Category: Pineapple

Giddy-Up, It’s a Melbourne Cup Pineapple Double

Those of you who don’t live in Australia may be unaware that the Melbourne Cup is run on the first Tuesday in November.  The Melbourne Cup is our version of the Kentucky Derby  or Ascot or  the <<insert the biggest horse race from your country here>>.

Melbourne Cup Crab and Pineapple Appetizer
Melbourne Cup Crab and Pineapple Appetizer

They call it the race that stops a nation because, come tomorrow  at around 3:00pm, just about everyone in the country will stop what they are doing to watch, or listen to, the running of the Cup.  If you happen to live in Melbourne, you get to stop for a hell of a lot more than that.  We get the WHOLE day off work.  Seriously.  We don’t go to work all day because for about 5 minutes in the afternoon some horses run around a track.  It’s awesome, the most mad and random holiday ever!!! 

 And because we’re not working, if people aren’t actually going to the races, they have parties and bbq’s or set up parties in the car park at the track, kind of like tail gating but classier.  Every one dresses up and the weather is generally good – it’s party time here!!!    Apart from the hay fever.  That’s still sucking. 

Melbourne Cup Crab and Pineapple Appetizer
Melbourne Cup Crab and Pineapple Appetizer

And what better way to celebrate your Cup Day holiday, than this adorable vintage salad from Rosemary Mayne-Wilson’s Salads for All Seasons and the accompanying MC Cocktail which I made up to go along with it?

The unifying element between the two is pineapple.  And can I just say.  Forget Chanel #5.  Forget even this gorgeous Sohum Mint Tea perfume which is my current favourite perfume (Notice how even my perfume is named after food?)

Sohum Mint Tea

Pineapple has got to be the best smell in the world.  When I opened that can?  I  just wanted to take a big swim in that glorious scent.  Soooo good. And yes, I used pineapple from a can.  Fresh pineapple is great.  If you happen to live in Cambodia…OMG, the best, sweetest most heaven scented pineapple ever…or you have a couple of spare hours to pfaff about with peeling and coring and taking the eyes out and blah blah blah.  As far as I am concerned, canned pineapple is the way to go.

Melbourne Cup Appetiser 3
Melbourne Cup Appetiser 3

What was not so good was the tinned crab.  It was….fairly bland is a nice way of putting it.  Completely tasteless would be another.  Despite that, the pineapple was sweet and the dressing was surprisingly good.  I think that if you used fresh crab meat this would become super good.

RMW recommends decorating this with crab legs.  Even if I had made this using fresh crab I would find that a bit creepy.  I used some chopped up chives and mint (both can I add, fresh from my garden)!

Alternatively you could forgo piling the crab into and onto the pineapple rings and mix them together and serve in these amazing bits of crabby kitsch!

Crab Salad Bowls
Crab Salad Bowls

 I would still use the watercress to line the crab bowls.  That peppery goodness added a real bit of zing to this dish.

But I will tell you something totally weird.  As I was making it, I believed I had spotted a huge flaw in the logic of this salad.  Cos that’s the kind of thing I think about,  The logic of food.  As I may have said a couple of times before, it’s nice to see that Philosophy major isn’t going to waste!

So, here was my concern.  You pile your crab meat onto and into the hole of your pineapple ring.  However, the law of gravity would suggest that when you picked up your pineapple ring that the crab meat in the hole would not, should not lift with the ring….

Weird thing is?  It totally does.  Well nearly totally does.  A smidgeon of crab may remain on the plate but it will lift.  You need to pack it in fairly tight though.

I would definitely make this again.  But I would definitely use fresh crab meat. 

MC - Midori and Chartreuse Cocktail
MC – Midori and Chartreuse Cocktail

So, what do you do with the leftover juice from the can of pineapple?  Well, if life gives you pineapple juice, I say make a super refreshing and tasty as hell cocktail.  I also happened to have a bottle of Midori hanging about.  It was given to me as a housewarming present when I moved into my old apartment.  How on earth it managed to survive 13 years I have no idea.  Anyway on that bottle was a tag and on that tag was a recipe for a cocktail called a 24/7 which was Midori, Chartreuse, lime cordial and pineapple juice.  I made this and it was ok.  Then I made a second one where I subbed in some fresh lemon juice for the lime cordial and it was much better.  Then I made a third…(see what I mean about being surprised that bottle hadn’t been drained long ago?)  where I added a splash of ginger beer.  And ladies and gentlemen, we had a winner!

