Pineapple and mayo sandwich

https://www.bonappetit.com/story/pineapple-mayonnaise-sandwich

Well, that was one delicious sandwich, you should try it.  Supermarket bread, supermarket mayonnaise, Golden Circle pineapple of course.  I drained the pineapple on paper towel, and possibly overdid the mayo. Some nice ham would have been a good addition. I should say it was a bit messy to eat, but delicious, Ann.

Pineapple sandwiches

Woman’s Day Magazine, August 1969, USA

Tropical sandwiches

1 cup creamed cottage cheese; ¼ cup mayonnaise; 1/3 cup drained crushed pineapple; 1/3 cup chopped dates; sliced dark bread

Combine first 4 ingredients. Chill and serve between slices of bread. Makes enough filling for 4 – 6 sandwiches.

Pineapple-Ham Rolls

1/3 cup butter or margarine, softened; 3 tblsp light-brown sugar; 1 can 250g crushed pineapple, drained; 8 sandwich rolls; sliced baked or boiled ham.

Mix first three ingredients and spread between rolls. Wrap each in foil. When ready to serve heat each over coals a few minutes on each side, then fill with ham. Rolls can also be heated in hot oven (200°C) oven for 10 minutes.

Pineapples everyday!

River Cottage: Fruit everyday!  Hugh Fearnley-Whittingstall 2013 London

I'm having a wonderful time discovering new flavor combinations with this book – thanks Julia!! Despite Hugh describing pineapples as . . . “TROPICAL KITSCH” !!!

I may have varied the recipes slightly due to availability in our little country town . . . but everything was just delicious and is highly recommended, Anne

In context . . . “Saving the most flamboyant tropical treat of all for last, we arrive at the pineapple. Tropical kitsch they may be – think Carmen Miranda’s hat – but they are no less delicious for that.”  Hugh Fearnley-Whittingstall

 

For sale on etsy!!!

https://www.etsy.com/au/listing/488207099/is-miranda-verde-carmen-miranda-vintage?ref=market

Pineapple, cheddar and radicchio salad

Serves 2 as a lunch, 3 – 4 as a side dish

¼ - ½ large ripe pineapple, peeled (about 300g peeled weight); 1 radicchio or 2 heads of white chicory; 1 tblspn extra virgin olive oil, plus extra to trickle; 100g crumbly, nutty, mature Cheddar; juice of 1 lemon; sea salt and freshly ground black pepper

Thinly slice the pineapple, remove the core and cut into bite-sized pieces. Put these into a large bowl.

Trim the radicchio or chicory and shred the leaves fairly coarsely. Add to the pineapple. Add 1 tblspn extra virgin olive oil and some salt and pepper and toss together thoroughly. Arrange over a serving plate or divide between individual bowls.

 

Slice the cheese thinly, or shave with a potato peeler, then tear or break each slice into flakes, scattering them evenly over the pineapple and radicchio. Squeeze over the lemon juice, give the salad another trickle of olive oil and another grinding of black pepper, and serve.

Barbecued pineapple

“Some fruits have an amazing affinity with the grill, and pineapple is definitely one of them.” Hugh Fearnley-Whittingstall

 

Serves 4

1 pineapple, about 1.5kg

For the dry marinade: 2 tspn fennel seeds; a pinch of dried chili flakes; 2 tspn demerara sugar; 1 tspn coriander seeds; finely grated zest of 1 lime

To serve: lime juice; shredded mint

 

For the dry marinade, grind all the ingredients together as finely as you can using a pestle and mortar or a spice grinder.

Cut the top and base off the pineapple, then stand it on a board and slice off the skin. Turn the fruit on its side and cut into 1 – 1.5 cm thick slices (2 per person). Lay these on a plate and scatter with the dry marinade, patting it on so each piece is well coated. Leave for about 30 minutes (after which time, the pineapple will taste pretty amazing already, before you even get around to grilling it.)

Working in batches, cook the pineapple on the barbecue or in the pan, turning each slice from time to time to get plenty of colour on each side – this can take up to 12 minutes. Transfer to a large plate.

Finish off with a squeeze of lime juice and some shredded mint. I like to serve something creamy on the side, such as ice cream, crème fraiche, yoghurt or the chilled coconut rice pudding (see below). The spiced pineapple goes well with meat too, in a savoury context.

