Pineapple Beef Curry

1989 Hastings Valley Summer Cookbook, Port Macquarie News NSW

Main course: Pineapple Beef Curry, contributed by Lorraine Searl

Ingredients: 1 onion; 1 carrot; 1 apple; 2 tblsp butter; salt & pepper; ½ lemon; 1½ lb (680g) mince steak; 3 tblsp plain flour; 2 cups water; 1½ dstsp curry powder; 2 beef stock cubes; 15 oz (425g) can pineapple pieces; ¼ cup sultanas (optional)

Method: Chop onion, grate carrot, peel core and chop apple. Melt butter in frypan, add onion and fry until transparent. Add carrot, apple and meat, stir until meat is brown and separated. Pour off any surplus fat. Stir in flour and curry powder, cook further 1 minute, remove from heat, gradually add water in which stock cubes have been dissolved. Cook stirring until the mixture boils and thickens. Add sultanas, drained pineapple and lemon juice. Place in saucepan, lid on and simmer slowly 1 hour; add salt and pepper to taste; serve with boiled rice and/or vegetables.

Chicken Dhansak Recipe

https://www.kitchensanctuary.com/chicken-dhansak/

2 tbsp vegetable oil or ghee; 1 large onion peeled and finely chopped; 3 chicken breasts chopped into large chunks (this is about 525g or 18.5oz); 2 tbsp mild curry powder replace with medium or hot if you like it hotter; 1 tsp turmeric; 1 tsp garam masala; 1 tsp cumin; 2 tsp ground coriander; ¼ tsp hot chilli powder; 1 tsp ground fenugreek; ½ tsp salt; 2 garlic cloves minced; 2 tsp minced ginger; 2 tbsp tomato puree; 1 tbsp honey; 100 g (1/2 cup) red lentils; 400 ml (1 2/3 cups) passata; 480 ml (2 cups) chicken stock; 435 g (15 oz) tinned pineapple chunks in juice

To serve: basmati rice; fresh coriander (cilantro)

Heat the vegetable oil in a large lidded saucepan (or large frying pan that has a lid) over a medium heat. Add the onion, and cook, stirring often, for 10 minutes, until softened and lightly caramelised.

Add the chicken, curry power, turmeric, garam masala, cumin, coriander, chilli powder, fenugreek, salt, garlic and ginger. Stir together to coat the chicken in the spices and cook for 5 minutes, until the chicken is sealed.

Stir in the tomato puree and honey, then add the lentils, passata, chicken stock, and ½ cup (120ml) of the juice from the tinned pineapple. Stir everything together, then bring to the boil.

Turn down the heat, cover and simmer for 25-30 minutes until the lentils have softened. TIP: Give the curry a stir every few minutes to stop the lentils from sticking.

Add the tinned pineapple pieces and heat through for a further 5 minutes. TIP: You can add a splash of water if the curry is looking a little too thick at this stage.

Serve with basmati rice and top with freshly chopped coriander.

Happy 10th Birthday Pineapple Princesses !!!

Ann and I recently had a quiet get together to reminisce over the last ten years of being Pineapple Princesses! 

Starting in July 2012 we cooked our way through Ruby Borrowdale’s “Golden Circle Tropical Recipe Book” and then kept going! We’re still cooking new pineapple recipes from many different sources – some retro, some contemporary. 

The oldest recipe we used, for Pineapple in Rum, was from Australia’s first cookbook, “The English and Australian Cookery Book” by Edward Abbott published 1864 in London.

We have posted recipes each week over the ten years which has amounted to almost 800 posts including over a thousand recipes. This is definitely your go to pineapple recipe collection!!

