Wednesday, 17 January 2018

Pineapple in pastel

A beautiful and quirky addition to my art collection, a pastel still life with pineapple and boiled egg, by Alexandra Wade. Alex and Dean are welcome newcomers to our community! Anne


Friday, 12 January 2018

Pineapple spread

Sunbeam 8 speed Power Blender: Recipe and Instruction Book, Sydney c1970s

Preserves: Pineapple spread

1 cup pineapple pulp; sugar to taste (about ½ cup); 3 egg yolks; 4 ozs (4 tblsp) melted butter (I multiplied the ingredients by 3 and that made 3 jars)

CHOP … pineapple roughly

PLACE … into container, about one cup at a time

BLEND … on PUREE to a fine pulp. Check cup level on container

ADD … sugar and egg yolks and mix thoroughly (The recipe didn’t say when to add the melted butter so I added it with the sugar and egg yolks)

STIR … over a low heat until thick

POUR … into jars and seal

STORE … in a cool place

Saturday, 6 January 2018

Jackson Pollock, with added pineapple

Six friends capturing the spirit of abstract expressionism with . . .

Dinner with Jackson Pollock: Recipes, Art and Nature, Robyn Lea 2015 New York

This is a fabulous cookbook, a stunning publication, highly recommended, Anne

Tablecloth and wine label appropriated by Sue in ink from Pollock’s c1950 ink on paper work ‘Untitled'

Phyl and Anne’s cheese splatter

Jackson’s Famous Spaghetti Sauce (Rita Benton’s recipe) with applied pineapple rings - Anne
Serves 4

2 tblsp olive oil; 1 onion, finely chopped; 1 lb (450g) pork tenderloin or pork chops, finely cut by hand; ½ lb (225g) mushrooms, sliced; 6 oz (175g) can tomato paste; 1 can water; 1 bay leaf; salt and pepper, to taste; 1 lb (450g) spaghetti; 1 cup parmesan cheese, grated, for serving
In a heavy-bottom skillet, heat the oil and brown the onion. Add meat, mushrooms, tomato paste, water and seasonings; cover and simmer 30 minutes or until pork is tender.
Meanwhile, cook spaghetti in salted water 8 – 10 minutes, drain.
Toss spaghetti with sauce, and serve with cheese.

No food was wasted in the making of this entrée

French-Style Roast Chicken with Herb Stuffing (Arloie McCoy’s recipe) – Greg and Phyl
Serves 4

FOR THE CHICKEN: 3 lb (1.5kg) organic free-range chicken; ½ cup olive oil; 2 ½ tsp sea salt; ¼ tsp black pepper; 2 tblsp fresh thyme leaves; 12 cloves garlic, skins on and rinsed well; 12 shallots or small onions, peeled ad kept whole; 1 lemon, zest and juice
FOR ARLOIE’S STUFFING: 2 tblsp butter; 2 medium onions, finely chopped; 2 stalks celery, finely chopped; 2 cups rough-cut bread crumbs or crumbled dry bread; 1 tblsp each fresh sage, rosemary, and thyme; parsley, chopped; 1 pinch powdered ginger; salt and pepper
Preheat oven to 350°°F (180C). Remove giblets from chicken, rinse the bird inside and out, pat dry. Rub all over with ¼ cup olive oil, sea salt, pepper, and thyme leaves. Set chicken aside to come to room temperature while making stuffing.
To make the stuffing: In a heavy-bottom pot, melt butter, add chopped inions and celery, and cook until soft. In a large bowl, combine all stuffing ingredients and moisten with a little water.
Fill chicken cavity loosely with stuffing and tie the legs together with kitchen string.
In a large cast-iron casserole, Le Creuset pot, or roasting pan, on the stovetop, warm the remaining olive oil, add garlic and shallots or small onions, and cook about 10 minutes.
Remove from heat and place chicken in pot, breast side up. Baste chicken all over with pan juices until well covered; roast 1 hour. Baste with pan juices and lemon juice and sprinkle with lemon zest.
Increase over temperature to 430°F (225°C) and roast 15 minutes more, or until skin is crisp and golden, Let chicken rest 15 minutes, then carve to serve.

Roasted Root Vegetables with Walnut and Maple Dressing – Anne
Serves 6
FOR THE VEGETABLES: 1 lb (450g) each baby beets, baby carrots, and baby parsnips, washed and peeled; 4 tblsp olive oil; salt and freshly ground black pepper; ½ cup walnuts, toasted and roughly chopped, for garnish; ½ bunch parsley, roughly chopped, for garnish
FOR THE DRESSING: ½ cup sherry vinegar; 2 tblsp pure maple syrup; ½ cup extra virgin olive oil; 4 tsp shallot, minced; 1 large pinch cayenne pepper; ¼ tsp kosher salt
Preheat oven to 400°F (200°C). Wash and peel the vegetables. In a large bowl, coat vegetables with olive oil, salt, ad pepper. Spread vegetables on a large baking paper-lined tray and place in the oven. After 20 minutes, turn the tray and roast another 20 minutes or until golden brown.
Meanwhile, in a lidded jar, combine all dressing igredients and shake until blended and thick.
In a pan over low heat, toast the walnuts for five minutes, being careful not to burn them; when cool, roughly chop.
To serve, arrange vegetables on a platter, drizzle with half the dressing, and sprinkle with parsley and walnuts. Serve with remaining dressing.

