The Hluhluwe Queen Pineapple Marketing Association was established on
11 November 1988 to promote pineapples.
| Recipe Name | Description |
|---|---|
| Quick Queen Pineapple sweets - great for kids party's
| Ingredients
3 Small Queen Pineapples 2 Cup sugar 2 Packets pineapple jelly Method Skin Queen Pineapple and grate the fruit. Boil together with sugar until mixture is dry. Add the two packets of pineapple jelly and mix well. Pour the mixture into a pan. Layer of mixture must be 1cm thick. Once mixture is cold and has set, cut sweets into squares. |
| Fresh Queen Pineapple Ice-cream | Take one small 18 count Queen Pineapple and place in freezer for about 2 days.
Skin the Pineapple after removing from the freezer and fold the leaves down, using them as an ice-cream holder. This is a delicious way of eating these small Pineapples on a hot day. |
| Queen Pineapple with Spices | 1 Queen Pineapple cut into quarters from top to bottom.
4 Ice-cream sticks - one for each quarter of Pineapple Mixed spices such as Cinnamon, Coconut and Peri-peri powder. Insert the Ice-cream sticks into each quarter of the Pineapple. Sprinkle with spice or dip the Pineapple in the spices |
| Queen Pineapple with Cottage Cheese | 1 Queen Pineapple skinned and sliced
1 Tub of Cottage Cheese - low fat for slimmers Scoop the Cottage Cheese onto the Pineapple slices. Very popular during the hot summer months. |
| Bow / Butterfly Queen Pineapple | 1 Queen Pineapple skinned and cut into 10mm slices
1 Bottle red cocktail onions / 125g Box glazed red cherries 1 Box cocktail toothpicks Method Cut each slice of Pineapple into four quarters. Insert the toothpick through the red onions/cherry and then through two quarters of Pineapple. This makes attractive bows / butterflies. |
| Queen Pineapple Tarts | Roll out Rough-puff pastry 1cm thick. Press out round rings and place on a greased
When baked this will form a pastry cup. Bake these pastry cups in a very hot oven 220o for 10 - 15 minutes. These pastry cups can be filled with Queen Pineapple, crushed fresh or boiled in a little sugar and water, and topped with stiffly beaten cream which has been sweetened with castor sugar. |
| Fried Queen Pineapple | Skin and cut one Queen Pineapple into slices. Fry slices in butter until light golden
brown in colour. This is delicious when served with Chicken or any other roasted or fried meat dish. |
| Queen Pineapple Ice-Cream Sauce | Ingredients
1 Queen pineapple 1 cup water 1 cup ginger preserves (pieces) 1 cup sugar (can use less – according to taste) 1 Tsp Vanilla Essence 1 – 2 Tsp Maizena (cornflour – according to the desired thickness of the sauce) Method Skin the Queen Pineapple and liquidize the fruit together with the ginger preserve pieces. Boil water and sugar together. Add the finely chopped pineapple and ginger preserve mixture. Boil for about 5 minutes until cooked. Add the ginger syrup to this mixture. Thinken with the maizena (cornflour) mixed with a little water. Lastly add vanilla essence. This sauce can be frozen or kept in the fridge. Serve over ice-cream. |
| Sweet and sour Queen Pineapple Chinese braai | Ingredients
1 Queen Pineapple 100 ml sugar ⅓ Cup vinegar ⅓ Cup maizena (cornflour) ⅓ Cup sugar Tobasco Sauce (optional) Salt and pepper (optional) Method Wash the Queen Pineapple and remove the skin. Place the pineapple skins in a pot and cover with water. Boil for 1 hour. Add sugar and allow to cool. Drain through a sieve or clean gauze cloth. The fruit of the pineapple must be cut into cubes and used in salads. ⅓ of the fruit can be grated and added to the liquid made with the skins and sugar. Add the vinegar, maizena (cornflour) to the sugar mixture to thicken. Add Tabasco sauce, salt and pepper to taste. |
