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Tuesday, 17 October 2017

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.

Saturday, 7 October 2017

4 of the same: Pineapple and Tomato Jam


HB's Guide to … Fruit Preserving – Jams, Jellies too! The Australian Home Beautiful Centre Section, December 1959 by Jen Bowring





Jams: Tomato and Pineapple

Ingredients: Eight lb. ripe tomatoes, four and a half lb. sugar, one large pineapple, one level tsp citric acid

Method: Scald and peel tomatoes and cut up. Cut pineapple into small pieces, remove centre and boil together with one lb. sugar for 20 minutes. Heat rest of sugar and add when hot to boiling jam. Boil quickly for one hour, then add citric acid and boil for a few minutes longer.


Laurel Recipe Book and Household Guide, 5th Edition 1951,Vacuum Oil Company Pty Ltd, Melbourne


Jams, Jellies, Pickles, Sauces: Tomato and Pineapple Jam

6lb tomatoes to 1 pineapple; 4 1/2lb sugar; 1 level tsp citric acid

Scald and peel tomatoes, cut up and remove hard piece near stalk. Cut pineapple into small dice. Boil together with 1lb of sugar 20 minutes. Heat 3 1/2lb of sugar in oven, add to biling jam and boil for further ¾ hour. Few minutes before taking jam off, add citric acid.



“Carry On” Cooker Book Tenth Edition, Mrs King, Proceeds in aid of the Totally and Permanently Disabled Soldiers’ Association NSW, Sydney 1949



Jams, Jellies and Preserves: Tomato and Pineapple Jam

Grate 4lb pine and peel about 4lb tomato. Boil till pine is cooked, adding gradually 8lb sugar. The proportion of tomato may vary according to taste. Yellow tomatoes are very suitable for this jam.



Sydney Harbour Bridge Souvenir Cookery Book 1932 Mr John Morgan (Pastrycook)

Pineapple and Tomato Jam

Take 6 large pineapples, peel and cut into small pieces, take 15lb of tomatoes, plunge into boiling water, so that the skins come off easily; mix with the pineapple and stew gently till the latter is soft, then add ¾lb sugar to each lb of the mixture, and boil till it is done. If liked omit the tomatoes, but the above are very nice mixed.
Some advice from Mr John Morgan (Pastrycook):


Thursday, 5 October 2017

Butterscotch sauce for pineapple fritters

Traditional Hot Puddings, Sue Ashworth 1994 Sydney, illustrated by Julia Bigg

Fruit Fritters with Butterscotch Sauce
“These irresistible banana, apple and pineapple fritters are drizzled with warm maple syrup and sprinkled with toasted sesame seeds.” Julia Bigg
Serves 4
125g/4oz/1 cup self-raising flour; pinch of salt; 150ml/1/4 pint/2/3 cup milk;  1 tblsp melted butter or vegetable oil; 1 egg, separated; oil for frying; 2 bananas, cut in half lengthways; 4 canned pineapple rings, well-drained; 1 apple, peeled, cored and cut into 8 rings; 75ml/3 fl oz. 1/3 cup plus 1 tblsp golden (light corn) syrup or maple syrup; 2 tsp sesame seeds, toasted lightly
1 Sift the flour and salt into a large mixing bowl and make a well in the middle. Pour the milk and melted butter or oil into the well. Add the egg yolk and beat until the batter is smooth. Leave to rest in a cool place for 10 minutes. Just before using, whisk the egg white in a grease-free bowl until stiff, then fold into the batter using a large metal spoon to make it light and airy.
2 Heat the oil in a deep frying-pan (kettle) to a depth of 5cm/2 inches.
Dip the fruit in the batter to give a thin, even coating. Fry in the hot oil, a few pieces at a time, until they are golden brown, turning once. Lift out with a perforated spoon and drain on paper towels. Keep warm while cooking the remaining pieces of fruit.
3 Heat the syrup in a small saucepan. (I added a small knob of butter and melted it into the syrup, Anne) Divide the fritters between 4 hot serving plates and pour the syrup over them. Sprinkle with toasted sesame seeds and serve.