The MC Cocktail
The MC Cocktail

I’m calling my version the MC – Midori and Chartreuse, Melbourne Cup…

 Oh, and the left over salad dressing?  Was really good on some oysters the following day! It had that Bloody Mary Shot vibe about it.  Kind of retro in it’s own way!

Oysters with Tomato - Horseradish Dressing
Oysters with Tomato – Horseradish Dressing

 I will be spending Cup Day cooking up a Joan Crawford inspired Romantic dinner for two courtesy of Jenny at Silver Screen Suppers…stay tuned, I think it’s going to be awesome!  Whatever you do, I hope it’s fabulous!

Melbourne Cup Crab & Pineapple Appetizer and MC Cocktail

Melbourne Cup Crab & Pineapple Appetizer and MC Cocktail

Ingredients

    For the Appetizer
  • 6 pineapple rings
  • 400grams (14oz) crab meat (preferably fresh)
  • 1 bunch watercress
  • Mint and Chopped Chives to serve (optional)
  • For The Tomato Horseradish Dressing
  • 1 tsp prepared horseradish
  • 1/2 cup tomato juice
  • 1 tsp lemon juice
  • 1/2 tsp worchestershire sauce
  • salt & pepper to taste
  • For the MC Cocktail
  • 30ml (1 oz) Midori
  • 15 ml (1/2 oz) green chartreuse
  • 15 ml (1/2 oz) lemon juice
  • Pineapple juice
  • Ginger Beer
  • Ice

Instructions

    For the Tomato - Horseradish dressing (can be made in advance)
  • Mix all the ingredients together and chill
  • For the Melbourne Cup Crab and Pineapple Appetizer
  • Arrange the watercress on a large plate or six small plates.
  • Place the pineapple on top of the watercress.
  • Mix 1-2 tsp of the dressing through the crab -just enough to help it stick together. Pile the crab onto the pineapple rings
  • Spoon a little bit of the sauce over the crab (a little goes a long way, so go easy) or serve the dressing on the side. Sprinkle with the chives and mint.
  • For the MC Cocktail
  • Fill a long glass with ice. Add the Midori, Green Chartreuse and Lemon Juice. Add pineapple juice to about 2 cm below the rim of the glass.
  • Top with ginger beer.
http://www.retrofoodformoderntimes.com/2014/11/03/giddy-melbourne-cup/

 

Hayman Island Chicken Salad

Don’tcha just love it when bits of your life just seem to fit together?   This Hayman Island Chicken Salad pretty much joined all the dots for me last week.

Hayman Island Chicken Salad
Hayman Island Chicken Salad

 If last week my life was a movie, this week is a jigsaw.

I have always been inordinately fond of a jigsaw. I think it stems from being an only child and it being one of the things I could do alone.  We have been doing some jigsaws at work recently and it has been awesome.  We set them up in the kitchen so, at lunch time or randomly through the day, people can go in a do a piece or two. 

Although, just between you and me, I think the lady who is bringing them in secretly  hates us.  Not for her the art prints which are my favourites or the Alpine scenes and waterfalls of my childhood,  No way,  Uh uh…She likes the impossipuzzle.  We had only just recovered from #2 which was this:

My PhotoFy_09_29_09_27

 

No, not a series of pieces thrown on the table.  The top one is the picture.The bottom one is a close up.  It was only five hundred pieces and it took us three weeks to complete!  It also  left us shattered remnants of human beings.  Then she brought in number 3. 

Cat Impossipuzzle
Cat Impossipuzzle

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yep, no borders and five extra pieces.  Not to mention a plethora of cats that all look the same  She really does hate us. 

There was some weirdness as well.  We finished puzzle #2 on a Friday but left it out so people could admire our puzzle making skills and laud us accordingly.  No change on Monday. However, when I came in on Tuesday, someone had removed the four corner pieces.  They hadn’t taken them or thrown them away.  Just removed them and left them on the table.  Who or why?  No idea.  I work with some strange people.

But enough of the literal, here’s the metaphorical.

After eating my weight in bacon whilst being obsessed with Fruity Devils I felt the need for some slimming.

I also had some left over pineapple and oranges and Rosemary Mayne Wilson’s Salads For All Seasons.

S4AS Cover

 There is a section on diet salads in the book however it contains recipes like this

 Cottage Cheese Mould

 And this:

 Curried Lamb Mould

 I don’t know, maybe I’m just being picky but if I was making a recipe that I wanted people to eat, I’d think twice about having the word “mould” in the title.  Just saying. Maybe that was  Rosemary’s cunning plan.  You are so repulsed by the name of the food that your appetite is automatically reduced.  Then you realise it’s either cottage cheese and pineapple juice (note, you don’t even get the pineapple) or lamb and curry powder in gelatine and what’s left of it disappears all together.  Voila.  I suppose it’s one way to get skinny!

