Thursday, 30 November 2017
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
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
The CSIRO and Baker IDI Heart and Diabetes Institute Diabetes Recipe Boo, 2013 Australia
Peach and Pineapple Lassi
“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’
“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
From the great blog Unusual Coleslaw (Thanks for the recipes Vicki)
Pineapple Meat Cake
3 March 2017
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.
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.
11 March 2017
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.
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 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
Saturday, 11 November 2017
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 Cook Book, The English and Australian Cookery Book, by An Australian Aristologist, Edward Abbott 1864 London (facsimile)
And Companion Volume: 1864-2014 Sesquicentenary Edition by some Australian Aristologists, The Culinary Historians of Tasmania 2014 Hobart
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!