Retro Recipe Guide Fondue
Take a trip back in time
Whether young, old or somewhere in between, we’re all craving simple, classic comforts that are guaranteed to put a smile on our faces. We’ve seen the triumphant comebacks of some nostalgic classics recently, some of which we never thought would see the light of day again!
We’ve compiled some of our favourite classic comfort recipes to inspire you to wind back the clock and add some nostalgic dishes to your menu.
KATSU CHICKEN
WITH COCONUT CURRY SAUCE
4 Fondue
The ultimate sharing dish
It’s cheese and charcuterie boards taken to a whole retro level!
METHOD
1. Heat the apple juice or white wine with the garlic and white wine vinegar until it boils.
2. Mix the cornflour with the water and whisk into the apple juice / white wine.
3. Take off the heat and gradually stir in the grated cheese and keep whisking until melted and smooth.
4. Add the cherry liquor (if you’re using it) and keep the cheesy sauce warm.
5. Season to taste with salt, pepper and nutmeg.
6. Using fondue prongs or sticks, dip your chosen nibbles into the cheese and enjoy.
INGREDIENTS
500g Country Range
Grated Mature
Cheddar Cheese
1tbsp Country Range
Cornflour
250ml Country Range
Apple Juice or white wine
1tsp Country Range
White Wine Vinegar
1tbsp water
1 crushed garlic clove
½ grated nutmeg
1tbsp cherry liquor (optional)
Yes, these bite-sized buffet favourites from the 1970s are back
Bring them up to date with a range of fillings to suit all tastes. Here are some of our favourite quick fillings using a range of store cupboard ingredients.
METHOD
1. Roll out the puff pastry until approx. 3mm thick. Cut into 4cm squares and egg wash half of them and place onto a baking tray.
2. Next cut a smaller square out of the remaining squares, leaving a 1cm border.
3. Place the smaller squares onto the egg washed squares to form your vol au vents and give everything a final egg wash.
4. Bake at 180˚C for 20 minutes until they have risen.
5. Squish down the centres and fill with your fillings.
6. Prawn cocktail filling - Mix together the defrosted prawns and Seafood Sauce.
7. Mushroom filling - Sauté the shallots and sliced button mushrooms and add some Tomato and Basil Sauce.
8. Chicken and spring onion fillingCook the chicken breast and dice into small pieces. Mix with slices of spring onion and some béchamel sauce.
9. Steak and gravy filling - Cook your seasoned steak to how you like and keep warm. Make up a batch of gravy following the pack instructions and thinly slice the steak.
Vol-au-Vents
INGREDIENTS
400g Country Range
Puff Pastry
1 free range egg
For the prawn cocktail filling:
25g Country Range North
Atlantic Prawns
10g Country Range
Seafood Sauce
For the mushroom filling:
25g Country Range Tomato and Basil Sauce
50g mushrooms
20g shallot diced
For the chicken and spring onion filling:
1 Country Range
Chicken Breast
100ml Country Range
Béchamel (made using pack instructions)
2 spring onions
For the steak and gravy filling:
50ml Country Range Gravy (made using pack instructions)
150g Sirloin steak
Beef Stew
This is classic comfort food at its best
Dumplings are a great way to make a satisfying and filling dish whilst keeping costs down.
METHOD
1. Fry even sized pieces of diced beef in hot oil until brown.
2. Add the vegetables and garlic and continue to cook for 2 minutes.
3. Add the red cooking wine and reduce by half.
4. Add the pre-made beef stock and chopped tomatoes.
5. Add 1tsp of the mixed herbs, the bay leaves and star anise.
6. Simmer low and slow for 2.5 hours.
7. Prepare the suet mix as per pack instructions, add 1tsp of mixed herbs and shape into 8 even sized dumplings.
8. Add the dumplings to the beef stew and cover the saucepan for 20 - 30 minutes until the dumplings are cooked.
9. Season to taste and serve with greens.
Classic with a twist
Whether you call it a Kyiv or a Kiev, breaded chicken with an oozing garlic centre has been a staple on menus for decades. This recipe combines this with the Japanese classic Katsu chicken curry for a modern twist.
METHOD
1. Freeze the Katsu Curry Sauce into small finger sized moulds.
2. Cut the chicken at the thickest part with a sharp knife to form a pocket without puncturing the surfaces of the chicken.