Handily, not all of Rosemary’s recipes are that disgusting.  I made my version of her Hayman Island Chicken Salad which used up my leftover oranges and pineapple.  It was pretty tasty and looked quite pretty with the green from the avocado, celery and spring onion, the orange from the oranges (duh) and the yellow pineapple.  Mango would also be great in here and would add to the tropical vibe. I have shown it here as a sandwich but I also took some into work for lunch and it was great just as a salad too.  Also, there was no avocado in the original.  I just had one that needed to be used….

Hayman Island Chicken Salad3
Hayman Island Chicken Salad3

 There is no explanation given the Salads For All Seasons as to why this recipe is named after Hayman Island which is a holiday resort on the Great Barrier Reef.  I can only assume it was served there back in the 1970’s.  It is possibly the thing in the white dish front and centre below.

Hayman  Island Buffet via Vintage Queensland
Hayman Island Buffet via Vintage Queensland

 
So I had made my Hayman Island Chicken Salad and then, in a coincidence weirder than someone removing the corner pieces from a jigsaw, I happened to glance at the cover of this month’s Gourmet Traveller which had been sitting on my coffee table unread for a couple of weeks. (It actually made an appearance last week, slightly obscured by my huge glass of wine…)

My PhotoFy_09_19_21_58

And totally obscured by my hot sauce was this!

My PhotoFy_09_29_22_26

Coincidence?  I don’t think so.  I think the universe is trying to tell me something. And I’m fairly sure that it is that I need to get to Hayman Island pronto.

You see, I read that article and there is no mention of a chicken salad. Nor does it appear on any of the resort menus.

Which is, as far as I am concerned a travesty.

hayman-island-resort-32832
hayman-island-resort-32832

 I feel it is my duty, no my mission, to bring this salad to the attention of the resort owners. I would be quite happy to spend a weekend working with the chefs to bring help back this piece of  Hayman Island history.   Although…we would probably need to match it with some wines and a cocktail or two.  Hmm…maybe I’ll need a week.

And we needn’t go all out with the retro vibe.  The outrigger canoe as a buffet table?  That can stay gone.

And I’m not greedy.  I don’t need the $10,600 a night penthouse.  I have simple tastes.  The $1990 per night beach villa with private pool will be just fine. 

Hayman Island Beach Villa

How glorious does that room look?  The only downside is that now I have that Coldplay song running through in my head.

As do you now too.  Don’t thank me.  You’re more than welcome.

All together now…Para, para, paradise…..Whoa-oh-oh oh-oooh oh-oh-oh.

So what do you think of my chances of getting the all expenses paid trip to Hayman to act as historical cuisine consultant to the chefs? 

Yep. Me too.  (Sigh). 

Oh well, at least I have the salad!

Have a great week!

Signature 1 Vintage Valentine Quick as Wink2
 

Hayman Island Chicken Salad

Hayman Island Chicken Salad

Ingredients

  • 4 cups cooked chicken
  • 1 cup celery, chopped
  • 1 tbsp spring onion, chopped
  • 1 tbsp capers
  • 1 avocado, flesh cut into cubes
  • 2 oranges, segmented (the original recipe called for tinned mandarin segments)
  • 1 can pineapple pieces
  • 2 tbsp slivered almonds, toasted
  • 3/4 cup mayonnaise
  • 2 tsp lemon zest
  • dash of tabasco sauce (optional)
  • 1 tbsp lemon juice
  • salt & pepper

Instructions

  • Combine the chicken, celery, spring onions, capers and lemon juice.
  • Chill for 1 hour.
  • Mix lemon zest, tabasco if using, and mayonnaise. Chill.
  • At serving time, add the pineapple, avocado and oranges to the chicken mix.
  • Gently add the mayonnaise and carefully mix through.
  • Season to taste
  • Top with almonds and serve.
http://www.retrofoodformoderntimes.com/2014/09/29/hayman-island-chicken-salad/

 

 

 

Fruity Devils…. and a Life Check

  Ever have those moments where you take a good long hard look at yourself and wonder how on earth you ended up in a certain place? Where your life took that turn?

I had one of those tonight.  And it wasn’t pretty. Unlike these Fruity Devils which we will get to in due course. 

