Pineapple Carpaccio

5 Ingredients — Quick & Easy Food by Jamie Oliver, published by Penguin Random House. 

Recipe © Jamie Oliver Enterprises Limited, by David Loftus 2017

Pineapple Carpaccio

The 5 ingredients  = fresh mint; pineapple; blueberries; Greek-style coconut yoghurt; lime + the extra addition of olive oil

For the method of putting these delicious ingredients together click this link https://www.penguin.com.au/recipes/1716-pineapple-carpaccio

Boomerang pineapples

My friends Fran and Stephen have been super busy with the Dungog NSW Boomerang Bags group making reusable shopping bags as part of their efforts to help eradicate single-use plastic items.

They say that "We're catering for all ages with the gorgeous cutlery totes we're making. With these in your bag you'll never have to use disposable cutlery again and they make the perfect gift. Made from donated fabric and using up-cycled op-shop items."

If you'd like to purchase some please contact me and I'll put you in touch with Fran.

Well I never pineapply fabric!!! Anne

If you don't know about Boomerang Bags check out this link https://boomerangbags.org/

Pink, Green and Gold Pineapple Drinks

Nature’s Way: vegetarian cookery in a nutshell, Kay Nelson, Grace Kane and Andrea Brinsmead (illustrator) 1978 Sydney

Beverages: Pink Drink Serves 6

500ml (2 cups) unsweetened pineapple juice, chilled; 500ml (2 cups) unsweetened grapefruit juice, chilled; 300g (2 cups) unsweetened fresh strawberries; 2 large, ripe bananas

Blend all ingredients in a blender until smooth. Serve.

Beverages: Green Drink Serves 1

250ml (1 cup) unsweetened pineapple juice; 25g (2 tblsp) sunflower seed kernels; 12g (1/4 cup) fresh parsley, minced

Combine first 2 ingredients and blend in blender to smooth consistency. Add parsley and blend 1 minute. Strain if desired and serve at once.

Beverages: Golden Fruit-Punch Serves 6-8

250ml (1 cup) lemon juice; 500ml (2 cups) unsweetened pineapple juice; 500ml (2 cups) unsweetened grapefruit juice; 500ml (2 cups) apricot nectar

Combine all ingredients. Chill and serve.

Pineapple sandwiches

Woman’s Day Magazine, August 1969, USA

Tropical sandwiches

1 cup creamed cottage cheese; ¼ cup mayonnaise; 1/3 cup drained crushed pineapple; 1/3 cup chopped dates; sliced dark bread

Combine first 4 ingredients. Chill and serve between slices of bread. Makes enough filling for 4 – 6 sandwiches.

Pineapple-Ham Rolls

1/3 cup butter or margarine, softened; 3 tblsp light-brown sugar; 1 can 250g crushed pineapple, drained; 8 sandwich rolls; sliced baked or boiled ham.

Mix first three ingredients and spread between rolls. Wrap each in foil. When ready to serve heat each over coals a few minutes on each side, then fill with ham. Rolls can also be heated in hot oven (200°C) oven for 10 minutes.

Thanks to Iain and Fran for this fabulous find! Anne

Pineapple Crochet Designs, Paragon Art Handicrafts No 102, Sydney c1940s

If anyone would like a copy of any of these patterns leave a message as a comment.

Spicy Chicken with Roasted Pineapple Chutney (another way)

J J Virgin’s Sugar Impact Diet Cookbook: 150 low-sugar recipes to help you lose up to 10 pounds in just weeks, 2015 New York

Adapted from: Jerk-Spiced Chicken Thighs with Roasted Pineapple Chutney

“A tropical treat for your taste buds, this meal is a perfect blend of spicy and sweet.” JJ Virgin

Makes 4 servings

Olive oil for the pan; ½ pineapple, peeled, cored, and cut into 1.5cm thick slices; 1 tblsp plus 1 tsp coconut oil; ¼ cup finely chopped red bell pepper; 2 tblsp chopped green onion; ½ tsp minced fresh ginger; 1 tblsp chopped fresh mint; 1/8 tsp sea salt; 8 skinless chicken thighs, trimmed; 2 ½ tblsp jerk rub (or spice mix)

Pre heat the oven to 220°C. Lightly dampen a paper towel with a small amount of olive oil and wipe 2 rimmed baking sheets with it. Brush the pineapple with 1 tsp of the coconut oil and place on one of the baking sheets. Roast until the pineapple is tender and lightly browned, turning once, 15 minutes. Remove from the oven and let cool for 10 minutes. Cut the cooled pineapple into 1.5cm pieces and transfer to a bowl; stir in the bell pepper. Green onion, ginger, mint, and salt and set aside until ready to serve.

Melt the remaining 1 tblsp coconut oil and combine it with the chicken in a large bowl. Rub the chicken all over with the jerk rub and place on the remaining baking sheet. Roast the chicken pieces until golden. Serve the chicken with the chutney.

Spiced Chicken and Pineapple (one way)

The Hot Weather Cookbook, Kim MacDonald, illustrations by Murray Zanoni 1971 Sydney

Spiced Chicken and Pineapple

Serves 4-6

1 X 1.5kg chicken; ¾ tspn chilli powder; 1 tsp salt; 3 cloves garlic, crushed; ½ cup sliced shallots (scallions); 1 tspn anchovy paste; 3 tblsp vegetable oil; 1 ½ cups diced fresh or canned pineapple; 2 tspn grated lime or lemon rind; 2 tblsp lime or lemon juice; 1 cup coconut cream; 2 tspn soy sauce; ½ cup sautéed sliced shallots (scallions) for garnish

Cut the chicken from the bones and cut into 3cm cubes.

Mix together chilli powder, salt, crushed garlic, shallots and anchovy paste. Add chicken, mix well and leave to stand for 1 hour.

Heat oil in a heavy-based saucepan and fry the chicken and pineapple until chicken is lightly browned. Add rind, lime juice, coconut cream and soy sauce. Cover and simmer over a low heat for 30 minutes or until tender.

Serve hot, sprinkled with sautéed sliced shallots for garnish, and accompany with boiled rice and hot spicy chutney.