Pineapple dried fruit relish

The Food Saver's A-Z: The Essential Cornersmith Kitchen Companion, Alex Elliott-Howery and Jaimee Edwards, Australia 2022 

In medium saucepan warm ½ cup apple cider vinegar, 1 cup water, ¼ cup raw sugar, ¼ tsp each s & p, 1 tsp dry mustard, pinch cayenne pepper, 1 tblsp grated fresh ginger. Add 1 cup dried fruits. I used pineapple, raisins, cranberries.

Remove from heat, sit 15 minutes. Return to heat, simmer stirring til thick but not dry. Once glossy, cool & ar. Stir through cous cous or brown rice.

Pineapple rum relish

Adapted from https://www.ainsley-harriott.com/recipe/tamarind-allspice-ginger-glazed-ham-with-pineapple-rum-relish/

3 cm root ginger, grated; 1 medium-hot red chilli, deseeded and finely chopped; 1 tsp mild curry powder; 2 star anise; ¼ tsp ground cloves; 125g light soft brown sugar; 100ml apple cider vinegar; 2 tbsp spiced rum (or orange juice); 1 medium-large pineapple, peeled, cored, and flesh chopped into 1 cm chunks, reserve any juice; 40g sultanas; zest of 1 orange; ½ tsp sea salt

Heat 1 tbsp oil in a saucepan over a low-medium heat and fry the ginger and chilli for 30 seconds until fragrant. Add the spices and cook for a minute. Add the sugar and stir, cooking until dissolved. Increase the heat and pour in the vinegar and rum and let it bubble for a minute. Add the pineapple and any of its juice, sultanas and orange zest. Season with the salt and bring up to a boil.

Reduce the heat to medium-low and simmer, stirring occasionally, for 40-50 minutes or until reduced and jammy but still with plenty of texture. Remove from the heat and allow to cool.

Pineapple relish

1 pineapple, peeled and diced; 1 red chili, seeded and diced; 2 green apples peeled, cored and diced; 1 cup sultanas; 1 cup white wine vinegar; ½ cup brown sugar; 1 tsp ground cumin; 1 tsp ground ginger; ½ tsp salt

Mix together in a saucepan. Bring to a boil and simmer for 30 minutes. Remove the pan from the heat and let it cool for a minute. Then spoon the mixture into clean, dry glass jars and leave the lids unfastened. Let the chutney cool down completely before fastening the lids. Refrigerate for a longer shelf life.

Pineapple Pickles

The modern preserver: chutneys, jams, pickles and more, Kylee Newton 2015 London

Pineapple and star anise relish

Makes 4 x 350ml jars

“Don’t be too scared of this 70s combo. It reminds me of creeping downstairs at one of my parents’ parties, when I was little, peeking at them drunkenly dancing around the sofa. And also of sneaking that delicious pineapple-and-cheese teat arranged just so on toothpicks.”

1 kg fresh pineapple; 400ml white wine vinegar; 300g light brown sugar; 20g fresh ginger; 1 lime, zest and juice; 1 tsp freshly cracked black pepper; 2 tsp chilli flakes; 2 star anise; ½ cinnamon stick; 1 lemongrass stalk, halved; 300g onions

How to eat: With cheese but also great with Thai food such as fish cakes

Prepare the pineapple: top and tail it then slice off the skin. Cut into 1.5cm discs then into bite-sized pieces

Mix the vinegar and sugar in a large, heavy-bottomed pan, place on a moderate heat and cook until the sugar has dissolved and the liquid has reduced by a third

Add the ginger, lime zest and juice, pepper, chilli flakes, star anise, cinnamon and lemongrass to the pan and cook for 5-10 minutes

Meanwhile peel and dice the onions

Once the mixture thickens, add the pineapple and onions, bring to the boil and cook, stirring intermittently, for a further 20-30 minutes, letting the mixture thicken more

Remove from the heat, fish out the ginger, star anise, cinnamon stick and lemongrass then ladle into warm, dry sterilised jars and seal

Can be eaten immediately but best left to mature in the fridge for 2-4 weeks before opening

Keeps for up to 6 months to a year unopened. Once opened, keep refrigerated and consume within 4 months

Very hot! I think next time I will only add 1 tsp chilli flakes! Anne

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.

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 Relish, Jam and Marmalade

The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia

 

Chutneys and Relishes: Pineapple and Ginger Relish

 

1 tblsp olive oil; 1 onion, finely chopped;2 tblspn grated ginger; 1 long red chilli, seeded if desired, finely sliced; 1 medium pineapple (weighing about 850g) peeled, cored and chopped; 1 red capsicum (bell pepper), seeded and finely chopped; 370g (2 cups) soft brown sugar; 500ml (2 cups) brown (malt) vinegar

 

Heat the oil in a large saucepan over medium heat, until softened, then add the ginger and chilli and fry for another 30 seconds, until fragrant. Stir in the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes, or until the pineapple is soft and the mixture has thickened.

 

Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

 

Cooma Methodist Church Ladies Aid Recipe Book of Genuine Recipes 1940s

“With the desire to be of service, this book is sent forth on its mission. Those who have contributed to it have done so gladly, willing to pass on what they have tried and proved to be acceptable . . . I cannot but feel that its usefulness will soon win for it a necessary place in the home of every housewife who desires to deliver dainty dishes to even the most particular.” Edward M. Biddle, Minister Cooma-Bombala Circuit

 

Melon and Pineapple Jam (Mrs W. Roberts, Five Dock)

3 1/2kg prepared melon; 1kg prepared pineapple; juice of 3 lemons; 4 1/2kg sugar; 1 litre water

Sprinkle 2 cups sugar on melon and let it stand overnight. Next morning ass pineapple, juice of lemons and water and let simmer until the melon is soft; this will take about 2 hours, then add remainder of sugar and boil quickly until the juice forms a syrup.

 

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

 

Fiji – Pineapple, Pawpaw and Ginger Marmalade

2 lemons; 2 cups water; 2 cups fresh pineapple, shredded; 2 cups fresh firm pawpaw, diced; 4 cups sugar; 4 tsp fresh ginger

Slice lemons paper thin and cook in 2 cups water for half an hour. Add remainder of ingredients, bring to a rolling boil, turn heat down and cook until thick, stirring constantly. Jar immediately.