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Tuesday, 8 January 2013

Two disappointments

Well, what can I say?  I reheated it for lunch, hoping it had improved overnight but alas no.  Ruby, you have let us down with this one, I certainly won’t be repeating it. Even with a generous grating of parmesan it was barely palatable. Ann.


Continental Veal Ragout with Spaghetti.


440g can Golden Circle Pineapple Pieces, 250g thin spaghetti, 1 tblspn butter, ¼ cup red capsicum, 1 kg boneless veal, 3 carrots, 2 stalks celery, 1 onion, 1 cup chopped skinned tomatoes, ½ cup dry white wine, ½ cup  veal stock or water.

Drain pineapple pieces and brown in butter. Cook and drain spaghetti, add pineapple pieces and butter. Line heat-proof serving dish with this. Cook chopped carrots, celery and onion in oil until beginning to brown. Add cubed veal, season to taste with salt, pepper and chopped marjoram. Add tomatoes, wine and stock. Simmer until veal is tender. Thicken if you wish with 1 tblspn cornflour blended in ¼ cup cold water. Serve very hot over the hot pineapple and spaghetti. Sprinkle veal with chopped parsley.
Note: The fabulous pineapple keyring


Ruby said “You’re a magician with quick, sunny sweets when your frig holds cans of Golden Circle’s vitamin-rich Tropical Pineapple.” 
I think she would have been disappointed with the can of fruit salad I bought for this recipe – it was mostly crushed pineapple with a little chopped pear, and I counted one passionfruit seed in the whole can! However it was fun to prepare with Raffeallu, the orange halves made great little dishes and the jelly was enjoyed! Anne.


Jewel Islands.


Encourage young people to eat what’s good for them. Serve Golden Circle Tropical Fruit Salad in a scooped-out orange with bright chopped jelly garnish.



Note: The beautiful glass dessert dish!

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