Friday, 27 July 2012
A hearty dinner.
I think I used every pot and pan in the kitchen to create tonight’s dinner, but it was worth all the dishwashing as both dishes were very tasty. The pineapple, mustard and raisins were a great addition to the usual corned beef/cloves flavours. Although my Tropical Checkers didn’t have quite the look of Ruby’s I was pleased with the combination of ingredients. I’m looking forward to the leftovers for tomorrow’s lunch, Anne.
Corned Beef-Pineapple Glaze.
44-0g can Golden Circle Pineapple Pieces, 1 1/2 kilo to 2 1/2 kilo corned silverside, 1 dozen whole cloves, ½ cup brown sugar, ½ cup vinegar, 2 tsp mustard, ¼ tsp pepper, 2 tblsp chopped raisins.
Drain pineapple. Simmer corned beef slowly until tender, adding syrup drained from pineapple during last hour of cooking time. Place corned beef in casserole. Stick surface with cloves. Mix together half of pineapple pieces, brown sugar, vinegar, mustard, pepper and raisins. Pour over meat. Bake 30 minutes in moderate oven, basting with syrup from bottom of dish. After last basting, sprinkle with fine browned breadcrumbs. Remove corned beef to serving dish. Heat pineapple pieces in hot syrup in dish, pierce with toothpicks and insert in beef as a garnish. The corned beef can be served hot or cold. Ham can be prepared in the same way.
440g can Golden Circle Pineapple Pieces, 3 cups mashed potato, ½ grated tasty cheese, ¼ cup each chopped onion, parsley and celery, 1 bunch silverbeet or spinach, required number of fried or poached eggs.
Drain pineapple pieces. Reserve liquid. Add half pineapple to mashed potato together with the grated cheese, chopped onion, parsley and celery. Season to taste. Wash silverbeet or spinach. Slice off white stems, steam til tender and place in bottom if buttered casserole. Top with potato mixture and bake in moderate oven until browned. Top with the required number of fried or poached eggs and steamed green tops of the silverbeet. Garnish with the remaining pineapple pieces heated in their own liquid.