Pineapple and Kangaroo Kebabs

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney

 

Kanga Kebabs

500g kangaroo rump, cubed; 8 bamboo skewers, soaked; 450g can Golden Circle Sliced Pineapple, drained, quartered and syrup reserved; 125g button mushrooms; 125g cherry tomatoes; 8 broccoli florets; 1 capsicum, seeded and cubed; ¼ cup reserved syrup; 2 tblspn olive oil; 1 tblspn sweet sherry; 1 tblspn soy sauce; 1 tspn grated ginger; 1 clove garlic

1. Thread meat onto skewers alternately with Golden Circle Sliced Pineapple, mushrooms, tomatoes, broccoli and capsicum

2. Grill or barbecue kebabs, brushing liberally with combined remaining ingredients. Serve with scalloped potatoes, salad and crusty bread

Note: If kangaroo meat is unavailable or undesirable, substitute beef, lamb or pork

Serves 4

 

Hot spiced pineapple

Woman’s Day Just Desserts,1983 Sydney   

 

Hot Spiced Fruit

 

Cooking time: 25 minutes    Serves 10 to 12

 

1 fresh pineapple; 2 green apples; 2 red apples; 2 pears; 1 small paw paw;

Syrup: 1 cup red wine; ¼ cup honey; ¼ cup water; 1 cinnamon stick; ¼ tsp ground cinnamon; 8 whole cloves

Peel and slice pineapple, then cut each slice into quarters. Core apples and slice thickly, leaving the skin on. Peel, core and slice pears, peel paw paw and cut into large pieces after removing seeds. Put all fruit into an ovenproof casserole dish and set aside. 

 

Bring to the boil red wine, honey, water, cinnamon stick, ground cinnamon and cloves. Lower the heat and simmer without a lid for 10 minutes. Pour over prepared fruit and bake, uncovered, in a moderate oven (180°C) for 15 minutes, or until fruit has softened slightly but is still firm. 

Serve hot sprinkled with brown sugar and a bowl of sour cream or yoghurt if liked.

Pineapple loaf with dates

“Delicious Cakes and Slices” baked by the Solo Valencio Girls, Orange 2014 all profits to Western Care Lodge

 

Date and Pineapple Loaf

 

Ingredients: 1 ½ cups (250g) chopped dates; 450g can crushed pineapple; 125g butter; ½ cup castor sugar; 2 eggs, lightly beaten; 2 cups self raising flour

 

Method: Grease 15cm X 25cm loaf tine, line base with baking paper. Combine dates, undrained pineapple, butter and sugar in a saucepan stirring constantly over heat without boiling until butter melted. Bring to the boil, reduce heat, simmer uncovered for 3 min without stirring. Cool.

Stir in eggs then sifted flour in two lots. Pour into prepared tin. Bake in moderate oven for one hour. Stand for ten minutes before turning out on to wire rack to cool.

Annie Rowland’s contribution from ‘Australian Women’s Weekly Cakes and Slices Cookbook'.

 

 

 

Banana Fritters with Fresh Pineapple

Low FODMAP recipes: based on the Low-FODMAP Diet, designed for people with irritable bowel syndrome, Dr Sue Shepherd 2013 Melbourne

Banana Fritters with Fresh Pineapple

“Banana fritters takes me right back to my childhood. As a grown up I've tried to lighten the texture a bit by using sweetened breadcrumbs instead of batter, and serving them with fresh tropical fruit. Completely delicious if I do say so myself!” Dr Sue Shepherd

1 cup (120g) dried, gluten-free, soy-free breadcrumbs; 1/3 cup (75g) brown sugar; 3 tspns ground cinnamon; 2 eggs; ½ tspn pure icing sugar; 4 small bananas, peeled and halved lengthways; 40g butter; gluten-free, lactose-free vanilla ice-cream, to serve; ½ small pineapple, peeled, cored and finely chopped; pulp of 2 passionfruit
 

Preheat the oven to 150°C.
 

Combine the breadcrumbs, brown sugar and cinnamon on a large plate.
 

Lightly beat the eggs and icing sugar in a shallow bowl.
 

Dip the bananas in the egg mixture, then toss in the breadcrumbs until well coated.
 

