Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

4 Ways with Pineapple

Four fabulous and easy recipes using the currently in season fruit pineapple!

4 Ways with Pineapple

Sauerkraut with pineapple & chilli

Empty a pre-prepared can or jar of quality sauerkraut into a sieve. Taste it and wash off any excess brine. Pick sauerkraut apart with a fork. Remove skin from 1 pineapple, and cut out the fibre eyelets. Cut into small pieces, removing core, or grate the flesh. In a heavy frying pan heat 1 tablespoon oil. Add 1 heaped tablespoon brown sugar and let caramelise. Add drained sauerkraut, pineapple and 1-2 finely diced red chillis. Bring to the heat and stir until well combined. Best served with pork chops or schnitzel.

Grilled pineapple with vanilla ice-cream, chilli, mint & salt

Slice the ends off a pineapple, then cut the rest into 1cm thick slices – leave the skin on or remove. Lay pineapple slices on a baking tray and brush with a little liquid honey. Preheat oven to 180°C. Bake pineapple slices for 40-50 minutes, basting every 20 minutes with extra honey. Once the flesh is tender and starting to caramelise, remove from oven. Serve hot or warm with a scoop of vanilla bean ice-cream. Sprinkle with freshly chopped red chillis and mint leaves and Himalayan pink salt.

Pineapple & coconut ice-blocks

Remove the skin from a whole pineapple and cut out the fibrous eyelets. Place the flesh in a blender or food processor with ½ cup coconut milk, 1 cup caster sugar, fresh mint leaves and ¼ teaspoon salt. Blend until smooth. Strain the mixture through a sieve, then divide between 8 x 1⁄3 cup capacity iceblock moulds. Cover the moulds with foil and freeze for 2 hours. Insert sticks halfway through the freezing process, then continue to
freeze for a further 2-3 hours or until solid.

Gingered pineapple rum cocktail

Place 500g chopped pineapple, ½ cup white or dark rum, juice of 2 limes, 1 tablespoon finely grated ginger, 2 tablespoons caster sugar and plenty of ice in a blender. Blend until smooth. Pour into a large jug, add 500ml soda water, mint leaves and slices of lime. Serve in tall glasses with extra pineapple.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney