My Mother-in-law volunteers at a St Vincent de Paul thrift shop. She keeps an eye out and the girls are often on the receiving end of some beautiful things.
This weekend was my turn. She’d bought me The Australia Heritage Cookbook. She has the same one in her cupboard.
Given my love of heirloom vegetables and heritage seeds, I turned the pages with hopeful anticipation. Drinking in the vignettes of the nineteen-eighties and admiring the photos of our wide brown land.
And then I saw it. The recipe that sums up the seventies and eighties for me.
peaches and squid
Move over Apricot Chicken, we have a new benchmark.
Serves 6 (potentially many, many more once your dinner guests realise what’s for dinner).
- 60g butter or margarine
- 1/2 cup chopped onion
- 750g squid tubes, rings or slices
- 1 cup sliced peaches
- 1/4 cup orange liqueur
- chopped chives
- seasoning to taste
Melt the butter in a frying pan and add the onion. Sauté until tender then stir in the squid and gently cook until it changes colour.
Stir in the peaches, liqueur and seasoning. Cook for a further 3 minutes and serve with cooked pasta garnished with chopped chives.
I was recently told that the judges of MasterChef are not partial to a meat/fruit combination. So if you’re a contestant googling recipes on a contraband mobile telecommunication device, I’d suggest you swerve the squid and plate up Prawns in a Coffee Cream Sauce instead (yes, that gem also features).
They were truly golden years of food.