Pineapple and snags

Australian Lifestyle Cookbook 1990 Polly Book Publishing Company, Melbourne

 

Hawaiian Sausages

8 thick beef sausages; ¼ cup pineapple juice; 3 cups of hot water; 2 tblspn of honey; ¾ cup of crushed pineapple; 1 tspn soy sauce 2 tblspn sultanas; 2 large tomatoes; 1 tblspn desiccated coconut; 4 tasty cheese slices; 4 new potatoes; 2 cups frozen peas; 1 tblspn brown sugar

1. Place hot water in a frying pan, add sausages, cover cook over medium heat 7 minutes, while the sausages parboil, combine together pineapple, sultanas and coconut.

2. Boil potatoes in a large pot of water 15-20 minutes. Drain sausages, set aside. Mix together pineapple juice, honey and soy sauce.

3. Halve tomatoes, top with cheese slices, place onto oven tray, set aside. Slit sausages lengthwise, fill with pineapple mixture. Transfer to a shallow baking dish, pour over the honey mixture. Bake at 230°C for 7 ½ minutes, brush with honey mixture from base of baking dish. Top each sausage with 12 teaspoon brown sugar. Cook tomatoes and sausages at 230°C for 7 ½ minutes.

4. Meanwhile bring a pot of water to the boil for peas. Cook 5-6 minutes.

5. Serve sausages accompanied with boiled potatoes, baked tomatoes and peas.

Serves 4

Pacific Pinapalia

Australian Lifestyle Cookbook 1990 Polly Book Publishing Company, Melbourne

Hawaiian Sausages

8 thick beef sausages; ¼ cup pineapple juice; 3 cups of hot water; 2 tblspn of honey; ¾ cup of crushed pineapple; 1 tspn soy sauce 2 tblspn sultanas; 2 large tomatoes; 1 tblspn desiccated coconut; 4 tasty cheese slices; 4 new potatoes; 2 cups frozen peas; 1 tblspn brown sugar

1. Place hot water in a frying pan, add sausages, cover cook over medium heat 7 minutes, while the sausages parboil, combine together pineapple, sultanas and coconut.

2. Boil potatoes in a large pot of water 15-20 minutes. Drain sausages, set aside. Mix together pineapple juice, honey and soy sauce.

3. Halve tomatoes, top with cheese slices, place onto oven tray, set aside. Slit sausages lengthwise, fill with pineapple mixture. Transfer to a shallow baking dish, pour over the honey mixture. Bake at 230°C for 7 ½ minutes, brush with honey mixture from base of baking dish. Top each sausage with 12 teaspoon brown sugar. Cook tomatoes and sausages at 230°C for 7 ½ minutes.

4. Meanwhile bring a pot of water to the boil for peas. Cook 5-6 minutes.

5. Serve sausages accompanied with boiled potatoes, baked tomatoes and peas.

Serves 4 

 

 

 

This inspired souvenir from the Pacific, “Hawaii kitsch. That big pineapple walks”, was featured in Op Shop Mama, a wonderful New Zealand blog dedicated to truly passionate op shopping and jumble sale trawling. The theme is “Life is a crazy, beautiful treasure hunt!” Thanks for letting us use your photo Op Shop Mama!

http://opshopmama.blogspot.com.au/

 

‘Children of the World’ by Leonard Carr, illustrations by Mulder and Zoon 1965. The text tells us that Simi loves to eat pineapples. I loved books like this one when I was little.

 

 

Kim found these pineapples at a morning market on Tanna Island, Vanuatu.

Thanks for the photo Kim, Anne.

Sweet and Sour Pork Sausages

Royal Flying Doctor Women’s Auxiliary Historical Cookbook, Boulder WA 1981

6 barbecue pork sausages; 1 cup rice

Sweet and sour sauce:  2 sticks celery (sliced diagonally); 1 large carrot (cut into straws); 1 red capsicum; 1 onion (sliced); 3 tblspns oil; 2 tblspns sugar; 1 tblspn each of soy sauce, vinegar and tomato sauce; 1 small can crushed pineapple; 1 cup stock; 1 dstspn cornflour; ½ cup water

Method: Heat oil and fry lightly carrot, celery, onion and capsicum. The vegetables should still be crisp. Combine stock, sugar, soy sauce, vinegar, tomato sauce and ½ cup crushed pineapple (drained). Place in saucepan, bring to boil and thicken with cornflour and water, add vegetables. Grill sausages until well browned. Cut into diagonal chunks and stir through sauce. Serve over hot boiled rice.