To celebrate, Ann cooked us a delicious pineapple salmon curry and maple syrup pineapple upside down cake! Woo hoo!!! Anne

Pineapple Magic: delicious, easy recipes for a family on the go, Golden Circle online, Queensland 2010

Thai Salmon and Pineapple Curry (based on a prawn recipe)

Serves 4

2 tbsp Thai red curry paste; 400ml can coconut milk; 3 kaffir lime leaves, torn; 1 tbsp grated palm sugar; 1 tbsp fish sauce; 150g green beans, trimmed and cut into thirds; 280g chopped salmon; 440g can Golden Circle Pineapple Pieces in Juice, drained; 8 cherry tomatoes, halved; steamed Jasmine rice, to serve; coriander leaves to garnish, optional

1. Add curry paste to a hot frying pan and cook 1 minute or until fragrant. Add the coconut milk, lime leaves, palm sugar and fish sauce and bring to a gentle simmer.

2. Add green beans and cook for 2 minutes. Stir in the salmon, pineapple and cherry tomatoes and simmer for a further 2 - 3 minutes, or until the salmon is cooked through.

3. Remove lime leaves and transfer curry to serving bowls. Serve with rice and garnish with coriander if desired.

Red Curry Paste

1 tblspn coriander seeds; 2 tspn cumin seeds; 1 tspn black peppercorns; 2 tspn dries shrimp paste; 1 tspn ground nutmeg; 12 dried or fresh red chillies, rough chopped; 1 cup French shallots, chopped; 2 tblspn oil; 4 stems lemon grass (white part only) finely chopped; 12 small cloves garlic, chopped; 2 tblspn fresh coriander roots, chopped; 2 tblspn fresh coriander stems, chopped; 6 kaffir lime leaves, chopped; 2 tspn grated lime rind; 2 tspn salt; 2 tspn turmeric; 1 tspn paprika

1. Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly.

2. Place the roasted spices and peppercorns in a mortar and pestle or clean coffee grinder and work them until they are finely ground. Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice.

3. Process the ground spices, roasted shrimp paste, nutmeg and chillies in a food processor for 5 seconds. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.

Makes approximately 1 cup.

Pineapple Upside Down Cake (based on a Margaret Fulton recipe)

Line a cake tin with paper and grease with butter.  Pour in ¾ cup maple syrup. Lay half slices of canned pineapple rings in a circle around the tin on top of the maple syrup.                                                                                                                                                                              60g soft butter, 1/2 tsp vanilla essence, 3/8 cup sugar, 1 egg, 1 cup self raising flour and ¼ cup milk

Process the butter, sugar and vanilla until fluffy, beat in the egg, then pulse the flour and milk alternately until just mixed. 

Pour or dollop on top of pineapple, smooth top and bake in mod oven until cooked for 30 minutes.

And here are a couple of little tropical beauties from the recent 

                                              Dungog Tea Party Exhibition NSW!!                                           

Pineapple Curry Royale!

Thanks again Vicki, http://unusualcoleslaw.blogspot.com/

Curry Royale

1kg (2 lbs.) lean boneless lamb (cut into small pieces); 2 tablespoons oil; 2 onions; 2 apples; 2 carrots; 1 tin pineapple pieces (drained, retain juice); 3/4 cup sultanas or raisins; 1 tablespoon curry powder; Salt and pepper; Golden Syrup (1 heaped tablespoon)

Method: Toss lamb in plain flour, heat oil and toss meat into pan, brown. Make sure heat is not too severe -- about 250F. Chop apples, onions, carrots and toss in, add drained pineapple, raisins or sultanas, and sprinkle over curry powder, salt and pepper. Mix well with wooden spoon, tossing more flour over so that it will thicken, add pineapple juice and golden syrup, then add enough hot water to make correct consistency, then simmer until meat is tender. Fresh apricots, plums and grapes can be added to this curry. Bananas with coconut plus chutneys can be served with this curry, but do not add them to the curry as it takes away the flavour.

Source: contributed by Mrs. J. H. Gooch (Broadview) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.26.

