Tuesday, 8 March 2016
Pineapple and Tuna, hmmm colourful!
Gelatine Home Cooking Secrets 1975 Australia
“Pineapple and Tuna . . . tasty sweet and sour fish that may be served with salads or mashed potato and mixed vegetables.”
4 tspn gelatine; ½ cup hot water; 220g can crushed pineapple; 220g can tuna; ½ cup grated mature cheese; 1 tblspn grated onion or 2 chopped pickled onions; ¼ tspn mustard; ½ cu[p mayonnaise
Dissolve gelatine in hot water. Add mustard. Thoroughly blend into the crushed pineapple and juice. Fork through the tuna and add to the pineapple mixture with all other ingredients. Spoon into a mould and refrigerate until set.
"Cooking pineapple with gelatine tip:
When utilising fresh or canned pineapple in gelatine cookery, it should be noted that fresh pineapple must be thoroughly cooked and canned pineapple should be brought to boiling point for a few minutes. Pineapple contains an enzyme which liquefies gelatine mixtures. This enzyme is rendered powerless when heat is applied."