| Queen Pineapple Sauce to serve with Ham | Ingredients
250ml Queen Pineapple – grated 190ml Unsweetened Queen Pineapple juice 40ml Castor sugar 12.5ml Maizena (cornflour) 5ml Lemon juice Pinch of salt Method Mix the castor sugar, maizena (cornflour) and salt together, add fruit juices and boil for 5 minutes. Add grated pineapple. |
| Mint and Queen Pineapple sauce to serve with Mutton or Ham | Ingredients
30ml Queen Pineapple 60ml Orange juice 60ml Lemon juice 15ml Chopped mint 15ml Castor sugar Method Mix all the ingredients together until the sugar has dissolved. Makes 125ml of sauce. |
| Island Dip to serve with Crisps | Ingredient
250ml Fresh Queen Pineapple grated 60ml Smooth cream cheese 60ml Simba Salanaise 5ml Parsley 3ml Mustard 5ml Lemon juice Pinch of salt Method Mix all the ingredients together. Garnish and serve with crisps or chipniks. |
| Queen Pineapple curry mince ball sauce | Ingredients
1 cup Queen Pineapple 1 Onion 15 ml oil 15ml curry powder 23 ml Tumeric 23 ml Maizena (cornflour) 23 ml Sugar 5 ml salt ¼ Cup Vinegar Method Mix all the ingredients together and boil for 5 minutes. Prepare mince balls place in an ovenproof dish. Preheat oven at 180⁰C. Pour sauce over the mince balls. Bake for 1 hour or until meat balls are cooked. |
| Queen Pineapple Drink |
Ingredients
1 Large Queen Pineapple grated 400ml Orange juice 125ml Sugar 115g Granadilla Pulp (1 small tin) 50ml Lemon juice 5ml Rum essence Hollowed Queen Pineapples (to serve) Method Mix Orange juice and sugar until dissolved. Add all other ingredients and mix well. Cool well before serving in hollowed Queen Pineapples. |
| Queen Pineapple and Pork Sausages Kebabs | Ingredients
Queen Pineapple 1 Packet Pork Sausages Method Fry the sausages until light brown. Cut sausages into generous rings. Skin the Queen Pineapple and cut the fruit into large cubes. Now thread the pineapple and sausage alternately onto the kebab sticks. Can be eaten immediately or could be grilled on the braai grid for a few minutes, on the kebab sticks. |
| Queen Pineapple and Cheese Snack | Ingredients
1 Queen Pineapple ring 1 Slice whole-wheat bread or a whole-wheat bread-roll Butter / margarine Apricot jam Mustard Cheddar cheese Lettuce Cocktail tomatoes Nuts Spiral Queen Pineapple Method Bread must be cut into thin slices. Spread butter/margarine, mustard mixed with a little apricot jam over the bread. Place a Queen Pineapple ring on each slice of bread or separate the two halves of the whole-wheat bread-roll and place a pineapple ring on each half. Add a generous slice of cheddar cheese to each slice on top of the pineapple ring. Place under the grill until the cheese has melted. Serve on a lettuce leaf, garnished with cocktail tomatoes and nuts which can be arranged around the sides of the cheese slices. Garnish with a spiral Queen Pineapple. This snack can also be served as a starter. |
| Meat Patties with Fried Queen Pineapple | Ingredients
Fried Queen Pineapple wedges 60ml Queen Pineapple puree (¼ cup) 60g Fresh bread crumbs (1 cup) 60ml Tomato Sauce (¼ cup) 200g Cooked mince meat (1 cup) 1 Egg Salt and pepper to taste Chicken spice to taste Dry bread crumbs Oil Method Mix the fresh bread crumbs, tomato sauce, Queen Pineapple puree and mince meat together. Beat the egg and add salt, pepper and chicken spice according to taste. Add this egg mixture to the bread crumbs, tomato sauce, pineapple puree and mince meat mixture. Mix well together. Form flat meat patties and roll in the dry breadcrumbs. Fry hot oil until brown. Serve together with fried pineapple wedges. |
