Pineapple Coconut Slice

Paterson Pre School Association Slice Cookbook NSW

Pineapple Coconut Slice

Base: 

Sift together -1 cup self raising flour; 1/3 cup plain flour; 

Add - ½ cup castor sugar;

Melt - 60g butter and combine with ¼ cup milk and 1 egg;

Make a well in centre of dry ingredients;

Add combined liquids;

Mix together well till smooth;

Press into greased slice tin;

Spread evenly with topping; 

Bake in moderate oven 40 minutes;

Cool in tin.

Topping:

Drain - 1 x 450g tin crushed pineapple;

Beat together - 60g soft butter and 3 tblspn honey;

Add – drained pineapple;

Add – ¼ cup coconut;

Mix well.

 

As the slice looked a bit ordinary I sprinkled some shredded coconut on top as it cooled, Anne.

Pineapple Coconut Ice

Remembering the delicious coconut ice my mother made for our school fetes in the 1960s! Anne

1 can sweetened condensed milk; 500g icing sugar; 390g/5 cups desiccated coconut; pineapple essence; yellow food colouring

Combine sweetened condensed milk, icing sugar and desiccated coconut.

Divide mixture into two.

Press half the mixture into an 18cm x 18cm loaf pan.

Mix a few drops (not too much!) of yellow food colouring and pineapple essence into the remaining half of the mixture. Press into the pan on top of the first layer. To ease spreading slightly wet a knife in warm water and smooth over the top.

Allow to set before cutting into squares.

Pine-Apple Charlotte

I adapted this recipe from one for Apple Charlotte that I saw on TV’s Great British Food Revival, it was delicious, Anne

For 1 serving: 3 slices of wholemeal bread; 75g butter; 1 tblsp brown sugar; 3 thick rounds of fresh pineapple

Cut 2 rounds of bread the size of a soufflé dish;

cut some pieces to go around the inside of the soufflé dish;

dip them all in melted butter;

thinly slice 1 round of pineapple, sauté in butter and brown sugar;

chop 2 rounds of pineapple into small chunks, sauté in the same butter and brown sugar;

lie the sliced pineapple in the dish, pop in one round of the bread;

line the inside of the dish with bread pieces;

pop in the chopped pineapple, sprinkle with a pinch of cinnamon;

top with last round of bread;

bake in a moderate oven until heated through, turn out onto a plate, serve hot with yogurt, cream, custard or ice cream

Chicken, pineapple, soy sauce mmm . . .

Many thanks to Leila for her lovely handiwork an this fabulous dish, of which she said “The dish was my grandmothers, she always had crystallized ginger in it beside where she sat. I can recall Grandma having that dish from when I was a teenager. . . She always used it, and it has been washed lots of times, so use it and enjoy it. I am sentimental over lots of things, but the one thing I believe in is that pieces like this should be used and enjoyed, as they were meant to be.” 

Leila also drew our attention to this tasty recipe from the Southern Oregon Foodies Facebook page

Sweet Hawaiian Crockpot Chicken

Ingredients: 1 cup pineapple juice; ½ cup packed brown sugar; 1/3 cup light soy sauce; 2 pounds chicken breast tenderloins

Directions: Add all ingredients to the crockpot and cook on low 6-8 hours and they should just fall apart. Enjoy!

Similar but different - thanks to Kath for sharing this delicious recipe too.

https://tasty.co/recipe/sticky-pineapple-chicken

Sticky Pineapple Chicken

Ingredients: for 2 servings

1 large pineapple; 1 tablespoon oil; 6 boneless chicken thighs, cut into bite-size squares; salt, to taste; pepper, to taste; 1 tablespoon hoisin sauce; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 1 tablespoon garlic paste; 100 mL (½ cup) chicken stock; rice, to serve; sesame seed, to garnish

Preparation:

Using a sharp knife, carefully cut the pineapple in half lengthwise.

Using the tip of a knife, cut around the edge of the pineapple, being careful not to cut through the skin.

Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.

In a 4-quart jumbo cooker, heat the oil over medium heat.

Add the chicken and season with the salt and pepper.

Fry for about 10 minutes, until browned and cooked through. Take out the chicken and set aside.

Add the pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste, and fry for a couple of minutes.

Stir in the chicken stock.

Bring to a boil and then simmer, stirring occasionally.

Once the sauce has thickened, add the chicken and stir until evenly coated with the sauce.

Serve in the empty pineapple halves, along with some rice and sesame seeds.

Enjoy!

Marketing pineapple

Recently both Pineapple Princesses attended the monthly Sunday market at Singleton NSW.  We met Geraldine who sells cakes, biscuits, jams and pickles, all home made. She has a farm at Mullaley on the Liverpool Plains and travels three hours in any direction to attend markets, so you may have met her.  

We sampled her deliciously moist pineapple fruit cake. Geraldine told us that she grows the sultanas and air dries them without any sulphites.  

Instead of canned pineapple she uses fresh pineapple from a grower in Gympie who also travels to markets selling his fruit. They meet up at the Moree market on the first Sunday of the month. It was a yummily serendipitous meeting, Ann.

You can contact Geraldine at mckayscakes@bigpond.com. 

Another controversy! Pineapple in the pasties!

