Chicken and Souffle

The Golden Circle Tropical Recipe Book’s classic roast chicken was delicious with the basting sauce of pineapple syrup and the baked pineapple rings, which would be enjoyable with many meat dishes. The Ricecream Souffle was light and fluffy, lovely with cream or icecream, Anne.

Roast Chicken Tropic Style.

440g can Golden Circle Sliced Pineapple, 1 ½ to 2 kilo roasting chicken, butter.

Prepare chicken for roasting and lightly stuff with your favourite forcemeat, adding  1 chopped pineapple slice when mixing. Place on rack in pan, brush with melted butter or ghee. Pour half cup hot water into pan. Roast, uncovered, in moderate oven 180°C basting occasionally with equal parts of pineapple syrup and melted butter. Place remaining pineapple slices in pan during last 15 minutes of cooking. Serve with pineapple slices, baked potatoes and buttered green beans.

Pineapple Ricecream Soufflé.

40g can Golden Circle Pineapple Pieces, 1 can Vanilla or Lemon-Coconut Ricecream,  1 rounded dstsp gelatine, 1 egg white.

Drain pineapple, place syrup in saucepan, heat. Soak gelatine in 3 tblsp cold water for 5 minutes, add to hot pineapple syrup, stir to dissolve. Leave until almost set, then beat until spongy. Fold in the ricecream, the well-beaten egg white and half of the pineapple pieces. Pile into individual dishes or one large mould. Chill until firm. Unmould and serve with remaining pineapple pieces.