Pineapple roll

Pineapple Roll

Pineapple roll is a classic festive recipe almost everyone will recognise (if you’re old enough!). Originally published in Modern Gelatine Cookery, 1970 – 1974

Ingredients

440gm or 14 1/2 oz Tinned pineapple

1 pkt of lime gelatine

Glace cherries

Method

Remove the lid from your tin of pineapple.

Pour the juice into a cup.

Make it up to 3/4 of liquid with some water.

Pour it into a saucepan and heat on the stove until it’s hot enough to add the gelatine.

Add the gelatine and stir until it’s dissolved.

Pour it into the can.

Put some glace cherries down the centre of the pineapple rings.

Set in the frigde overnight.

Put a plate over the top of the can and flip it upside down.

To remove, cut the bottom off the can and gently push the pineapple roll out.

Slice and serve.

Jellied chicken salad garnished with tomato and cucumber

Jellied Chicken Salad

A creamy chicken salad, perfect for the Summertime Christmas table. Originally published in the Australian Women’s Weekly, December 2nd, 1953

Ingredients

570 ml or 2 1/4 US cups of chicken or vegetable stock (not 2 1/2 US cups as I say in the video!)

8 teaspoons or 2 Australian tablespoons of gelatine

1/2 cup grated carrot

1/2 cup chopped celery

1 chopped gherkin (or other sweet pickle)

1/2 cup mayonnaise

1 1/2 cups of diced, cooked chicken. I diced some chicken breast and cooked it very quickly in a frying pan/skillet

Salad vegetables and lettuce leaves for garnish

Method

Take 3/4 of a cup of the stock and put the gelatine in it to soak

Put the rest of the stock in a saucepan and heat gently.

Add the gelatine mixture and stir until completely dissolved.

Let it cool, put it in a bowl and refrigerate until it has partially set, about the consistency of thick cream.

Mix the carrot, celery, gherkin, chicken and mayonnaise.

Mix the chicken mixture and gelatine together

Rinse the mould with water and while still wet, pour the chicken mixture in.

Refridgerate until set.

When set, put some lettuce leaves artfully over the top of the mould and turn out into a plate.

Garnish with your choice of salad vegetables.