Adventures in 1970s food: Frankfurter Bake recipe
Alterntive title: Lockdown No-Supermarket-For-Weeks-Desperation Bake
What can I say. The 1970s gave us many great things: David Bowie, Space Hoppers, Decimalisation, The Silver Jubilee, the concept of using brown and orange for interiors, and many other great things. But it was also a dark era of home cooking, where things were microwaved, boiled, simmered and invented, that never should have been. Peanut Butter Soup anyone?
One recipe that is either hideous or genius, depending on which angle you view it from, is a classic from the brain of Marguerite Patten, one of the first 'celebrity chefs' who grew in popularity after her programme on the BBC. She passed away in 2015, leaving a legacy of weird foodstuffs in her wake.
I should most probably give her the credit that she deserves, as it was her who taught many of our grandparents to cook, and our parents at that. And she has a killer recipe for fudge which I'll post up here at some point too.
Cooking with Frankfurters is hit and miss. Given the world of processed meat is not always the most transparent, it's hard to really know what goes into them. Also, they can be (Ye Olde Oake from Morrisons particularly) bland and tasteless.
Personally I recommend spending a bit more and get gourmet ones that actually taste of something. However given where we already are, we've already gone down that rabbit hole of processed stuff, so ultimately it might not matter that much.
- 1 pint/generous half litre of chicken stock
- 1 - 2 chicken stock cubes
- 4oz/100g long-grain rice
- 2 carrots
- 2 onions
- 4 - 6oz/ 125-150g sliced French beans (green beans)
- 2 tablespoons finely-chopped green pepper
- 1 can Frankfurter Sausages approx 1 and a half points/0.75kg
- 1 can of sweetcorn
- Bring the stock or water and stock cubes to a boil.
- Add the rice, bring to the boil and simmer for 10 minutes.
- Add the peeled, diced carrots and onions, the beans, chopped green pepper and seasoning. Cook for a further five minutes.
- Cut some of the sausages into thin slices and halve the remainder.
- Question your life choices.
- Mix the sliced sausages and sweetcorn into the rice mixture together with any liquid from the cans.
- Spoon into the casserole or dish, top with the halved Frankfurters and bake for 20 minutes or until the rice is tender in a moderate oven.
- Serve hot with mixed salads.
- Use diced cooked ham or cooked chicken in place of Frankfurters or add diced uncooked white fish at stage 2, together with some shelled prawns.
The instructions are verbatim of the recipe card. Although I can imagine this might be very nice, it also has the potential to be terrible. However, if you find yourself scraping around your cupboards during the lockdown, this could be a saving recipe.