Sunday, 13 January 2013

Breakfast, lunch and tea

Oriental Breakfast

1 jar Golden Circle Sweet-Sour Sauce, eggs, butter, toast.

Toast sliced bread, butter and spread lightly with Sweet-Sour Sauce. Top with poached or scrambled eggs garnished with chopped parsley.

Just what you might expect from the list of ingredients – scrambled eggs with sweet and sour sauce on toast! 

Pineapple Coleslaw

440g can Golden Circle Pineapple Pieces, 1 sugar-loaf cabbage, ½ cup bottled Italian Liquid dressing, 1 tblspn brown sugar, 1 tblspn brown sugar, 1 tspn lemon juice, ½ tspn salt, ¼ tspn ground black pepper.

Drain pineapple pieces. Wash and trim outside leaves from cabbage. Cut into quarters and remove centre cores. Shred remainder finely. Combine pineapple pieces and cabbage. Blend remaining ingredients together and sprinkle over the cabbage and pineapple. Cover, chill. Toss with 2 forks before serving.

Pineapple Sandwich Snack

440g can Golden Circle Sliced Pineapple, 3 slices bread for each sandwich, cheese, sliced boiled ham or luncheon meat, fruit chutney, butter.

Drain syrup from pineapple. Toast slices of bread one side only. Butter untoasted sides lightly. Cover one slice for each sandwich with slice of ham or luncheon meat, third with fruit chutney topped with slice of pineapple; brush pineapple with melted butter. Brown all under a griller a few minutes. Serve open faced with tomato and olives.

Braised Pocket Steak with Pineapple

440g can Golden Circle Sliced Pineapple, 1 – 1.5 kg topside steak, 2 tblspns plain flour, 2 tblspns butter, 11 ½ cups stock or water, 2 cups herb-flavoured breadcrumb stuffing.

Drain pineapple, chop 1 slice fine and add to breadcrumb stuffing. Cut large pocket in steak and fill with stuffing. Close pocket with small metal skewers. Run steak with plain flour and brown richly in melted butter. Place in casserole, add stock, cover and bake in slow oven (160° C) until steak is tender. Whole potatoes, onions and carrots can be added during the last hour of cooking. Or potatoes can be baked separately. Brown remaining pineapple slices and serve with the steak.

This photo is uninspiring – but it didn’t taste too bad.

Meringue Nests with Pineapple

44og can Golden Circle Pineapple Pieces, 2 egg whites, ½ cup castor sugar, pinch salt, vanilla, coconut.

Drain pineapple pieces, reserving syrup for making sauce. Beat egg whites till frothy then gradually beat in sugar and salt. Beat very stiff. Add vanilla. Shape into nests on foil-covered baking tray and sprinkle with coconut. Bake in slow oven about one hour. At serving time fill with drained pineapple pieces and top with whipped cream. Serve with a clear pineapple sauce. (Makes 3 to 4 servings).

I cheated and bought some meringue nests rather than make them, added fresh mango pieces to the pineapple, forgot about the pineapple sauce and garnished each with a strawberry. Delicious!

Don't worry I didn't subject all these dishes on the family today, not even the most dedicated Ruby Borrowdale follower could eat this much canned pineapple in one day, Anne.

No comments:

Post a Comment