In the 1970s we made the rough puff pastry but it is so much easier just to buy it ready rolled in a packet! Find cream horn tins on ebay, in antique shops or Nisbets
320g pack ready rolled puff pastry
sugar to sprinkle on pastry
oil to grease cream horn tins
Preheat the oven to 200C, Gas 7.
Roll out the pastry from the packed and cut into strips 2x20cm long.
Dampen the pastry with water and wind round the tins starting at the pointed end and overlapping the strips.
Place on a baking sheet with joins underneath and brush with sugar and water for the glaze.
Bake for 10 minutes, glaze again then bake a further 7-10 minutes until crispy and golden brown.
Leave to cool and carefully remove the pastry from the tins.
Spoon some jam into the the horn and fill with whipped cream.
The Stork cookery book suggests a Mock cream instead of real cream which was very expensive at the time.
Ingredients – level tbs cornflour, 1/4 pint milk, 2 oz Stork margarine, 2 heaped tbs caster sugar, drop of vanilla essence.
Blend the cornflour and milk and boil, stirring all the time. Pour into a basin and leave to cool.
Cream the Stork and caster sugar, slowly add the cornflour mixture a little at a time whilst beating. Add vanilla essence – if liked!
This was the recipe that I used in 1972 and it was a cheap nutritious dish for supper, but many of my students left their stuffed heart behind for me to sell in the staffroom. You can read about the Awful Offal lesson here.
4-6 lamb’s hearts
Sage and onion stuffing mix
1 onion cut into slices
Knob of lard
1 heaped tbsp plain flour
500 ml boiling water
2 beef Oxo cubes
Prepare the hearts – remove the fatty bits and tubes to form two pouches.
Make up the packet of stuffing mix with water following instructions and press it firmly into the hearts.
Fry the onion in the lard until it browns. Add the hearts and fry and turn them until brown.
Remove the hearts, and place in an ovenproof dish.
Stir the flour into the onions, add water and Oxo cubes then cook until it thickens to a gravy.
Pour over the hearts, cover with greaseproof paper and bake in the oven for 45 minutes, 180°C, Gas mark 4.
To serve, leave to stand for 10 minutes, then slice and cover with the gravy. Serve with creamy mashed potatoes.
When I asked my local supermarket why they had so many packs of frozen lamb’s hearts they said ‘dog food’. Not popular in 2021.
OK I know this sounds horrid but it is an authentic 1972 recipe – if you want the real one, find an Italian cookbook. You can read about my spag bog lesson here.
400g minced beef
1 onion, finely chopped
3 tablespoons tomato ketchup
Pinch mixed herbs
50g grated Cheddar cheese
Fry the minced beef with the lard and chopped onion until the meat turns brown.
Stir in the tomato ketchup, mixed herbs and enough water to make a smooth sauce.
Cover the pan with a lid and cook gently for 10 minutes. Stir occasionally.
Half fill a large saucepan with boiling water and add the salt.
Dip one end of the spaghetti in the water, wait till it softens, then wind the spaghetti round in the water until it is completely covered by the water. Boil quickly for 10 minutes with the lid off, until the spaghetti is tender.
Throw it at the wall if you like! If it sticks it is done.
Drain off the water by pouring the contents through a colander which is held over a sink.
Place the spaghetti on a warm serving dish, pour the meat sauce over it and sprinkle grated cheese on top.
In 2021 you would ditch my 1970s ingredients for the Bolognese sauce and make it from lean minced beef, tomato paste and tinned tomatoes, delicious herbs like oregano and extra virgin olive oil, then grate expensive parmesan cheese on top.