| Meat Patties with Pork Sausages | Ingredients
Queen Pineapple wedges 250g Mince meat 1 Cup meat extracts (1 beef gravy cube) 250g Pork sausages Flour Salt and pepper Method Remove the pork sausage meat from skins. Mix the sausage meat with the mincemeat. Add salt and pepper to taste. From flat meat patties. Take two meat patties and place a slice of pineapple between the two patties and press them together. Coat each meat and pineapple patty with flour. Fry in hot oil until brown. Place all the meat patties in an oven-proof dish which has a lid, and add the beef extract to the patties. Cover the patties and bake in oven until cooked. |
| Pork stirfry with peppers, nuts and pines | Ingredients
2 tbsp Sunflower oil 350g Pork fillet cut in strips 1 Red pepper – chopped 1 Onion - chopped 1 Queen pineapple - diced 1 Small bunch spinach, chopped 1Tbsp ginger - grated 1 Garlic clove - crushed 50g Pine nuts or cashew nuts - toasted 2Tsp Cornflour 4Tbsp Soya sauce 3Tbsp Sherry Ingredients – egg fried rice 2 Beaten eggs 4 Spring onions - chopped 450g Cooked rice 2 Tbsp sesame or sunflower oil Method Heat the sunflower oil to a high heat in a large wok or pan, add the strips of pork fillet and stir-fry for 8 minutes or until brown. Add the red pepper, onion, Queen pineapple, spinage, ginger, garlic and pine nuts or cashew nuts and stir-fry for 3 minutes. Mix the cornflour with a few drops of water, and then add the Soya sauce and sherry. Pour the mixture over the pork fillet and bring to boil. Simmer for 4 minutes and serve. Serving Suggestion: To serve as a starter: finish off with shredded spring onions. To serve as a light meal: serve on a bed of egg rice – Stirfry ingredients of egg fried rice together. Serves 4. |
| Rack of Lamb with Queen Pineapple and Couscous Crust | Ingredients
Rack of lamb with 6-8 cutlets Ingredients – Crust 100g Couscous - cooked 1Tbsp Sesame seeds 1Tbsp Dijon mustard 100g Queen pineapple - grated 2 Tbsp Spring onion - finely chopped 1 Clove garlic - crushed 1Tbsp Ginger - crushed 100m Buttermilk 1 Egg 1 Tsp Cayenne pepper 1 Lemon zest 1 Tsp Fresh thyme 1 Tsp Fresh mint Method Mix all the ingredients for the crust and set aside. Remove the access fat from the rack of lamb (or ask your butcher). Place the rack of lamb on tinfoil. Rub the rack of lamb with olive oil. Put the crust mixture on the rack of lamb, pressing it down firmly. Make sure the edges are rounded off. Drizzle with a little bit of red wine. Close tinfoil but not too tight as it will stick to the foil. Bake at 180°C for 1 hour. Open the foil and increase the oven temperature to grill for another ½ hour. If not ready, leave for another 10-15 minutes. Serve with mint sauce, vegetables and flavoured rice. Variation: This dish can be done on a Webber braai if desired. Just increase the cooking time. Serves 6-8 |
| Fresh Queen Pineapple Pie | Ingredients - Pastry
225g Cake flour 50g Castor sugar 150g Butter - diced 1 Egg 1 Egg yolk Ingredients - Coconut paste 250g Butter 250g Castor sugar 4 Eggs 180-200g Coconut 50g Cake flour 100g Queen pineapple - grated Ingredients - Chunky Queen Pineapple 500g Queen pineapple -S diced 50g Castor sugar Ingredients - Topping 150ml Water 50g Castor sugar 1 Large Queen pineapples (400g) 60ml Pineapple jam or apricot jam Method Pre-heat oven to 160°C. Pastry Rub flour, sugar and butter together until crumbly. Add eggs and mix briefly until pastry is smooth. Wrap in cling film and refrigerate for 20 minutes. Grease individual ramekins with butter. Roll out pastry and line each ramekin. Prick pastry lightly all over and refrigerate until chilled. Coconut Paste Cream butter and sugar, using an electric mixer. Add eggs one at