Recipe of the Month – Vincent Price’s Chicken in Pineapple

My recommendation for Valentine’s Night – whether you will be alone – like me – or cosied up with your significant other is this.  It’s a GENIUS recipe and is designed to impress your guest OR make you laugh out loud if you are eating alone.  This is probably my all time favourite Silver Screen Suppers recipe.

Here’s a pic of my friend Trix after Lady Jane surprised him with this delicious treat!

If you make it please, please, please send photos.

Happy loved up Valentine’s Day my lovelies.

Thanks to www.behance.net for the Vincent and Lady Gaga picture!

Serves 1

Small pineapple
2 tablespoons butter
½ cup cooked chicken, diced
8 button mushroom
4 shallots, chopped
2 tablespoons sherry
½ cup cream plus 1 tablespoon
½ cup supreme sauce *make this first
1 egg yolk
½ teaspoon salt
dash of white pepper
Sprinkle of shredded coconut
Sprinkle of slivered almonds

Take one small, ripe pineapple.  Cut off top and set aside.  With a sharp knife cut out pineapple meat, leaving shell about 1 inch thick.  Save fruit to be used some other time.

Melt the butter in a saucepan and simmer chicken, mushrooms and shallots lightly in the butter.  Add sherry and ½ cup cream.  Allow sauce to reduce slowly for 5 minutes.  Add ½ cup supreme sauce.  Mix 1 egg yolk with a tablespoon of cream and add a little of the warm sauce, mixing well.

Add the warm egg-cream mixture to the saucepan gradually, beating with a whisk.  Season with salt and pepper.  Do not allow chicken and cream sauce to boil.

Preheat pineapple shell by immersing it in hot water for 10 minutes while you are making the sauce.

Place chicken mixture inside the pineapple.  Top with slivered almonds and shredded coconut and cover with pineapple top.  Serve with wild or steamed rice in a separate bowl.

* Vincent’s Supreme Sauce

This is a Chicken Veloute with extra cream so if you have some of that around the place you are halfway there!

4 tablespoons butter
6 tablespoons flour
½ teaspoon salt
¼ teaspoon white pepper
½ cup cream
2 cups hot chicken stock

extra ¼ cup cream

Put all the ingredients except the second portion of cream into an electric blender.  Turn motor on low speed.  When blades have reached full momentum, switch motor to high speed and blend for 30 seconds.  Pour into double boiler and cook over simmering water for 15 minutes, stirring occasionally.  Add extra cream to the hot sauce.