Excite the Appetite,
Recipes from Sydney’s Top Restaurants Chefs and Celebrities, 1970s
Entrée Recipe from
Channel 9’s Midday Show, Glynn Christian
Maharajah’s
Gilded Fruit Pulau
Ingredients:
6 tblspn butter; 6 whole cloves; 6 cardamom pods, lightly crushed; 1 tspn
mustard seed; 1 tspn cumin seed; 1 tspn coriander seed, lightly crushed; ¼ tspn
or more saffron threads; 1 cinnamon stick; 2 tspn salt; 350g basmati rice;
500ml stock or water; 750g trimmed weight fresh fruit – peaches, plums, apples,
pineapple, etc; edible gold leaf (optional)
Method:
Put the butter and spices into large casserole with a tight fitting lid. Cook
on high for 3 minutes. Stir in the salt and the rice until evenly coated. Pour
on the stock or water, stir, cover and cook on high for 9 minutes.
The
fruit should be in big generous pieces, no less than eights for apples,
peaches, for instance. Put these on top of the rice, cover again and cook on
high for 6 minutes. Let rest 3 minutes or more, then spoon out onto a large
platter, mixing in the fruit without breaking it up. Add edible gold leaf if
you wish and serve with any sort of Indian meal. Serves 6 – 8
Thanks
for tracking down the edible gold leaf Ky !! He found it in Essential Ingredients.
Cooking
with Fruit, compiled by Mary-Lou Arnold,1985 Sydney
Mixed
Fruit Raita
2 cups yoghurt; 2 tblspn cream; ½ mango, diced; ½ banana,
diced; 1 slice pineapple, diced; 1 tblspn finely chopped mint; salt
Whip yoghurt and cream together until smooth. Mix in
remaining ingredients. Chill thoroughly.
Serves 6
Encyclopaedia
of Creative Cooking, a step-by-step guide to the world’s best cooking, Volume 5
Vegetables, Sydney 1979
Lamb
& Pineapple Curry, India
2 ripe bananas; 1 sweet potato, peeled and diced; juice 1
lemon; 1 large onion, chopped; 1 green pepper, deseeded and chopped; 1/8 cup
oil; 1 tblspn curry powder; 2 tblspn flour; 1 tspn turmeric; 1 clove garlic,
chopped; 2 tblspn fruit chutney; ¾ cup pineapple cubes; 1 medium cooking apple,
peeled, cored and diced; 1 large tomato, skinned and coarsely chopped; 1 cup
corn kernels; 2 cups meat stock; 2 cups, diced cooked lamb; salt and freshly
ground (milled) black pepper; 1 1/4cups long grain rice, uncooked;
For the garnish: parsley sprigs; few lemon slces
1 Mix the banana, sweet potato and lemon juice in a bowl
and set aside for 10 minutes
2 Lightly fry the onion and green pepper in the oil
3 Add the curry powder, flour, turmeric, garlic, chutney,
pineapple, apple, tomato, corn kernels, and the banana and sweet potato mixture
4 Pour in the meat stock, add the cooked lamb, and season
to taste. Simmer gently for 2 minutes
5 Meanwhile, boil the rice in salted water until cooked.
Drain and arrange in a circle on a heated serving dish. Spoon the curry into
the middle of the rice ring, and garnish with sprigs of fresh parsley and quarters
of lemon slices
Serves 4
Curries from the Sultan's Kitchen: Recipes
from India, Pakistan, Burma and Ceylon, Doris M Ady, illustrations by Inge
Fernando, 1976 Sydney
Pineapple Mustard Relish
Ingredients: 1 small tin crushed pineapple; 1 tblsp Indian or Ceylon ground black mustard; 2 cloves garlic; 1cm piece of green ginger; 1 ½ tsp sugar; ½ tsp salt; ¼ cup vinegar
Preparation: Pound, or put through a mouli, the garlic and ginger.
Combine all ingredients, except the pineapple. Mix well and taste for salt and sugar.
Put the drained pineapple into a dish, and pour the mustard dressing over.
Serves 8
Encyclopaedia
of World Cookery, Elizabeth Campbell, London 1958
Pineapple
Balls (Anglo-Indian)
2 eggs; 4 tblsp sifted flour; a pinch of salt; ½ cup milk;
2 tblsp finely chopped pineapple; fat for deep frying; castor sugar
Make a thick batter of the flour, eggs, salt and milk, add
the pineapple, mix well. Have the fat smoking hot, drop in the mixture a
dessertspoonful at a time. Fry until golden brown, drain well and serve with
castor sugar sifted over them. They should puff up into golden balls.
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