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Saturday, 9 December 2017

Pineapples for life

Food for Life: a collection of recipes from chefs, celebrities and donors funding support for developing communities, 2005 Newcastle NSW




Macaroni Salad recipe contributed by Morris Family, Newcastle

250g cooked spiral macaroni; 1 small onion, chopped; ¾ cup cubed cheese; 1 medium grated carrot; ½ cup chopped celery; 1 tin crushed pineapple, drained; ½ cup sultanas (optional); ½ cup cashew, or unsalted peanuts; 1 apple, chopped; ½ cup mayonnaise; 1 tsp curry powder

Mix all ingredients and toss.

Really delicious! Anne

Stained Glass (Dessert) recipe contributed by Marie Smith, Possum Brush

This was great fun to make but it was quite tricky so I've included my tips in italics, Anne
1 x 85g packet raspberry flavoured jelly crystals; 1 x 85g packet ime flavoured jelly crystals; 1 x 85g orange flavoured jelly crystals; 3 cups boiling water; ¾ cup pineapple juice; 3 tspn gelatine (instead of pineapple juice and gelatine I used a packet of pineapple jelly crystals); 1 x 300ml carton thickened cream, whipped (I used about 1 cup whipped thickened cream)

Make up each packet of (raspberry, orange and lime) jelly crystals with the water separately (1 cup of boiling water only, so that the jelly will be firm to cut) and pour into bar tins to set. (So that the jelly will be about 1cm thick) When set turn out and chop into small cubes. Arrange cubes in square dish (8 cup capacity).

(I used a shallow 20cm round tin, I recommend either making a couple of small ones, to ensure the final jelly doesn't fall apart on turning out, or if only making one using the left over jelly for a trifle)  

Heat pineapple juice, sprinkle gelatine over and stir until dissolved, cool until partially set. (If you are using pineapple jelly crystals instead, use 1 cup of boiling water to dissolve crystals and then let cool to room temperature before adding whipped cream)

Add cream to pineapple mixture a little at a time, whisking to combine. Spread cream mixture on top of jelly cubes to fill any gaps. (The dessert would be stronger if the "stained glass" jelly shapes were covered in the pineapple mix but I wanted to see if the colour would be more vibrant if it just filled the spaces, luckily everything held together on upturning!)

Maybe decorate with hundreds and thousands.
                                     

Tip: To remove the coloured jellies from their bar tins, and the final dessert from the dish/tin I briefly sat the tins in a shallow dish of hot water to loosen the jelly, Anne.
                                     
                                        

Have fun making different coloured mosaics with the jelly pieces!! Anne

Sunday, 3 December 2017

Pineapple recipes from the Philippines

Our lovely friend Emily is from the island of Cebu, she is a wonderful cook and loves to share the dishes from her first homeland, Anne

Emily’s Pineapple Turkey Recipe
3 medium carrots, sliced; 5 medium potatoes, cut into chunks; 4 pieces turkey legs or chicken legs (1 kilo); 1 cup tomato sauce; 1 capsicum, sliced; 1 large onion, chopped; 1 spoonful of crushed garlic; 1 tsp cracked black pepper; salt – amount depends on your taste; ¼ cup olive oil; 1 can pineapple rings

Sauté onion, garlic and pepper, add the meat, sauté until brown, add salt so it will penetrate the meat, add 2 chopped rings of pineapple and leave for 10 minutes. Add tomato sauce and pineapple juice. When meat is tender add potatoes, carrots, capsicum and 3 more pineapple slices. Taste it often and add what’s lacking.
(Cooking time 30 minutes, 10 minutes high/20 minutes medium high)



The Cook Book: Healthy and Tasty Challenge Recipe Competition, The NSW Multicultural Health Communication Service (recipes from the Chinese, Filipino, Italian, Samoan and Sri Lankan communities) 2010




Winner - Adobo Supreme, a Filipino recipe contributed by Neria Soliman
15 mins preparation + 30 mins cooking
Ingredients: Cooked rice to serve; 1 kg mixed skinless chicken pieces;  ½ cup vinegar (native coconut vinegar preferred); 2 tblspn soy sauce; ½ tsp cracked black peppercorn; 1 small bay leaf; 4 cloves of garlic, minced; 2 tblspn vegetable oil; 1 cup pineapple juice from a can of crushed pineapple; 2 cups pineapple, crushed; 12 slices fresh pineapple rings for garnish
Method: Combine all ingredients except for crushed pineapple and oil and let stand for 10 minutes. Cook in pan, cover and simmer until chicken is tender. Remove chicken from the pan and place in a fry pan and cook briefly in a small amount of oil until golden brown. Return the fried chicken to the sauce. Add the crushed pineapple. Continue cooking until sauce is thick and partly reduced. Serve with rice and garnish with pineapple rings.
Serve with steamed rice and salad.

And for dessert - Nata de Piña, preserved pineapple gel from the Philippines.