3. Place a frozen finger of Katsu Curry Sauce into each chicken pocket.
4. Mix the panko breadcrumbs with the desiccated coconut and madras curry powder in a bowl.
Red Cooking Wine
400g Country Range
Chopped Tomatoes
2tsp Country Range
Dried Mixed Herbs
2 Country Range
Dried Bay Leaves
1 Country Range Star Anise
100g Country Range Suet Mix
50ml vegetable oil
600g diced chuck steak
1 diced onion
1 diced stick celery
1 diced carrot
½ diced small leek
1 crushed clove garlic
50ml water
Salt and pepper to taste
5. Coat each chicken fillet in flour, then beaten egg, then the breadcrumb mix. You can now freeze these until service.
6. Deep fry the chicken for 2 minutes then bake in the oven at 180˚C for 16 minutes. Sauce:
7. Sweat the shallot, ginger, lemon grass, garlic and chilli in a little oil.
8. Add the coconut milk and Katsu Curry Sauce and simmer for 2 minutes. Add the basil, mint and coriander and then add the lime juice. Season to taste with soy sauce.
9. Season the chicken to taste and serve with some Katsu Curry Sauce warmed through and the coconut curry sauce.
KATSU CHICKEN
WITH COCONUT CURRY SAUCE
INGREDIENTS
For the chicken:
4 Country Range
Chicken Fillets
100g Country Range
Katsu Curry Sauce
25g Country Range
Panko Breadcrumbs
25g Country Range
Desiccated Coconut
1tsp Country Range
Madras Curry Powder
50g Country Range Plain Flour
2 eggs, beaten
For the coconut curry sauce:
200ml Country Range
Coconut Milk
200g Country Range
Katsu Curry Sauce
20ml vegetable oil
1 shallot, sliced
10g ginger, grated
10g garlic, grated
1 stick lemongrass
2 chillies
1 small bunch basil
1 small bunch mint
1 small bunch coriander
2 limes (juice only)
Salt, pepper and soy sauce to taste
Chicken Salad Coronation Chicken Salad
nostalgic flavour combinations
The unique flavour combinations of this salad or sandwich filling made a comeback in recent years and evoque nostalgic memories.
METHOD
1. Mix the mayo with the curry powder mix. Add the chutney, sultanas and diced fresh fruit together and season to taste.
Jam Roly Poly 4 8
School Dinner Memories
2. Add the chicken and stir to coat in the sauce. Finish with chopped coriander.
INGREDIENTS
6tbsp Country Range
Real Mayonnaise
1tbsp Country Range
Curry Powder mixed with 2 tbsp of water
2tbsp Country Range
Mango Chutney
2tbsp Country Range
Sultanas
50g diced fresh pineapple
1 diced ripe mango
1tbsp chopped coriander
500g cooked diced chicken
Salt and pepper to taste
Like a warm hug in a bowl, this comforting pudding is guaranteed to bring back childhood memories.
METHOD
1. Pre-heat the oven to 180˚C.
2. Mix together the defrosted raspberries and jam.
3. Place a large roasting tin at the bottom of the oven and fill with water, placing an oven rack just above it.
4. Mix the flour, suet and caster sugar in a bowl and add the mixed spice, vanilla and milk.
5. Bring together to form a sticky dough and place onto a floured surface. Gently roll out into a square and spread with the
raspberry jam mixture, leaving a 2cm edge on each side.
6. Roll up the dough and place seam down onto a large piece of buttered greaseproof paper. Place it onto a large piece of tin foil and gently seal the paper and tin foil, leaving plenty of room for the pudding as it will rise in the oven.
7. Place onto the baking rack and cook for one hour.
8. Serve with Country Range Custard and more raspberries.
INGREDIENTS
250g Country Range
Self Raising Flour
1tsp Country Range
Ground Mixed Spice
100g Country Range
Frozen Raspberries
250g Country Range
Raspberry Jam
100g suet
1tsp vanilla extract
150ml milk
25g soft butter (for greasing)
Add a touch of sophistication to this much-loved dessert
METHOD
1. Make the jelly as per the pack instructions, but swap the water with the gin and tonic.
2. Place the sliced mandarin and diced sponge fingers equally into 2 gin glasses and pour over the cool liquid jelly.
3. Place in the fridge to set and then top with custard.
4. Top the custard with whipped
INGREDIENTS
300ml jelly made with Country Range Orange Jelly Crystals
200g Country Range Ready to Use Custard
Ways with Delights
Trifle
225ml tonic water
200g whipped cream
2 mandarins, sliced
4 sponge fingers
1 mandarin for garnish
Recipes for Dysphagia
There’s no reason not to include people with dysphagia in your culinary trips down memory lane.
Scan the QR code to download our IDDSI guide for these recipes and more.
Delights are popular with the young and old. Elevate the classic flavours by creating quick and simple desserts.
Scan the QR codes for each recipe.
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