Earth-Goddess Stuffed Peppers (Rita Benton’s recipe) – Sue
Serves 4

4 medium pepper (red and yellow, as desired); ¼ cup olive oil, plus more for baking and serving; 1 onion, finely chopped; 2 stalks celery, finely chopped; ½ lb (225g) ground beef or lamb; 2 tblsp tomato paste; 1 cup mixed fresh herbs such as parsley, basil, and oregano; sea salt and black pepper; water or broth, as needed; 2 cups rice, cooked; 1 cup parmesan cheese, grated; 1 cup bread crumbs; ½ cup white wine mixed with ½ cup water or vegetable broth
Preheat oven to 380°F (190°C). Cut tops off pepper, remove seeds, and set aside.
In a large saucepan, gently heat olive oil, add finely chopped onion and celery, and cook, covered, until soft, stirring often. Add ground meat and sauté until browned, add tomato paste and fresh herbs, and season well with sea salt and black pepper. Cover and cook for half an hour, adding a little water or broth as needed to keep mixture just moist and simmering. Remove from heat and stir in the cooked rice.
Rub the outside of the peppers with a little olive oil; stuff each pepper. Top the stuffed peppers with parmesan and bread crumbs and a drizzle f olive oil. Place peppers in a baking dish lined with lightly greased baking paper. Pour white wine and stock mixture in the bottom of the dish; cover and bake 40 minutes. Remove cover and bake 20 minutes more or until peppers are soft and golden brown.
Serve immediately.

Sue’s painterly spinach and mozzarella combo

Upside Down Cherry Cake (Stella Mae McClure Pollock’s recipe) with  added pineapple ring - Anne

Serves 6 – 8

FOR THE CHERRIES: 2 cups unsweetened pitted cherries in syrup (canned or jarred, or use homemade); ½ cup sugar; 1 ½ tblsp cornstarch; ¼ tsp salt

FOR THE BATTER: 2 tblsp butter; 1 cup sugar; 1 egg, beaten; 1 tsp vanilla extract; 2 ½ cups all-purpose flour; 2 tsp baking powder; 1 cup milk; ¼ tsp salt

Preheat oven to 325°F (190°C). To make the cherry syrup: In a saucepan, drain juice from cherries and add enough water to make 1 cup of liquid; add sugar, cornstarch, and salt. Bring to a boil, stirring, to thicken the cornstarch and cook out its flavour.

Butter a 9-inch (23cm) round cake pan and cover the bottom with a layer of cherries. Pour syrup over cherries.

To make the batter: In a large bowl, cream together the butter and sugar; add beaten egg and vanilla extract. Sift together the flour and baking powder into the creamed mixture, add milk and salt, and mix thoroughly. Pour batter over cherries and bake about 50 minutes.

Invert onto a platter and serve, either hot or cold, drizzled with cream.

Photo by Martha Holmes (from the book)

Friday, 5 January 2018

Savour the pineapple

Savour the Pacific: A discovery of taste, Annabel Langbein 2000 New Zealand, with beautiful photographs by Kieran Scott

Tropical fruit slice

Makes about 48 pieces

100g (4oz) butter; ½ cup (1/2 x 397g/14oz can) sweetened condensed milk; 1 x 250g (9oz) packet plain sweet biscuits, crushed to crumbs (about 2 ½ cups); 2 cups roughly chopped dried fruits (eg apricots, papaya, pineapple, I also included some craisins); 1 cup desiccated coconut; 2 tblsp lemon juice

Lemon icing: 50g (2 oz) butter, melted; 3 tblsp boiling water; 1 tblsp  lemon juice; 3 ½ cups icing sugar

MELT butter and condensed milk, stirring over heat until it boils. Remove from heat.

ADD crushed biscuits, dried fruit (reserving ¼ cup for decoration), coconut and lemon juice. Mix well and press into a 30cm x 24cm (12in x 9in) baking tin. Refrigerate until set.

MAKE icing by mixing all ingredients to a smooth paste. Ice slice and sprinkle with reserved dried fruits. Chill until set (about an hour) then cut into bars.

Cook’s note: This tropical fruit slice will keep for several weeks in an airtight container

Sooooooooooooooooooooo sweet, next time I will have a thinner layer of icing!
But, delicious! Anne

Pauline's Pineapple Party Punch perfectly
served in a fabulous iridescent Carnival glass punch bowl set.
Love the fingernails Marion!

