Pineapple cocktails I

Non-alcoholic Cocktails: The Australian Mixed Drinks Collection 1994 Jon Carroll et al

Beach Cruiser

Mixers: 6 crushed raspberries; 100ml pineapple juice; top-up lemonade (I used soda water); ice

Method: Blend all ingredients together, (I blended the pineapple juice and raspberries, poured into a glass then topped up with soda water, yum) then serve in glass garnished with pineapple spear. 

Orange Slush

Mixers: 150ml orange juice; 50ml pineapple juice; 2 scoops vanilla ice cream

Method: Blend on high for 10 seconds or until mixture is smooth. Pour into serving glasses.

Be Bop A Do Da

Mixers: ½ ripe banana; 1 tblsp passionfruit pulp; 1 tblsp crushed pineapple; 15ml lemon juice

Method: Blend with ice and pour. Garnish with long pineapple wedge and optional decoration.

Taity’s Shake

Mixers: 50ml apple and blackcurrant juice; 50ml pineapple juice; 1 tub boysenberry yoghurt; 150ml milk

Method: Shake all ingredients together and pour into a glass. Decorate with blue straws.

Sweet Tongue

Mixers: 100ml pineapple juice; 100ml orange juice; 50ml apricot nectar; 2 tsp Grenadine

Method: Shake all ingredients, then strain into glass. Sugar edge of glass.

Rob's Aunty's Sweet and Sour Fish with Pineapple

Diced fish quick fried with pineapple

750g filleted fish (flake); 2 tsp salt; ½ tsp ground ginger; 1 tblsp sherry; 1½ tblsp cornflour; 1 egg white; 1 X 275g can pineapple pieces (save the juice); 1½ tblsp soy sauce; 1½ tsp sugar; 6 tblsp vegetable oil; 1 tblsp lard

Cut fish into 2cm squares or dice in 1.5cm cubes. Sprinkle with salt, ginger, sherry and cornflour (1 tblsp). Rub lightly with fingers and leave to season for 15 minutes. Beat the egg white lightly then add to the fish and mix evenly. Dice the pineapple into similar sized pieces as the fish (if not already so) add remaining cornflour, soy sauce and sugar to the pineapple juice, blend well.  

Heat oil in frying pan (wok) when hot, add the pieces of fish, spreading them lightly over the pan, over low heat. After one minute turn to other side to sauté for 1 minute. Remove and keep hot. Remove excess oil. Add lard to remaining oil in pan. When melted add pineapple and turn for 3 minutes on medium heat. Add the pineapple juice mixture. Stir until the sauce thickens. Return the fish to the pan. Turn the fish lightly with pineapple. Heat for 2 minutes and serve in a deep sided dish.

Delicious! Anne

A bamboo cookout with pineapple

Always keen to experiment in the kitchen and the garden Les and I recently watched a couple of youtubes on cooking in bamboo and had good fun testing out the technique on Ella and Rob. 

All delicious - we filled lengths of bamboo grown in our yard with rice and vegetable mixtures of -  sweet and sour pork with soy sauce, pineapple and ginger; beef and broccolini with soy sauce and oyster sauce; and chicken with chili, soy sauce and sesame oil. We plugged the top ends with foil and cooked them over an open fire. Hard to say which was my favourite!!

We also enjoyed home brewed cider in bamboo drinking vessels, Anne

Cheers!