Pineapple Malpua

http://www.bongcookbook.com/2007/04/pineapple-malpua.html                                                      

Pineapple Malpua

What You Need:

The measure here makes about 14 malpuas

For Batter: Maida/all purpose flour ~ 1 cup; Sooji/Semolina ~ 1/2 cup; Crushed Pineapple ~ 1/3 cup of crushed pineapple. I used from a Dole Brand can of Crushed Pineapples; Fennel Seeds ~ 1 tsp; Milk (Whole Milk is best) ~ 3/2 cup that is 1 and 1/2 cup silly

For Sugar Syrup or Chinir Ros: Sugar ~ 1 cup; Water ~ 1 cup

Bring water & sugar to boil in a pan till you get a syrup of one-thread consistency. The syrup should be similar to the one you make for say Gulab Jamuns

For Frying: Oil

How My Ma Did It:

Make the batter with all the ingredients listed under "For batter" and let it sit for 3-4 hours

Make the Sugar Syrup by boiling water and sugar to a 1 string consistency

Heat Oil

Pour batter (about 1/3 cup) in the oil to make a round flat shape like a pancake but of smaller radius

Fry both sides till golden brown

Dunk in sugar syrup

Let it soak for a couple of minutes and the take it out

Serve warm

Naringal Lamb with Pineapple Stuffing

A Bedside Cookbook, Sheila Scotter 1978 Australia

Naringal Lamb with Pineapple Stuffing

What you need for the stuffing: 1 crushed clove garlic; 2 tblsp chopped parsley; ½ tblsp chopped fresh ginger; 1 cup crushed pineapple (drained); 1 dstsp brown sugar; 1 ½ cups soft white breadcrumbs; melted butter (large knob)

What you do: Combine all the above ingredients together with salt and pepper to taste, and stuff a 3kg (approx. 6 lb) boned leg or shoulder of lamb.

Melt about 125g (4oz) butter in a roasting pan and put in lots of rosemary and brush it all over with the melted butter.

Put in a very hot oven for 10 minutes then reduce the heat to 180⁰C (350⁰F) and cook for a further 1 ½ hours.

Before serving sprinkle with salt and freshly ground pepper. It carves well and there is enough tasty stuffing with each slice.

Ready for the oven.

And, ready to serve.

Four delicious recipes for pineapple and mango

Festive Fare from our house to yours: 1991, Christmas Recipes. A gift from the Home Management section of Prospect Electricity, Sydney.

Tropical Fruit Chutney

2 cans Golden Circle crushed pineapple, 450g each; 4 large bananas, peeled and sliced; 1 mango, peeled and chopped or 1 can mango, 425g, drained and chopped; 1 ½ metric cups Cornwell’s white vinegar; 1 metric cup chopped Lions of Babylon dates; ½ metric cup sultanas; 1 metric cup CSR crystal sugar; 2 teaspoons SAXA salt; 2 teaspoons turmeric; 2 teaspoons cinnamon; 1/8 teaspoon Chinese five spice

Drain pineapple reserving ½ metric cup juice. Combine pineapple, reserved juice and remaining ingredients in a large saucepan. Bring slowly to the boil, stirring until sugar dissolves. Simmer 30 minutes or until thickened, stirring occasionally. Pour into warn, sterilised jars. Cool. Seal, label and date. Decorate for gift giving.

Makes approximately 4 x 250ml jars.

https://therecipecritic.com/grilled-mango-pineapple-salad/

Grilled Mango & Pineapple Salad

Author: Chelsea from Chelsea's Messy Apron

INGREDIENTS: 1 (10 ounces) package of romaine lettuce; 1 pineapple; 2 large mangos; ½ cup chopped macadamia nuts, toasted; ⅓ cup flaked coconut, toasted; 2-3 green onions; 1 red bell pepper

Dressing: ⅓ cup 100% canned Pineapple Juice; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 tablespoon honey; 1 tablespoon white sugar; ½ teaspoon salt

INSTRUCTIONS:

Chop the romaine lettuce into small pieces to allow for more absorption of the dressing.

Preheat an outdoor grill for high heat, and lightly oil grate with olive oil.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Slice a mango into 2 pieces and grill until heated through about 3-4 minutes or until grill marks appear.

Chop the pineapple and mangoes into large chunks and add to the salad.

Lightly toast the macadamia nuts and coconut. Add to the salad.

Finely chop the green onions and bell pepper (remove stems and seeds) and add to the salad.

Combine all of the dressing ingredients in a mason jar, seal, and shake well to combine. The dressing is extremely thin/watery (there is nothing like mayo or Dijon mustard to thicken it up), but it's super delicious. Just make sure to dress after serving out the salad and it sticks to the lettuce quite well.