a time, beating until creamy and absorbed. Add coconut and flour. Beat for a minute or two. Add grated Queen pineapple. Spread mixture over pastry base. Chunky Queen Pineapple Mix diced fresh Queen pineapple with sugar and simmer over low heat until softened and liquid has been absorbed. Spread over coconut paste. Bake at 160°C in centre of oven for about 1 ½ hours or until skewer inserted in centre comes out clean. Remove and cool for about 30 minutes. Topping Bring water and sugar to boil and simmer for 3-4 minutes. Slice Queen pineapple thinly and drop into hot syrup. Remove pan from heat and cool. Remove Queen pineapple slices from syrup and arrange, overlapping, on top of pie. Glaze under the grill until lightly brown. Mix jam and a little bit of cooled syrup and simmer for 2-3 minutes. Spoon over individual pies. Serve with creamy chilled custard or cream. Serves 6-8. |
| Queen Pineapple and Date Rolls | Ingredients - Pastry (4 to 5 rolls)
115g (125 ml) Butter 110g (125ml) Sugar 1 Eggs 250ml Sour cream 15ml Orange rind - grated 720g (6x250ml) Cake flour 3ml Nutmeg - grated 2x10g Dried yeast 8ml Salt 190ml Lukewarm water Method Melt butter and sugar together in the microwave. Wisk egg, sour cream and orange rind together with the butter mixture. In a separate dish mix a third of the cake flour, nutmeg, dry yeast and salt together and add it to the butter mixture. Mix well. Add water and the rest of the flour to form soft dough. Knead the dough well. Sprinkle the dough with leftover flour and allow it to rest in the fridge for ½ hour. Divide the dough in 4-5 pieces. Use 1 piece and freeze the other for a next time. Prepare the filling. When it is complete, proceed with the dough as follows. Form a flat square about 1.5cm thick, cover with plastic wrap and rest for ½ hour in the fridge. Use a chopping board to do this. Cover the table with a clean tablecloth. Sprinkle the cloth with flour and rub it in with your hands. Roll out the pastry on the board to form a square of about 30cmx30cm and 0.5cm thick. Transfer it to the tablecloth. Spread the filling over the dough evenly but not to the edges. Fold in the edges of the dough. Picking up two corners of the tablecloth, allow the pastry to roll gently over on to itself, repeating the process until you have a cylinder resembling a Swiss roll. Cut with scissors both sides +5cm apart and + 2-3cm deep. Gently slide it on to a greased baking sheet. Pre-heat oven to 170°C. While you wait, leave the roll in a warm place to rise. When oven is ready, mix the egg yolk and little water and brush it over the roll. Bake for 20-25 minutes or until cooked. Cover with icing and nuts. Filling (for 1 roll) Place 125g (200ml) finely chopped dates, 2ml bicarbonate of soda and 100ml boiled water in a bowl and allow to stand for 10 minutes. Add 50g (125ml) chopped pecan nuts, 125g (200ml) crushed Queen pineapple, 25g (25ml) butter, 25ml brown sugar and 10ml brandy and mix well. Icing Mix 260g (500ml) icing sugar, 30ml warm milk or water, 5ml sunflower oil and 1ml vanilla essence in an airtight container and keep in the fridge until needed. Serve 5-6 |
| Fast Pineapple Salad Mould | Ingredients
1 Cup Queen Pineapples pieces 1 Pkt Lemon or pineapple jelly 2 Cups boiling water 1 Cup grated cheese ½ Cup cream Method Dissolve jelly in boiling water. When jelly is just about to set, add balance of ingredients to the jelly and beat together with an electric beater. Allow to set in refrigerator. Serves 6 people. Preparation time: 30 minutes plus leave in fridge overnight. |
| Spinash and Queen Pineapple Salad | Ingredients
