Ingredients:
Mustard pickles - 1 tbsp
White bread - 4 large slices
Lard (or) Dripping - 56 g
Canned pork luncheon meat - 8 (1/4 inch slices)
Pineapple rings - 4
Method:
Mustard pickles - 1 tbsp
White bread - 4 large slices
Lard (or) Dripping - 56 g
Canned pork luncheon meat - 8 (1/4 inch slices)
Pineapple rings - 4
Method:
- 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 pickle.
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