Don your leg-warmers and perm your hair, because it’s ’80s week on Bake Off and we can’t help but join in with some fun retro recipes. Now, we know these recipes aren’t all bakes, but they are from the ’70s, ’80s AND ’90s. Now that deserves a handshake!

70s

Prawn Cocktail 

Ingredients (Serves 4-6 as a starter)

• 600g pre-cooked jumbo prawns
• 60ml ketchup
• 100ml mayonnaise
• 15ml Henderson’s Relish or Worcestershire Sauce
• 1 lemon
• 1 tsp cayenne pepper
• 2 avocado
• 2 little gem lettuces
• Chives to garnish

Method

Step 1: Combine the tomato ketchup, mayonnaise, Henderson’s Relish, the juice of half the lemon and half the cayenne pepper

Season with a pinch of salt – this is your cocktail sauce

Step 2: Add the prawns to the cocktail sauce (save a couple for garnish) and give everything a good mix up

Step 3: Shred the little gem finely and cut the avocados in half lengthways, around the stones

Remove the stones using a teaspoon, scoop the avocado out of the skins using a spoon and slice it finely, lengthways, then cut the remaining lemon into 4 wedges

Step 4: Add the shredded lettuce to a glass, top with avocado slices and the prawns in cocktail sauce

Hook the reserved prawns over the edge of the glass for that classic retro look, garnish with your lemon wedge and sprinkle of cayenne pepper and a couple of chives

Let your mind take you back to the 1970’s and tuck in!

 

Fondue 

Ingredients

• 1 large garlic clove
• 200g Emmentale Cheese (if you can’t find this, supplement it with cheddar)
• 200g Extra Mature Cheddar Cheese (any cheddar will do though)
• 200ml dry white wine
• 1 tbsp cornflour
• 1 lemon
• Salt and Pepper
• A loaf of crusty breadMethod

Step 1 – Grate the cheddar and emmental cheese

Step 2 – Peel the garlic and chop in half, then rub the inside of a wide-based pan (preferably non-stick) with the cut edge of the garlic; this will add extra flavour to the fondue

Step 3 – Heat the pan on a medium-high heat, add the wine and cook for 2-3 min or until beginning to boil

Step 4 – Meanwhile, combine the cornflour with the grated cheese and give everything a good mix up

Step 5 – Once the wine is beginning to boil, lower the heat and add a large handful of grated cheese, then whisk until melted and smooth

Step 6 – Continue adding the grated cheese until fully incorporated,
Tip: If the cheese becomes too thick and elastic add a splash of wine to loosen it up

Step 7 – Tear the crusty bread into bite-size pieces and chop the lemon in half

Step 8 – Squeeze the juice of the lemon into the fondue, season with a pinch of salt and pepper and stir to combine – this is your cheese fondue
Transfer to a fondue pot but if you don’t have one of these, you can improvise by setting a cast iron pan over a tea light

Think of the mountains and start dipping!

80s

Cheese and Pineapple Hedgehog

Ingredients

• 1 large or 2 small cans of pineapple rings
• 300g cheddar cheese
• 1 tub cocktail sticks
• 1 pineapple
• 1 pear
• 2 black grapes
• 1 cocktail cherrie

Method

Step 1: Drain the pineapple rings, then cut the cheese and pineapple into equal sized cubes, roughly 2cm

Step 2: Place one piece of cheese and one piece of pineapple onto a cocktail stick, repeat this process until you’ve used up all of the ingredients

Step 3: Cut the top off the pineapple, then a thin layer off one side

Tip: This will stop the pineapple from rolling

Cut the bottom of the pear, then using cocktail sticks attach it to the cut top of the pineapple to create the head

Attach the eyes (grapes) and nose (cocktail cherry) to the head using cocktail sticks

Step 4: Add the cheese and pineapple sticks to the pineapple so it is covered and serve

Get ready to party like it’s the 80’s and enjoy!

Vol-au-vents

Ingredients (Makes 16)

• 1 sheet of puff pastry
• 1 egg, beaten

Step 1: Sprinkle flour over your work surface or chopping board and place the puff pastry on top

Cut the pastry into thirds lengthways and then into six pieces, you should end up with 16 squares

Step 2: Score a border around the edge of the pastry with a knife and prick the centres lightly with a fork

Step 3: Line a baking tray with baking paper, then add the puff pastry squares and lightly brush the borders with beaten egg

Put the tray into the oven for 15 min or until golden and crispy and the pastry is cooked through

Once cooked, transfer to a clean board

Step 4: Once the pastry squares are cooked through, lightly press down on the central squares to create a space to fill  – these are your vol-au-vents

See some of our filling ideas below:

Egg mayo and cress, tuna mayo with a sprig of curly parsley, prawn cocktail with chopped chives

90s

Lunch snack pack

For the cheese biscuits:

• 60g fridge cold butter, grated
• 60g cheddar cheese, grated
• 60g plain flour
• Pinch of smoked paprika

Serving suggestions:

• Ham, cut into small rounds
• Pre Sliced cheddar cheese cut into 4cm squares

Method

Step 1: Preheat the oven to gas mark 5/170C/150C fan and grate the butter and cheddar cheese

Return the butter to the fridge so that it stays cool

Step 2: Add the butter, cheese, plain flour and smoked paprika to a bowl and with clean hands mix together

When the ingredients have almost come together tip them out onto a clean work surface and knead together for about 20 seconds until it forms a brittle ball

Step 3: Roll out the dough and cut into circles then place on a baking sheet and prick hole in the biscuits using a fork

Step 4: Bake in the oven for 20 minutes until golden then remove from the oven and allow to cool before serving with cheese squares and mini ham slices

These snacks will really take you back!

 

Turkey Dinosaurs 

Ingredients (serves 2)

• 250g turkey mince
• 100g panko breadcrumbs
• 5g parsley
• 1 small onion
• 1 garlic clove
• 1 egg
• 50g flour
• Vegetable oil (for frying)

Method

Step 1 – Peel and grate the onion and garlic, then roughly chop the parsley

Step 2 – Combine the turkey mince, grated onion, chopped parsley, grated garlic and 20g panko breadcrumbs

Season with a generous pinch of salt and pepper and with clean hands give everything a good mix up until fully combined

Step 3 – Place a layer of greaseproof paper on the chopping board or worktop and spoon the turkey mixture on top, then place another layer of greaseproof paper over the top

Step 4 – With a rolling pin, roll the mixture out until roughly 1 cm thick and place in the freezer for 30 minutes to set

Step 5 – Remove the mixture from the freezer and use the dinosaur shaped cutter to cut out the turkey dinosaurs,

Tip: You may need to re-roll the mixture again until you’ve made all the dinos

Step 6 – Add the flour to a plate with a generous pinch of salt and pepper, crack the egg into a shallow bowl and beat with a fork and add the remaining panko breadcrumbs to a plate

Step 7 – Coat each turkey dinosaur in the flour, tap off the excess, then into the beaten egg and finally press it into the panko breadcrumbs firmly to coat everything evenly

Step 8 – Heat a large wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat, once hot, add the breaded turkey dinosaurs and cook for 4-5 min on each side until cooked through (no pink meat!)

Once cooked, transfer to kitchen paper – these are your turkey dinosaurs

Take a trip down memory lane and enjoy!

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