This is from Family Circle Home Entertaining published by Albany Books in 1980. With chapters such as ‘Wine Sense’, Giving a Cheese and Wine Party’ and ‘A Wedding Buffet Planned at Home’ it offers everything necessary for one to entertain on a large scale and if this sample recipe is anything to go by it also offers everything necessary to make sure that your guests will think twice before accepting an invitation to future soirees.
Rosy Baked Chicken
4 chicken joints
1 small (200g) can sliced pineapple
1x15ml spoon plain flour
2x15ml spoons tomato ketchup
2x5ml spoons dry mustard
1×2.5ml spoon salt
1x5ml spoon Worcestershire sauce
1x15ml spoon vinegar
1 (200g) pack frozen peas
1x10ml spoon cornflour
1. Remove skins from chicken joints. Wipe joints with kitchen paper and place in a large roasting tin.
2. Drain pineapple, reserving syrup in a small basin. Chop pineapple.
3. Place margarine in a basin and beat until soft and creamy. Beat in remaining sauce ingredients and half of chopped pineapple.
4. Spread mixture evenly over chicken joints. Pour pineapple syrup over and sprinkle with remaining chopped pineapple; cover with foil, If possible , leave in fridge until ready to set in oven.
5. Remove the foil and place on shelf just above centre of oven. Set oven control to moderate (190°C/ 375°F/ Gas Mark 5) and bake for one hour. Ten minutes before end of cooking time , cook peas, as directed on pack. Place chicken joints on warmed serving dish and keep hot whilst making gravy. Blend cornflour with a little water and stir into juices left in roasting tin. Cook gently for 3 minutes; pour over chicken joints. Arrange cooked, drained peas on a dish around chicken or serve separately.
How this looked before cooking:
- I used butter instead of marg
- I made half the amount, and used thighs and drumsticks as I couldn’t get joints
- I didn’t have the peas, and omitted the gravy as I couldn’t find cornflour
- Pre-cooking the resemblance to puke was uncanny.
- The juices left in the dish afterwards were really offputting, and the leftovers that I removed from the fridge the next day were encased in an orange lump of solidified fat. Mmmmm.
Despite smelling like a nice barbeque whilst in the oven, it tasted a little weird, and the coating didn’t really adhere to the meat well at all. I think it would have been much nicer had the skin remained on. The combination of butter and ketchup and pineapple is not quite to my taste, it’s a little sweet. Overall this wasn’t particularly nice, the coating didn’t compliment the chicken, and my general feeling was that I was eating some nice chicken which was being spoiled by an odd sauce. I suspect that if cooked at a higher heat, with the skin on it may have a) looked more like the photo, and b) tasted alright.