Retro pineapple food

Our friends Chris and Susan invited us to a pineapple dinner party a little while ago. We were asked to prepare a dish, however it had to be a recipe from a vintage Golden Circle Tropical Recipe Book. (The Golden Circle Cannery is like an institution in sub-tropical Brisbane)

We were all given our own personal copy of the book prior to the dinner party.

Vintage Golden Circle Tropical Recipe Book

The 'pineappley' menu for the evening was an interesting assortment of retrolicious food. And yes, every dish we consumed contained pineapple.

Pineapple dinner party menu

I had the honour of preparing the sweet potato casserole. It was layer upon layer of boiled (but I roasted instead) sweet potato and pineapple topped with fatty pork chops. It was actually kind of good in a heart attack inducing way.

As everyone said on the night, all the food was wholesome - the type of meal your elderly aunty from Queensland would make if you were invited over for tea. The key to success was to use the pineapple in syrup to get that extra sweet taste that some savoury food had back in the old days. Hmmm..syrup....as my fillings quiver in anticipation...

Pineapple in syrup

My favourite meal of the evening was the Pineapple and Lamb Curry that another guest made. She steamed some rice rather than serve it with the suggested egg noodle. I've made a chicken version of it which worked quite well too.

Pineapple and lamb curry recipe

Here is the Pineapple and Lamb Curry recipe:

Ingredients:
15oz can of Pineapple Pieces (in syrup)
2oz butter
2 medium onions sliced
1/2 red capsicum
1/2 green capsicum
1lb lamb, cubed
1 desert spoon curry powder
1 tbsp sultanas
1desert spoon rice flour/corn flour
1 tbsp chutney
1 tbsp coconut
1/2 cup syrup reserved from can
1/2 cup stock or water
salt and pepper
juice of 1/2 lemon

Method:
Melt butter,add onions and capsicums (cut in small wedges) and half cup pineapple pieces and cook 2 to 3 minutes. Remove and set aside. Brown meat in butter, add curry powder, sultanas, rice flour, coconut and chutney. Gradually add pineapple syrup and stock. Season to taste. Return vegetables and pineapple, cover pan and cook slowly for 1 to 2 hours, until meat is tender. Add lemon juice just before serving. Serve with fluffy boiled rice or noodles.

I warn you, this food is not gourmet...it's vintage comfort food at its tropical best.

As an aside, I had the pineapple cook book lying on the kitchen bench while Mr Rooney, our cordon bleu builder, was over having a coffee. He was taking a keen interest, flicking through the book for inspiration.

He emailed me recently to get the recipe for the savoury pineapple sauce for roast pork. Mr Rooney was having guests for dinner and he was cooking. He's a classic.

Also, if you'd like the recipe for the chocolate coconut slice from my previous post, just click here. It is a winner. Thanks again Natasha!