The Real Man's Cookbook, Mark MacIntyre USA 1990

Veal with Mushrooms and Pineapple

“Here’s veal with an Hawaiian twist! Veal schnitzels are fun to work with because they’re tender, cook up in a jiffy and have a delicate, distinctive flavor. If you’re like me and like your pineapple tart and flavorful rather than syrupy sweet, buy the type packed in its own juice rather than sugar. Better yet, buy it fresh and slice and core it just before cookig. You’ll taste the difference immediately.” Mark MacIntyre

8 veal schnitzels; 125g field mushrooms; 1 tblsp butter; 8 slices pineapple; 125ml cream; salt and freshly ground pepper to taste

Season the veal with salt and pepper. Heat the butter in a heavy-based frying pan and when the butter foam subsides fry the schnitzels on both sides until golden brown and cooked through, about 2 – 3 minutes per side. Gingerly remove from pan and keep warm. 

Sauté the mushrooms in the same pan for 3 minutes, remove with a slotted spoon and keep warm. Place the pineapple slices into the pan and heat through; remove with the same slotted spoon and keep warm.

Pour the cream into the pan and deglaze by stirring the residue into the cream. Cook slowly, stirring until the sauce thickens slightly.

On individual serving plates, arrange the veal slices, mushrooms and pineapple. Pour the sauce over and serve.

Serves 8.

We varied the recipe a little, Les cooked the pineapple and veal on the barbecue and I made a sauce by lightly sauteeing the mushrooms with a dash of ground pepper and a little cream stirred through.

Thanks for the oyster mushroom kit Ella and Rob, they really were delicious (and fun to grow!) Anne

http://fluidgrowers.com.au/

Pineapple and mushrooms

Encyclopaedia of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5 Vegetables, Sydney 1979

 

 

Stir-fried Mushrooms

25ml (1/8 cup)oil; 1 onion, chopped; 450g (3 cups) mushrooms, quartered; 1 clove garlic, peeled and crushed; 30ml (2 tblspn) soya sauce; 15g (1 tblspn) fresh ginger, chopped; 75ml (3/8 cup) pineapple juice; salt and pepper

Serves 4

1 Heat the oil in a sauté pan and shallow-fry the chopped onion until soft but not brown. Add the mushrooms. Cover with a lid and simmer for 5 minutes.

2 Liquidize together the garlic, soya sauce, ginger and pineapple juice. Add to the mushrooms and onion, season and boil for 2 minutes.

Tips: One of the features of Chinese cookery is the use of fresh ginger, which has a most distinctive flavour.

Pineapple and Chicken X 6

The Australian Woman’s Weekly, The Busy Woman’s Cookbook, Ellen Sinclair 1972

Pineapple Chicken   

1 ½ kg chicken (or chicken pieces); ½ cup flour; salt, pepper; 1 medium onion; 1 green pepper; 425g can tomato soup; 425g can pineapple pieces; ¾ cup water; 1 chicken stock cube; 50g butter
Joint chicken. Dust chicken pieces with flour seasoned with salt and pepper.
Heat butter in large frying pan or large saucepan, add chicken pieces, fry until browned on all sides. Add sliced pepper and sliced onion.
Cook 2 minutes. Combine soup, undrained pineapple and water, add to chicken with crumbled stock cube.

Cover, cook slowly 40 to 50 minutes or until chicken is tender.

Serves 4.

To prepare ahead: Cook completely as above, reheat gently. Sliced pepper can be omitted in first cooking, and added when reheating.

The Longevity Chinese Cookbook: Pritikin Style – No added fat, oil, salt, sugar or MSG by Margaret Gee and Graeme Goldin 1985 Sydney

Pineapple Chicken with Tangerine Peel

1.5kg chicken, remove all skin before cooking and chop into 16-20 pieces; 2 tblspn chopped fresh ginger; 4 tblspn dried tangerine peel, soak in hot water for 20 minutes and drain; 3 tblspn chopped fresh pineapple; 2 tblspn low salt soy sauce; 1 cup basic Chinese chicken stock; 2 tblspn Chinese wine or dry sherry; freshly ground black pepper to taste

Place all ingredients in a casserole dish and cover. Preheat oven to 180°C. Cook for 40 minutes. Remove cover for the last 10 minutes to reduce liquid.

Serves 4-6.

