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.

Pineapple and Duck 2 (and Oprah)

In the kitchen with Rosie: Oprah's Favorite Recipes, Rosie Daley 1994 London

 

 

Roasted Duck Breast with Pineapple Chutney
 

Serves 4

For the marinade: 2 tspn chile paste (no-oil variety); 3 tblspn reduced-sodium soy sauce;

3 tblsp freshly squeezed lime juice; 1 tblspn honey; ¼ cup unsweetened pineapple juice

One 400g skinless Muscovey duck breast

For the chutney: 1 ½ cups small cubes fresh pineapple; ½ tspn lime zest; pulp of 1 large lime; ¾ cup unsweetened pineapple juice; ½ tblspn chopped crysallized ginger; ½ tblspn chopped jalapeno pepper; 2 tblspn golden raisins; ¼ cup chopped red bell pepper; ½ cup chopped red onion; 2 tblspn white wine vinegar

 

Mix all the marinade ingredients in a large bowl. Put the duck breast into the marinade, cover, and refrigerate for at least 1 hour.
 

In the meantime, bring all the chutney ingredients to a boil in a medium saucepan over medium heat. Reduce the heat to low and simmer, uncovered, until the fruit is tender and the sauce has thickened, about 45 minutes. Stir occasionally.
 

Preheat a grill or broiler when the chutney is almost done.
 

Grill or broil the duck for bout 5 minutes on each side, until a light crust forms and the meat inside is pink. Slice into 16 medallions.
 

Fan 4 medallions on each serving plate and spoon chutney over.
 

This was delicious. Living in the country sometimes limits what ingredients are available so, I wasn't able to buy golden raisins and used the readily obtainable ones. I used a whole duck, didn't skin it and roasted it. So apologises to Rosie but the marinade and chutney worked a treat! Anne.

 

 

And although there are no recipes with pineapple in the following book, I just had to share it,

the cover photo makes the duck look soooooo appetising! Anne

 

Pineapple and Duck 1

The People's Republic of China Cookbook: Authentic Recipes from Mainland China, Nobuko Sakamoto, cover illustrations Maxi Chan, illustrations by Pat Stewart,1977 Australia

Nobuko Sakamoto researched these recipes in “The Treatise on Famous Chinese Dishes” series issued in the fifties by Mao Tse-Tung, “The Cookbook of Famous Dishes from Peking Hotel Restaurant” and “The Masses Cookbook” 1966 which emphasises nutrition, economy and ease of preparation.

The Southeast: Pineapple Duck

450g-675g boned cooked duck meat; 1 large can sliced pineapple (in natural juice)

Marinade: 1 tblspn rice wine; 3 or 4 drops sesame oil; 1/8 tspn salt; 1/8 tspn five-flavoured spice

Batter: 1 large egg; ½ cup water chestnut flour; ½ cup cold water; 1/8 tspn salt

Sauce: ¼ cup pineapple juice (from canned pineapple); ½ cup white vinegar; ½ cup sugar; 1/8 tspn salt; ¼ cup chicken stock; ¼ tspn thin soy sauce; 4 dops sesame oi; 1 large garlic clove, minced; 1/8 tspn grated fresh ginger; 2 tblspn water mixed with 1 tblspn cornstarch; vegetable oil for deep-frying; pinch of cayenne

Slice duck meat into pieces 6 cms by 9 cms. Drain pineapple slces well. Mix together the ingrients for the marinade and marinate the pieces of duck. Stir together the ingredients for the batter and combine the ingredients for the sauce.

Heat 6 to 9 cms oil in a deep pan or wok over high heat. Shake off excess marinade from the pieces of duck and dip them in the batter, coating well. When the oil is about 180°C, add the duck in batches to deep-fry. Turn from time to time until golden-brown and very crisp. Drain on brown paper.

Carefully pour out all oil except 1 tablespoon. Heat it until hot. Pour in the sauce, and let it come to a boil and thicken with the cornstarch mixture. Remove from heat.

On a heated platter, arrange alternating slices of duck and pineapple. Pour the hot sauce over the slices and lightly sprinkle cayenne over the duck.

Serves 4-5.

Something beautiful . . .

Thanks to the Griffith Family!

 

 

Something not so good to look at . . . but tasty

 

Party Prescriptions, compiled for your pleasure. All proceeds 1srt Red Hill Scout GroupBuilding Fund, Canberra 1963 

 

Poultry – Braised Duckling (Contributed by Air Vice-Marshal D. A. Creal, Canberra)

1 young duckling; 1 tblspn soya sauce; 1 tin pineapple slices (or fresh pineapple); 1 cup brandy or dry sherry; 1 tspn cinnamon; 3 dstspn oil or lard

Method: Salt duckling and mix soya, one tablespoon brandy (or sherry) and cinnamon. Rub mixture well into skin of duckling. Place oil (or lard) in pan and heat. When smoking, fry duckling until well browned all over. Add remainder of brandy (or sherry) to water (or pineapple juice) to make two cups, simmer in pan for one hour with lid tightly on. Grill pineapple slices and garnish.

