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School Dinners Recipes: Classic School Recipes of the 60's, 70's and 80's

 

 

 

School Dinner Recipes

 

Classic school recipes of the 1960s, 1970s and 1980s

By

 

 

Jenny Fortune

 

 

 

 

Published by Spellmagick Publishing

 

COPYRIGHT NOTICE & DISCLAIMER

Copyright © 2016 by Jenny Fortune and Spellmagick Publishing

All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher except for the use of brief quotations in a book review.

This book and any electronic version thereof is for information purposes only. Whilst the author has made every attempt to ensure that the information contained within is accurate, she makes no representation as to the accuracy, suitability or validity of the information presented.

The author will not be held liable for any errors or omissions in the work and will not be liable for any losses, injuries or damages arising from its display or use.

[TABLE OF CONTENTS
++]

CHEESE AND POTATO PIE

TOAD IN THE HOLE

SPAM FRITTERS

IRISH STEW

GOULASH

SHEPHERDS PIE

OLD SCHOOL CURRY

MACARONI CHEESE

FISHERMANS PIE

CORNISH PASTIES

CORNED BEEF HASH

MINT CUSTARD

CHOCOLATE CONCRETE

MANCHESTER TART

BUTTERSCOTCH TART

SPOTTED DICK

SEMOLINA PUDDING

BAKEWELL TART

JAM TART

Introduction

One of the abiding memories of anyone who went to a British school in the 60’s, 70’s or 80’s has to be school dinners. Many of us have fond memories of delights such as chocolate concrete, cornflake pie, butterscotch tart and pink custard, and not so fond memories of soggy semolina, lumpy mash and the unmistakable aroma of cheese and potato pie.

 

School dinners were a British institution, simple and filling recipes designed to fuel generations of learners. Real food, cooked from scratch using basic ingredients. We didn’t always appreciate them at the time, they were often something to be endured before we were free to go out onto the playing fields with our friends.

 

Yet looking back, who can fail to feel a twinge of nostalgia at the thought of mashed potato being served with an ice cream scoop or huge jugs of mint custard complete with skin waiting to be poured over a stodgy belly filling pudding.

 

The recipes that follow are authentic school dinner recipes scaled down for the home cook. We hope you enjoy this trip down memory lane.

 

[] CHEESE AND POTATO PIE

 

Love it or hate it, this pie was one of the staples of school dinners in the 1970’s. We always knew when it was cheese and potato pie day by the smell which seemed to pervade the whole school!

[Ingredients: (Serves Four)
**
**]500g potatoes, peeled and cut into large chunks
150g grated cheese
25g butter
1 onion finely chopped
2 tbsp oil
1 egg
Sliced tomato to garnish (optional but authentic!)

[Method:
**
**]Preheat the oven to gas mark 6 / 200c.

Place the potatoes into a pan of salted water, bring to the boil and cook until soft

Meanwhile, fry the onion in the butter.

Drain the potatoes but leave them in the pan. Add the fried onion, cheese, oil and egg. Mash together thoroughly or for added authenticity leave in a few lumps!

Place the mixture in an ovenproof dish or divide into four individual dishes. Slice the tomato if using and arrange over the top.

Bake for 20-30 minutes until golden.

 

[] TOAD IN THE HOLE

Classic British comfort food at its best, this simple recipe is a doddle to make. No toads were injured in the making of this dish.

[Ingredients: (Serves Four)
**
**]8 pork sausages
1 tbsp vegetable oil
225g plain flour
4 eggs
250ml milk
salt and pepper to taste

[Method:
**
**]Preheat the oven to 200 degrees C /gas mark 6.

Fry the sausages lightly in a pan with the oil until they are barely cooked. Alternatively, arrange the sausages in a baking dish in a single layer and pour the oil over them. Cook for 10 mins in the preheated oven.

Sieve the flour into a bowl and add the eggs and half the milk. Whisk together until smooth. Slowly add the remainder of the milk to form a smooth batter. Season with salt and pepper to taste.

Arrange the sausages in the baking dish and pour over the batter. Bake for 35 -40 minutes or until the centre is risen and brown.

[[] SPAM FRITTERS[
][
]]

[Ingredients: (Serves Four)
**
**]1 340g tin of Spam
125g plain flour
pinch of salt
4 fluid ounces of milk

oil for either shallow frying or deep frying

Method:

Sieve the flour into a bowl. Add a pinch of salt to taste. Whisk in the milk. The mixture should be quite thick.

Slice the spam into 8 pieces.

Heat the oil either in a frying pan or deep fat fryer depending on the cooking method being used. Oil temperature should be about 170C/350F. Test the temperature with cubes of bread.

Drop the spam slices into the batter and coat them well. Drop them into the hot oil for three to four minutes turning over as needed. This batter tends to soak up a lot of oil so drain well on paper towels.

[[]IRISH STEW[
][
]]

Ingredients:

2 ½ lbs boned lamb or mutton
4 large potatoes
2 onions
4 carrots
2 cups water
salt and pepper to season

 

Method:

Cut the meat into chunks

Peel all the vegetables and slice into chunky pieces.

Layer the ingredients into a large saucepan starting with the potatoes.

Pour over the water and season to taste.

Leave to simmer on a very low light for 1 ½ to 2 ½ hours until the meat is tender and well cooked. You can also slow cook this dish in a casserole dish in a low oven or in a slow cooker.

 

Serve with dumplings (see the recipe on the next page)

DUMPLINGS

Fluffy balls of loveliness to accompany a hearty stew.

 

Ingredients: (Makes 8)

[
**]100g self-raising flour

50g suet

½ tsp salt

Cold water to mix

Method:

Mix the flour, suet and salt with water to make a firm but soft dough. Divide into 8 pieces.

 

Drop into the stew around 20 minutes before the end of cooking time

 

For extra light dumplings, always add them to a boiling stew and never open the lid during the cooking time.

 

[[]GOULASH[
][
]]

 

This Hungarian favourite managed to earn a place on the menu at many British schools in the late 1970’s and early 1980’s.

Ingredients: (Serves 4)

 

500g stewing steak

salt and pepper to taste

oil for frying

1 medium onion, chopped

3 cloves garlic, chopped

1 tin of plum tomatoes

3 beef stock cubes

1.2L (2 pints) boiling water

1 bay leaf

1 – 2 tsp paprika – or more if you like it spicy

1 tsp cayenne pepper, or to taste

3 potatoes, peeled and cut into chunks

2 carrots, sliced

flour for dusting

***

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School Dinners Recipes: Classic School Recipes of the 60's, 70's and 80's

50 of the best loved British School Dinner recipes of all time. Remember classics such as Chocolate Concrete, Butterscotch Tart, Squashed Fly Pie, Cornflake Tart and Pink Custard? Anyone growing up in Britain in the 1960's, 1970's and 1980's will instantly recognise these popular dishes. These are the authentic recipes as served up by school dinner ladies everywhere. Re-create your childhood at home with easy to follow recipes using everyday ingredients.

  • ISBN: 9781370456376
  • Author: nwmedia
  • Published: 2016-10-16 12:20:10
  • Words: 7338
School Dinners Recipes: Classic School Recipes of the 60's, 70's and 80's School Dinners Recipes: Classic School Recipes of the 60's, 70's and 80's