 

The BLP

 

 

“If you think it sounds odd to augment a bacon sarnie with pineapple, think again. Bacon goes with tomato – a fragrant, sweet-tart fruit – so it should work with a tropical candidate too. And gammon and pineapple is a tried and trusted pairing. A couple of crisp, delicately bitter leaves and a smudge of mustard give the perfect edge to the salty-sweet combination.” Hugh Fearnley-Whittingstall

 

Per person: A trickle of sunflower oil; 2 – 3 rashers of good bacon (back or streaky, smoked or unsmoked, as you prefer); 2 slices of good white bread; butter, for spreading; a little of your favourite mustard; 1 – 2 slices of peeled ripe pineapple, 1.5 – 2cm thick; a couple of radicchio, chicory or romaine lettuce leaves; freshly ground black pepper

 

Heat the oil in a non-stick frying pan over a medium heat. Add the bacon rashers and fry, turning once or twice, until done to your liking. Butter one piece of bread and put the hot bacon on it.

 

Rub the second piece of bread around the frying pan to absorb some of the bacon fat, then spread it with a little mustard.

 

Add the pineapple to the hot pan and fry for a couple of minutes each side, until golden and hot.

Put the hot pineapple on top of the bacon and give it a few twists of pepper. Add the salad leaves and top with the mustardy piece of bread. Leave it a minute or two for the pineapple to cool a little, then tuck in.

Variation: For a more substantial, main meal dish based on the pork and pineapple combo: fry a pork chop, then sear a couple of slices of pineapple in the fat left in the pan. Use a splash of cider, white wine or just plain water to deglaze the pan. Combine these pan juices with a little mustard, olive oil and salt and pepper to make a simple warm dressing for some salad leaves to serve alongside.

 

 

 

 

Coconut rice pudding with rum pineapple

“This is basically a pina colada pud: good old rice pudding given a makeover and taken for a night out on the town.” Hugh Fearnley-Whittingstall

 

Serves 6

80g pudding rice; 2 X 400ml tins coconut milk; 200ml whole milk; 60g caster sugar; ½ vanilla pod (optional); For the rum-macerated pineapple – 500g peeled ripe pineapple; 4 tblspn dark rum; 2 tblspn soft dark brown sugar

 

Rinse the pudding rice in a sieve under a running cold tap.

Pour the coconut milk and whole milk into a large saucepan and add the sugar. Snip the vanilla pod, if using, into a few pieces and add these to the pan. Bring slowly to a simmer, stirring to dissolve the sugar and amalgamate the coconut milk

Add the rice and cook gently over a very low heat., barely allowing it to simmer and stirring often, until the rice is swollen and tender and the mixture has the texture of a very loose risotto. This should take about 45 minutes. It will thicken more as it cools.

Remove the pieces of vanilla pod, if using. Transfer the rice pudding to a dish and leave to cool completely, stirring it now and then to prevent a skin forming. When cold, cover and chill in the fridge for at least a couple of hours.

Meanwhile, cut the pineapple into bite-sized chunks, discarding the core. Combine the pineapple, rum and brown sugar in a bowl, cover and leave to macerate in the fridge until ready to serve.

Serve the rice pudding in bowls with a generous spoonful of the pineapple and its rummy juices.

 

 

Melon and pineapple with ginger

“Fresh root ginger gives a lovely heat to this juicy salad. Make sure you use ripe, fragrant pineapple and melon – Galia and Charentais are particularly fine melon varieties.” Hugh Fearnley-Whittingstall

Serves 4

500g ripe melon (about ½ medium Galia or Charentais); 500g ripe, peeled pineapple flesh (from 1 medium pineapple); a large piece of ginger (about 75g); finely grated zest and juice of 1 small and ½ large orange

Remove the seeds from the melon. Cut the flesh into slices, then into bite-sized pieces, cutting away the skin as you go.

Cut the pineapple flesh across into slices, about 1cm thick. Quarter the slices and remove the core and any remnants of ‘eyes’ from the outside. Cut the pineapple into bite-sized pieces.

Grate the ginger finely, then extract the juice from it. You can do this by simply squeezing the pulp in your hands over a bowl. Alternately, grate the ginger into a fine sieve and press with a spoon to extract the juice into the bowl. Either way, you need about 25ml ginger juice.

Divide the melon and pineapple between individual bowls and toss to combine. Stir the orange zest and juice into the ginger juice. Trickle this zingy dressing over the fruit and serve straight away.

