Shove over Julie & Julia, there's a new kid on the block. Yes, that's right, this is my year of cooking dangerously tropical with a tin of pineapple.
I'm inspired to prepare every recipe in the Golden Circle Tropical recipe book circa 1965, after our pineapple dinner party a few weeks ago.
The recipe book is one which defines Queensland. There are about 140 recipes to master - from Rainbow Salad to Saucy Seafood Casseroles.
My goal is to chronicle this life-changing journey in my blog...the trials, the tribulations...you get the picture.
I can see the movie and book deal now (there's always a movie and book deal with my hair brain schemes)!
With a tin of pineapple in the pantry, one never need eat pedestrian food again.
Today, I made Sunny Sausages for brunch. Never let it be said that I don't know how to treat my man. It was like a real worker's breakfast - the perfect meal to start the day of renovating ahead.
Mr Rooney, our culinary builder, joined Jason for this uniquely Queensland feast.
This was the food styling as suggested by the recipe book. Classic!
(Subliminal sexual innuendo runs rife in the book and would make the most hardened home economist blush!)
15 oz can sliced pineapple (in syrup)
required number of sausages
required number of eggs
tomato (I left this out because I didn't have any)
parsley (for garnish)
Prick sausages, then lightly dust with flour. Place in greased pan and cook until richly browned. Place egg rings in pan and fry eggs. Place sausages and eggs on warmed serving plates. Pan fry the drained pineapple slices until golden on both sides. Serve with sausages and eggs. Garnish with tomato and parsley (I served with buttered toast instead).
|Mr Rooney gives the meal the thumbs up|