Thursday, 30 August 2012

A Recipe Review from Skiourophile.

A Recipe Review from Skiourophile (which means, 'lover of squirrels').

I have made two treats from the Golden Circle Tropical Recipe Book (1st edition): PINEAPPLE TOAD-IN-THE-HOLE and the simple but unusual JELLIED PINEAPPLE SLICES.

First up, the TOAD: I used pork chipolatas in place of full-sized sausages. The recipe was simple to follow and it turned out in a pleasingly puffy form. But what on earth led its creator to think that pineapple would be an improving addition to a timeless supper classic? Oh well, it looked lovely, even if it tasted all sorts of wrong.

If you want a dessert treat that'll make people's eyes goggle, it has to be the JELLIED PINEAPPLE SLICES.
I like canned pineapple. I love jelly. What could go wrong…? I followed the variation using the tall Golden Circle juice can. I also used canned pineapple in natural juice, rather than the awesomely over-sweet pineapple in syrup. And? Taste: well, it's fruit in jelly, isn't it? Presentation: now that's the winner! It's not just fruit in jelly now, is it?! I would definitely make this one again (unlike the Toad-in-the-Hole). It would be perfect for children to make (boiling aside). If you need an odd looking party piece, this would be ideal. Imagine if you did a rainbow of jelly colours, setting each layer individually. Imagine if you put glacé cherries down the centre (or between the rings). Or tinned lychees. Imagine...!

About Skiourophile: I collect vintage cookbooks, predominantly those from South Australia (where I live). My favourites are the fundraising ones from small country towns from the 1960s to 1980s. I post a recipe every couple of days on my blog Unusual Coleslaw
My absolute favourite recipes are mornays using a tin of tuna, a tin of pineapple, a tin of condensed soup and a packet of potato crisps. I once started to cook some of these dishes to test what my family's sense of humour would stand. I don't do that anymore.  ;-)

1 comment:

  1. Thank you, ladies! I really feel like making that jelly again now.