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Updated on July 22, 2011


170G(6 oz) packet boil-in-the-bag kipper fillets

8 eggs

150ml (1/4 pint) liquid aspic jelly

40g (1 1/2 oz) butter

40g (1 1/2 oz) flour

450 ml (3/4 pint) milk

5 ml (1 tsp) anchovy essence

150 ml (1/4 pint) soured cream

salt, paprika, black pepper

30 ml (2 level tbsp) gelatin

For the salad:

450g (1 lb) French beans, halved

450g (1 lb) green eating apples, cored and sliced

50g (2 oz) walnuts, roughly chopped

French dressing

Cook kippers as directed on the packet. Flake, reserving juice, and cool. Hard-boil seven of the eggs, cool and roughly chop. Set one chopped egg in the aspic in the base of a 1.3 litre (2 1/4 pint) ring mould.

Make a white sauce in usual way with butter, flour and milk, adding fish juices. Beat in yolk from the uncooked egg. When cool, add anchovy essence soured cream and seasoning to sauce, the flaked fish and boiled eggs.

Dissolve gelatin 120 ml (8 tbsp) water in a small bowl, standing it in a pan of hot water. Stir into mixture. Whisk the egg white until stiff then fold into mixture. Turn into mould and chill.

Cook beans in boiling water for 5-10 minutes until tender, then cool. Core and slice the apples and mix with the beans and walnuts. Toss in dressing until coated. Turn out mould and pile salad into centre.

Serves 8


350g (12 oz) spinach

125g (4 oz) streaky bacon, rinded

125g (4 oz) CAE Philly cheese

2 medium ripe avocados

50g (2 oz) spring onions, washed and trimmed

60ml (4 tbsp) French dressing

Wash the spinach well, remove central stalks and pull into pieces. Grill bacon until crisp and snip into small pieces. Cut cheese into 1 cm (1/2 inch) chunks. Skin and halve avocados, remove stones and thinly slice. Finely scissor-snip the spring onions. Put all the salad ingredients in a bowl and lightly toss in the dressing.

Serves 4


1.5 kg (3 lb) oven-ready chicken

25g (1 oz) butter

200 ml (7 fl oz) chicken stock

75 ml (5 tbsp) vegetable oil

15 ml (1 tbsp) wine vinegar

10 ml (2 level tsp) tomato paste

1 large garlic clove skinned and crushed

7.5 ml (1 1/2 level tsp) chopped fresh thyme or basil, or 2.5 ml (1/2 level tsp) dried

salt and pepper

175g (6 oz) small button onions, skinned

225 g (8 oz) button mushrooms, wiped

5 ml (1 level tsp) caster sugar

Spread butter over the chicken. Place in a small tin and pour in the stock. Roast in the oven at 2000C/4000F(Gas Mark 6) for about 1 1/4 hours, basting frequently.

Meanwhile mix 45 ml (3 tbsp) oil with the vinegar tomato paste, crushed garlic, herbs and seasoning. Blanch the onions for 5 minutes, drain well. Fry in the remaining oil then sprinkle with sugar.

Add the halved or quartered mushrooms and toss over a high heat for a few seconds. Tip the contents of the pan into the dressing.

Joint the hot chicken into eight pieces and spoon over vegetables and dressing. Chill before serving with a green salad.

Serves 4


2 x 113 g (4 oz) packets sliced ham

2 x 113g (4 oz) packets sliced cooked tongue

450g (1 lb) crisp white cabbage

175 g (6 oz) radishes trimmed

2 eating apples

150ml (1/4 pint) mayonnaise

45ml (3 level tbsp) chopped fresh mint

salt and pepper

Cut the ham tongue into thin strips, about 6.5cm (2 1/2 in) long. Shred the cabbage finely. Keep a few radishes whole and thinly slice the remainder. Quarter, core and thinly slice the apples.

Mix the meats cabbage sliced radishes apples, mayonnaise and mint together and season well. Cover and chill for 2-3 hours. Spoon into a shallow dish for serving and garnish with radishes.

Serves 6


1 medium cucumber

175g (6 oz) cottage cheese

salt and pepper

2 x 100 g (3 1/2 oz) packets sliced brawn

450g (1 lb) tomatoes

45 ml (3 tbsp) vegetable oil

15 ml (1 tbsp) wine vinegar

5 ml (1 level tsp) tomato paste

Peel the cucumber (reserve about one-third of the skin). Cut half the flesh into fine dice, the remainder into fine strips. Shred the reserved skin. Beat the dice into the cottage cheese. Season to taste.

