Wednesday, 21 March 2018

Pine-Apple Charlotte

I adapted this recipe from one for Apple Charlotte that I saw on TV’s Great British Food Revival, it was delicious, Anne

For 1 serving: 3 slices of wholemeal bread; 75g butter; 1 tblsp brown sugar; 3 thick rounds of fresh pineapple
Cut 2 rounds of bread the size of a soufflé dish;

cut some pieces to go around the inside of the soufflé dish;

dip them all in melted butter;

thinly slice 1 round of pineapple, sauté in butter and brown sugar;

chop 2 rounds of pineapple into small chunks, sauté in the same butter and brown sugar;

lie the sliced pineapple in the dish, pop in one round of the bread;

line the inside of the dish with bread pieces;

pop in the chopped pineapple, sprinkle with a pinch of cinnamon;

top with last round of bread;

bake in a moderate oven until heated through, turn out onto a plate, serve hot with yogurt, cream, custard or ice cream

Thursday, 15 March 2018

Chicken, pineapple, soy sauce mmm . . .

Many thanks to Leila for her lovely handiwork an this fabulous dish, of which she said “The dish was my grandmothers, she always had crystallized ginger in it beside where she sat. I can recall Grandma having that dish from when I was a teenager. . . She always used it, and it has been washed lots of times, so use it and enjoy it. I am sentimental over lots of things, but the one thing I believe in is that pieces like this should be used and enjoyed, as they were meant to be.” 

Leila also drew our attention to this tasty recipe from the Southern Oregon Foodies Facebook page

Sweet Hawaiian Crockpot Chicken

Ingredients: 1 cup pineapple juice; ½ cup packed brown sugar; 1/3 cup light soy sauce; 2 pounds chicken breast tenderloins
Directions: Add all ingredients to the crockpot and cook on low 6-8 hours and they should just fall apart. Enjoy!

Similar but different - thanks to Kath for sharing this delicious recipe too.
Sticky Pineapple Chicken
Ingredients: for 2 servings
1 large pineapple; 1 tablespoon oil; 6 boneless chicken thighs, cut into bite-size squares; salt, to taste; pepper, to taste; 1 tablespoon hoisin sauce; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1 tablespoon garlic paste; 100 mL (½ cup) chicken stock; rice, to serve; sesame seed, to garnish

Using a sharp knife, carefully cut the pineapple in half lengthwise.
Using the tip of a knife, cut around the edge of the pineapple, being careful not to cut through the skin.
Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
In a 4-quart jumbo cooker, heat the oil over medium heat.
Add the chicken and season with the salt and pepper.
Fry for about 10 minutes, until browned and cooked through. Take out the chicken and set aside.
Add the pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste, and fry for a couple of minutes.
Stir in the chicken stock.
Bring to a boil and then simmer, stirring occasionally.
Once the sauce has thickened, add the chicken and stir until evenly coated with the sauce.
Serve in the empty pineapple halves, along with some rice and sesame seeds.

Wednesday, 14 March 2018

Marketing pineapple

Recently both Pineapple Princesses attended the monthly Sunday market at Singleton NSW.  We met Geraldine who sells cakes, biscuits, jams and pickles, all home made. She has a farm at Mullaley on the Liverpool Plains and travels three hours in any direction to attend markets, so you may have met her.  

We sampled her deliciously moist pineapple fruit cake. Geraldine told us that she grows the sultanas and air dries them without any sulphites.  

Instead of canned pineapple she uses fresh pineapple from a grower in Gympie who also travels to markets selling his fruit. They meet up at the Moree market on the first Sunday of the month. It was a yummily serendipitous meeting, Ann.

You can contact Geraldine at mckayscakes@bigpond.com

Monday, 12 March 2018

Another controversy! Pineapple in the pasties!

Pineapple and Chicken Cornish Pasties

After reading the following articles about the controversial award winner in the ‘Open Savoury Company’ category of the World Pasty Championships in England I thought I’d better make my own version of the Virginia USA Pure Pasty Company’s entry which contained “barbecue pulled chicken with sweet potato, zucchini, red pepper, sweetcorn and - wait for it - pineapple.”

Thanks for the links Robyn and Vicki!



The Recipe:

Makes 10

4 sheets premade shortcrust pastry;

2 cups peeled, chopped, steamed and mashed sweet potato; 1 X 400g can sweet corn kernels; 2 rings, chopped, canned pineapple; ½ cup chopped red capsicum.

