Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.
Saturday, 18 May 2013
1 jar Golden Circle Sweet-Sour Sauce, 1 whole snapper
(about 1 kilo) 1 small can mushrooms in butter sauce, 1 cup cooked rice, 1
chopped onion, herbs to taste, ½ tspn grated lemon rind, 1 tsp chopped parsley,
salt and pepper, 1 tblspn butter.
Lightly fry onion in butter, then stir in rice, mushrooms,
herbs, lemon rind, parsley, salt and pepper to taste. Fill fish cavity and
secure with small skewers. Place fish on buttered baking dish, sprinkle with
melted butter. Bake in moderate oven until just tender. Heat sweet-Sour Sauce
and spoon over fish before serving.
Ruby's Sweet Sour Fish
was one delicious fish.I used a fresh
trout, couldn’t find a snapper.The
stuffing was OK but would have been better with fresh mushrooms rather than
The sweet sour sauce I made the
same as the one for the duck (see our blog 28th March) but didn’t cook it for so long to keep the
fresh colours.The sauce had ginger,
onion, carrot, green capsicum, Golden Circle canned pineapple of course,
pineapple juice, cider vinegar, chilli and tomato sauce.
The stuffing was as the recipe.The fish was only one pound (500g thereabouts)
so there is plenty of rice and sauce left over.After stuffing the raw fish I cooked it in the oven for 15 minutes, Ann.