Vintage Menu Madness
The Menu which I am highlighting today comes from the chapter entitled “Hurry Up Dinners.” From the introduction:
“”Cook be nimble, cook be quick” might be an appropriate modern-day Mother Goose motto for the busy homemaker. Dinner in a hurry often means planning, marketing, and cooking to fit a busy schedule of office, community and social activities.”
The chapter is filled with “Planned Overs,” (meals composed of carefully planned leftovers), and “Instant Menus”, (meals designed to take full advantage of a variety of convenience foods that one might have in their larder.)
I chose to do the very first recipe in this section. As you can see there are charming illustrations as well as plenty of hints and tips. None of the menus in this section are supposed to take one more than an hour of prep and cook time.
Today’s menu was designed to use leftover cooked beef from the Sunday roast and a quantity of leftover cooked/boiled potatoes.
I have done different hashes on here in the past. In 2021 I did a Roast Beef Hash Recipe. Basically This was done the way I have always made my hashes, with chopped roast beef, cold potatoes, onions and some special herbs and spices. Really tasty served with some rich gravy leftover from the roast.
And what is Bubble & Squeak, but a hash composed of all your leftover roast and veg from your Sunday lunch. It is a very traditional British dish, so named because of the sounds it makes as it bubbles and squeaks away in the skillet. Also very delicious!
The whole menu highlighted today consists of:
Crispy Browned Hash
Lemon-Buttered Broccoli
Lettuce-Raw Mushroom and Radish Salad
Hot Buttered Rye Bread
Orange Fluff
I will include the recipes for both the hash and the Orange fluff. Both were very different recipes than things which I have ever made in the past.
The main star of this menu is the Crispy Browned Hash. It is designed to use a quantity of leftover cooked roast and potatoes from the Sunday dinner. You can also use chopped cooked veal, lamb, ham, chicken or turkey in the place of the beef.
Crispy Browned Hash
- 1 cup (150.25g) chopped cooked beef
- 1 cup (4 medium potatoes) chopped cooked potatoes
- 1 small onion, peeled and minced
- 1 TBS minced parsley
- salt and black pepper to taste
- 1/2 cup (120ml) whole milk
- 1 TBS fat for frying
- Heat the fat in a medium sized heavy bottomed skillet over moderate heat. (I used 1/2 TBS butter and 1/2 TBS light olive oil.)
- Mix the potato, onion and beef together in a bowl along with the parsley and some seasoning to taste. When the fat is good and hot, tip this mixture into the pan and spread it out evenly in the skillet.
- Cook over moderate heat for 10 to 15 minutes. Tip in the milk and mix together. Cover the pan, reduce the heat to medium low, and cook slowly for a further 10 minutes until crisp.
- Serve hot, sprinkled with additional parsley if desired.
Did you make this recipe?
This was really delicious. I have never added milk to a hash before, but it added a lovely depth of flavor to the dish which I really enjoyed. In full disclosure, I did not have any leftover cooked beef, so I used a package of deli sliced roast beef, which worked beautifully, and was probably a lot cheaper cooking a roast for the leftovers or even browning hamburger.
Orange Fluff
- 1 whole egg
- 1/4 cup (50g) granulated sugar
- 1/4 cup (60ml) fresh orange juice
- 1/2 TBS fresh finely grated orange zest
- 1/2 cup (120ml) whipping cream, whipped until stiff
- Whisk the sugar, orange juice and egg together in the top of a double boiler.
- Cook over hot water, whisking constantly, until the mixture bubbles and thickens. Remove from the heat.
- Whisk in the orange zest and leave to cool completely.
- Whip your cream until stiff. Stir half of the cream into the cold orange sauce to combine and loosen the sauce a bit. Fold in the remainder of the cream.
- Chill until you are ready to serve. If desired top with an additional dollop of whipped cream.
If you have any leftover fluff you can use it as a delicious topping spooned over white, sponge or chiffon cake.
Did you make this recipe?
Altogether this was a really delicious menu. None of it was really difficult to execute, although I do think it was a bit of a stretch to consider it to be a “hurry up” dinner! It certainly took me a bit longer than an hour to put everything together.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2023/09/vintage-menu-madness.html
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