Thursday, 30 November 2017

Pineapple and fish in Berlin

The Urban Cook Book: 50 Recipes, 25 Urban Talents, 5 Cities, King Adz 2008 New York


Berlin: Sweet and sour fish
“In most cities of the world, Chinese dishes are a popular street food. Berlin has a mental section of Chinese restaurants and takeaways, and this recipe adapted from a dish I ate in one of them, will keep you away from the MSG for a while . . . This dish can also be made using chicken or prawns.” King Adz
Feeds 4-6
1 kg/2 ¼ lb cod, haddock or salmon; plain flour; salt and black pepper; vegetable oil, for deep-frying
Batter mix: 1.15g/4oz plain flour; 55g/2oz cornflour; a pinch of saly; 200ml/7fl oz fizzy soda water
Sweet and sour sauce: 500ml/18fl oz water; 4 tblsp sugar; 2 carrots, finely sliced; 1 medium onion, roughly chopped; 3 peppers (any colour) chopped; 125g/4oz pineapple chunks, drained and chopped; red colouring; 1 tblsp cornflour mixed with a little water; 4 tspn clear vinegar (distilled malt vinegar)
Make the sweet and sauce first. Put the water and sugar in a medium pan and heat until dissolved. In another pan, lightly cook the carrots in boiling water. Add the remaining vegetables, pineapple and red colouring to the sauce.
Use the cornflour mixture to thicken the sauce. At this point it should be thicker than you want it to be at the end. Remove the pan from the heat and stir well as you add the vinegar. Leave to one side, and warm through briefly when serving.
Whisk all the batter ingredients together until light and fluffy. The mixture should be fairly thick and leave a trail when the whisk is lifted out of the batter.
Cut the fish into bite-sized pieces and toss in seasoned flour. Dip the fish into the batter and fry in hot oil in a deep frying pan until golden brown and crisp, about 5 minutes. Drain on a paper towel.
Serve the battered fish on top of boiled rice, covered with sweet sour sauce.
King Adz writes “This is for everyone. Urban cookery (street food) is the most accessible form of cooking there is. Just as street art has brought the beauty of art into the lives of the masses, street food is all about making diverse and tasty food available to all, using quick and simple recipes that are quick and easy to follow. There is no mystery, no special secret.”

Tuesday, 28 November 2017

Pineapple for good health

The CSIRO and Baker IDI Heart and Diabetes Institute Diabetes Recipe Boo, 2013 Australia

Peach and Pineapple Lassi  

Serves 4

“A lassi is a traditional Indian yoghurt drink that can be served plain, seet or salty. It’s ideal for breakfast, but also the perfect drink to cool you down on a hot day.”

2 peaches, roughly chopped; 300g pineapple flesh (or 2 x 225g tins pineapple chunks or rings in juice, drained, juice discarded), roughly chopped; 600g reduced-fat Greek-style yoghurt; finely grated zest of 1 lime; 2 tblsp lime juice; 8 ice cubes, crushed

1 Place all the ingredients (except the ice) in a blender and process until smooth

2 Divide the crushed ice among four glasses, pour over the lassi and serve immediately or allow to chill over the ice for 5 minutes.

Tip If you prefer the peaches peeled, score a cross in the base of each peach, then place in a bowl of boiling water for 30 seconds. Immediately plunge into cold water, then remove and peel off the skin. Note that some peach varieties are difficult to peel.

Pineapple and Mint Crush with Lime ‘Ice-Cream’

Serves 4

“This dessert is quick and easy to prepare, and nothing says summer quite like the tropical flavours of pineapple and lime.”

400g reduced-fat Greek-style yoghurt; finely grated zest and juice of 1 lime; 600g pineapple flesh, diced; 1 tblspn finely chopped mint, plus extra small mint leaves to serve

1 Combine the yoghurt with the lime zest and juice. Mix well, then place in the freezer for 4 hours or until semi-frozen.

2 Meanwhile, place the pineapple in a bowl and stir in the mint. Chill in the fridge, then place in the freezer for 20-30 minutes before serving.

3 To serve, divide the frosted pineapple among four serving bowls and add a scoop of lime ‘ice-cream’, then scatter with small mint leaves.


Friday, 24 November 2017

Around South Australia with unusual pineapple recipes

From the great blog Unusual Coleslaw (Thanks for the recipes Vicki)
http://unusualcoleslaw.blogspot.com.au/



Pineapple and Sausage Patties

19 Mar 2017



1&1/2 lb. sausage meat; 2 cups soft white breadcrumbs; 1 tbspn. mixed herbs; salt and pepper to taste; 1 cup drained pineapple pieces; 1 chopped onion


Method: Roll in flour, egg or breadcrumbs. This mixture can either be made into a loaf and roasted, or rolled into patties and fried.

Source:  Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.99.



Pineapple Meat Cake
3 March 2017

1 lb minced steak, 1 egg, 1 chopped onion, salt and pepper, 1 pkt pea and ham soup, 1 small can sliced pineapple, 1 level dspn cornflour, 1 dspn soy sauce.