Heat half the butter in a large non-stick frying pan over medium-low heat. Add half the banana pieces and cook for 3-4 minutes each side until golden brown. Transfer to a baking tray and keep warm in the oven. Melt the remaining butter and cook the remaining banana halves.
 

Place two banana halves on each serving plate. Tops with scoops of ice-cream, then spoon over the chopped pineapple and passionfruit pulp. Serve immediately.

 

I used rice crumbs instead of breadcrumbs. This dessert really was light and delicious.

Highly recommended! Anne.

 

 

And this marvel is Les's experiment with Ella and Rob's new juicer (etc) gadget

- 100% frozen pineapple extruded as sorbet - totally yum! Anne

Vegetarian Pineapple Curry

Charmaine Solomon’s Pineapple Curry  (from The Vegetarian Book  1998)

 

 

Ingredients

1 slightly under ripe pineapple

2 onions

4 cloves garlic

4 fresh red chillies

1 teaspoon shrimp paste

1 teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

2 Tab oil

1 cup coconut milk

1 teaspoon salt

2 teaspoons palm sugar

20 fresh basil leaves

 

Method

Peel and core pineapple, cut into wedges. 

Puree onions, garlic, chillies, shrimp paste and spices in blender. 

Heat oil and fry puree on low heat for 15 minutes, stirring. 

Add pineapple, coconut milk, salt and sugar.  Stir and simmer 5 minutes. 

Sprinkle with basil and serve as an extra dish with rice and curries.

And it was delicious. Lots of chillies. Served it with a Sri Lankan beef curry and some rice, Ann.

Even more pineapple and meatballs

Marvellous Mince: The Australian Way, Allyson Gofton and Ann Boardman 1993

 

 

Ginger Sweet ‘n’ Sour Pork

“Always a favourite, this recipe is heavily flavoured with ginger and scented with fresh coriander and spring onion. Buy ginger fresh and grate it, or buy it already prepared. You can easily vary this recipe each time you make it, by using different vegetables with the sauce. Choose seasonal vegetables, that way you will also keep the cost down.”

Meatballs: 500 gr minced pork; 1 tsp minced fresh ginger; 1/4 cup chopped fresh coriander; 1/4 cup chopped spring onion; salt and pepper; oil for pan-frying or chicken stock to poach in.

1.In a large bowl, mix together the minced pork, ginger, coriander and spring onion. Season with salt and pepper. Roll the mixture into about 20 small meatballs.

2. Either pan-fry the meatballs in oil or poach them in stock until they are cooked. Transfer to a plate and keep warm.

Sauce: 1 onion; 3 cloves garlic; 2 tblspn oil; 1 courgette; 1 red pepper; 225g can pineapple piece in juice; 3/4 cup water; 1/4 cup cider vinegar; 2 tblspn light soy sauce; 2 tblpn sugar; 1 tblspn cornflour; about 2 tblspn rice wine or dry sherry.

3. Peel and finely chop the onion. Crush, peel and mash garlic to a paste.

4. Heat the oil in a deep saucepan and cook the onion over a low heat while you prepare the remaining vegetables.

5. Trim the courgette and cut on the diagonal, turning it over each time you cut. This way you will get a piece of courgette with many sides which will cook faster.

6. Cut the core from the red pepper and cut the pepper into 2 cm pieces. Add the garlic, courgette and pepper to the saucepan, and cook for 3 minutes.

7. Mix together the pineapple pieces and juice, water, vinegar, soy sauce, sugar and cornflour. Pour over the vegetables and toss quickly to coat. Return the meatballs to the sauce and simmer for 5 minutes. Do not boil.

Virgin Pina Colada

Deborah Murtagh of Whole Food Secrets

http://www.wholefoodsecrets.com/

 

Virgin Pina Colada

Prep time: 5 mins

Servings: 4 X 180ml

Ingredients: 1 tin organic coconut cream, 400ml; 1 ½ cups frozen pineapple; handful freshh mint leaves; ¼ whole line or 2 drops edible lime essential oil

Method: Place all ingredients into your blender and whiz on high until smooth and hot.

Optional: You can add a shot of white spirit such as vodka, gin or white rum for a festive summer cocktail