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.
Monday, 28 October 2013
Mild Pineapple Beef Curry
Crockery Cookbook by
Mary Berry 1978 UK
Mary's Mild Pineapple Beef Curry
Mild Pineapple Beef
2 tblspns desiccated coconut; 300ml boiling water; 25g
dripping; 0.5kg stewing steak cut into 1 cm cubes; 1 tblspn plain flour; 1
tblspn curry powder; 227g can pineapple pieces; 1 small green pepper, seeded
and chopped; 2 tblspns mango chutney; 1 tblspn redcurrant jelly; 1 beef stock
cube; ½ tspn salt.
Put the coconut in a bowl, cover with water, and leave to
stand for 1 hour. Strain and reserve the liquid.
Melt the dripping in a large pan, add the meat and fry until
golden brown. Stir in the flour and curry powder and cook gently for about 5
minutes. Add the coconut water and pineapple with the juice from the can. Stir
in the remaining ingredients and bring to the boil, stirring until thickened.
Turn into the slow cooker, cover and cook on HIGH for 30
minutes then turn to LOW and cook for a further 5 hours. Taste to check the
seasoning and serve with boiled rice. Serves 4