Thursday, 28 December 2017

Summer pineapple punch

Christmas Cooking with the Weekly, Sydney 2013 Australian Womens Weekly

Tea and Rum Punch
Place 1 black teabag in a heatproof jug; cover with 1 cup boiling water, stand for 5 minutes. Squeeze teabag over water, discard teabag.
Combine tea with 1 cup each of white (or dark) rum, chilled pineapple juice and chilled lime juice cordial in a large glass jug; cover, refrigerate until required.
Just before serving, halve and thinly slice a medium orange and lime. Add fruit to tea mixture; stir in 1.5 (6 cups) chilled ginger beer and ½ cup loosely packed small fresh mint leaves.
To serve, place ice cubes in glasses, top with punch.
Serves 8
For an alcohol-free punch, omit the rum.

Monday, 25 December 2017

Patti's Christmas Pudding (with added pineapple)

Patti Middlebrook generously tutored an enthusiastic group of six aspiring Christmas pudding cooks in her kitchen at Bandon Grove NSW. She taught us how to make Mabel Muddle's famous recipe using intuition and "feeling". My favourite story that Patti told was of gathering the children around when she makes her pudding each year so they each have a stir, making the process and product even more meaningful, Anne.

Christmas Pudding (Mabel Muddle’s recipe)
2 cups brown sugar; 2 cups fresh breadcrumbs (I used gluten free fresh breadcrumbs); 2 cups plain flour (I used gluten free plain flour); 1 kg mixed fruit that you have already soaked overnight with 3 tblsp sherry or brandy; 1 tsp nutmeg; 1 small tsp bicarb soda; 6–8 eggs (I used 7 eggs); ¾ lb (350g) marg or butter; 1 tsp allspice; pinch salt

Soak fruit overnight with sherry or brandy. Cream butter and sugar then add eggs one at a time (take your time and mix thoroughly between each egg).

Meantime get flow ready, put sifted flour and spices, then mix breadcrumbs into fruit, then creamed mixture into fruit. Lastly add flour. (Best worked by hand).

Cook’s note: If the mix is too dry add a little black tea.

This pudding is quite big, you can cut in half to make 2 small ones.
Cloths put in colander, then greaseproof paper, dust with flour, put mixture in cloth, tie up so no water can get in.
Boil fast for 3 hours.
Cook's note: Place a plate (Patti uses an enamel one) in the bottom of the pot to prevent the pudding from catching on the bottom.

Lift the pudding out of the water, undo the string immediately and upturn the pudding onto a plate. Soak the calico in water straight away so bits of the pudding don't stick, it can then be washed and used again next year.

This is where I slipped some crystallised pineapple into the mix!

Before serving tip on some brandy (not too much!!!)  and light with a match - or a mini blow torch!!! Anne

"Is it alight?"

And, it was delicious!

Patti's daughter, Tracy Parish held a very successful soy candle making workshop at Bandon Grove Hall generously giving her time and the money raised for the renovations of the Hall. Thanks Tracy we all had a wonderful time and are looking forward to your natural soap making workshop next year! Guess what scent I used in the candles I made. Pineapple of course! Anne

Wednesday, 20 December 2017

Pineapple Pickles

The modern preserver: chutneys, jams, pickles and more, Kylee Newton 2015 London

Pineapple and star anise relish
Makes 4 x 350ml jars
“Don’t be too scared of this 70s combo. It reminds me of creeping downstairs at one of my parents’ parties, when I was little, peeking at them drunkenly dancing around the sofa. And also of sneaking that delicious pineapple-and-cheese teat arranged just so on toothpicks.”
1 kg fresh pineapple; 400ml white wine vinegar; 300g light brown sugar; 20g fresh ginger; 1 lime, zest and juice; 1 tsp freshly cracked black pepper; 2 tsp chilli flakes; 2 star anise; ½ cinnamon stick; 1 lemongrass stalk, halved; 300g onions
How to eat: With cheese but also great with Thai food such as fish cakes
Prepare the pineapple: top and tail it then slice off the skin. Cut into 1.5cm discs then into bite-sized pieces
Mix the vinegar and sugar in a large, heavy-bottomed pan, place on a moderate heat and cook until the sugar has dissolved and the liquid has reduced by a third
Add the ginger, lime zest and juice, pepper, chilli flakes, star anise, cinnamon and lemongrass to the pan and cook for 5-10 minutes
Meanwhile peel and dice the onions
Once the mixture thickens, add the pineapple and onions, bring to the boil and cook, stirring intermittently, for a further 20-30 minutes, letting the mixture thicken more
Remove from the heat, fish out the ginger, star anise, cinnamon stick and lemongrass then ladle into warm, dry sterilised jars and seal
Can be eaten immediately but best left to mature in the fridge for 2-4 weeks before opening
Keeps for up to 6 months to a year unopened. Once opened, keep refrigerated and consume within 4 months
Very hot! I think next time I will only add 1 tsp chilli flakes! Anne