Only dress what you will eat as the dressing will make the salad soggy if it sits for a long time.  Enjoy!

https://www.goodfood.com.au/recipes/pineapple-and-mango-jam-20121001-343r9/

Pineapple and mango jam

TIME: 1-2 hours   MAKES: 1 litre

A recipe from the Good Food collection.

Ingredients: 1 ripe pineapple; 2 large mangoes; 1 teaspoon grated lemon rind; 1/3 cup (80 ml) lemon juice, reserving the pips and rind of 1 lemon; 1.2 kg sugar, warmed

Method:

1. Place two plates in the freezer. Remove the skin and the tough eyes from the pineapple. Cut into quarters lengthways, remove the core and cut the flesh into 1 cm pieces. Peel the mangoes and cut each mango cheek from the stone. Cut into 1 cm pieces. Place the pineapple, mango, any juices, lemon rind and juice, and sugar in a large pan. Stir until all the sugar has dissolved.

2. Place the reserved pips and skin onto a square of muslin and tie securely with string. Add to the pan.

3. Bring to the boil, then reduce the heat and simmer, stirring, for 30–40 minutes, or until setting point is reached. Remove any scum with a skimmer or slotted spoon. Stir across the base of the pan to check that the jam is not sticking or burning. Be careful, the jam will froth. When the jam falls from a tilted wooden spoon in thick sheets without dripping, start testing for setting point.

4. Remove from the heat and test for setting point by placing a little jam on one of the plates. A skin will form on the surface and the jam will wrinkle when pushed with your finger when setting point is reached. Remove any scum from the surface.

5. Pour into clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and cool. Label and date. Store in a cool, dark place for 6–12 months. Refrigerate after opening for 6 weeks.

http://allrecipes.com.au/recipe/11709/mango-and-pineapple-chutney.aspx

Mango and Pineapple Chutney

Ingredients : 2 tablespoons vegetable oil: 1 teaspoon chilli flakes; 1 large sweet onion, diced; 10cm piece fresh ginger root, peeled and diced; 1 large yellow capsicum, diced; 3 large ripe mangoes, peeled, seeded and diced; 1 small pineapple, peeled and diced; 1/2 cup (90g) brown sugar; 1 1/2 tablespoons curry powder; 1/2 cup apple cider vinegar

Directions:

Separately place the onion and ginger in a food-processor then blend until smooth.

Heat the vegetable oil in a large saucepan over medium heat. Stir in the chili flakes and cook until they begin to sizzle then stir in the blended onion.

Reduce the heat to low, cover and cook stirring occasionally until the onions loose their smell; about 20 minutes.

Remove the lid and increase the heat to medium then stir in the ginger and yellow capsicum. Cook and stir until the ginger is fragrant; 2 to 3 minutes.

Stir in the mangoes, pineapple, brown sugar, curry powder and vinegar. Bring to a simmer and cook for 30 minutes; stirring occasionally.

Cool the chutney completely when done and store in airtight containers in the refrigerator.

Hawaiian pineapple teacake

The Jean Bowring Cookbook 1970 Sydney.

Cakes: Hawaiian tea cake

2 ozs (50g) butter; ¼ cup sugar; 1 egg; 1 cup self-raising flour; a pinch of salt; 2 tblsp milk; ½ cup well-drained canned shredded pineapple

For the topping: 1 tspn butter, melted; ¼ tspn cinnamon; 1 tsp sugar

Cream the butter and sugar and gradually add the well-beaten egg. Sift the flour with the salt and add to the creamed mixture alternately with the milk.

Spread half the cake mixture in a well-greased 7-inch (18cm) sandwich tin and cover with the well-drained pineapple. Top with the remainder of the cake mixture.

Bake in a moderate oven, 350°F (180°C) for 25 to 30 minutes. Turn out carefully onto a wire cooler and while still hot brush with the melted butter and sprinkle with a mixture of sugar and cinnamon.

Pineapple, lime and coconut chews

https://www.taste.com.au/recipes/pineapple-lime-coconut-chews/83bedbe4-34f6-4e20-884d-292d1985bfe4?r=recipes/sweetfingerfoodrecipes&c=yMyEWURR/Sweet%20finger%20food%20recipes

Pineapple, lime and coconut chews

“Get into fruity pineapple baking with these sensational sweet bites, perfect for spring time.”

