Pineapple Casserole

Ideal for incorporating festive season leftovers. Adapted from

https://www.allrecipes.com/recipe/214024/southern-pineapple-casserole/

Ingredients:

1 cup fresh pineapple, chopped & fried lightly in 1 tblsp butter; 1 cup chopped leftover meat ie ham, chicken or turkey; 2 cups shredded sharp Cheddar cheese; 2 tblsp pineapple juice;  ⅓ cup all-purpose flour; pinch chili flakes; ground black pepper to taste; 40 savoury crackers, crushed; ½ cup butter, melted;

Directions:

Preheat the oven to 175°C

In a large bowl mix together chopped, fried pineapple, leftover meat pieces, cheese, flour, juice chili flakes and black pepper.

Pour into a casserole dish.

Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture.

Bake in the preheated oven until golden brown, about 30 minutes.

Pineapple turkey stuffing

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946 

Stuffings for Fish and Meat: Pineapple Nut Stuffing

4 cups dry bread, ½”/1cm cubes (I made fresh breadcrumbs in the blender); ¾ cup finely chopped celery; ½ cup chopped walnuts (I used pecans); ¾ cup diced pineapple (or drained canned crushed pineapple); 1 pimento, diced; 1 tspn paprika; dash cayenne; 1 ½ tspn salt (or less); ¼ butter; 2 eggs (I used 1 egg)

Combine bread, celery, walnuts, pineapple, pimento and seasoning. Melt butter, remove from heat, stir in unbeaten eggs and add to bread mixture. Toss lightly.

Use as stuffing for turkey, chicken, duck, veal roll, lamb chops or pork chops.

Use crisp bacon cut into small pieces instead of nuts, reduce salt 1/3 and add grated onion, or use red or green bell pepper instead of pimento. 

Makes 6 cups.

Pineapple recipes from the Philippines

Our lovely friend Emily is from the island of Cebu, she is a wonderful cook and loves to share the dishes from her first homeland, Anne

Emily’s Pineapple Turkey Recipe

3 medium carrots, sliced; 5 medium potatoes, cut into chunks; 4 pieces turkey legs or chicken legs (1 kilo); 1 cup tomato sauce; 1 capsicum, sliced; 1 large onion, chopped; 1 spoonful of crushed garlic; 1 tsp cracked black pepper; salt – amount depends on your taste; ¼ cup olive oil; 1 can pineapple rings

Sauté onion, garlic and pepper, add the meat, sauté until brown, add salt so it will penetrate the meat, add 2 chopped rings of pineapple and leave for 10 minutes. Add tomato sauce and pineapple juice. When meat is tender add potatoes, carrots, capsicum and 3 more pineapple slices. Taste it often and add what’s lacking.

(Cooking time 30 minutes, 10 minutes high/20 minutes medium high)

The Cook Book: Healthy and Tasty Challenge Recipe Competition, The NSW Multicultural Health Communication Service (recipes from the Chinese, Filipino, Italian, Samoan and Sri Lankan communities) 2010

Winner - Adobo Supreme, a Filipino recipe contributed by Neria Soliman

15 mins preparation + 30 mins cooking

Ingredients: Cooked rice to serve; 1 kg mixed skinless chicken pieces;  ½ cup vinegar (native coconut vinegar preferred); 2 tblspn soy sauce; ½ tsp cracked black peppercorn; 1 small bay leaf; 4 cloves of garlic, minced; 2 tblspn vegetable oil; 1 cup pineapple juice from a can of crushed pineapple; 2 cups pineapple, crushed; 12 slices fresh pineapple rings for garnish

Method: Combine all ingredients except for crushed pineapple and oil and let stand for 10 minutes. Cook in pan, cover and simmer until chicken is tender. Remove chicken from the pan and place in a fry pan and cook briefly in a small amount of oil until golden brown. Return the fried chicken to the sauce. Add the crushed pineapple. Continue cooking until sauce is thick and partly reduced. Serve with rice and garnish with pineapple rings.

Serve with steamed rice and salad.

And for dessert - Nata de Piña, preserved pineapple gel from the Philippines.

Pineapple Turkey Meatloaf

 

Australian Lifestyle Cookbook 1990 Polly Book Publishing Company, Melbourne

 

Poultry: Pineapple Turkey Loaf (Microwave)
 

4 cups cooked, minced turkey; 1 tblspn butter or margarine; 1 large onion, finely chopped; 500g can pineapple rings; 1 cup cooked rice; ½ tspn mixed spice; 1 tspn mixed herbs; salt, pepper; 3 eggs; 2 tblspn parsley
 

1. Place butter and onions in a small bowl and cook on high for 2 minutes

2. Drain pineapple juice and reserve

3. Grease a 22cm X 18cm loaf dish and place 4 pineapple rings on the base

4. Place turkey in a large bowl, add cooked onion and remaining ingredients and mix well to combine. Add a little pineapple juice to moisten if needed

5. Place turkey mixture into the loaf tin and cover with plastic wrap. Cook on high for 9 – 12 minutes

6. Shield ends of dish with strips of foil for half the cooking time

7. Stand covered 5 minutes. Unmould and serve hot or cold with vegetables or a salad

Serves 6 - 8

 

Thanks for oven mitt from Fiji Ella, it's more of a decorative than practical item,

but hey! It's a pineapple!