Pineapple Crown Recipe |
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You will need :- 1 heaped tablespoon mustard pickles 4 large slices white bread 2 oz. lard or dripping 8 ¼-inch slices canned pork luncheon meat 4 pineapple rings
Preparation Time:- 20 minutes
Chop mustard pickles very finely. Trim crusts from bread and fry golden brown on both sides in the lard. Drain well and keep hot.
In remaining fat, fry the slices of pork luncheon meat until brown and crisp. Remove and arrange 2 slices, side by side, on each slice of fried bread to cover it. Fry the pineapple rings very lightly on both sides, taking care they do not stick to the pan. Place 1 ring on top of each portion.
Decorate the pineapple rings with chopped mustard pickles. Serves 4.
Quick Tip
Dicing beetroots for salads: cut in ¼-inch slices keeping beetroot whole in shape. Turn and cut beetroot into ¼-inch slices again. Give a final turn. Cut again ¼-inch slices.
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