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Sunday, 19 February 2017

A spice and pineapple mix

The Spice Exchange: A Celebration of Colours and Flavours 
 
 
 
 
“The Spice Exchange is a social enterprise initiative of Access Community Services Limited that utilises the culinary skills and traditions of refugee and migrant women to produce unique spice blends and condiments.
 
The Spice Exchange promotes multiculturalism by providing employment, training and work experience to culturally diverse women to develop their workplace skills and confidence in Australia” (from the website)
 

 
 
West Indian Jerk Spice – Pulled Pork with Banana Salsa

Ingredients for Pulled Pork: 1 cup of sea salt; 1 ¼ cups brown sugar; 2kg boned shoulder of pork, trimmed of rind, but leave fat; 4 tblspn West Indian Jerk Spice; 150ml pineapple juice; 3 tblspn treacle; 2 X 400g cans black beans, drained and rinsed well; 2 cups of Greek yoghurt; shredded lettuce, to serve

Ingredients for Banana Salsa: 3 medium bananas, peeled and cubed; 1 red onion, finely sliced; 2 avocados, diced; 5 tblspn lime juice; 1 – 2 red chillies, finely sliced (exclude if you want the dish to be mild); small bunch of coriander, finely chopped; salt and pepper

 
Directions:

1. Mix the salt and 1 cup of the sugar in a large food bag, then add the pork and coat it well. Leave it in the fridge overnight.
 
Remove the pork and wipe the meat down with a paper towel to remove any excess sugar and salt. Rub 3 tblspn of the West Indian Jerk Spice all over and sit the meat on a rack, in a roasting tin. Leave to marinate in the fridge, then 30 minutes before you start cooking, bring it out to room temperature.

3. Heat oven to 140C (120C fan/gas). Mix together the remaining sugar, remaining West Indian jerky Spice and the pineapple juice and rub half over the pork. Pour the other half into the roasting tin and roast for 6 hours. Baste the meat with the juices and roast for 1 hour more until the outside is charred and the inside is tender. Rest the pork on a platter for 20 minutes and pour any juices from the tin into a fat separating jug.

4. Put the diced banana and avocado in a bowl with the onion. Mix in the lime juice, chillies, coriander and salt and pepper to taste.

5. Heat the black beans and shred the pork with two forks. Discard the fat from the tin juices and serve the rest alongside for pouring. Serve the pork with the beans, salsa and roti bread.


 
 
As is evident from the photograph I didn't follow the recipe exactly . . . and cooked a pork fillet instead but the spices, marinade and salsa were really delicious! Thanks for the kit Ella and Rob, Anne

Wednesday, 15 February 2017

Pineapple, Beautiful

Found some fabulous magazines from the 1950s that Mum had kept, one even contains a recipe for pineapple . . . Anne

Home Beautiful: Australia's How-To-Do-It Magazine, February 1956

 


 
Tropical Lamb Chops (to serve six)

Ingredients: 6 chops cut from large end of lamb loin about 2 in. (6cm) thick

Stuffing: 1 cup drained, crushed pineapple; 1 tspn grated orange rind; 2 tblspn finely chopped mint; ¼ tspn dry ginger; ½ tspn salt; 1 tblsp Soy Sauce if liked

Method: Cut pocket in fat side of chops. Mix stuffing and place 1 or 2 tablespoons in pocket of chops. Reserve remainder. Place stuffed chops in greased shallow baking pan. Bake in moderate oven, 350°F degrees (180°C), for 45 minutes to 60 minutes. Heat remainder of stuffing ingredients with ½ cup drained juice from pineapple, and 2 tablespoons wine vinegar. Serve this as sauce. This is delicious served with creamed potatoes, green beans and side salad.

Judge's comment: “Lamb chops done this way provide a joint that can be used up in one meal with no left-overs and no waste. It is a good tender nutritious cut. Its seasoning is most unusual and offers a specially welcome change for people who have a surfeit of lamb or mutton, because it gives such a piquancy to familiar ways of serving the meat. This dish is particularly suitable for a small dinner party. It can be prepared before-hand, and put in the oven until serving time.