1 Queen Pineapple - cut into pieces 1 Bunch of Spinach - white stem removed 1 Union - Chopped French salad dressing Method Mixed the first three ingredients together. Shortly before serving, add the French Salad dressing. Serves 4 Preperation time: 20 minutes |
| Potato and Queen Pineapple Salad | Ingredients - salad sauce
150ml Condensed Milk 50ml Vinegar 50ml Mayonnaise 2ml Salt 1ml Red Pepper / Paprika 2ml Mustard - ready mixed Ingredients - salad 150g Queen Pineapple - cut into cubes 500ml Cooked potato - Cut into cubes 2ml Salt Paprika and Parsley Method - sauce Place all of the above ingredients in a container and seal well. Shake well. Keep in the fridge until ready to use. Method - salad Mix the potato and salt together. Add the queen pineapple pieces. Add enough of the salad sauce to moisten the potato and pineapple. Line a salad bowl with crisp lettuce leaves and spoon the potato mixture onto the lettuce leaves in salad bowl. Garnish with parsley. Serves 6. Preparation time:30 minutes |
| Hot Veg and Pine Noodle Salad | Ingredients
1 Queen pineapple 2 Carrots 50g Baby sweet corn 50g Mange tout (sugar peas) or green beans 50g Broccoli florets 1 Small red pepper 125g Chinese cabbage (cabbage or fennel) 50g Water chestnuts 30ml Sunflower oil 15ml Sesame oil 1 Garlic cloves, crushed 5ml Dried chili flakes, crushed 5ml Fresh ginger, grated 75g Rice vermicelli noodles 30ml Fresh coriander, chopped 30ml Peanuts toasted, chopped Ingredients – dressing 30ml Peanut oil 5ml Chili oil (Tabasco & olive oil mixture) 10ml Castor sugar 30ml Lemon juice 15ml Vinegar 15ml Soya sauce Salt and pepper to taste Method Make the dressing – mix all the dressing ingredients. Peel and cut Queen pineapple in chunks. Clean and cut the carrots in match stick size. Wash and half the baby corn lengthwise. Top and tail the mange tout. Cut the broccoli into florets. Thinly slice the red pepper. Roughly shred the Chinese cabbage and slice the water chestnuts. Place the oils in a small pan, add garlic, chili and ginger and heat until smoking. Strain the oil into a wok or large frying pan. Add the vegetables and stir-fry for 2-3 minutes until just starting to wilt. Remove immediately from the heat. Follow the instructions on the noodle packet to prepare it. Strain the cooked noodles and toss with a little bit of the dressing. Stir the remaining dressing into the vegetables together with the chopped coriander. Arrange the noodles and vegetables on individual serving plates. Scatter over the toasted peanuts and serve at once or chill for up to 1 hour before serving. Serves 4. |
| Queen Pineapple with White Chocolate | Ingredients
125g Castor sugar ½tsp Tabasco 1 Large Queen pineapple 150g White chocolate, melted 250g Plain cream cheese Method Dissolve the castor sugar in 300ml water in a large saucepan over a gentle heat. Stir in the Tabasco. Peel the Queen pineapple but do not discard the top of the Queen pineapple. Cut it into quarters lengthwise. Remove the centre core and cut the flesh into the thinnest possible slices. Place the Queen pineapple slices in the syrup and boil over a high heat. Remove from the heat and allow it to cool. Cover and chill in fridge until needed. Stir the ready-melted and cooled chocolate into the cream cheese. Cover and chill. To serve: arrange the Queen pineapple slices in individual bowls. Add cream cheese mixture to the middle and decorate with reserved pineapple leaves. Serves 6. |
| Queen Pineapple Sorbet | Ingredients
