1970's Recipes ~ Meat Dishes

Baked Italian Pork

  • 300grams Pork fillet, cut into strips
  • 2 or 3 tablespoons olive oil
  • One green pepper, dressed and sliced
  • One small Spanish onion, sliced
  • 375grams Fusilli pasta, cooked
  • One jar creamy tomato pasta sauce
  • 50 – 75grams Cheddar cheese, grated
  • Handful of flat parsley leaves

Fry the strips of pork in the oil for 3–4 minutes, or until the pork is beginning to brown. Add the strips of green pepper and chopped onion and cook for a further 2 minutes. Pre. heat the oven to Gas mark 6, [200.C. 400 F.] and put the cooked Fusilli pasta in an oven proof dish. Add the creamy tomato sauce to the pork, mix well and pour over the pasta. Sprinkle the grated Cheddar cheese over the top of the dish and bake in oven for 20 minutes. Serve piping hot topped with the parsley leaves.

Serves 4–6.

Cappelletti & Peaches

  • One pint beef stock
  • 2 pound cooked and drained the Cappaletti
  • One pound minced beef
  • 4 ounces onions, chopped
  • 6 ounces mushrooms, chopped
  • 2 ounces tomato purée
  • 2 ounce margarine
  • 2 ounces plain flour
  • One pepper
  • Half ounce Origanum
  • Dash of Worcestershire sauce
  • 8 ounces sliced peaches [tinned]
  • Salt and pepper

Heat margarine in pan, then add the meat and onions and cook until brown. Add flour, then cook for a further 5 minutes stirring often. Next add the pepper, mushrooms, tomato purée, origanum, Worcestershire sauce and salt.

Slowly add stock and stir in the mixture until it is thick and smooth. Simmer for 15-20 minutes. Add the Cappaletti and peaches, cook for a further 5 minutes and serve with tossed green salad.

Serves 6–8.

Pork 'N' Pineapple Pie

  • 8 ounce shortcrust pastry
  • 2 pound diced lean pork
  • 8 ounces onions
  • 2 ounces flour
  • 3 fluid ounces vegetable oil
  • Half a pint stock
  • 4 ounces tomato purée
  • Half ounce mixed herbs
  • Salt and pepper
  • One fresh pineapple

Place meat in pan, add water and 1 ounce of onions and season with salt and pepper, boil until soft. Take meat out of liquid, cool and save the stock. Finely chop the remaining onions and gently fry them in oil adding the herbs. Carefully add flour and tomato purée to form a roux, use a wooden spoon.

'Cook out' to avoid floury taste, but take care not to burn mixture. Gradually add stock, stirring all the time, until sauce is smooth and of a good consistency. Prepare, core and dice pineapple. Mix meat, pineapple and sauce together, pour into prepared pie dish. Cover with pastry. Refrigerate for a short time to relax the pastry. Brush with a beaten egg. Bake in hot oven until crisp. Serve with fresh vegetables or salad.

Serves 6–8.

Pork Chops Paprika

  • 4 pork chops
  • 1½ oz cornflour
  • 2 tablespoons corn oil
  • 1 chopped onion
  • 4oz button mushrooms
  • 1 finely chopped clove garlic
  • 1 Beef stock cube
  • ¾ pints water
  • 1 level tablespoon paprika pepper
  • 5oz carton soured cream
  • Salt and pepper

Coat the chops in cornflour to which salt and pepper have been added. Heat the corn oil and sauté the chops until tender. Remove to a serving dish and keep warm. Add onion, garlic, mushrooms, beef stock cube, water, paprika and remaining cornflour to the pan, bring to the boil, stirring. Boil for 3 minutes, stirring all the time. Remove from the heat and stir in the soured cream. Pour the sauce around the chops and serve.

Veal with Sour Cream Sauce

  • 2 tablespoons corn oil
  • 1 packet onion sauce
  • ½ pint milk
  • 1 red pepper
  • 5fl. oz soured cream
  • A few black olives

Trim the cutlets. Heat the corn oil and fry the veal quickly on both sides until it just turns colour. Remove the veal to a casserole dish.

Add the contents of the onion sauce to the pan and mix well. Stir in the milk gradually and bring to the boil, stirring all the time. Pour the sauce over the veal, cover and cook in a moderate oven 350oF, gas mark 4 for 45 minutes or until the meat is tender.

Remove the seeds from the pepper and cut the flesh into long strips. Place in a pan with a little cold water and bring to the boil. Reduce the heat and simmer for 5 minutes. Drain Well.

When the veal is cooked, remove from the oven and carefully stir in the red pepper, soured cream and olives. Serve immediately.

Quick Kiwi & Mushroom Strogonoff

Serves 6-8

  • 2½lbs Mushrooms, washed and sliced
  • 3 Kiwi Fruit, peeled and sliced
  • 1lb Onion, diced
  • Pinch fresh Tarragon, chopped
  • Pinch dried mixed herbs
  • 8fl ozs Single Cream
  • 1oz Vegetable Oil

Place mushrooms, onion and mixed herbs into a large pan with vegetable oil and cook until soft. Remove mushrooms, but retain stock and continue to cook, reducing the amount of liquid in the pan. Add the tarragon and simmer gently for 5 minutes. Add the cream and stir well until the liquid thickens. Add mushrooms and kiwi fruit, heat rapidly for 3-4 minutes, serve immediately with noodles and fresh salad.