Monday, 2 October 2017

Georgia O'Keefe's rum sauce with pineapple fritters

A Painter’s Kitchen: Recipe from the Kitchen of Georgia O’Keefe, Margaret Wood 2009 Santa Fe, New Mexico


                                             

In this recipe book the rum sauce accompanies a Norwegian Apple Pie Cake but I thought it would be delicious on fritters - and it was! Anne

Rum Sauce

½ cup brown sugar: ½ cup cream (half and half of heavy cream); ¼ cup rum; ½ cup whipped, heavy cream (optional)

In a small saucepan, combine the brown sugar and cream over low heat. Stir constantly. Add the rum slowly when the cream mixture begins to thicken. This sauce should be the consistency of heavy cream, drizzle over warm apple pie cake. For added richness, whip ½ cup heavy cream and spoon the whipped cream on top of the cake before drizzling the rum sauce.

Saturday, 30 September 2017

Mary Poppins and the children cook pineapple fritters

Mary Poppins in the Kitchen: A Cookery Book with a Story, P. L. Travers and Maurice Moore-Betty (culinary consultant), illustrated by Mary Shepard 1975 London



   ‘ “Where shall we begin?” said Jane.
   “At the beginning,” said Mary Poppins. “First of all you wash your hands, and then you remember three useful things. Always let me switch on the stove, keep away from steaming kettles, and never use the sharper knives unless I am standing by.”
   “Yes, Mary Poppins,” they said gravely. And then they were set to work.’




Pineapple Fritters
THE BATTER: 75g (2/3 cup) flour; ½ tsp salt; 40ml (2 tblsp) oil – salad or olive – or melted butter; 120ml beer or lukewarm water; 1 large egg white
Sift the flour and salt into a bowl. Make a well in the centre and pour in the oil or melted butter. Draw the flour in from the sides while you add the beer or water a little at a time. When half has been added, beat thoroughly and add the other half. Allow the batter to rest for an hour. Just before you want to use it, beat the egg white till stiff and fold it into the batter.
1 can of pineapple rings; 3 – 4 tblsp butter
Dry the pineapple rings in paper or a clean cloth. Heat the butter in a heavy pan and, when hot, di rings into batter to coat evenly. Cook in hot butter till golden brown – about two minutes on each side. Lift our and drain on paper.
Sprinkle with sugar and serve hot as a dessert.

Tuesday, 26 September 2017

Ambrosia (pineapple) omelet

Creative Cooking for Two, edited by Jane Solmson 1988 (from the Creative Cooking Series) 


Ambrosia Omelet
“Nice for a ladies’ luncheon or a summer brunch”
Fruit topping: ½ cup yoghurt; 2 tsp sugar; ½ cup sliced strawberries; ½ cup drained pineapple tidbits; ½ banana, sliced; ¼ cup flaked coconut, toasted
Combine ingredients; set aside
Omelet: 1 tblspn butter or margarine; 4 eggs; ¼ tspn salt; ¼ tspn grated lemon peel
Melt butter in 25cm skillet or omelette pan.
Lightly mix eggs, salt, and lemon peel with fork; pour into skillet. As egg mixture sets, lift edges to allow uncooked portions to run underneath. When omelette is cooked through but still moist, top with fruit mixture.
Gently roll omelet out of pan onto warm platter. Serve at once.

Wednesday, 20 September 2017

Chicken Caramba

This gem of a brooch was made for me by Jenny Trevethan of the Felt Stich Dye Garden, I love it, Anne


https://thefeltstitchdyegarden.com/



The Tasty Chicken Cookbook, edited by Geraldine McManus, Sydney 1982



Casserole Chicken: Chicken Caramba

850g can pineapple pieces; 2 chicken stock cubes, crumbled; 1 tblsp soy sauce; 1 kg chicken pieces; 1 cup sliced spring onions or shallots; 1 red capsicum, seeded and finely sliced; 2 tblsp cornflour; 2 tblsp white rum (optional)

Drain pineapple, reserving liquid. Make liquid up to 1 ½ cups, if necessary, with water. Add stock cubes and soy sauce.

Place drained pineapple pieces and chicken into a casserole dish. Pour liquid mixture into casserole. Cover and bake in a moderate oven 180°C for 45 minutes. Remove casserole, add spring onions or shallots, capsicum and cornflour blended with a little water. Return to oven 20 minutes.

If used, pour rum over casserole just before serving. Serve with rice and a crisp tossed salad.

Serves 4