500g Fresh Queen pineapple 300ml Water 250g Castor sugar Method Cut the Queen pineapple in half and scoop all the flesh out but try not to damage the skin of the pineapple. Put the empty shells in the fridge. Place all the ingredients in a food processor and process until finely chopped. Put the mixture in a freezer container and place in freezer until partially frozen. Process again in the food processor until the ice crystals have been broken down. Return to freezer. Continue with the same process until the ice crystals are very small and the sorbet has a fairly smooth consistency. Freeze completely. Take the empty Queen pineapple shells out of the fridge and scoop the sorbet into the shells. Put back into the freezer and take out just before serving and garnish with fresh mint leaves. |
| Queen Pineapple Crème Brulee | Ingredients
150g Low fat cottage cheese 400g Queen pineapple, grated 200ml Cream ½ Tsp Vanilla essence 75g Brown sugar Grated rind of 1 orange Method Place cottage cheese in a sieve and leave to drain for 1 hour. Discard the drained liquid. Mix the Queen pineapple with the grated orange rind and divide the mixture between 4 ramekins. Preheat the grill to high. Beat cream until thick. Add cottage cheese and vanilla. Mix until smooth. Spoon over Queen pineapple mix. Sprinkle generously with sugar. Place ramekins on a baking tray and grill for 1 minute or until sugar has melted. Allow cooling for 2 minutes, serve immediately or pop it in the fridge and serve it cold. Serves 4. |
| Choice Queen Pineapple Jam | Ingredients
1 Queen Pineapple (skinned and grated) 6 Carrots (peeled and grated or finely processed) 4 Lemons (rinds and juice only) 2litre Sugar 2litre Water 100g Sugarbird Mixed Peel \ 100g Sugarbird Glazed Fruit Method Mix Pineapple, carrots, lemon rind and juice, sugar and water in a heavy cast-iron pot. Cook together for 40 minutes. Add the mixed peel and cook for another 10 minutes. (Test the thickness of the Jam with a spoon) Add the glazed fruit. Bottle and seal. Serve on bread, toast or scones. A spoon of cream served on top of the jam is also very tasty. |
| Shala Barrera | Queen Pineapple and Carrot Jam
Ingredients 1 Queen Pineapple (skinned and grated) 6 Large Carrots (peeled and minced or grated) 2 Lemons – juice extracted and grated peel to be used. 3 Oranges – juice extracted and grated peel to be used. 1,5kg Sugar 1.5litre Boiling water Method Boil water in a large pot and dissolve sugar in water. Add all other ingredients and boil without stirring for 1 hour until thickened And transparent. Spoon in sterilized bottles and seal. |
| Queen Pineapple and Carrot Jam | Ingredients
1 Queen Pineapple (skinned and grated) 6 Large Carrots (peeled and minced or grated) 2 Lemons – juice extracted and grated peel to be used. 3 Oranges – juice extracted and grated peel to be used. 1,5kg Sugar 1.5litre Boiling water Method Boil water in a large pot and dissolve sugar in water. Add all other ingredients and boil without stirring for 1 hour until thickened And transparent. Spoon in sterilized bottles and seal. |
| Rum and Raisen Tart with Queen Pineapples | Ingredients
400g Queen pineapple, diced 250g Seedless raisins 250ml Boiled water 250ml Cream or orleywhip 1tin (380g) caramel condensed milk 2ml Vanilla essence 5-7 ml Rum essence 1 Packet (200g) tennis biscuits Method Cover the raisins with boiled water and leave to rest. Blanche Queen pineapples in the microwave until soft. Set aside to cool. Beat the cream until thick, add the caramel, vanilla and rum essence and mix well. Drain the water from the raisins and add it to the cream mixture. Make layers of tennis biscuits followed by cream mixture and diced Queen pineapples until ingredients are finished. End with a layer of Queen pineapples. Garnish with cream and roasted pineapple slices. |
| Natal Queen Pineapple and Pork Kebabs | Ingredients