It is also easy to enlarge the number of chops for a larger party. It is a complete dish in itself, and served with potatoes, beans and salad is a complete course.”



Home Beautiful: Australia's How-To-Do-It Magazine, October 1955
 








!!!!!

Australian House and Garden May 1953
 

Australian House and Garden Annual 1959




 

Saturday, 11 February 2017

Happy Pineapples

Thanks for the link to this recipe Leila and Happy Birthday to you in Queensland, the land of many pineapples!!!!
 
 
Pineapple and Turmeric Smoothie
 
"Bright, sweet and invigorating, this smoothie packs an anti-inflammatory punch."
Serves: 2
Prep time: 5 minutes (plus 4 hours freezing time if using fresh pineapple)

Ingredients: 1 cup pineapple chunks, frozen; ½ teaspoon turmeric powder; ¼ teaspoon cinnamon; ¼ teaspoon ginger powder; pinch ground cloves; 1 cup green tea or coconut water, chilled
 
Method:
1. Place all ingredients in a blender and process until slushy. Divide between two glasses and serve.
Recipe provided by Australian Pineapples.
 
 
Leila is the creator of beautiful needlearts, here's a wonderful activity book
she has made for her granddaughter Matilda (note the pineapple on the cover)


 
 
one of Leila's glasses, her favourite no doubt !!
 
 
some fabric she spotted at Spotlight,
 
 
 
and a cloth book made, once again for Matlida, featuring that most magical of fruits !!

Monday, 6 February 2017

Pineapple in Jingellic on the Murray

Jingellic Public School Centenary Cook Book NSW 1979

 
Sweet and Sour Tuna Chunks    
 
1 large onion; 1 green capsicum; 1 red capsicum; ½ cup pineapple pieces, drained; 1 cup pineapple juice; 3cm fresh ginger cut in pieces; ½ tsp salt; mixed pickles; 1 tblsp oil; ½ cup vinegar; 2 tspn tomato sauce; 2 tblsp sugar; 1 tblsp cornflour; 1 can 375g or 470g chunk style tuna, drained
 
Cut onion and capsicum into chunks. Fry onions in the oil until softened a little. Add capsicum, pineapple pieces. Cook another minute, drain and set aside. Combine vinegar, pineapple juice, tomato sauce, ginger, sugar and salt in a saucepan and heat. Blend cornflour in a little water and stir into a sauce. Bring to the boil, cook 1 minute. Add onions, capsicums, pineapple, pickles and tuna chunks and heat through. Serve with noodles or rice.
 
 
Tomato and Pineapple Salad  
 
4 medium sized tomatoes; 4 slices of fresh pineapple; ¾ cup sliced celery; 1 cup cubed cucumber; chopped parsley; lettuce leaves; ½ quantity yoghurt dressing; French dressing; pepper
 
Peel and quarter tomatoes, cut pineapple into cubes and put all in a bowl. Mix in celery, cucumber, salt and pepper, chill well. Spoon the yoghurt dressing over and toss lightly. Tear lettuce into bite size pieces, put into bowl and sprinkle with 1 dstsp French dressing. Top with tomato-pineapple mixture and a good sprinkling of parsley.


Pineapple Slaw
1 can (425g) pineapple pieces; 3 cups shredded cabbage; ¾ cup coarsely grated carrots; ½ cup sliced celery; ½ cup coleslaw salad dressing; 1 medium sized green capsicum; 1 tblsp thinly sliced shallots; pepper; salt
Combine cabbage, carrot, celery, drained pineapple pieces, capsicum and shallots, chill well. Just before serving, add salt and pepper and the dressing. Toss lightly.
 

