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.