Inspired by Jenia‘s
comment on the ABC online blog about this blog http://open.abc.net.au/openregions/nsw-hunter-70MU6Ji/posts/blogging-the-triumphs-of-retro-cooking-28lr7zl I
looked for a dessert recipe that was especially colourful. Joan’s three
flavoured ice cream certainly helped in that regard. This could be a wonderful
ice cream syrup for children as it could be made with fruit juice, and the
colours, well, go for it! Anne.
Chinese Veal and Pineapple Slices
440g can Golden Circle Pineapple Slices, 6 veal chops or
pieces of veal steak, 4 level tblsps seasoned flour, 4 tblsps butter, 2 tblsp
lemon juice, 2 tblsp Worcestershire Sauce or Soya Sauce, salt, pepper, 3 dstsp
brown sugar, 3 tsps butter.
Cover chops or steak with seasoned flour and fry lightly in
butter. Drain and place in casserole dish. Add remainder of seasoned flour to
the pan and brown lightly. Stir in lemon juice, sauce and pineapple syrup made
up to one cup with water, season with salt and pepper. Pour gravy over veal in
the casserole. Place [pineapple slices on top, sprinkle with brown sugar and
dot with butter. Cover and cook in a moderate oven until tender, approximately
40-45 minutes. Serve with rice and green peas.
Ice Cream Islands
440g can Golden Circle Pineapple Pieces, tsp butter, 1 level
tblsp arrowroot, ¼ cup cold water, pink food colouring 4-6 servings Vanilla Ice
Cream.
Drain pineapple syrup into saucepan. Add butter and bring to
boil. Thicken with arrowroot blended in water until smooth. Remove from stove
and tint bright pink. Cool and chill. For each serving, place a spoonful of
pineapple pieces in dish, top with ice cream and pour the chilled sauce over.
Garnish with cherries or strawberries.
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