Fried fish with pineapple salsa

 

“Inspired by a memorable dish I once ate in a beach café in Thailand, this fresh and fruity salsa is exquisite with a whole fish that’s been rubbed with aromatics and soy and fried until crisp. The saltiness of the soy and pungency of the garlic and ginger combine beautifully with the flavours of the salsa. You do need a pretty large frying pan to tackle a whole fish. If that daunts you, the salsa is also delicious with a grilled, barbecued or baked fish (see the variation below).” Hugh Fearnley-Whittingstall

 

Serves 2

 

1 gurnard, black bream, sea bass, grey mullet, or trout (about 1kg), or 2 smaller fish, gutted and descaled; 2 garlic cloves, grated; a thumb-sized piece of ginger, grated; a dash of soy sauce; a few bay leaves; 2 tblspn sunflower oil; sea salt and freshly ground black pepper

 

For the salsa: 200g peeled and cored ripe pineapple; ½ small garlic clove, very finely chopped; ½ medium-hot red chilli, deseeded and finely chopped; finely grated zest of 1 lime, plus a spritz of juice; 1 tblspn chopped coriander

 

To make the salsa, cut the pineapple flesh into roughly 5mm chunks. Combine with the garlic, chilli, lime zest, a squeeze of lime juice and the coriander. Taste and add salt and pepper, plus a little more lime juice if needed. Cover and set aside, while you cook the fish.

 

Make several diagonal slashes on both sides of the fish, without going right through to the bone. Mix the garlic and ginger with enough soy sauce to make a wet paste. Rub this over the fish, working it into the slashes and the belly cavity. Tuck a bay leaf into a few of the slashes. Season the fish with salt and pepper.

 

Heat the sunflower oil in a large, non-stick frying pan over a medium heat. Add the fish and fry for 5 – 6 minutes each side, until cooked through to the bone, turning the heat up towards the end to help crisp the skin.

 

Serve the fried fish straight away with the pineapple salsa, some plain boiled rice and steamed greens.

 

Variation: To oven-cook your fish, preheat the oven to 190°C/Gas5. Slash the fish, rub in the aromatic flavouring paste and season, as above. Place in an oiled baking dish and trickle over a little more oil. Bake for 20 – 25 minutes or until the fish is cooked through.

Pineapple Picnics

Good Housekeeping’s Sandwiches and Picnic Meals, 1955 London

Buffet parties: Checkerboard sandwiches

Remove all the crusts from a brown sandwich loaf and a white one. Cut both loaves in 2cm slices and spread each slice with a soft tasty filling. Now rearrange the loaves by laying one slice of white on one slice of brown and continue putting the pieces alternately together until the loaf is square.

Make a second “loaf” with the other pieces. Put the loaves in a cold place to harden, then cut out in 2cm slices. Spread one side with filling and stick the pieces together so that a brown piece is next to a white piece. Put in a cold p[lace to become firm then cut into slices. These sandwiches, of course, need no further filling.

Fillings for Sandwiches: Shrimp, celery, shredded pineapple and mayonnaise.

Welsh Rarebit and Pineapple Layer Sandwich

3 slices of bread; 100g grated cheese; made mustard; 30g melted butter; 1 tblspn milk; seasoning; 2 slices of pineapple; tomato ketchup

Toast the bread and keep hot. Put the cheese, mustard, melted butter, milk and seasoning into a basin and mix well, spread the mixture over the toast, and grill 2 of the slices till golden brown. Place the 2 slices of pineapple on the remaining slice and grill. Arrange the slices on top of each other, finishing with the pineapple slices on top. Decorate with a little tomato ketchup in the centre of each pineapple slice.

Fried Sandwiches

Fried bread sandwiches make a delightful change, and are just as easy to prepare.

Sandwich frankfurters between fried bread, top with sliced pineapple, and garnish with a gherkin fan.

Individual Jelly Sponges

Make 900ml of jelly and allow it to cool but not set. Arrange 2 Savoy fingers down each side of 6 waxed picnic cartons, cover them with jelly and put them in a cool place. When set, arrange pieces of pineapple on them, and cover with more jelly. Allow to set very firmly before packing.

Bread with pineapple on top.

