Polynesian Meat Rolls.
1 jar Golden Circle Sweet-Sour
Sauce, 750g topside mince, 1 egg, ½ cup uncooked rice, ½ cup soft white
breadcrumbs, ½ cup milk, ½ cup chopped celery, ½ cup chopped onion, 1 crushed
garlic clove (optional), 1 tsp salt, ¼ tsp pepper, 1 tblsp soy sauce, 475ml
stock or water.
Place all the ingredients except
sweet-sour sauce and stock in basin. Mix well. Shape into serving-size rolls
and arrange in single layer in shallow casserole. Pour over cold stock or
water, cover with lid. Bake in moderate oven 180°C about 1 ½ hours. Remove lid,
spoon over the sweet-sour sauce, masking each meat roll. Bake, uncovered,
another 15 minutes. Serve with buttered carrots and broccoli, corn-on-cob, tiny
onions as desired; additional sweet-sour sauce if you wish.
Pineapple Shortcakes.
440g can Golden Circle Sliced
Pineapple, drained, 1 tblsp butter, 6 Maraschino cherries.
Melt butter in a
seamless sponge roll pan. Add drained pineapple slices with cherry in centre of
each. Top each with a circle of sweet scone dough, pour pineapple-caramel syrup
over pineapple and bake in a moderate oven 180°C about 25 minutes. Serve warm upside down, with a
topping of cream or ice cream.
Sweet scone dough: Sift 2 cups
self-raising flour, ¼ tsp salt, 2 tblsp icing sugar into basin. Work in 2 tblsp
butter. Beat one egg in a cup and add ½ cup milk. Add to flour mixture to make
soft dough. Knead lightly, roll to about
3mm thickness, cut into 9cm circles and place on top of each pineapple
slice.
Pineapple-caramel syrup: Combine
and bring to the boil syrup drained from the pineapple , ½ cup brown sugar, 1
tblsp lemon juice. Pour hot over the contents of the pan.
No comments:
Post a Comment