Whitefriars College Mothers’ Auxiliary Selected Recipes, Melbourne 1979

Chicken with Pineapple  

1/3 cup cornflour; 2 tspn paprika; ¼ cup salad oil; 1 cup pineapple pieces; 1 cup diced celery; 2 tblspn brown sugar; 1 tblspn soya sauce; 1 cup pineapple juice; ¼ cup chopped walnuts; ¼ cup raisins; peas; potato chips; 3 cups freshly boiled rice; 1 jointed chicken

Mix cornflour & paprika in a paper bag, add two or three pieces of chicken at a time and shake well. Fry pieces in heated oil till brown all over, reduce heat and cook slowly till tender. Remove chicken. Combine remaining cornflour and paprika with brown sugar, soya sauce and pineapple juice, mix well, pour into pan and stir till thick.

Return chicken to pan with pineapple pieces, celery, and chopped green pepper (optional).

Cover and cook 15 minutes or until chicken is tender. Toss walnuts and raisins with rice, place on serving dish and top with chicken mixture. Serve with peas and chip potatoes.

New Idea’s Chinese Cookbook, 194 Recipes from Prawn Toast to Peking Duck, Melbourne 1970s

Sweet and Sour Chicken  

1.5kg dressed chicken; 6 shallots, sliced; 1 carrot, thinly sliced; 1 small green pepper, seeded and thinly sliced; ½ cup chopped canned  pineapple; 2 tblspn brown sugar; 2 tblspn soy sauce; 2 tblspn vinegar; 250ml chicken stock; 2 tblspn cornflour; 125ml pineapple juice; salt and pepper; 1 tblspn almonds; 30g butter or margarine

Roast chicken in a moderate oven at 180°C for 1-1 ½ hours or until tender.

Place shallots, carrot, green pepper, pineapple, brown sugar, soy sauce, vinegar and stock in a saucepan and bring slowly to the boil.

Blend cornflour smoothly with pineapple juice, add to pan and bring back to the boil, stirring continuously until sauce thickens. Simmer for 1-2 minutes, then season to taste with salt and pepper.

Fry almonds in butter until golden, drain well.

Cut chicken into small pieces and place in a warm Chinese bowl. Pour hot sauce over, sprinkle with fried almonds and serve hot with boiled or fried rice. Serves 4.

Pork with Chicken and Pineapple 

500g pork; 125g chicken; 4 Chinese dried mushrooms (I used fresh mushrooms); 1 clove garlic; 1 dstspn oil; ¼ tsp salt; 1 dstspn brandy or dry sherry; ½ tspn sugar; few drops sesame oil; ½ cup finely sliced Chinese cabbage; ½ cup sliced celery; 1 ½ cups canned pineapple pieces, drained; 4 water chestnuts; 1 cup stock or water; 1 tspn cornflour; 1 dstspn soy sauce

Cit chicken and pork into thin slices. Wash mushrooms, soak in hot water for 20 minutes. rinse and squeeze dry. Cut into thin slices. Slice water chestnuts.

Mix together 1 dessertspoon soy sauce, brandy, sugar, sesame oil. Mix cornflour and soy sauce with ½ cup water. Heat the oil with salt and garlic, remove garlic and add the chicken and pork.

Fry, stirring, until browned. Add soy sauce mixture, stir well and then add cabbage, celery, pineapple, water chestnuts and mushrooms.

Stir over medium heat for 3 minutes, add stock, put lid on and cook 2 minutes. Stir cornflour mixture, add to pan and cook, stirring, until thickening. Simmer another minute.

The Great Chicken Cookbook, The Australian Women’s Weekly 1973

Chicken with Pineapple    

1.5kg chicken; 1 onion; 1 carrot; 2 sticks celery; 30g butter; 450g can pineapple; salt, pepper; 1 packet cream of chicken soup; 2 tspn soy sauce; 1 tbspn vinegar

Place chicken in large saucepan, cover with water, season with salt and pepper, bring to boil, cover, reduce heat, simmer 1 hour, or until chicken is tender.

Remove chicken from pan, allow to cool, strain stock, reserve 3 cups stock. Remove chicken meat from bones, chop roughly.

Peel and slice onion and carrot, chop celery. Melt butter in frying pan, add vegetables, sauté until tender, but not brown, add chicken, contents of soup packet, reserved stock, undrained pineapple, then remaining ingredients, mix well, cover, cook 20 minutes.

Serve with hot rice. Serves 4.