Mix together and steam briefly.

Add 1 ½ cups chopped cooked chicken.

Mix all ingredients with some cracked pepper.

Cut circles, place into mould, fill with vegetable mix, splash a little milk around the edge, press closed, splash with a little more milk and sprinkle with a pinch of sesame seeds.

Bake in a moderate oven until golden brown. (Adjustments to this recipe listed at the end of this post.)
I used these fabulous cutters that Pineapple Princess Ann had given me, but you could just cut pastry circles and fold them over, pressing the edges together with a fork.

The Verdict:

Matt: 6/10 a bit dry

Peter: 7/10 needs a bit more moisture and flavour

Carmel: 8/10 nice, a little bit dry, couldn’t find the pineapple

Phyl: 7.5/10 Pineapple not strong. I actually tasted sweet potato mostly and corn. Not the chicken really but liked them. They were very ‘light’ in taste. Not like some pasties. Pastry very nice too.

Greg: 7/10 I enjoyed the pastie … for me the corn dominated and a little extra salt made it yummy. To be honest, couldn’t taste the pineapple at all and the chicken was noticeable but the veggies were predominant

Dennis: 8/10 I enjoyed the pasty however I would prefer a little potato and some flavour, salt for example

Pauline: 7/10 Very tasty except that I don't eat corn. Would prefer potato to be part of the vegetable mix.

Thank you for your feedback everyone! So, if you are going to try the recipe above please make the above adjustments – more pineapple, a little salt, less corn, some chopped up potato, perhaps some more cracked pepper. I think you can pretty much include anything you like!!! But remember don’t skip on the pineapple!!! Anne

Tuesday, 6 March 2018

Uncooked pineapple and . . .

Uncooked, Lyndsay and Patrick Mikanowski, photographs by Grant Symon 2005 France

Pineapple with Brocciù cheese

(What an unexpected treat! As I couldn’t buy the Corsican cheese, brocciu, locally I replaced it with ricotta. I was quite unsure about the combination of flavors but wow, this was unusual and delicious! Anne)
Serves 4
4 dried pineapple rings; 7 oz (200g) Brocciù cheese; 1 fresh Victoria pineapple; balsamic vinegar; pistachio oil; pepper and sea salt
1 Chop dried pineapple into ¼inch (5mm) cubes.
2 Divide the Brocciù cheese into 4 equal portions. Roll each into a ball in the palm of your hands.
3 Coat the balls with the dried pineapple by rolling them in it.
4 Cover the plate with plastic wrap and arrange the 4 balls on it. Place in the refrigerator.
5 Carefully peel the Victoria pineapple, core it, and cut 4 slices from it, each about ½ inch (1cm) thick
6 Using a piping syringe, on each plate trace 5 lines of balsamic vinegar and 5 parallel lines of pistachio oil. Arrange 1 slice of pineapple and 1 ball of Brocciù cheese on the lines. Season.

Thursday, 1 March 2018

Pineapple Chocolate Jelly

The Nancy Spain All Colour Cookery Book: easy to make, practical dishes that taste good and look good,1972 originally published in London 1963

Those pears look a tad radioactive to me!! Anne

Pineapple Chocolate Ring

1 pineapple jelly; ½ pint (300ml) hot water; 3 tblsp sugar; ½ (300ml) pint milk; 1 tblsp cocoa; 1 small can pineapple pieces; whipped cream; glace cherries, angelica

Make jelly with ½ pint (300ml) hot water. Blend cocoa and sugar with a little of the milk, and add to the bended mixture. Return to saucepan and boil for 1 minute. When both mixtures are cool, whisk together. Pour into mould and stand in cold place to set. Turn on to serving-dish, fill centre with fresh whipped cream and decorate with pineapple, cherry and angelica.

Nancy’s Pineapple Chocolate Ring

My Pineapple Chocolate Ring

Nancy preparing for a dinner party

and Nancy with a giant leek on top of her head

“Since the age of five, when a dish cloth (honestly) used to be attached to my skirt, it has been almost impossible to keep me out of the kitchen. This was the age at which I discovered that I had Mrs Beeton dangling in my family tree, hanging over my head like a small … crinoline-shaped cloud.
At that age, too, I began to pore over my Great Aunt Isabella’s colour plates (beautiful, beautiful lobsters, I’ll never forget them) and spell out her recipes. I dare say I learned to read from Household Management” Nancy.