Tasty pineapple from places starting with T

Cooking School Thai: Bring the flavours of Thailand to life in your own kitchen 2010, edited by Fiona Biggs (Love Food) Bath UK

Thailand - Chicken and Peanut Curry

Serves 4

1 tbsp vegetable oil or groundnut oil; 2 red onions, sliced; 2 tbsp Penang curry paste; 400ml / 14 fl oz coconut milk; 150ml / 5 fl oz chicken stock; 4 kaffir lime leaves, roughly torn; 1 lemon grass stem, finely chopped; 6 skinless, boneless chicken thighs, chopped; 1 tbsp Thai fish sauce; 2 tbsp Thai soy sauce; 1 tsp palm sugar or soft light brown sugar; 50g / 1 ¾ oz unsalted roasted peanuts, chopped, plus extra to serve; 175g / 6 oz fresh pineapple, coarsely chopped; 15 cm / 6 inch piece cucumber, peeled, deseeded and thickly sliced, plus extra to serve

1 Heat a wok over a medium-high heat, then add the oil. Add the onions and stir-fry for 1 minute. Add the curry paste and stir-fry for 1-2 minutes.

2 Pour in the coconut milk and stock. Add the lime leaves and lemon grass and simmer for 1 minute. Add the chicken and gradually bring to the boil. Simmer for 8-10 minutes until the chicken is tender.

3 Stir in the fish sauce, soy sauce and sugar and simmer for 1-2 minutes. Stir in the peanuts, pineapple and cucumber and cook for 30 seconds. Serve immediately with peanuts and cucumber on top.

The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand

“The South Pacific conjures up visions of a paradise of waving coconut palms, coral reefs, white sands, and a tropical climate. It has all of those things, but it also has a wide geographical and cultural diversity and not the least of its splendours is its food.”

Tahiti and the Society Islands – Tropical Bean, Vegetable and Pineapple Salad

2 cups canned kidney beans (or mixed three-beans); ¼ cup green pepper, finely chopped; ½ cup young long beans, cooked; ½ cup butter beans, cooked (I substituted with baby corn and baby carrots, briefly steamed); ½ cup celery, diced; 1 cup pineapple, diced (fresh or canned); 1 large tomato; ¼ cup French dressing; salt and pepper

Drain canned beans and wash. Make sure cooked beans are cold. Section and remove the seeds from tomato then cut into fine strips.

Mix all ingredients together, season to taste.

Tonga – Pineapple Coconut Pie

Make a baked pie crust.

Filling: 2 cups milk; ½ cup flour; 1 cup sugar; ¼ tsp salt; 3 egg yolks, beaten; 1 tblsp butter; 1 cup coconut, grated; 1 ½ cups fresh pineapple, grated; 2 tblsp lemon juice

Mix a portion of the milk with the flour to a smooth paste. Heat remaining milk in a double saucepan, add paste gradually and stir until thick and smooth. Add sugar and salt. Pour into beaten egg yolks, return all to the double boiler and cook a further 3 minutes. Add remaining ingredients. Pour into a pie shell.

When cool, top with meringue.

Meringue topping: 3 egg whites; 4 tblsp sugar; ½ tsp vanilla (optional)

Beat egg whites until frothy. Add sugar gradually and continue beating until stiff. Add vanilla essence.

Bake pie at 180C for about 10 minutes.

Tanzania - Pineapple Salad

http://latechef.com/recipes.php?Simple-Quick=Tanzanian-Recipe/Tanzanian-Pineapple-Salad/1473

Ingredients:  3 large pineapples; 1/3 cup cashew nuts; ½ cup slivers coconut; 1 cup cream; 4 tblspn honey; 1 ¼ oz white rum

Method:

1 Cut pineapples into bite-sized cubes.

2 In a pan fry the nuts and coconut until golden brown.

3 In a separate bowl combine the rum, cream and honey. Then toss in the pineapple cubes.

4 Mix the cashew nut mixture into the bowl.

5 Let chill for 30 minutes in the refrigerator.

https://snapguide.com/guides/make-trinidad-pineapple-chow/

Trinidad - Pineapple Chow by Melissa Silverson

INGREDIENTS

1 cup ripe pineapple (or mango) ; 1 tablespoon cilantro (or chadon beni if available), chopped ; ¼ teaspoons garlic, chopped ; 2 red chilies (or 1/3 habanero), chopped  ; 1 salt, to taste ; ½ tablespoons calypso hot sauce (for extra heat, optional)