Combine steak, onion, soup, egg, salt and pepper. Mix well together. Form into large cakes, fry quickly on both sides. Place in an ovenware dish. Drain pineapple, reserving liquid. Place slices on top of meat cakes. Make up juice to 1/2 pint with water. Blend with cornflour and soy sauce. Bring to the boil. Pour over the meat cakes. Cover and bake for 1 hour.

Source:  contributed by Gretchen Bartsch in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.9.


Pineapple Savoury
11 March 2017

If you want something different in stew, fry the meat with onion and add 2 dspns port, cook, then add 1/2 can crushed pineapple, several bananas and 2 extra dspns port. This can be done with any meat.

Source:  contributed by Dora Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.14.





Call It What You Like
23 Oct 2014

1 packet (small) marshmallows; Pineapple pieces; 1 packet glace cherries

Method: Mix all in whipped cream and sprinkle with coconut. Chill before serving.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.73.


Tropical Cocktail
11 Jul 2017

1 oz pineapple cordial, 1 oz gin. Fill glasses with lemonade. Dash green lime. Decorate with sherry and lemon or orange slices.

Source: contributed by Caroline Zacher in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.68.


Tuesday, 21 November 2017

Cooking Better Pineapple

Cooking Better Electrically, prepared by the Home Advisory Service, State Electricity Commission of Victoria, 1974 Melbourne




Pineapple Stuffed Shoulder of Lamb
1 boned shoulder of lamb; 1 ½ cups soft breadcrumbs; grated lemon rind; 1 tblspn shortening; salt, pepper; 1 rasher bacon, finely chopped; 1 well beaten egg; ½ cu[p finely chopped pineapple
Rub shortening into breadcrumbs. Add salt, pepper, bacon, pineapple, and bind with egg. Lay shoulder flat and spread on seasoning, roll up tightly and secure. Wrap in foil, place in greased baking dish in oven.

Baked Pineapple and Rice
3 cups cooked rice (just cooked); 1 ½ tblspn butter; ¾ cup pineapple juice; 1 medium can crushed pineapple; ½ cup brown sugar
Place 1/3 of the rice in a greased ovenware dish, cover with 1/3 of the drained pineapple, dot with 1/3 of the butter and sprinkle with 1/3 of the brown sugar. Repeat layers until all ingredients are used, carefully add pineapple juice, Cover and place in oven. Serve hot or cold with ice-cream.


Saturday, 11 November 2017

Pineapple & Coffee Sundae

The Dairy Book of Home Cookery, Sonia Allison, illustrations Tony Streek, Milk Marketing Board of England and Wales 1977

“Milk tempts, pleases and satisfies. To drink, cook and bake with it makes for better living.”


Frozen Desserts: Pineapple & Coffee Sundae

1 Soak 1 medium-sized can of pineapple cubes in a little rum

2 Divide between 4 to 6 sundae glasses then top with scoops of coffee ice cream

3 Pipe stiffly whipped, fresh double cream over each. Sprinkle lightly with ground coffee

Serves 4 to 6

Monday, 6 November 2017

Australia's first pineapple recipe

Australia’s First Cook Book, The English and Australian Cookery Book, by An Australian Aristologist, Edward Abbott 1864 London (facsimile)




Aristology – the art of cooking and dining




Pineapple Rum: sliced pineapples, put into rum, and hence the name. The rum should be of a brown transparent colour, smooth, oily taste, strong body and consistence, and good age. Jamaica is the very best spirit of this kind.



I love the confidence with which the following nutritional information is given!



And Companion Volume: 1864-2014 Sesquicentenary Edition by some Australian Aristologists, The Culinary Historians of Tasmania 2014 Hobart






Tuesday, 31 October 2017

Mrs Beeton and pine-apple: Episode 3

Mrs Beeton’s Cookery and Household Management: The World’s Greatest Cookery Book, 1961 England







Pineapple Cream (1) Crème à l’Ananas
Two 1 pt. pineapple jelly tablets (I used 1 packet pineapple jelly); ¼ pt water and ¼ pt pineapple juice (I used 200ml pineapple juice and 250ml boiling water); 1 pt thick custard (I used 570ml); 4 oz chopped pineapple (I used 1 cup canned); ½ pt double cream (I used 250ml)
Melt the jellies in the water and juice. Make the custard and stir into the jelly when both are slightly cooled. Stir in the chopped pineapple. Whip the cream and fold in. Setting time 1 – 2 hours.
8 helpings.

Pineapple Cream (2)
Two 1 pt. pineapple jelly tablets (I used 1 packet pineapple jelly); ¼ pt water and ¼ pt pineapple juice (I used 250ml boiling water and 200ml pineapple juice); 1 family size 12oz block ice cream (I used 1 ½ cups ice cream); 1 cup milk; lemon juice to taste
Melt the jelly in the water and juice. Stir in the ice cream quickly and if the mixture sets at this stage, place the bowl over a pan of hot water and stir until liquid again. Add lemon juice as required as this mixture will be very sweet. Stir in the milk, and pour into a prepared mould. Turn out when set.
8 helpings


More stylish interiors from "The World's Greatest Cookery Book" 1961