Ann is right, a homemade sweet and sour sauce is much nicer than from the jar, Anne.

Well, since that doesn't look terribly exciting I thought I'd make this post a bit more interesting with this delightful youtube brought to my attention by our daughter, Ella.

Two  names suggested online for such a phobia are "pinophobia" or "ananaphobia" !

Sausage Tropicana

Well, it has an exotic name! Anne.

440g can Golden Circle Pineapple Pieces or Crushed Pineapple, 3 cups boiled, salted, drained rice, 450g cooked beef or pork sausages, 1 tblspn brown sugar, 1 tblspn vinegar, salt pepper, mustard.

Place the rice in a well-buttered casserole. Arrange the browned sausages over the top. Drain the pineapple and to it add the brown sugar, vinegar and seasonings. Spoon the seasoned pineapple over the sausages. Moisten with a little of the pineapple syrup. Dot with butter. Bake in a moderate oven about 20 minutes.

A Recipe Review from Skiourophile.

A Recipe Review from Skiourophile (which means, 'lover of squirrels').

I have made two treats from the Golden Circle Tropical Recipe Book (1st edition): PINEAPPLE TOAD-IN-THE-HOLE and the simple but unusual JELLIED PINEAPPLE SLICES.

First up, the TOAD: I used pork chipolatas in place of full-sized sausages. The recipe was simple to follow and it turned out in a pleasingly puffy form. But what on earth led its creator to think that pineapple would be an improving addition to a timeless supper classic? Oh well, it looked lovely, even if it tasted all sorts of wrong.

If you want a dessert treat that'll make people's eyes goggle, it has to be the JELLIED PINEAPPLE SLICES.

I like canned pineapple. I love jelly. What could go wrong…? I followed the variation using the tall Golden Circle juice can. I also used canned pineapple in natural juice, rather than the awesomely over-sweet pineapple in syrup. And? Taste: well, it's fruit in jelly, isn't it? Presentation: now that's the winner! It's not just fruit in jelly now, is it?! I would definitely make this one again (unlike the Toad-in-the-Hole). It would be perfect for children to make (boiling aside). If you need an odd looking party piece, this would be ideal. Imagine if you did a rainbow of jelly colours, setting each layer individually. Imagine if you put glacé cherries down the centre (or between the rings). Or tinned lychees. Imagine...!

About Skiourophile: I collect vintage cookbooks, predominantly those from South Australia (where I live). My favourites are the fundraising ones from small country towns from the 1960s to 1980s. I post a recipe every couple of days on my blog Unusual Coleslaw http://unusualcoleslaw.blogspot.com.au

My absolute favourite recipes are mornays using a tin of tuna, a tin of pineapple, a tin of condensed soup and a packet of potato crisps. I once started to cook some of these dishes to test what my family's sense of humour would stand. I don't do that anymore.  ;-)

Pineapple Toad-In-The-Hole.

I cooked the toad in the hole served with avocado salad for myself. On reflection, that was just as well, Ann.

Pineapple Toad-In-The-Hole.

440g can Golden Circle Crushed Pineapple, 500g pork sausages, 8250g self raising flour, ½ tsp salt, ¼ tsp pepper, 2 eggs, ½ pint milk.

Drain syrup from pineapple. Prick sausages and fry lightly. Sift flour, salt and pepper into basin. Beat eggs in milk, add to flour, beating to make a smooth batter. Turn batter into a buttered casserole, top with the drained pineapple and arrange the sausages over the pineapple. Bake in hot oven (400°F) about 45minutes or just until batter is cooked. Serve hot garnished with parsley and tomato.

Sunny Sausages

What choices the chapter "Starting the Day ..." offers us! Skipping past the Devilled Kidneys with Pineapple (I'll leave that one to you Ann) I instantly recognised a familiar weekend breakfast in the Sunny Sausages. My husband Les offered to cook up the treat on our new Weber Q and it was great! Anne

Sunny Sausages (for 2)
4 slices of  Golden Circle Sliced Pienapple, 4 thin sausages, 2 eggs, 2 tomatoes  and parsely.
Cut a lengthwise slit along each of the sausages, grill until richly brown. Fry the eggs. Cut the tomatoes in half and grill alongside the pineapple slices. Serve together with a garnish of parsely.