The Joy of Cooking by Irma S. Rombauer, 1946 Edition USA, Illustrations by Marion Rombauer

Open Sandwiches: Pineapple Sandwiches    

Spread:

Rounds of white bread with:
Soft cream cheese
Cover them with: Thin rounds of pineapple
Garnished with: Maraschino cherries.

Pineapple Fingers

Cut into strips 3 by 4cm wide and 4cm thick” white bread.

Toast them on three sides. Place them on a baking sheet with the untoasted side up.

Drain: pineapple sticks.

Place them on the untoasted sides. Sprinkle them well with a mixture of: brown sugar and cinnamon.

Dot them with: butter.

Brown them under a broiler.

Fine for tea or as a dessert with: whipped cream.

Or prepare by any rule: pie dough.

Roll it until it is very thin. Cut it into oblongs.

Solo Salad

For each serving allow 1 slice each white and brown bread, 1 lettuce leaf, 1 slice cheese, 1 slice cooked meat, 1 small tomato, 1 slice Golden Circle Tropical Pineapple, and a few slices of Golden Circle beetroot. Butter bread, and fill with the meat, cheese and lettuce. 

Cut sandwich diagonally and top each with half a pineapple slice. Serve with tomato and beetroot. You may like to prepare mayonnaise.

Breakfast, lunch and tea

Oriental Breakfast

1 jar Golden Circle Sweet-Sour Sauce, eggs, butter, toast.

Toast sliced bread, butter and spread lightly with Sweet-Sour Sauce. Top with poached or scrambled eggs garnished with chopped parsley.

Just what you might expect from the list of ingredients – scrambled eggs with sweet and sour sauce on toast! 

Pineapple Coleslaw

440g can Golden Circle Pineapple Pieces, 1 sugar-loaf cabbage, ½ cup bottled Italian Liquid dressing, 1 tblspn brown sugar, 1 tblspn brown sugar, 1 tspn lemon juice, ½ tspn salt, ¼ tspn ground black pepper.

Drain pineapple pieces. Wash and trim outside leaves from cabbage. Cut into quarters and remove centre cores. Shred remainder finely. Combine pineapple pieces and cabbage. Blend remaining ingredients together and sprinkle over the cabbage and pineapple. Cover, chill. Toss with 2 forks before serving.

Pineapple Sandwich Snack

440g can Golden Circle Sliced Pineapple, 3 slices bread for each sandwich, cheese, sliced boiled ham or luncheon meat, fruit chutney, butter.

Drain syrup from pineapple. Toast slices of bread one side only. Butter untoasted sides lightly. Cover one slice for each sandwich with slice of ham or luncheon meat, third with fruit chutney topped with slice of pineapple; brush pineapple with melted butter. Brown all under a griller a few minutes. Serve open faced with tomato and olives.

Braised Pocket Steak with Pineapple

440g can Golden Circle Sliced Pineapple, 1 – 1.5 kg topside steak, 2 tblspns plain flour, 2 tblspns butter, 11 ½ cups stock or water, 2 cups herb-flavoured breadcrumb stuffing.

Drain pineapple, chop 1 slice fine and add to breadcrumb stuffing. Cut large pocket in steak and fill with stuffing. Close pocket with small metal skewers. Run steak with plain flour and brown richly in melted butter. Place in casserole, add stock, cover and bake in slow oven (160° C) until steak is tender. Whole potatoes, onions and carrots can be added during the last hour of cooking. Or potatoes can be baked separately. Brown remaining pineapple slices and serve with the steak.

This photo is uninspiring – but it didn’t taste too bad.

Meringue Nests with Pineapple

44og can Golden Circle Pineapple Pieces, 2 egg whites, ½ cup castor sugar, pinch salt, vanilla, coconut.

Drain pineapple pieces, reserving syrup for making sauce. Beat egg whites till frothy then gradually beat in sugar and salt. Beat very stiff. Add vanilla. Shape into nests on foil-covered baking tray and sprinkle with coconut. Bake in slow oven about one hour. At serving time fill with drained pineapple pieces and top with whipped cream. Serve with a clear pineapple sauce. (Makes 3 to 4 servings).

I cheated and bought some meringue nests rather than make them, added fresh mango pieces to the pineapple, forgot about the pineapple sauce and garnished each with a strawberry. Delicious!

Don't worry I didn't subject all these dishes on the family today, not even the most dedicated Ruby Borrowdale follower could eat this much canned pineapple in one day, Anne.