Fruity Devils1
Fruity Devils1

 So, let’s imagine my life as a movie.  Not a very glamorous movie.  But a movie nonetheless. We’ll start with a close up…

Eight o’clock Friday night and I am sitting alone. At home.  Wearing a sweatshirt that had seen better days about five years ago and yoga pants.  Well, that’s what the shop I bought them in called them.  They may have never seen the inside of a yoga studio or known a down dog but technically they are yoga pants.

None of that is is the problem.  He has a new job where he is working nights and I am perfectly comfortable both in my own company and with my attire. 

My PhotoFy_09_19_21_56

So, lets draw the camera back and see where the problem may lie.  Sitting on my lap is a plate of chopped up bananas smothered in peanut butter, wrapped in bacon and grilled.  I had a grand idea to do a take on a Devils on Horseback and call it Elvis on Horseback.  It didn’t really work…Anyway, bacon and peanut butter is admittedly  not the healthiest combination on earth but it wasn’t that that had me cringing either.  I count eating weird stuff as R&D.  I’m eating it so you don’t have to!  And you, know sometimes in this blogging lark you have to take the (super) crunchy with the smooth. 

And boom! 

That peanut butter gag was like the Spanish Inquisition.  (Because no one expects the Spanish Inquisition). 

I’ll stop now. 

Maybe the problem will be apparent if we draw the camera back even further…

My PhotoFy_09_19_21_58
  Yes, that is a very hefty glass of wine in front of me…could that be what has me in a such a state of consternation?  Drinking alone? Am I worried about some incipient alcoholism /the state of my liver / my ability to get up and go the gym tomorrow morning?

No, no and resoundingly no.  It’s Friday, it’s been a long, hard week and if a girl wants a drink in the privacy of her own home, she should be able to have one.  Or two.  Don’t judge me.

Peachy Devils with Pomegranate Molasses
Peachy Devils with Pomegranate Molasses

 So what it is?  Why am I pausing for a moment of reflection? Not that I am alone at home on a Friday night, wearing let’s just call them “comfortable” clothes; not that I am eating a banana smothered in peanut butter then wrapped in bacon; not that I am drinking alone but that I am doing all of the above whilst watching a movie where Robert Pattinson is playing Salvador Dali. 

What???????

Why?

WHHYYYYYYY???????

I really need to re-evaluate some of my life choices.  I may need professional help.  Or at the very least some movie recommendations….

Pineapple Devils
Pineapple Devils

 

Who on God’s green earth thought that was a good idea?  (Me apparently seeing as it was on my Netflix queue).  But then again, I’m alone at home on a Friday night eating bacon, bananas and peanut butter!  My judgement is at best questionable. 

But apart from me, who else thought it was a good idea?  It’s TERRIBLE. Well, to be honest, the film itself is probably not so bad.  R Patz, however is more wooden than the stake that should have been driven through his cold dead heart in any one of the billion Twilight films. 

Oh, God, why am I still watching it?

Make it stop…someone please make it stop!!!!!

And does anyone else think Vamp boy looks a lot like the Blackadder?

robert-pattinson-little-ashes-3

Blackadder2jpg

 

I have no idea what possessed me to pick that film.  What is far easier to track is how I ended up thinking bananas and bacon were a good idea. The seed of THAT insanity lies within the book club. One of the ladies brought along one of her mother’s (?) Women’s Weekly cookbooks from the early sixties.  It was AWESOME.  And whilst I really wanted to just grab it and run….I contented myself with flicking through the pages.

Which is when I saw the recipe for Jaffa Devils.  Orange slices wrapped in bacon and grilled.  Two ingredients, easy to remember.  So I made them.  They were ok.  They weren’t the best thing I’ve ever eaten but they sure weren’t the worst!  And it works in theory – bacon and orange mix well at breakfast…so why not in an appetizer? (Mind you, it’s that kind of thinking that leads to coffee flavoured scrambled eggs…and Little Ashes, which incidentally, STILL watching).

Jaffa Devils
Jaffa Devils

 The problem was, the Jaffa Devils became like a gateway drug.  For a while there I was utterly obsessed with wrapping fruit in bacon.  I kind of like it when food is both good and bad for you, bacon and fruit, peanut butter and celery, cranberry juice and booze..it’s the way o’ the world, yin and yang, toxifying and detoxifying in equal measure.  

I wrapped peaches, pineapple, a tangelo…I couldn’t leave the citrus alone.  And the banana.  The banana was not good.  The tangelo, like the orange, was a bit meh…..