125ml Queen Pineapple Juice 1 Fresh Queen Pineapple – cut into 3cm cubes 250g Prunes 10ml Lemon juice 1ml Ground Cloves 30ml Cooking Oil 10ml Ground Black Pepper 375ml Boiling water 15ml Brown sugar 1kg Pork fillet – cubed 125ml Dry red or white wine. Apples – peeled and cut into cubes Small onions Method Mix the water, lemon juice, brown sugar and ground cloves together. Soak the prunes in this mixture overnight. Make a marinade sauce by mixing the Pineapple juice, wine, oil and pepper together. Add the Pork fillet cubed meat. Allow the meat to marinade for 6 hours. Remove meat from marinade and place alternatively a cube of meat, fruit and onion onto wooden kebab sticks. Braai over hot coals, basting the kebabs with marinade sauce until cooked. Serve with salads. |
| Queen Pineapple and Chicken Casserole | Ingredients
45ml Oil 600g Chicken breasts, cut into serving-sized portions 1 Big onion, coarsely chopped 1 Glove garlic, crushed 100g Mushrooms, sliced ½ Large red pepper, seeded and sliced ½ Large green pepper, seeded and sliced 1 Large Queen pineapple, peeled and sliced into thin half slices 15ml Soya sauce 500m Chicken stock 45ml Chutney 30ml Cornflour Method Pat chicken dry, then brown in hot oil. Transfer it to a oven-proof casserole dish. Add the onions, garlic, mushrooms, red and green peppers and Queen pineapple to the frying pan and sauté for about 6 minutes. Add the Soya sauce, stock, chutney and cornflour and bring to boil. Pour sauce over chicken, cover and bake in a pre-heated oven of 180°C for 1 – 1 ½ hours or until the chicken is tender. Serve on a bed of wild rice. Garnish with finely chopped mint, basil and parsley. Serves 6. |
| Roast Shoulder of Mutton and Queen Pineapple Stuffing | Ingredients
225g Queen Pineapple pieces 1 shoulder of mutton – small 5 slices of bread – grated to make breadcrumbs 25g Margarine 5ml Celery seed 25g Margarine 12,5ml Cake Flour Juice of 1 lemon Salt & Pepper to taste Method Debone the shoulder of mutton. Fry bread crumbs lightly in margarine Stew the Pineapple pieces. Add the Pineapple, salt, pepper and celery seed to the Breadcrumbs. Stuff the shoulder with the above stuffing. Roll the meat and sew together or tie the meat with string. Make a mixture with the cake flour and margarine. Rub this mixture on the outside of the roll of mutton. Sprinkle lemon juice and flour over the roll. Bake in an oven-proof dish in a preheated oven(190degrees c) for 30 minutes. Reduce the heat to 160 degrees and bake until meat is tender and cooked. (30 minutes cooking time per 500g of meat.) Serve with potato chips and carrot salad. Serves 6 |
| Queen Pineapple Chicken and Celery Salad | Ingredients
1 Large fresh Queen Pineapple 1 Chicken 375g Cooked rive 360g Green peas 4 Celery Stalks – cut into thin slices 250ml Mayonnaise 2,5ml Curry powder 7,5ml Salt 1ml Pepper 10ml Lemon juice 1 Lemon – cut into wedges Lettuce leaves Method Cook chicken until soft. Remove bones and cube cooked meat. Remove the skin of the pineapple and cut the fruit into cubes. Use a large salad bowl. Place all above ingredients, except the lemon wedges into the bowl. Toss all ingredients lightly, cover with gladwrap, and cool in refrigerator. Serve on a crisp lettuce leaf and garnish with lemon wedges. |
| Queen Pineapple Burger | Ingredients – Burger sauce