Pineapple and Chicken Cornish Pasties

After reading the following articles about the controversial award winner in the ‘Open Savoury Company’ category of the World Pasty Championships in England I thought I’d better make my own version of the Virginia USA Pure Pasty Company’s entry which contained “barbecue pulled chicken with sweet potato, zucchini, red pepper, sweetcorn and - wait for it - pineapple.”

Thanks for the links Robyn and Vicki!

https://uk.style.yahoo.com/pasty-containing-pineapple-wins-world-103233838.html

http://www.huffingtonpost.co.uk/entry/pasty-containing-pineapple-wins-world-pasty-championships_uk_5a9d1349e4b089ec353c7b8e

The Recipe:

Makes 10

4 sheets premade shortcrust pastry;

2 cups peeled, chopped, steamed and mashed sweet potato; 1 X 400g can sweet corn kernels; 2 rings, chopped, canned pineapple; ½ cup chopped red capsicum.

Mix together and steam briefly.

Add 1 ½ cups chopped cooked chicken.

Mix all ingredients with some cracked pepper.

Cut circles, place into mould, fill with vegetable mix, splash a little milk around the edge, press closed, splash with a little more milk and sprinkle with a pinch of sesame seeds.

Bake in a moderate oven until golden brown. (Adjustments to this recipe listed at the end of this post.)

I used these fabulous cutters that Pineapple Princess Ann had given me, but you could just cut pastry circles and fold them over, pressing the edges together with a fork.

The Verdict:

Matt: 6/10 a bit dry

Peter: 7/10 needs a bit more moisture and flavour

Carmel: 8/10 nice, a little bit dry, couldn’t find the pineapple

Phyl: 7.5/10 Pineapple not strong. I actually tasted sweet potato mostly and corn. Not the chicken really but liked them. They were very ‘light’ in taste. Not like some pasties. Pastry very nice too.

Greg: 7/10 I enjoyed the pastie … for me the corn dominated and a little extra salt made it yummy. To be honest, couldn’t taste the pineapple at all and the chicken was noticeable but the veggies were predominant

Dennis: 8/10 I enjoyed the pasty however I would prefer a little potato and some flavour, salt for example

Pauline: 7/10 Very tasty except that I don't eat corn. Would prefer potato to be part of the vegetable mix.

Thank you for your feedback everyone! So, if you are going to try the recipe above please make the above adjustments – more pineapple, a little salt, less corn, some chopped up potato, perhaps some more cracked pepper. I think you can pretty much include anything you like!!! But remember don’t skip on the pineapple!!! Anne

Uncooked pineapple and . . .

Uncooked, Lyndsay and Patrick Mikanowski, photographs by Grant Symon 2005 France

Pineapple with Brocciù cheese

(What an unexpected treat! As I couldn’t buy the Corsican cheese, brocciu, locally I replaced it with ricotta. I was quite unsure about the combination of flavors but wow, this was unusual and delicious! Anne)

Serves 4

4 dried pineapple rings; 7 oz (200g) Brocciù cheese; 1 fresh Victoria pineapple; balsamic vinegar; pistachio oil; pepper and sea salt

1 Chop dried pineapple into ¼inch (5mm) cubes.

2 Divide the Brocciù cheese into 4 equal portions. Roll each into a ball in the palm of your hands.

3 Coat the balls with the dried pineapple by rolling them in it.

4 Cover the plate with plastic wrap and arrange the 4 balls on it. Place in the refrigerator.

5 Carefully peel the Victoria pineapple, core it, and cut 4 slices from it, each about ½ inch (1cm) thick

6 Using a piping syringe, on each plate trace 5 lines of balsamic vinegar and 5 parallel lines of pistachio oil. Arrange 1 slice of pineapple and 1 ball of Brocciù cheese on the lines. Season.

Pineapple Chocolate Jelly

The Nancy Spain All Colour Cookery Book: easy to make, practical dishes that taste good and look good,1972 originally published in London 1963

Those pears look a tad radioactive to me!! Anne

Pineapple Chocolate Ring

1 pineapple jelly; ½ pint (300ml) hot water; 3 tblsp sugar; ½ (300ml) pint milk; 1 tblsp cocoa; 1 small can pineapple pieces; whipped cream; glace cherries, angelica

Make jelly with ½ pint (300ml) hot water. Blend cocoa and sugar with a little of the milk, and add to the bended mixture. Return to saucepan and boil for 1 minute. When both mixtures are cool, whisk together. Pour into mould and stand in cold place to set. Turn on to serving-dish, fill centre with fresh whipped cream and decorate with pineapple, cherry and angelica.

Nancy’s Pineapple Chocolate Ring

My Pineapple Chocolate Ring

Nancy preparing for a dinner party

and Nancy with a giant leek on top of her head

“Since the age of five, when a dish cloth (honestly) used to be attached to my skirt, it has been almost impossible to keep me out of the kitchen. This was the age at which I discovered that I had Mrs Beeton dangling in my family tree, hanging over my head like a small … crinoline-shaped cloud.

At that age, too, I began to pore over my Great Aunt Isabella’s colour plates (beautiful, beautiful lobsters, I’ll never forget them) and spell out her recipes. I dare say I learned to read from Household Management” Nancy.