Thursday, 27 December 2012

“Menu planning . . . an art at which you can shine” Ruby.

I have been a real Pineapple Princess this afternoon, have made the Saucy Seafood Casseroles and the Two Crust Pineapple Pie. 
The casserole was fine, a bit heavy on the protein (fish, cheese and egg) but quite nice, I teamed it with some carrot and peas.  I used poached salmon rather than the suggested prawns or crab.
The pie looks great, I used Pampas shortcrust pastry, Ann.

 Saucy Seafood Casseroles

440g can Golden Circle Pineapple Pieces, 1 ½ cups cooked flaked fish (crab-meat, prawns or scallops), 2 ½ cups seasoned white sauce, 2 egg yolks, salt and pepper, 1 tblspn lemon juice or dry sherry, 3 hard-boiled eggs.

Drain pineapple pieces. Chop a few pieces and add to the combined fish, white sauce, seasonings, egg yolks and sherry. Spoon into buttered casseroles. Top with remaining pineapple pieces mixed with 2 cups crushed cereal flakes and 1 cup grated cheese. Heat in moderate oven. Serve garnished with slices of hard-boiled eggs and parsley.

Seafood casserole before the oven

Out of the oven and garnished
Two-crust Pineapple Pie

440g can Golden Circle Crushed Pineapple, 2 tblspns cornflour, ¼ cup cold water, enough short pastry to line and cover 18cm plate.

Line pie plate with short pastry rolled thinly. Roll out remaining pastry to fit top. Blend cornflour in water. Place pineapple in saucepan; bring to boil, then thicken with cornflour mixture. Spoon into pastry lined plate, cover with top crust and bake in hot oven (230° F) about 25 minutes. Serve with cream or custard sauce.

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