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Monday, 20 October 2014

Curried Pineapple Fish

Tropical Summer Cookbook, Over 100 easy to prepare summertime recipes, Golden Circle


Curried Pineapple Fish
Ingredients:
15g butter; 1 T olive oil; 8 shallots, sliced; 1 clove garlic, crushed; 1 teaspoon chopped chilli; 1 Tab garam masala; 1 Tsp ground cumin; ½ tsp ground coriander; 300 ml sour cream; 750g boneless fish fillets, cubed; Juice of 1 lime or lemon; 450g can Golden Circle pineapple pieces; ½ cup slivered almonds, toasted; Salt and pepper; Extra toasted almonds

Method:
•Heat butter and oil, sauté shallots, chilli and garlic for 1 minute.  Add spices, sauté further 1 minute.
•Blend in sour cream, bring to boil, simmer 3 minutes.
•Stir in fish and lemon juice.  Cook, stirring, 3 minutes.  Add pineapple, almonds and seasonings.  Simmer 1 minute.
•Sprinkle with extra toasted almonds
•Serve with steamed rice and poppadums.

Ann’s variations:
•Use skinless salmon fillets
•Substitute Philadelphia cooking cream for sour cream
•Substitute pine nuts for almonds
•Garnish with extra sliced green onion leaves

Tuesday, 14 October 2014

Pineapple Dessert Cake

Although Mum is adamant that trees shouldn't be planted in straight lines she always comments when we drive past John Tucker Park in Paterson NSW that it looks inviting. Time for a pineapple picnic!

 
Best of the (Butter-White Wings) Bake-Off Recipes, selected and compiled by Trevor Wilson 1969 Sydney
 
 
 
Pineapple Dessert Cake

100g butter; ¾ cup castor sugar; 2 eggs; few drops lemon essence; 2 cups self-raising flour; 1 tsp mixed spice; pinch salt; ¼ cup milk; ¼ cup pineapple juice drained from 425g can crushed pineapple

Topping: ½ cup shredded coconut; ½ cup brown sugar; 1 cup drained crushed pineapple; ¼ cup melted butter; 10 glacé cherries; 50g blanched almonds; 300ml cream, whipped

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well between each addition. Add lemo30cmX18cmn essence. Sift flour, salt and spice and fold into mixture alternately with milk and pineapple juice. Put in a buttered lamington tin and bake 30 to 35 minutes in moderate oven. Cool slightly before removing from tin.

Topping: Combine coconut, brown sugar, drained pineapple and 1 ½ tblspn melted butter. Spread over cake. Arrange cherries and almonds on top and brush with remaining melted butter. Set griller to medium heat and grill approximately 10cm from heat until top is bubbling and almonds toasted. Serve hot with whipped cream or cold decorated with piped cream around edge.


 
John Doidge Tucker was born in Paterson in 1852. He was a horticulturalist and donated land for an extension to the town's riverside park in 1939. What a lovely leafy legacy for a community!

Thursday, 9 October 2014

My first pineapple

Vicki of the Unusual Coleslaw blog calls them “Hedgehogs”, Ann calls them “Satellites” and My First Cook Book calls them “Spikes”!
 
My First Cook Book, Jennifer Fellows, illustrations Ann Rees; London 1980
 
 
Cheese and Pineapple Spike  



Tin of pineapple slices or chunks; a piece of cheese; cherries (glacé, tinned or fresh); 1 large potato; tin foil, cocktail sticks; knife, sieve, 2 plates
1 Wrap the potato in foil
2 Carefully open the tin of pineapple. Using the sieve, pour off the juice
3 and 4 Put the pineapple pieces onto a plate, and if they are not cubes, cut each slice into six or eight. On the other plate, cut the cheese into small pieces
5 Skewer chunks of cheese and pineapple on a cocktail stick and wedge into potato
6 Continue until the cheese and pineapple are finished
7 Add a few cherries to give a more colourful effect.
 


