The humble pineapple is a summer essential in many Queensland homes and it can be served many ways apart from fresh slices.
Queensland is the pineapple capital of Australia and Christmas festivities often involve eating them in some form. Some people even plant the tops of their pineapples to regrow them. Here are some recipes to consider for adding pineapples to your Christmas menu.
Everyone loves a doughnut or three and this easy recipe includes pineapple icing on top.
- 3 teaspoons dried yeast
- 1/4 cup warm water
- 80g butter, chopped
- 1 cup milk
- 1/2 teaspoon salt
- 3 cups plain flour
- 1/4 cup caster sugar
- 440g can pineapple slices in natural juice
- Canola oil, for deep frying
- 3 cups icing sugar mixture, sifted
- Yellow food colouring.
- Whisk yeast and water in a small bowl until yeast dissolves. Set aside.
- Place butter and milk in a small saucepan over medium heat. Cook, stirring occasionally, for three minutes or until butter melts. Remove from heat. Stand for 10 minutes to cool slightly.
- Combine salt, flour and sugar in a large bowl. Make a well. Add yeast and butter mixtures. Stir until a soft, sticky dough forms. Knead for two minutes or until just smooth.
- Place in a large greased bowl. Cover with lightly greased plastic wrap. Stand in a warm place for one hour or until dough has doubled in size.
- Drain pineapple, reserving 1/2 cup juice. Carefully cut each pineapple slice in half horizontally to form 2 rings. Place in a single layer on a baking tray lined with paper towel to drain. Pat dry.
- Punch down dough. Turn onto a lightly floured surface. Gently knead for 30 seconds or until just smooth. Using a lightly floured rolling pin, roll out dough until 5mm thick. Using a lightly floured 8.5cm round cutter, cut out 24 rounds, re-rolling dough when necessary.
- Place half the rounds on two baking paper-lined trays. Top each with a pineapple ring. Top with remaining dough rounds, pinching edges to enclose filling. Re-cut edges with the 8.5cm cutter to neaten. Using a 2cm round cutter, cut a small round from the centre of each large round and discard. Pinch edges to ensure filling is enclosed. Re-cut edges with the 2cm cutter to neaten. Stand for 15 minutes.
- Pour enough oil into a large saucepan to reach 5cm up the side of the pan. Heat over high heat until oil is hot (see note). Reduce heat to medium-low. Cook doughnuts, in three batches, for two minutes each side or until golden. Using a slotted spoon, transfer to a tray lined with paper towel to drain. Cool.
- Place two cups icing sugar in a bowl. Gradually add about 1/3 cup reserved pineapple juice, stirring until smooth and slightly thickened icing forms. Tint with yellow food colouring. Dip tops of doughnuts into icing to coat. Place on a wire rack set over a baking tray.
- Place remaining icing sugar in a bowl. Stir in enough of the remaining reserved pineapple juice to make a thin icing. Drizzle over doughnuts. Stand for 15 minutes or until set. Serve.
Pineapple and Mint Frappe
This refreshing drink is easy to make and will make people smile with the first sip.
- 1 pineapple, peeled, chopped
- 1/4 cup mint leaves
- 12 ice cubes
- Mint sprigs, to serve.
- Place pineapple, mint and ice in a blender. Blend until smooth.
- Pour into glasses. Top with mint sprigs. Serve.
Pineapple and Ginger Teacake
- 70g butter, softened, plus extra butter to grease the pan
- 1/2 cup caster sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups self-raising flour, sifted
- 3 teaspoons ground ginger
- 3/4 cup milk
- 1/4 small pineapple, peeled, cored, cut into 2.5cm pieces
- 2 tablespoons ginger marmalade, warmed.
- Preheat oven to 180C (160C fan-forced). Grease and line a deep, 20cm (base) round cake pan with baking paper.
- Using an electric mixer, beat butter, sugar and vanilla until pale and creamy, then beat in egg. Fold flour and ginger and milk alternately into butter mixture until just combined. Spread mixture into prepared pan. Scatter over pineapple.
- Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack.
- While cake is still warm, brush top with marmalade.
Pineapple and Coconut Tarts
- 80g butter
- 55g (1/4 cup) caster sugar
- 1 teaspoon vanilla bean paste
- 110g (2/3 cup) wholemeal spelt flour
- 1/4 teaspoon baking powder
- Shredded coconut, to serve
- 300ml double thick cream, lightly whipped, to serve.
- 3 eggs
- 1 teaspoon cornflour
- 55g (1/4 cup) caster sugar
- 85g (1 cup) desiccated coconut
- 450g can crushed pineapple, well drained
- 4-5 fresh passionfruit.
- Preheat oven to 180C (160C fan-forced). Grease six round 2.5cm-deep, 8.5cm (base measurement) fluted tart tins with removable base with cooking spray.
- Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the vanilla. Beat until combined. Use a metal spoon to fold in the flour and baking powder until just combined. Divide mixture among prepared tins. Spread to cover base and sides. Place on a baking tray. Bake for 15-20 minutes or until golden and crisp.
- For the filling, whisk the eggs, cornflour and sugar in a bowl. Add the coconut, pineapple and pulp from one passionfruit. Stir to combine. Spoon mixture among the tarts. Smooth the surface. Bake for 20-25 minutes or until golden and set. Cool in tins.
- Sprinkle the tarts with coconut. Dollop with cream. Spoon over remaining pulp.
Recipes and images sourced from: Taste.com.au.