 Something strange. Is it an illusion?

(Click on the center arrow)

 

 

If the arrow doesn't work try this link.

https://www.facebook.com/#!/photo.php?v=10152336566143889&fref=nf

Something unexpected . . .

 

 

Photos from eShop Africa.com

‘I want to be buried in a giant pineapple': Demand for bizarre coffins rockets after UK art show by African artist, article by Leon Watson, 26 December 2011

http://www.dailymail.co.uk/news/article-2078772/I-want-buried-giant-pineapple-Demand-bizarre-coffins-rockets-UK-art-African-artist.html

“Demand for 'crazy coffins' - made in the shape of sharks, pineapples and beer bottles - has rocketed after an African carpenter put on a UK art show.

Paa Joe, a 66-year-old master coffin maker from Ghana in West Africa, has rustled up hundreds of coffins in the last few decades - making them in the shape of whatever the deceased desired.

Among the bizarre coffins he has made in the past include ones made to look like mobile phones, pineapples, sharks, coke bottles, beer bottles, chickens, cars and aeroplanes.”

And somebody who's curious.

 

Thank you to Ky's pet ferret, Fantamus.

A delicious dinner at Ann's place

Roast Duck with Sweet-Sour Sauce

Ruby’s recipe:

½ cup Golden Circle Sweet-Sour Sauce, 1 young duck, 1 tspn salt, dash pepper, 1 sliced onion, 1 large sliced carrot, 2 sliced stalks celery, 3 cups boiling water.

Prepare duck for roasting, rub with salt and sprinkle with pepper.

Place vegetables in roasting pan, lay duck on top and pour hot water into pan. Roast in moderately-hot oven (150° - 180° C) allowing about 25 minutes per 500 grams. When cooked remove duck to hot platter and keep hot. Strain liquid in pan, skim off any fat, add sweet-sour sauce, bring to boil and thicken slightly with 1 tblspn cornflour blended in 2 tblspns cold water. Cook 5 minutes. A tblspn brandy or soy sauce can be added to gravy if you wish. Carve duck and serve hot with the sauce.

Ann’s variation:

4 duck breasts, 1 carrot sliced, 1 stalk celery sliced, 1 red onion in chunks, 1 green capsicum cut in squares, 1 tblspn grated fresh ginger, 1 tblspn oil, ½ can Golden Circle pineapple rings and juice from can; 1 tblspn cornflour, 2 tblspn cider vinegar, 2 tblspn tomato sauce, 1 tsp soy sauce.

Sear duck breasts skin side down in hot pan, drain off fat (save for roast potatoes another day), turn and cook a minute on other side.  Put in oven to cook through, about 10 mins. For sauce, quickly stir fry carrot, celery, onion, ginger, pineapple and capsicum.  Mix cornflour with pineapple juice and other sauce ingredients, pour into pan with veg and cook until thickened. Serve with duck breasts, a green vegetable and steamed rice.

And for dessert . . .

Spiced Shortcake Slices

(Ruby’s recipe once again with added suggestions from Ann)

2 X 440g cans Golden Circle Crushed Pineapple, ¼ cup each cornflour and cold water (or use juice of half a lemon made up to ¼ cup with cold water), 3 cups self-raising flour, 1 tblsp cocoa, 1 tspn cinnamon, ½ tspn ground ginger, 185 gm butter, ½ cup icing sugar, 1 egg, ¼ cup milk.

Empty contents of cans into saucepan, bring to boiling point. Stir in cornflour mixed with water. Cook until thickened. Set aside to cool.

Sift flour, cocoa and spices. Cream butter, gradually beating in icing sugar. Beat in egg. Blend in half of flour mixture, add milk, then remaining flour. Mix to firm dough. Alternate method: process butter and icing sugar until creamy, add egg and process again.  Add 1 cup flour and all spices, process.  Add milk and process, finally add remaining flour and process until a dough. 

Roll two-thirds out to line shallow greased pan approx. 20 cm X 28 cm X 3 cm. Roll remainder to fit top of pan. Add pineapple filling to pan. Moisten edges of pastry and cover with top crust. Prick surface. Bake in moderate oven (190°C) 25 minutes or until pastry is crisp. Cool and slice.

To make handling pastry easier, roll out between plastic wrap. After rolling, chill the 1/3 piece for the top, still between the plastic, while you press the remaining 2/3 into the tin and add the filling.  Arrange the top piece on the pie, remove plastic, trim edges and prick with a fork.

Delicious with Ann's homemade fig ice cream.