Thank you Darani and Bella for your expert cooking demonstration!


A favourite op shop find.

WIKI tells us that:
"A toothpick is a small stick of wood, plastic, bamboo, metal, bone or other substance used to remove detritus from the teeth, usually after a meal . . . The toothpick . . . is the oldest instrument for dental cleaning. The skulls of Neanderthals, as well as Homo sapiens, have shown clear signs of having teeth that were picked with a tool.
Toothpicks made of bronze have been found as burial objects in prehistoric graves in Northern Italy and in the East Alps. It was also well known in Mesopotamia. There are delicate, artistic examples made of silver in antiquity, as well as from mastic wood with the Romans.
In the 17th century toothpicks were luxury objects similar to jewellery items. They were formed from precious metal and set with expensive stones. Frequently they were artistically stylized and enamelled.
The first toothpick-manufacturing machine was developed in 1869, by Marc Signorello . Logs are first spiral cut into thin sheets, which are then cut, chopped, milled and bleached into the individual toothpicks."
For a more detailed treatise on the subject of toothpicks check out this website
http://www.slate.com/articles/business_and_tech/design/2007/10/stick_figure.html
written by Henry Petrosk, professor of civil engineering and professor of history at Duke University. He is the author of a dozen books on engineering and design, the latest of which is The Toothpick: Technology and Culture.

Another favourite op shop find. 

Friday, 3 October 2014

Pineapple the Miss Australia way

Miss Australia Cookbook, Cookery Editor Elizabeth Sewell, Sydney 1971

Pineapple and Prawn Salad contributed by Helen Newton (Miss Australia 1968) who grew up on a pineapple farm, at Woombye, Queensland.
Serves: 6
1 1/2 kg prawns, cooked; ½ cup white vinegar; salt and pepper; 2 X 350g tins pineapple pieces, drained and chilled; 1 cup Mayonnaise; 1 lettuce; sprigs of parsley and tomato wedges for garnish
Shell the prawns, remove black vein and cut in halves. Place in a bowl and mix with the vinegar and salt and pepper, chill. Add the pineapple and Mayonnaise to the prawns and mix together thoroughly. Arrange on crisp lettuce leaves and garnish with sprigs of parsley and tomato wedges.
Fresh cooked tiger prawns
Home made mayonnaise, home cooked Australian tiger prawns, fresh iceberg, yummy canned pineapple.  For a dinner party you could serve it in glasses like a prawn cocktail.  Personally I would use a marie rose sauce, the olive oil in the mayonnaise was a bit overpowering for the prawns, Ann.
Helen Newton said “I enjoy cooking and entertaining at home. The thought of organising and cooking for a party does not worry me, I now appreciate my training in home science subjects at high school and later at teachers Training College. I believe one of the most important points to remember when planning meals is the nutritional value of food. During the hot summer months we can enjoy crisp, cool salads and beautiful fresh fruit. Fortunately these are rich in vitamins and minerals as well as being delicious and satisfying.”

Sunday, 28 September 2014

Pineapples Are Art

The Pineapple Princesses were recently the lucky winners of a Radio National, Bush Telegraph, favourite pineapple recipe competition.  The competition was coordinated by The Queensland Gallery of Modern Art on Brisbane’s South Bank where they were holding an exhibition Harvest: Art, Film + Food “a celebration of food in art” with works from their collection and commissioned pieces.