The peach and the pineapple?  OMG. Super.  The Bacon and Peach Combo worked best with a sauce made from Pomegranate Molasses.  By which I mean some Pomegranate Molasses poured into a bowl.  But you could use some reduced Balsamic if you did not have the Pomegranate Molasses.  The Bacon and Pineapple Devil worked with both a sweet chilli and a BBQ sauce. 

Peach, Pinepapple and Tangelo Devils
Peach, Pineapple and Tangelo Devils

 Pretty damn good, even if I do say so myself! And super easy and super quick to make as well. 

In all honesty, give the banana and orange ones a miss.  But do try the peach and pineapple.  They are gold!  And for some Dali gold, skip Little Ashes and watch this clip of the real Salvador Dali utterly bamboozling the folks on What’s My Line

Fruity Devils

Fruity Devils

Ingredients

  • 2 Peaches, cut into quarters
  • 4 pineapple rings, halved
  • 8 slices of bacon or proscuitto, cut in half
  • Condiments for dipping - pomegranate molasses, sweet chilli sauce, bbq sauce, etc

Instructions

  • Wrap the fruit in the bacon.
  • Place under a hot grill and cook until the bacon is crisp.
  • Serve immediately with the sauces for dipping.
http://www.retrofoodformoderntimes.com/2014/09/23/fruity-devils/

  Have a great week!

Signature 1 Vintage Valentine Quick as Wink2
 

Retro Food For Modern Times – Oh, Calcutta, Odessa, Oh Look, It’s Cocktail Hour!

I fully intended this week to be devoted to Eat your Way To Love and Beauty, but somehow I ended up drinking my way to oblivion and incoherence!

But you know what?  I can now honestly say that I didn’t spend the weekend getting tanked on cocktails. I spent the weekend doing research and development.  For you dear readers, I did it for you!  I’m selfless like that.

O Calcutta Cocktail
Oh Calcutta Cocktail

I found a version of the first cocktail I made, the Oh Calcutta, in Eat Your Way To Love and Beauty.  This combines pineapple, grapefruit, lime and…. curry powder!  Yep, a curry flavoured cocktail!

The Swami’s version of the Oh Calcutta suggests you mix the ingredients with spa water.  I assumed that was a euphemism for vodka when making my version.

O Calcutta Cocktail
O Calcutta – mixing pineapple and curry

Now, I normally like my cocktails pink and sweet so this was a bit of a shock to my system!  Initially I wasn’t too keen on it.  Gradually though, the Oh Calcutta won me over.  It’s actually has quite a complex flavour profile (whoo hoo, look at me using the foodie words!).  There was a slight bitterness from the grapefruit, sweetness of the pineapple, heat from the curry, sour from the lime…the more I drank it the more I liked it!

O Calcutta Cocktail
Oh Calcutta Cocktail

I was still thinking about it  the next day and I decided that, interesting as it was, it needed something  more and that something was a little salty kick.  So, I made it again but this time I edged the glass (badly) with some ginger salt.  I made the ginger salt by bashing some ginger to death in the mortar and pestle and then adding some salt to the mix.  I twirled the glass in this.  It doesn’t look great but it tasted amazing!

Oh Calcutta Cocktail recipe

In my first version I toppped the entire drink with grapefruit juice instead of using a mixer, in the second version I mixed grapefruit juice and sparkling water.  The result was slightly less bitter which I preferred. I also used ruby grapefruit juice so there was a pink tinge to my cocktail!

I’m now thinking ginger beer would be good in this too….version three may well happen next weekend!

O Calcutta Cocktail 4
O Calcutta Cocktail 4

Just in case this has piqued your interest in a curry cocktail, I found a few more versions to tantalise your taste buds bouncing round on the interwebs…

Tandoori Tequila Cocktail

Coconut Blurry Curry Cocktail

But the weekend of cocktails was not over because it’s feijoa season and thanks to a tree that is fully laden over at my mother’s house we are swimming with them…

Feijoas
Feijoas

For those of you unfamiliar with a feijoa (aka the pineapple guava), it is a fruit much beloved by New Zealanders, and apparently Russians and Californians.  It is:

“green, ellipsoid, and about the size of a chicken egg. It has a sweet, aromatic flavor. The flesh is juicy and is divided into a clear gelatinous seed pulp and a firmer, slightly granular, opaque flesh nearer the skin”

Boo, Wikipedia boo!  That does nothing to convey the joy of the feijoa – huh…come to think of it from now on, I’m going to be calling them fe-joy-as.  I  once read in an aromatherapy book that you need to be careful when burning Clary Sage oil because the smell of it can make you feel as if you are drunk!  I feel a little bit the same about the scent of a feijoa, it is a kind of fruity, floral, heady smell that…it’s what I imagine heaven smells like.  Not that I’m likely to find out.  There is no doubt in my mind which way I’m heading.