1 Onion chopped 2 Ripe tomatoes – chopped 1 Tbs Soft brown sugar 1 Tbs Dragon vinegar Ingredients - Burger 185g Queen Pineapple slices 500g Lean mince meat ½ Cup whole-wheat flour/bread crumbs 2 Cups green onions (shallot-onions) – chopped 1 Tbs Teriyake marinade ⅓ Cup low fat mozzarella cheese (grated) 6 Whole-wheat bread rolls/Hamburger rolls 6 Lettuce leaves 2 Tomatoes (cut into wedges) 185g Thinly sliced beetroot Method – sauce Mix all the ingredients together in a medium sized pot. Bring to the boil – medium heat for 15 munites or until sauce thickens (this sauce must not be watery). Allow sauce to cool before using on burgers. Method - burger Mix the mince meat, breadcrumbs, chopped onions, marinade and grated cheese together in a large mixing bowl. Make 6 meat patties using 3 tablespoons of mixture for each patty. Line a pan with tin foil and place the patties onto the tin foil. Grill for 5 minutes under a very hot element. Turn the patties over and grill the bottom-side of the patty. Remove from the pan and keep warm in the warming oven. Cut the whole-wheat roll/hamburger rolls open. Place under the grill and toast lightly. Place the grilled meat patty on one half of the roll. Now add the lettuce leaf, tomato, a beetroot slice and a pinapple slice. Now add the burger sauce |
| Queen Pineapple Fish Dish | Ingredients
4 Queen Pineapple rings – chopped or grated 1 Packet fish fingers 1 Large onion finely chopped 1 Green chilli – rib removed and finely chopped 1 Large tomato – skin removed and cubed 15ml Lemon juice Oil Method Brown the onions, chilli and tomato together in oil until tender. Add two tablespoons of pineapple juice and mix together. Cut the fish fingers into cubes and fry until golden brown in oil. When fish is done, spoon a layer of fish cubes into the bottom of an ovenproof dish and sprinkle 2 - 4 tablespoons of pineapple juice over the cubes. Now spoon some of the onion and tomato mixture over the fried fish cubes. Alternatively layer fish and then tomato and onion mixture until all has been used. Now spoon the pineapple pieces/chopped pineapple over the top of the fish and tomato layers. Bake in a moderate oven 180⁰C until pineapple has browned. Serve on a bed of rice. |
| Pineapple Punch | Ingredients
44g Queen Pineapple grated 1lt Pineapple Liquifruit 1lt Strawberry and banana Liquifruit 2lt Ginger Ale 500ml Granadilla pulp Crushed ice Method Mix all the juices together. Add the pineapple pulp and granadilla pulp. Cool for 1 hour before serving. Shortly before serving add the Ginger Ale and crushed ice. Garnish. |
| Pineapple milkshake | Ingredients
½ Cup Queen Pineapple juice 4 Ripe bananas 4 Cups ripe bananas 4 Cups cold milk 4-6 Tbs Vanilla Ice-cream Method Mash bananas with fork to a fine pulp and add milk. Add ice-cream and beat with an electric beater or place bananas, milk and ice-cream in a liquidizer. Add Queen Pineapple juice and liquidize again. Serve cold. |
| Pineapple Thirst Quencher | Ingredients
500ml Queen Pineapple juice 500ml Ginger Ale – cold 3ml Mixed spice 1 Queen Pineapple to garnish Crushed ice Method Mix all ingredients well. Serve in a tall glass with crushed ice. Garnish with pineapple rings. |
| Fillet with Queen Pineapple and Cottage Cheese Filling | Ingredients
Fresh beef fillet about 1 ½ - 2 kg Ingredients - stuffing 250g Coarse cottage cheese 200g Queen pineapples - grated 1 Medium avocado pear 50g Salami 1 Garlic clove - crushed 3 Tbsp Spring onions - finely chopped ½ Tsp Chili powder 1 Tbsp Basil - finely chopped Salt and pepper to taste Method Mix all the stuffing ingredients and put aside. Remove access fat from the fillet. Make incisions in the fillet, but do not cut through the meat, approximately at 5cm intervals. Stuff the incisions with the filling. Bake in an pre-heated oven of 200°C for 15 min or longer depending on how well done you prefer your meat. Garnish with fresh herbs, salami, avocado and Queen pineapple slices. Variations: The fillet can also be done on the Webber, but close it in tinfoil. Remove foil when browning. Serves 4-6. |