 
 “The exhibition examines the ways land cultivation, food, food products and systems of distribution have throughout history, been central to the formation of world views and artistic expression.”
Zinnias and fruit 1932 by Hans Heysen

Still life: Coconut and other things 2009
by Shirana Shahbazi and Sirous Shaghaghi
The highlight for us was, of course, LA based art collective (Fallen Fruit) David Burns and Austin Young’s wall paper designs and glass cabinet display of pinapalia. The cabinet is the result of a callout they made to members of the community to contribute pineapple memorablilia. Their thought provoking ideas on "public fruit" and collaboration are excellent reading in the Harvest catalogue.
There were some real treasures! Perhaps you’re lucky enough to own some of these gems yourselves!
Public Fruit Wallpaper, Honolulu 2012 by Fallen Fruit
 


 
 
 









 
Our lunch at the GOMA Restaurant created by their Executive Chef, Josue Lopez, was a feast of discovery. We enjoyed:

Moreton Bay Bug poached in GOMA churned butter, saffron broth, seaweed, broccoli. A delicious light entrée, the crunch of baby fennel and sliced broccoli stalk complementing the soft bug flesh.  Saffron broth was poured over the composed ingredients at the table by the attentive and well informed wait staff.

Living Risotto of sprouted beans and legumes, broad bean, garden flowers, verjuice. This was the least successful dish of the lunch.  Rather than a risotto (there was no rice) it was more of a green porridge.  The chick peas and some of the beans were quite crunchy and the dish was heavily salted.  However, as part of the seven dish degustation, in a very small portion, it could work much better.  On top is not white cheese but freeze dried macadamia oil. The garden flowers were a counterbalance to the colour of the risotto.

Roasted Holmbrae chicken, textures of corn, sorrel, winter leaves. A satisfying main course with a tasty combination of flavours. The corn puree successfully under laid the succulent chicken, crisp kale and nasturtium leaves.

Wattle custard, Daintree chocolate paint, Daintree vanilla curd. What an exquisite flavour! The airbrushed chocolate was pretty spectacular. The dessert seemed to be very well thought out, from concept to execution.  Simple and complex at the same time.

Old fashioned whiskey cocktail . Nant single malt sorbet, blood orange and bitters, crisp honey. A fresh tasting dessert of citrus, whiskey and honey.  There is a Nant distillery in Brisbane city as well as Bothwell in Tasmania.  Lots of texture contrast – soft cherry puree balls, granular sorbet, honey leather, freeze dried cherry pieces, whiskey snow.

The Harvest catalogue is a beautiful production with commentary about the exhibition, the food related films that were shown and recipes using some very exotic ingredients from ten selected chefs.

Many thanks to Queensland Gallery of Modern Art, Hilton Brisbane, Virgin Airlines and Radio National! Anne and Ann.

Sunday, 21 September 2014

Pineapple On-Camera

Knox On-Camera Recipes: a completely new guide to Gel-Cookery, Knox Gelatine 1960 USA


 
Pineapple Chiffon Cake 

Makes 8 – 10 servings “As yummy as anything you’ll ever serve is this creation, a mouth-watering, fluffy filling layered with chocolate cookies.”
Ingredients: 1 envelope Knox Unflavoured gelatine; 1/3 cup sugar, divided; 1/8 tspn salt; 3 eggs, separated; 1 ¼ cups canned crushed pineapple and syrup; 2 tblspn lemon juice; 1 cup heavy cream, whipped; thin chocolate cookies
1 Mix gelatine, 2 tablespoons of the sugar and salt thoroughly in top of double boiler

2 Beat egg yolks. Add crushed pineapple and syrup. Add to gelatine

3 Cook over boiling water, stirring constantly until gelatine is dissolved, about 5 minutes

4 Remove from heat and stir in lemon juice. Chill mixture to unbeaten egg white consistency

5 Beat egg whites until stiff. Beat in remaining sugar. Fold in gelatine mixture

6 Fold in whipped cream

7 Spoon ¼ of mixture into waxed paper-lined 23cm x 12.5cm loaf pan. Add a layer of cookies. Repeat three times ending with gelatine

8 Chill in refrigerator until firm

9 Unmold on serving platter and top with additional whipped cream, if desired


 
Unfortunately I couldn't source the right chocolate biscuits, so I used chocolate coated ones which didn't cut as well, but it was still delicious, Anne.