METHOD

1 Cube pineapple, chop hot peppers, garlic, & cilantro.

2 Add pineapple, hot peppers, garlic, salt, cilantro, & calypso hot sauce to bowl... Blend well.

3 Allow to sit for an hour for flavors to blend. Serve cool. 

Pineapple for Skinny Girls

Skinny Meals in Heels: Figure-friendly dishes for girls on the move, Jennifer Joyce 2011 Sydney, Illustrated by Megan Hess

Both of these recipes really are delicious! Anne

Thai pumpkin curry with pineapple, beans and tomato

Serves 4

1 tblsp vegetable oil; 3 tblsp red curry paste; 1 x 400ml (14 fl oz) tin low-fat coconut milk; 250g (9oz) butternut pumpkin (winter squash), peeled and cut into 3cm (1 ¼ inch) chunks; 1 tblsp fish sauce; finely grated zest and juice of 2 limes; 100g (3 ½ oz) green beans, trimmed and halved; 100g (3 ½ oz) cherry tomatoes; ½ small pineapple, peeled, cored and cut into 3cm (1 ¼ inch) pieces; coriander (cilantro) leaves and steamed rice, to serve

Heat the vegetable oil in a saucepan over medium-high heat. Add the curry paste and stir for 2 minutes. Pour in the coconut milk and heat until just boiling. Reduce the heat to a simmer and add the pumpkin, fish sauce and lime zest and juice. Cook for 10 minutes or until the pumpkin is fork tender. Add the green beans, tomatoes and pineapple and cook for 2 minutes. Scatter with the coriander and serve with the rice.

Pineapple and mint granita

Makes 1.5 litres

“Granita is brilliant because you don’t need an ice-cream maker. The fruit purée and sugar syrup are poured into a shallow pan and scraped three times during the freezing process. The result is granular pieces or fruity ice.”

300ml(10½ fl oz) water; 250g (9 oz) caster (superfine) sugar; 1kg (2lb 4oz) chopped pineapple flesh; 4 tblsp lime juice; 1 large handful mint leaves, finely chopped; tropical fruit such as mango or papaya, chopped to serve

Bring the water and sugar to the boil and simmer for 5 minutes or until slightly syrupy. Allow to cool completely.

Purée the pineapple in a food processor, then push through a fine sieve to create a smooth puree. Discard and pulp in the sieve. Mix the cooled syrup, lime juice and mint with the purée. Pour into a shallow metal or glass tray (about 33cm x 23cm/13inch x 9inch) and place in the freezer.

After 2 hours, scrape the mixture with a fork. When breaking up the ice crystals, make long scrapes, raking the fork down the mixture repeatedly. Avoid mixing it up, which will result in a smooth texture more like sorbet. Freeze again for another 30 minutes, then repeat scraping and freezing two more times until grainy crystals have formed.

Serve with the tropical fruit.

Prep ahead: This will keep for 2 weeks in the freezer in an airtight container.

A perfect summer dessert!

Pineapple "Indian-style"

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.

A pineapple dinner at Ann's place

Ann recently presented a delicious feast of pineapple dishes beginning with a Sputnik.

Cut a thin slice off the bottom of an orange (or grapefruit) and place it on a dish. Into the orange insert toothpicks threaded with a slice of cabanossi, a pickled cocktail onion and a small square of cheddar cheese.

                                      

Bulgogi pork with pineapple

http://www.taste.com.au/recipes/bulgogi-pork-pineapple/c5fe9bc2-c06f-44d5-8d44-9a0409f60a2f

                  

"Thinly sliced pork is glazed in a sticky Korean-inspired sauce made from chilli paste, soy sauce, ginger, brown sugar and sesame oil then tucked into steamed buns and served with pineapple and avocado."
Recipe by Curtis Stone.

