Sunday, 22 July 2012

Meals apart!

The other night, with about 500 kilometres between us, Ann and I created a complete Golden Circle Tropical meal. Ann cooked Devilled Kidneys with Pineapple, and I made Frangipani Pie for our friends, the Thompsons.

Devilled Kidneys with Pineapple.
440g can Golden Circle Pineapple Pieces, 6 lamb kidneys, 1 level tblsp butter, 1 level tblsp Worcestershire sauce, 1 level tblsp fruit chutney, 1 level tblsp wine vinegar, 1 tblsps plain flour, 1 tsp beef extract, 1 tsp mustard, 1 onion, ¼ cup hot water, a few leaves fresh garden sage, salt and pepper to taste, bacon rashers.
Skin kidneys, cut into halves and coat well with plain flour. Melt butter in saucepan, add the chopped onion and fry lightly. Add the kidneys and simmer for 10 minutes. Blend beef extract into hot water and add with all the remaining ingredients except the pineapple. Cover and simmer 10 minutes. Fry the required number of bacon rashers in pan and when crisp, remove and add the drain pineapple pieces, heat thoroughly. Serve kidneys with bacon rashers and pineapple pieces, plus egg and tomato if desired.
The devilled kidneys were surprisingly delicious. As you can see from the photo I cut them smaller than Ruby, I like to remove all of the core. They were quite strongly flavoured, I guess from an older sheep.  However, the devilled sauce with the pineapple pieces (Golden Circle of course) was a winner.  Next time I would add the pineapple to the gravy just before serving rather than as a separate vegetable. Because I was serving them for dinner, not breakfast, I added potato, broccoli and tomato rather than egg and bacon, Ann.

Frangipani Pie.
1 cooked 22cm pastry or crumb pie shell.
Pineapple layer: 440g can Golden Circle Crushed Pineapple, ¼ cup cornflour, ¼ water, 2 eggs (separated). Bring contents of pineapple can to boil. Blend cornflour, water and egg yolks. Add to pineapple, stirring until thick. Set aside.
Coconut cream layer: 1 ½ cups milk, ¾ cup sugar, ¼ cup cornflour, ¼ cup water, 1 cup coconut, 1 tblsp butter, 1 tsp vanilla.  Place milk, sugar and pinch of salt in saucepan. Stir over low heat until sugar dissolved. Blend cornflour in water, add to milk, stirring til thick. Remove from stove, stir in coconut, butter and vanilla.
Spoon half coconut cream mixture into cooked pie shell. Add all pineapple, then remaining coconut cream. Top with meringue (use 2 egg whites and 4 tblsp caster sugar) and bake in moderate oven 180°C about 15 minutes.

As Ruby didn’t give instructions for the pie shell I Googled a biscuit crumb pie shell which was super easy to make – 8oz crushed sweet biscuits (I used Arrowroot), 4 tblsp melted butter, 3 tblsp sugar. Mix well, press into a lightly greased flan dish and refrigerate. Served with cream this dessert was totally delicious, very light and a bit too easy to eat, Anne.

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