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Saturday, 19 September 2015

Pineapple in crêpes and omelettes

The Book of Crepes and Omelettes, Mary Norwak 1988


Jamaican Banana Topping 

125g butter; 125g dark moist brown sugar; finely grated peel and juice of 1 lemon; 3 medium bananas; 6 tspn pineapple juice (or dark rum); lemon twists and lemon peel strips, to decorate

Put butter and sugar into a saucepan and stir over low heat until the butter has melted. Stir the lemon peel and juice into the butter and continue simmering for 1 minute.

Peel the bananas and slice thinly. Stir into the sugar mixture. Warm through for 2 minutes, then remove from heat and stir in pineapple juice (or rum). Turn into a warm serving bowl. To serve, decorate with lemon twists and lemon peel strips.
Serves 4.

Bacon Pineapple Topping    

250g bacon rashers, rinds removed and coarsely chopped; 8 canned pineapple rings in natural juice, drained and cut into eighths; fresh watercress sprigs, to garnish
Put bacon into a saucepan and heat gently until crisp and all the fat has run out.
Stir pineapple into pan and heat through. Serve as a pancake topping or filling, garnished with watercress.
Serves 4

Sweet and Sour Crêpes

8 X 17.5cm crêpes; 250g boneless shoulder pork, cubed; 15g lard; 220g can pineapple pieces in syrup; 3 tspn redcurrant jelly; 3 tspn moist brown sugar; 3 tspn white wine vinegar; 3 tspn cornflour; 155ml tomato juice; salt and pepper; fresh watercress sprigs or bean sprouts and spring onion tassels, to garnish
Keep crêpes warm while preparing filling. Put pork and lard into a saucepan and fry over low heat for 10 minutes, until meat is tender and cooked through.
Drain pineapple, and put syrup into a pan with redcurrant jelly, sugar, vinegar, cornflour and tomato juice, then bring to the boil, stirring constantly. Simmer uncovered, until thick, then stir pork and pineapple pieces and season to taste with salt and pepper.

Preheat oven to 190°C. Divide pork mixture between crêpes. Roll up and put in a single layer in a shallow ovenproof serving dish. Cover crêpes with foil and heat through in the oven for 20 minutes. Garnish with watercress sprigs or bean sprouts and spring onion tassels and serve hot, straight from the dish.
Serves 4

Pineapple Omelette

220g can pineapple pieces in natural juice; 1 tspn arrowroot; 2 tspns finely grated lemon peel; 2 tspn chopped fresh mint; one 3-egg   basic souffle omelette (see below); lemon twist and fresh mint sprig to decorate

Prepare filling before making omelette. Drain pineapple pieces, reserving juice. Put 9 tspn pineapple juice into a saucepan and bring to the boil. Mix arrowroot with 2 tspn water, stir into juice and heat gently until mixture is slightly thickened and clear. Finely chop pineapple and stir into pan with lemon peel and chopped mint.

Make omelette and lift onto warm serving plate. Spoon pineapple sauce over half omelette and fold omelette over. Garnish with a lemon twist and fresh mint sprig and serve at once.
Serves 2.

Basic Soufflé Omelette: 3 eggs, separated; 3 tspn caster sugar; 15g butter
In a bowl, beat egg yolks and sugar until thick, pale and creamy. Whisk egg whites to stiff peaks and fold into yolks.


Put butter into a 17.5cm omelette pan and melt over moderate heat, pour in egg mixture and lightly level the surface. Cook over low heat until bottom is set and pale golden-brown, then put omelette under medium grill until top is lightly browned.


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