Friday, 3 February 2017

What to do with The Big Pineapple

A couple of great links here (thanks Leila) to info on The Big Pineapple in Queensland where they're planning a revamp – they're welcoming ideas from the public . . .


http://www.sunshinecoastdaily.com.au/news/big-plans-to-restore-big-pineapple-to-former-glory/3136450/




http://www.bigpineapple.com.au/attraction/
 
 



Sunday, 29 January 2017

A pineapple mocktail, a cocktail and a couple of tonics

The Lunchbox Book: Over 100 mix-and-match recipes to tempt your kids with – easy to make and great fun to eat, Emma-Lee Gow and Janet Smith 1988 London
 

Caribbean Quencher

Serves 2
300ml pineapple juicer; 150ml tropical fruit juice; 150ml mineral water; few slices lime

Mix all the ingredients together in a jug. Chill in the refrigerator until ready for transporting.

Packing and storage: Pour into vacuum flasks or lidded plastic beakers for transporting. Store in the refrigerator for up to 1 week.

 
 
 
Some of my wonderful family enjoying Marisa's special blend!


Nutrition Stripped - 100 Whole-food recipes made deliciously simple, McKel Hill 2016 USA


Garden Pineapple Drink

Serves 1

1 yellow bell pepper; 1 large carrot; ½ cup cubed fresh pineapple; 1cm piece fresh ginger, peeled; 3 to 4 fresh mint leaves; 1 large English (seedless) cucumber; 1 lemon, peeled

Using a juicer: Run the bell pepper, carrot, and pineapple through first, followed by the ginger and mint. Feed the cucumber and lemon through the juicer last to catch any remaining bits in the juicer. Enjoy immediately or store in an airtight glass container for up to 2 days or in the freezer for up to 4 days.

Nutrition tip: Pineapple contains a natural enzyme, bromelain, which is a powerful antioxidant that helps with inflammation, muscle relaxation, and digestion.

 
Immunity Tonic

Serves 2
2 cups filtered water; 3mm piece fresh ginger, peeled and minced; 3mm piece fresh turmeric, peeled and minced, or 1 tspn ground turmeric; ½ tspn cayenne pepper, or to taste; 1 tspn ground cinnamon; ½ tspn sea salt; 2 cups freshly juiced pineapple; juice of 4 lemons; 2 tblspn honey, or to taste; 1 tblspn raw apple cider vinegar (optional); 2 fresh mint leaves for garnish

In a medium saucepan, combine the water, ginger, turmeric, cayenne, cinnamon, and salt. Simmer for 30 minutes, then remove from the heat and add the pineapple juice, honey, and vinegar (if using). Serve warm, with each mug topped with a fresh mint leaf. Or cool and pour over ice to serve chilled

 



http://www.yummly.com/recipe/external/Pineapple-ginger-champagne-cocktail-1775593

Pineapple-ginger-champagne-cocktail
Author: Eva Felis

Serves: 2

This recipe for my pineapple-ginger-champagne-cocktail is perfect for any occasion and can be easily multiplied for bigger gatherings. Ginger balances the fruitiness of the pineapple and champagne adds nice bubbles.

Ingredients:
 
120 ml / ½ cup vodka; 80 ml / ⅓ cup pineapple juice; 60 ml / ¼ cup fresh lime juice; 60 ml / ¼ cup ginger simple syrup (see notes below for recipe); 120 ml / ½ cup champagne or other sparkling wine; ice cubes; lime slices for garnish

Instructions:

1.Divide vodka, pineapple and lime juice, and ginger simple syrup in two chilled cocktail glasses over ice cubes.

2.Stir gently and top with champagne or sparkling wine. Garnish with lime slices.

Notes:

To make the ginger simple syrup: 240 ml / 1 cup water; 200 g / 1 cup granulated sugar; 140 g / 5 oz. fresh ginger, peeled and chopped

Add all ingredients to a medium saucepan and bring to a boil, stirring occasionally, until sugar has dissolved. Cover with a lid and let steep for at least one hour. Strain and store in a jar in your refrigerator for up to two weeks.

This recipe makes more ginger simple syrup than you will need for the pineapple-ginger-champagne-cocktail. It is also great for a little spice and sweetness in your tea, cake or cocktail.