Ingredients: 2/3 cup (160ml) salt-reduced soy sauce; 2 1/2 tablespoons brown sugar; 1 tablespoon sambal oelek (chilli paste), plus more for serving; 3 teaspoons sesame oil; 1 teaspoon peeled ginger, finely chopped; 700g Coles Australian Pork Loin Chops, bones removed, thinly sliced; 3 teaspoons canola oil, divided; Steamed buns, to serve (see notes); 1/4 small pineapple (about 275g), peeled, cored, thinly sliced; 1 avocado, peeled, pitted, sliced; spring onions, thinly sliced diagonally; 1/2 cup fresh coriander leaves

Method:

• Step 1
  In a large bowl, whisk soy sauce, sugar, sambal oelek, sesame oil and ginger. In a resealable plastic bag, combine pork and half of marinade, turning to coat meat. Refrigerate for at least 2 hours. Reserve remaining marinade at room temperature.
• Step 2
  Remove pork from marinade. Pat dry. Heat a wok or large heavy frying pan over high heat. Working in 3 batches, add 1 teaspoon canola oil and one-third of pork. Cook, stirring frequently, for 1 min or until pork is browned and just cooked through. Transfer to a plate. Add reserved marinade to wok and simmer for 2 mins or until slightly reduced. Return pork to wok and cook, stirring, for 1 min or until sauce is clinging to pork. Transfer to a bowl.                
• Step 3
  Using a small knife, split buns and stuff with pork, pineapple, avocado, spring onions, coriander and some extra sambal oelek to taste.

Ann's variations to the recipe - "I used pork fillet instead of chops, rice paper for rolls rather than buns, and I added in snow peas."

Pineapple Magic: delicious, easy recipes for a family on the go, Golden Circle online, Queensland 2010

  file:///C:/Users/Annie/Downloads/HEINZ.GC.pine.c-book.web%20(1).pdf

Thai Prawn (Duck) and Pineapple Curry

Serves 4

2 tbsp Thai red curry paste; 400ml can coconut milk; 3 kaffir lime leaves, torn; 1 tbsp grated palm sugar; 1 tbsp fish sauce; 150g green beans, trimmed and cut into thirds; 16 green prawns, peeled with tails intact; 440g can Golden Circle Pineapple Pieces in Juice, drained; 8 cherry tomatoes, halved; steamed Jasmine rice, to serve; basil leaves to garnish, optional

1. Add curry paste to a hot frying pan and cook 1 minute or until fragrant. Add the coconut milk, lime leaves, palm sugar and fish sauce and bring to a gentle simmer.

2. Add green beans and cook for 2 minutes. Stir in the prawns, pineapple and cherry tomatoes and simmer for a further 2 - 3 minutes, or until the prawns are cooked through.

3. Remove lime leaves and transfer curry to serving bowls. Serve with rice and garnish with basil leaves if desired.

Ann's variations to the recipe - "I substituted duck breasts for the prawns.  I cooked the duck first (pan fried and then finished in the oven).  And I use freeze dried coconut powder to make up the milk/cream.  Also I made my own paste which makes all the difference I think."

Red Curry Paste

1 tblspn coriander seeds; 2 tspn cumin seeds; 1 tspn black peppercorns; 2 tspn dries shrimp paste; 1 tspn ground nutmeg; 12 dried or fresh red chillies, rough chopped; 1 cup French shallots, chopped; 2 tblspn oil; 4 stems lemon grass (white part only) finely chopped; 12 small cloves garlic, chopped; 2 tblspn fresh coriander roots, chopped; 2 tblspn fresh coriander stems, chopped; 6 kaffir lime leaves, chopped; 2 tspn grated lime rind; 2 tspn salt; 2 tspn turmeric; 1 tspn paprika

1. Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly.

2. Place the roasted spices and peppercorns in a mortar and pestle or clean coffee grinder and work them until they are finely ground. Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice.

3. Process the ground spices, roasted shrimp paste, nutmeg and chillies in a food processor for 5 seconds. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.

Makes approximately 1 cup. 

Pineapple Choc Clusters

250g slivered almonds; 250g dried pineapple; 250g white chocolate melts

Toast the almonds until very pale golden

Chop the pineapple

Melt the chocolate
Mix all together
Drop teaspoons full onto trays lined with baking paper
Top each with a silver cachou or several
Store in fridge.