Moa Samoa Sauce

Adapted from https://www.nzherald.co.nz/eatwell/recipes/moa-samoa-sauce/HGXDTRKYZOBY745ALDXK6ZFGKA/

Ingredients:

Sauce - 4 spring onions, chopped; 4 cups pineapple juice; 1 cup passionfruit pulp, unsweetened; 3 oranges, juiced and zested; 3 limes, juiced and zested; 3 cups soy sauce; 3 cups raw sugar; 7 cm fresh ginger, sliced; 8 star anise (I used 4 leaves of anise myrtle) Anne

10 chicken drumsticks

Directions:

Put sauce ingredients into a pot and reduce until almost as thick and dark as a treacle. Thin with 1 cup of water.

Trim excess skin from chicken drumsticks or thighs. Take off all the skin if you are weight watching. Place in a roasting pan, add a tablespoon of coconut oil and pour over the thinned Moa Samoa.

Roast in a medium oven, basting the chicken until it has cooked and the Moa Samoa has reduced to a glaze.

Verena’s Salsa de Piña

A delicious pineapple sauce, Verena’s Salsa de Piña from the fabulous initiative Free to Feed

https://www.facebook.com/freetofeedmelbourne

Serves 10

Ingredients: 1 large pineapple; 2 cups water; 2 cinnamon quills, 250g caster sugar

Method:

Peel and core the pineapple & roughly chop.

Place the flesh into a blender, add water & blend until smooth.

Pour into a saucepan & add the cinnamon quills (break into smaller pieces) & add sugar.

Bring to the boil on a low heat & simmer for 30mins or until the sauce is thick & almost gluey, allow to cool.

Transfer to a squeeze bottle.

Butterscotch sauce for pineapple fritters

Traditional Hot Puddings, Sue Ashworth 1994 Sydney, illustrated by Julia Bigg

Fruit Fritters with Butterscotch Sauce

“These irresistible banana, apple and pineapple fritters are drizzled with warm maple syrup and sprinkled with toasted sesame seeds.” Julia Bigg

Serves 4

125g/4oz/1 cup self-raising flour; pinch of salt; 150ml/1/4 pint/2/3 cup milk;  1 tblsp melted butter or vegetable oil; 1 egg, separated; oil for frying; 2 bananas, cut in half lengthways; 4 canned pineapple rings, well-drained; 1 apple, peeled, cored and cut into 8 rings; 75ml/3 fl oz. 1/3 cup plus 1 tblsp golden (light corn) syrup or maple syrup; 2 tsp sesame seeds, toasted lightly

1 Sift the flour and salt into a large mixing bowl and make a well in the middle. Pour the milk and melted butter or oil into the well. Add the egg yolk and beat until the batter is smooth. Leave to rest in a cool place for 10 minutes. Just before using, whisk the egg white in a grease-free bowl until stiff, then fold into the batter using a large metal spoon to make it light and airy.

2 Heat the oil in a deep frying-pan (kettle) to a depth of 5cm/2 inches.

Dip the fruit in the batter to give a thin, even coating. Fry in the hot oil, a few pieces at a time, until they are golden brown, turning once. Lift out with a perforated spoon and drain on paper towels. Keep warm while cooking the remaining pieces of fruit.

3 Heat the syrup in a small saucepan. (I added a small knob of butter and melted it into the syrup, Anne) Divide the fritters between 4 hot serving plates and pour the syrup over them. Sprinkle with toasted sesame seeds and serve.

Georgia O'Keefe's rum sauce with pineapple fritters

A Painter’s Kitchen: Recipe from the Kitchen of Georgia O’Keefe, Margaret Wood 2009 Santa Fe, New Mexico

                                             

In this recipe book the rum sauce accompanies a Norwegian Apple Pie Cake but I thought it would be delicious on fritters - and it was! Anne

Rum Sauce

½ cup brown sugar: ½ cup cream (half and half of heavy cream); ¼ cup rum; ½ cup whipped, heavy cream (optional)

In a small saucepan, combine the brown sugar and cream over low heat. Stir constantly. Add the rum slowly when the cream mixture begins to thicken. This sauce should be the consistency of heavy cream, drizzle over warm apple pie cake. For added richness, whip ½ cup heavy cream and spoon the whipped cream on top of the cake before drizzling the rum sauce.

Pineapple and Honey mmmmm

The Australian Honey Recipe Book, The Australian Honey Board, Sydney 1973

Rum Pineapple Sauce

Ingredients: 2 tblspn butter; 2 tblspn cornflour; 1 large can crushed pineapple (I used pureed fresh pineapple); 2 tblspn lemon juice; 2 tblspn honey; ¼ cup rum; toasted coconut

Method: Mix cornflour with crushed pineapple. Stir until boiling. Add butter, lemon, honey and rum. Chill and serve over ice cream. Sprinkle with toasted coconut.

Makes approximately 2 ¼ cups.