Divide the cheese mixture between the slices of brawn and roll up, cover and chill for about 30 minutes. Place side by side on a flat serving dish. Skin and quarter the tomatoes and remove the seeds. With a knife shred the flesh.

Whisk the oil, vinegar tomato paste and seasoning together and pour over the cucumber and tomatoes. Toss together.

Just before serving pile the salad round the rolls. Garnish with shredded green cucumber skin.

Serves 4


350 g (12 oz) onion, skinned

225 g (8 oz) sliced salami (not pink)

750 g (1 1/2 lb) lean minced beef

175g (6 oz) fresh brown breadcrumbs

7.5 ml (1 1/2 level tsp) ground nutmeg

20 ml (4 level tsp) whole grain mustard

2 eggs, beaten

salt and pepper

30ml (2 tbsp) tomato ketchup and 15ml (1 tsp) soy sauce to glaze

Grease a 1.1 litre (2 pint) ring mould with a little lard. Mince the onion and salami coarsely. Combine with the remaining ingredients except tomato ketchup and soy sauce, stirring well until evenly blended. Press into the mould and cover with foil. Place on a baking sheet and bake in the oven at 1800C/3500F(Gas Mark 4) for 1 1/4-1 1/2 hours.

Combine the tomato ketchup with the soy sauce. Turn out of the tin, cool a little and coat vinyl with the sauce mixture. Serve cold, thickly sliced with a cucumber and tomato garnish.

Serves 8


450 g (1 lb) minced veal

125 g (4 oz) minced ham

30 ml (2 level tbsp) chopped fresh parsley

2.5 ml (1/2 level tsp) ground mace

1. 25 ml (1/4 level tsp) ground bay leaves

grated rind of 1 lemon

2 onions, skinned and finely chopped

salt and pepper

125 g (4 oz) lard

350 g (12 oz) whole meal flour

1 egg yolk

3 eggs, hard boiled

Grease with a little lard and base line a 1.4 litre (2 1/2 pint) loaf tin. Combine the first six ingredients then add the onion and season well.

Gently melt the lard in 200 ml (7 fl oz) water. Bring to the boil, tip in the flour with 2.5 ml (1/2 level tsp) salt and beat well. Beat in the egg yolk. Cool covered until cool enough to handle.

Pat two-thirds of the pastry into the prepared tin. Press in half the meat mixture and place the shelled eggs down the centre. Fill with the remaining mixture. Cover with the remaining pastry decorate with trimming and make 2-3 small holes on top.

Bake in the oven at 1800C/3500F(Gas Mark 4) for 1 1/2 hours; cover towards end of cooking time if necessary. Cool and turn out of tin to serve.

Serves 8-10


Bake the Veal and Ham mixture (above) in short crust-lined individual soufflé dishes and top with cranberry sauce.


450 g (1 b) uncooked chicken breast

200ml (7 fl oz) double cream

300 ml (1/2 pint) milk

3 eggs

1 garlic clove, skinned and crushed

salt and pepper

1kg (2 lb) fresh spinach, washed

Butter a 1.4 litre (2 1/2 pint) loaf tin. In a blender or processor puree together the chicken, cream milk and eggs until smooth. Stir in the crushed garlic and season well.

Blanch a few spinach leaves until just tender drain. Use to line the base and sides of the prepared tin.

Cook the remaining spinach with salt but no extra liquid until just tender, drain and finely chop.

Spoon half the chicken mixture into the prepared dish. Carefully place the chopped spinach in a layer over the chicken. Finish with the remaining chicken.

Cover with buttered foil. Place in a roasting tin half filled with water and cook in the oven at 1700C/3250F(Gas Mark3 for about 1 hour 20 minutes. Turn onto a flat serving plate. With the loaf still in place pour of any excess liquid. Remove tin and serve at once, sliced.

Serves 8 as a starter.


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    • Movie Master profile image

      Movie Master 

      7 years ago from United Kingdom

      WOW, we are talking seriously good food here!

      Mouthwatering recipes and great photos, I'm looking forward to trying these, thanks for sharing

    • profile image


      7 years ago

      A meal fit for Oueens & Kings!!!!!! How beautiful and awesome--that's how I voted. OMG...You make me so hungry!

      Thank you for all your special efforts, and for sharing.

      What good taste you have...


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