Tuesday, 24 July 2012

More meals apart.

Once again Ann and I created the complete Golden Circle meal in our distant homes. The Polynesian Meat Rolls were moist and filling, the sweet-sour sauce tangy and the broccoli . . . healthy. Ann’s Pineapple Shortcakes looked great, she thought maybe she served them with a little too much cream, but I’m sure that’s not possible!

Polynesian Meat Rolls.
1 jar Golden Circle Sweet-Sour Sauce, 750g topside mince, 1 egg, ½ cup uncooked rice, ½ cup soft white breadcrumbs, ½ cup milk, ½ cup chopped celery, ½ cup chopped onion, 1 crushed garlic clove (optional), 1 tsp salt, ¼ tsp pepper, 1 tblsp soy sauce, 475ml stock or water.
Place all the ingredients except sweet-sour sauce and stock in basin. Mix well. Shape into serving-size rolls and arrange in single layer in shallow casserole. Pour over cold stock or water, cover with lid. Bake in moderate oven 180°C about 1 ½ hours. Remove lid, spoon over the sweet-sour sauce, masking each meat roll. Bake, uncovered, another 15 minutes. Serve with buttered carrots and broccoli, corn-on-cob, tiny onions as desired; additional sweet-sour sauce if you wish.

Pineapple Shortcakes.
440g can Golden Circle Sliced Pineapple, drained, 1 tblsp butter, 6 Maraschino cherries.                                                                                   
Melt butter in a seamless sponge roll pan. Add drained pineapple slices with cherry in centre of each. Top each with a circle of sweet scone dough, pour pineapple-caramel syrup over pineapple and bake in a moderate oven 180°C about 25 minutes. Serve warm upside down, with a topping of cream or ice cream.
Sweet scone dough: Sift 2 cups self-raising flour, ¼ tsp salt, 2 tblsp icing sugar into basin. Work in 2 tblsp butter. Beat one egg in a cup and add ½ cup milk. Add to flour mixture to make soft dough. Knead lightly, roll to about  3mm thickness, cut into 9cm circles and place on top of each pineapple slice.
Pineapple-caramel syrup: Combine and bring to the boil syrup drained from the pineapple , ½ cup brown sugar, 1 tblsp lemon juice. Pour hot over the contents of the pan.

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