Sunday, 25 February 2018

Tropical Fruit Cake

My niece Katrina discovered this beautiful recipe and sent this photograph to the Pineapple Princesses. Thanks Kat it looks amazing! Anne.

“It’s supposed to be like a hummingbird cake, the banana was stronger than the pineapple in the cake, but I liked the fresh pineapple on top. The icing is cream cheese with mango. I’ll defini be doing that again!

I cut back sugar to 80g brown and 50g white sugar. I think the cake was still sweet enough but may have been slightly less moist/ faster cooking. Still a very moist cake” Kat.

Sweet, Yotam Ottolenghi and Helen Goh, London 2017

Tropical fruit cake

Serves 8

“This is an exceptionally moist cake – almost unusually so, with its bounty of pineapple and banana and the addition of oil. It’s known as a ‘hummingbird cake’ in Australia, New Zealand and Canada, and is traditionally iced with a plain cream cheese icing but we’ve added mango puree here. It’s not that the cake needs any help - you can eat it without any icing at all, if you like – but we love the chrome yellow colour it brings to the cake and the way it compliments the tropical fruits inside. Piled high with fresh fruit on top this is an unexpectedly refreshing cake.” The authors.

1 medium pineapple, peeled and core removed. 300g of the flesh should be cut unto 3–4cm chunks for the cake, 50g of the flesh should be cut into 2–3cm chunks for the garnish (drained, canned pineapple is a fine alternative to fresh); 2 large eggs; 1 tsp vanilla extract; 100g soft light brown sugar; 100g caster sugar; 160ml sunflower oil; 2 ripe bananas, peeled and mashed (150g); 45g desiccated coconut; 225g plain flour; 1 tsp bicarbonate of soda; ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground cardamom; ½ tsp salt

Icing: ¼ of a large ripe mango, peeled and roughly chopped (50g); 65g unsalted butter, at room temperature; 100g cream cheese; 75g icing sugar, sifted

To garnish: ½ banana, cut into roughly 1cm pieces (50g); ½ of a large ripe mango, flesh cut into long, thin strips (70g); 50g pineapple flesh (see above); scooped out seeds of 1 passionfruit; 20g flaked coconut

1 Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Grease and line the base and sides of a 20cm round springform tin with baking parchment and set aside.

2  Place 300g of pineapple flesh in a food processor and use the pulse button to crush the fruit, it should be finely chopped but not become a puree. If starting with fresh pineapple, tip the finely chopped flesh into a medium saucepan and place ver a medium heat. Bring to a simmer, cook for 4-5 minutes (taking care that it does not boil vigorously as this will cause too much of the liquid to evaporate, then transfer to a large mixing bowl (large enough to mix the whole cake in later) to cool. If you are starting with canned pineapple you can skip this boiling stage.

3 Place the eggs, vanilla, soft brown sugar and caster sugar in the bowl of an electric mixer with the mixer attachment in place. Whisk together for about 3 minutes, until creamy, then, with the machine on a medium speed, pour in the oil in a slow and steady stream until combined. Add this to the bowl of cooled pineapple along with the mashed bananas and desiccated coconut. Stir to combine.

4 Sift the flour, bicarbonate of soda, spices and salt together into the wet mix and use a large spatula to fold until just combined. Pour into the cake tin and bake for about 40 minutes, until nicely browned. Reduce the oven temperature to 180°C/160°C Fan/Gas Mark 4 and continue to cook for 10-15 minutes, or until a skewer inserted into the centre comes out clean.

5 To make the icing: place the mango flesh in the small bowl of a food processor and blitz to form a fine purée. Tip out into a small bowl and set aside. Add the butter and cream cheese to the food processor – there is no need to wash the bowl – and process until smooth. Add the icing sugar, pulse to combine, then add the mango purée. Pulse again until evenly mixed and scrape into a bowl. Keep in the fridge, covered, for at least 2 hours – it needs time to thicken – before icing the cake.

6 When ready to serve, use a small spatula or knife to spread a thick layer of the mango icing all over the top and sides of the cake. Place all the fruit for garnish in a small bowl, mix gently, then spoon it into the centre of the cake, you want it to be piled up in the middle, rather than spread evenly over the top. Finish by pressing the flaked coconut into just the sides of the cake and serve.