Feijoa Marketing Board…don’t even think about it stealing this, I’m slapping a ™ on “Fei-joy-as…what heaven smells like” ASAP. Happy to negotiate with you on the licensing of my intellectual property for your commercial gain though.  Call me.  I’m easily bought.

Odessa Cocktail
Odessa Cocktail

Mind you, someone at the FMB is doing their job.  These babies are currently selling in the supermarket for $2 each!

When I told mum I was going to do some feijoa cooking for this she wanted to know if I was going to make jam.  It’s that kind of comment that makes me wonder if I’m actually adopted….Jam.  Pffft…why make jam when you can make cocktails?

I found a wonderful blog called Feijoa, Feijoa which is bursting with recipes for feijoas and has an whole section devoted to cocktail recipes.

I made the Odessa Cocktail purely because I had all the necessary but each one of the cocktails sound delicious.  And as for the recipes…this may well become one of my favourite sites!  There are also several jam recipes for my mother to make.

The recipe for the Odessa Cocktail can be found here:

Odessa Cocktail

Odessa Cocktail
Odessa Cocktail 2

If you’re wondering why my simple syrup looks like Coke or coffee , it’s because I only had brown sugar in the house. I think it worked though, it added a treacly depth to the syrup.  (coincidentally, Treacly Depth would be the name of my indie band…)

The Odessa is a lovely cocktail, it’s sweet but with a little tang from the lime and exactly the kind of cocktail I normally love! Coming after the Oh Calcutta, it seemed a little simple but it was still delicious! My advice to anyone making it would be to strain it really well.  I put mine through a tea strainer and it was a little gritty.  I would use a finer strainer next time.

Odessa Cocktail
Odessa Cocktail 3

I’m going to be spending my week sidling up to people outside the supermarket and asking “Psst…want a feijoa? ..One fifty each or three for three…and they smell like heaven”

Have a great week whatever you do!

Signature 1

Retro Food For Modern Times: The Busy Woman’s Pineapple Soufflé

All eras have their food fads – remember when everything was daubed in pesto? And/ or sun-dried tomatoes?  What about Tandoori chicken served ad nauseam outside of its natural habitat of an Indian restaurant? Tandoori Chicken Caesar Salad, Tandoori Chicken Pizza, Tandoori Chicken Pie, Tandoori Chicken Pasta with Sun Dried Tomatoes and Pesto…for the love of God, stop.  Just because something tastes good doesn’t mean it has to be used in every known recipe in the world.

Back in the 1970’s pineapple was the weapon of choice.  It was everywhere!  It was stabbed on toothpicks with a cube of generic cheese  and possibly a brightly coloured cocktail onion to form the signature hors d’oeuvre of the decade, it was grilled with ham steaks to provide the first course of the generation and, combined with the glacé cherry, formed the classic upside down cake.

It was also:

Made into Salads:

Used as a receptable for prawns:

In increasingly odd ways (also note the ubiquitous curly parsley):

For main course, there was the exotic appeal of a sweet and sour:

Or a  pineapple and pork casserole:

For dessert, apart from the classic upside down cake, pineapple was also a favourite topping for cheesecakes:

Or, as in the case of this post, made into a  pineapple soufflé. The recipe for pineapple soufflé appears in a number of cookbooks of this vintage so must have been a popular dish of the time.  Also, just to be really confusing,  this is not a soufflé as in the French baked dessert but is more a mousse type concoction.  I have no idea why this is also called a soufflé.  Maybe in the ’70’s “foreign” terms were interchangeable. I guess we should consider ourselves lucky it’s not called Pineapple Bourguignon…

This recipe is so easy to cook and goes a mad, almost flourescent yellow when you first mix the jelly and cream together:

The end result is lovely.  The tanginess of the lemon and the pineapple cut through the heaviness of the cream so you don’t get that horrible creamy coating on your tongue.  It is a lovely light and refreshing dessert.  I’ll definitely be making this again and am already thinking about how I could use the same techniques with different fruit and jelly combinations – strawberries with strawberry jelly?  Maybe my favourite rhubarb with raspberry and rosewater jelly…  In the meantime though, just enjoy this as is!

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