 
Toby exploiting one of his many skills!
 

Sunday, 22 January 2017

Pineapple cookies

 
Ann made these delicious biscuits! Thanks for the cookie cutter, it's been put to great use.
 

“Why is everything about a pineapple so awesome? No really, why?? From their funky and design friendly shape to their sweet and tangy flavor, I love everything about pineapples! They also just basically SCREAM “summer” so I get pretty stoked about that too.” Jenny
 
Lime Sugar Cookies with Pineapple Buttercream

 
(Photo from the website)
 
Makes 30 cookies (using 5cm x 9cm cookie cutter)
 
Ingredients:
lime cutout cookies: 2 3/4 cups all purpose flour, plus more for dusting; 2 teaspoons baking powder; 1 tablespoon fresh lime zest; 230g unsalted butter, softened; 1 cup superfine sugar; 1 large egg, room temperature and lightly beaten; 1 1/2 teaspoons vanilla extract
 
pineapple buttercream: 230g unsalted butter, softened; 450g powdered sugar, sifted; 1/3 cup fresh pineapple juice; pinch salt; yellow food coloring; green food coloring
 
1 (5cm x 9cm) pineapple shaped cookie cutter
 
Directions:
1. For cookies: Preheat oven to 200˚C.
 
2. In a mixing bowl, combine flour, baking powder and lime zest. Whisk together and set aside.
 
3. In a stand mixer, fitted with a paddle attachment (or with a hand mixer), cream together butter and sugar. Until light and fluffy.
 
4. Add egg and vanilla to the butter mixture and continue to mix together.
 
5. Stir the dry mixture into the wet mixture and beat together until smooth dough forms, scraping down the sides of the bowl as needed.
 
6. Lightly dust a clan surface and roll the dough out until about 5mm thick.
 
7. Using your pineapple cookie cutter, cut out as many cookies as possible, rerolling the dough scraps as needed.
 
8. Transfer cookies onto a parchment lined baking sheet, about 4cm apart and bake for 7-9 minutes or until the cookies have just baked through and are barely brown around the edges.
 
9. Allow cookies to cool completely before frosting.
 
10. Pineapple buttercream: In a mixing bowl beat butter until light and fluffy. Add sugar, 1 cup at a time, until fully incorporated (the mixture will be extra stiff and thick at this point). Beat in pineapple juice, 1-2 tablespoons at a time until fully incorporated and the buttercream is light and fluffy.
 
11. To assemble: Divide the buttercream into 2 mixing bowls. The first bowl should have 3/4 of the buttercream mixture with the remaining buttercream in the second bowl. Add a couple drops of yellow food coloring into the first batch and a couple drops of green into the second (if using professional grade, you’ll only need a drop or two the size of a pinhead) and mix together until smooth and each buttercream batch is uniformly one color.
 
12. Fill a piping bag, fitted with a small star tip, with the yellow buttercream. Pipe small beads of buttercream, at a 45˚angle, in straight rows, over the rounded base of the cookie.
 
13. Once all the bodies of the cookies have been frosted, fill another piping bag, fitted with a small circle tip, with the green colored buttercream.
 
14. Pipe the green buttercream over the leafy tops of the pineapple cookies to finish decorating.
 
15. Set cookies aside and allow buttercream to slightly hardened. Serve.

**These finished cookies can be stored in an airtight container and refrigerated for up to a week or frozen for up to 2 months. (if freezing, do not frost cookies until defrosted and ready to use)**

 
 
My adorable first-cousins-twice-removed, Vivian and Max, used their artistic expertise to decorate these biscuits made from the above recipe recommended by Katrina (the added lime zest was an inspired ingredient), Anne



 
This lovely design by Vivian shows the sun surrounded by planets, topped with a rainbow!


 
YUM!
 

I love these "storybook cookies" in Jean Bowrings' New Cake Decorating Book, 1st printed 1969 Melbourne. She says "baking cookies like those in our colour picture is fun the whole family can enjoy."