or vanilla ice-cream but personally I prefer to serve them alone.
Crepe Suzette
Ingredients
This is enough to make 10 -12 pancakes (serving each person 2-3 pancakes)
3 ozs/ 75grams butter
3ozs/ 75grams soft brown sugar (you can use caster sugar but the brown sugar give extra depth of flavour)
Grated rind of 2 oranges (finely grated)
Juice of 5 oranges
2 bottle caps Cointreau ( or 2 tablespoons)Squeeze of lemon juice
Method
1. Melt the sugar butter together slowly in a shallow pan.
2. When melted, let the mixture become slightly syrupy before adding the orange rind and juice.
5. Squeeze just a drop of lemon juice into the sauce - it heightens the taste.
9. Serve 2-3 pancakes per person. Overlap them on the plate and serve with a few fresh orange segments. You can accompany the dish with whipped cream or vanilla ice-cream but personally I prefer to serve them alone.
Sunday, 31 January 2016
Firstly let me apologise for neglecting my blog for some time - life just got in the way! I hope to resume with my posts from now on.
As Shrove Tuesday is nearly upon us I had to give you my super easy pancake recipe using self-raising flour and with no resting time before cooking. When I was a small child growing up in a slate quarrying area of north Wales, we used to go around the village singing a rhyme which begged people to give us pancakes. My grandmother used to tell us which houses to omit as they were dirty!! This is my loose translation of the old Welsh rhyme.
Please will you give me a pancake?
My mouth is drooling for pancakes.
My mother's too poor to buy the flour
And my father's to ill to go out to work.
Food for the dog
Food for the cat
Please will you give me a pancake?
PANCAKES
This is the basic recipe but I always make double the quantity as they freeze so well
Ingredients
1/2 pint whole milk
4 ozs/100grams self-raising flour
1 egg
butter for frying
Method
Place ingredients (not the butter) in a food processor and blend until the mixture is really smooth. If you haven't got a processor an electric hand mixture could do the job.
When the mixture looks like double cream transfer it into a jug (which can be used to pour the mixture into the pan) or into a bowl (where you can use a ladle to transfer the mixture to the pan)
At this stage - get organised! On a tray near your hotplate you will need:- your jug or bowl of batter and a ladle if using; a block of butter and a knife; a palette knife or whatever you're going to use to flip the pancakes; a dinner plate to put the cooked pancakes; also a damp cloth and some kitchen paper could be useful.
Place a knob of butter in a small non-stick pan (I keep one specially for pancakes and omelets). Place the pan over a high heat to melt the butter- you need a really hot pan so wait until you see a blue haze rising before adding any mixture. Don't burn the butter!
Pour a little of the mixture into the hot pan and swish it around using your wrist so that it covers the pan in a THIN layer.
The pancake is ready to flip over when the surface appears dry and small bubbles appear. I like to use a palette knife for this purpose. The second side cooks very quickly. When ready pile onto a large dinner plate.
Remember to use a small knob of butter to cook each pancake and you will find that after about the second or third pancake you can turn down the heat a notch or two as the pan is then able to hold sufficient heat to cook the remaining mixture. You'll often find the first pancake doesn't work out too well - this is because the pan isn't tempered (brought up to heat) It can always be the cook's treat or give it to the dog!
This time I'm only going to show you the simple way of serving your pancakes for Shrove Tuesday (and perhaps the best). Roll up each pancake and serve spread with butter, add some sugar, maple syrup or golden syrup and a wedge of lemon.
I usually cook pancakes when I have the time because you have to stand and watch over them the whole time but I find it quite therapeutic. My family call me the Pancake Queen!! I then freeze them - one on top of the other - no need for anything to separate them. They peel away from each other very easily and heat up successfully in just a few seconds in the microwave. Out of the basic mixture you should make 12-13 pancakes - this shows you how thin they should be,
In the 60' and 70's we used to mix the batter with a wooden spoon and if the mixture developed lumps, we used a rotary whisk. We heated them up between two enamel plates in the oven (but they became dry) or more successfully by placing the enamel plates over a saucepan of boiling water. Most of them were eaten hot from the pan - delicious!
As Shrove Tuesday is nearly upon us I had to give you my super easy pancake recipe using self-raising flour and with no resting time before cooking. When I was a small child growing up in a slate quarrying area of north Wales, we used to go around the village singing a rhyme which begged people to give us pancakes. My grandmother used to tell us which houses to omit as they were dirty!! This is my loose translation of the old Welsh rhyme.
Please will you give me a pancake?
My mouth is drooling for pancakes.
My mother's too poor to buy the flour
And my father's to ill to go out to work.
Food for the dog
Food for the cat
Please will you give me a pancake?
PANCAKES
This is the basic recipe but I always make double the quantity as they freeze so well
Ingredients
1/2 pint whole milk
4 ozs/100grams self-raising flour
1 egg
butter for frying
Method
Place ingredients (not the butter) in a food processor and blend until the mixture is really smooth. If you haven't got a processor an electric hand mixture could do the job.
When the mixture looks like double cream transfer it into a jug (which can be used to pour the mixture into the pan) or into a bowl (where you can use a ladle to transfer the mixture to the pan)
Place a knob of butter in a small non-stick pan (I keep one specially for pancakes and omelets). Place the pan over a high heat to melt the butter- you need a really hot pan so wait until you see a blue haze rising before adding any mixture. Don't burn the butter!
Remember to use a small knob of butter to cook each pancake and you will find that after about the second or third pancake you can turn down the heat a notch or two as the pan is then able to hold sufficient heat to cook the remaining mixture. You'll often find the first pancake doesn't work out too well - this is because the pan isn't tempered (brought up to heat) It can always be the cook's treat or give it to the dog!
This time I'm only going to show you the simple way of serving your pancakes for Shrove Tuesday (and perhaps the best). Roll up each pancake and serve spread with butter, add some sugar, maple syrup or golden syrup and a wedge of lemon.
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