INGREDIENTS: 3 egg whites; 1/2 cup caster sugar; 1 tablespoon cornflour; 1 teaspoon finely grated lime rind; 1/2 cup finely chopped dried pineapple; 1/2 cup shredded coconut, lightly toasted; icing sugar mixture, to serve

METHOD:

Step 1

Preheat oven to 160°C/140°C fan-forced. Line 2 large baking trays with baking paper.

Step 2

Using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until dissolved. Continue beating for 2 minutes or until mixture is glossy. Transfer mixture to a large bowl. Fold in half the cornflour, lime rind, pineapple and coconut. Repeat with remaining cornflour, lime rind, pineapple and coconut.

Step 3

Drop heaped tablespoons of meringue mixture, 4cm apart, onto prepared trays. Bake for 25 to 30 minutes or until crisp. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Dust with icing sugar. Serve.

I made a double batch with these delicious ingredients. 

I found that smaller ones worked the best, cooked in a slower oven for longer than recommended, Anne.

Nauruan Pineapple and Banana Bread

https://ethnicfoodsrus.com/around-the-world-recipes/smallest-countries-worldwide-cuisines/nauruan-cuisine/banana-pineapple-bread/

Banana Pineapple Bread

Ingredients: 2 large eggs; 1/2 cup extra virgin coconut oil, melted (this ingredient is what really makes this recipe so awesome. Be sure to get “extra virgin” – the taste is distinct, unique, and wonderful); 1/3 cup buttermilk; 1-1/4 cups granulated white cane sugar; 1/4 cup light brown sugar, packed; 1 tbsp. pure vanilla extract; 2 cups all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. freshly grated nutmeg; 1/4 tsp. salt; 1 to 1 1/4 cups mashed ripe bananas; 1 cup fresh or frozen pineapple, diced

Directions:

1 Preheat your oven to 350 degrees Fahrenheit (180°C)

2 Prepare two 8″ (20cm) by 4″ (10cm) bread pans with a light coating of grease topped with flour on the bottoms and inside walls.

3 Combine the coconut oil, buttermilk, eggs, vanilla, brown and white sugars in a large mixing bowl. Stir and blend together until completely smooth and devoid of any lumps.

4 Using another bowl, whisk together the baking powder, baking soda, flour, nutmeg and salt.

5 Add the flour mixture into the egg mixture, and stir together. This should be a very gentle “folding” procedure. Do not stir vigorously, you just want the two mixtures to be combined into one batter, but not “whipped” together.

6 Now fold into the batter the pineapple and bananas.

7 Now pour your combined-fruity batter into your prepared pans and bake for about 40 to 45 minutes, or until the loaf tops are well set and turning a rich golden colour. If you are using frozen pineapple, it will take a little longer than if using fresh. The breads are well done when you can stick a toothpick deep into the center and it is almost clean when you pull it out.

8 Remove the pans from the oven and let them cool a bit – 10 to 15 minutes – before taking the loaves out of the pans.

9 Serve your Nauruan style Banana Pineapple Bread while still nice and warm. What doesn’t get eaten right away will still taste great later, at room temperature.

10 For a drink accompaniment, try taking some Nauruan Pandanus tea. Wonderful combination, and very healthy for you, too.

I made this delicious bread with gluten free plain flour and it worked very well, a lovely light texture. The pineapple is a great addition to the old favourite, banana bread, Anne

Pineapple step-ups

Thanks for this c 1960s recipe Vicki. Glamorous? No. Tasty? Yes.

http://unusualcoleslaw.blogspot.com/2019/02/pineapple-step-ups.html?utm_source=dlvr.it&utm_medium=twitter

Pineapple Step-Ups

1/4 cup pineapple juice

1 tablespoon margarine

1 dessertspoon brown sugar

Pinch ground cloves

1/4 to 1/2 cup diced bacon

2 cups diced veal, or pork, chicken, lamb, etc.

1/2 cup diced onion

1 egg

2/3rds cup fine white breadcrumbs

Salt and pepper

6 rings canned pineapple

Method: Combined in saucepan, 1/4 cup pineapple juice, margarine, brown sugar and cloves. Heat and stir well. Place in bowl diced meat, onion, white breadcrumbs, and mix. Add egg, salt and pepper and combine well. If mixture is too dry, add a little pineapple juice. Then add half contents of saucepan and press mixture together well with fingers. Form into 6 found flat patties, and place one on top of each pineapple ring. Brush baking dish with melted margarine and place Step-ups in dish. Pour remainder of liquid in saucepan over Step-ups. Completely seal dish with sheet of Alfoil. Bake for 35 to 40 minutes at 350F on shelf below centre of oven.

Source: contributed by Mrs. W. Ker in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.24.