Pineapple rum relish

Adapted from https://www.ainsley-harriott.com/recipe/tamarind-allspice-ginger-glazed-ham-with-pineapple-rum-relish/

3 cm root ginger, grated; 1 medium-hot red chilli, deseeded and finely chopped; 1 tsp mild curry powder; 2 star anise; ¼ tsp ground cloves; 125g light soft brown sugar; 100ml apple cider vinegar; 2 tbsp spiced rum (or orange juice); 1 medium-large pineapple, peeled, cored, and flesh chopped into 1 cm chunks, reserve any juice; 40g sultanas; zest of 1 orange; ½ tsp sea salt

Heat 1 tbsp oil in a saucepan over a low-medium heat and fry the ginger and chilli for 30 seconds until fragrant. Add the spices and cook for a minute. Add the sugar and stir, cooking until dissolved. Increase the heat and pour in the vinegar and rum and let it bubble for a minute. Add the pineapple and any of its juice, sultanas and orange zest. Season with the salt and bring up to a boil.

Reduce the heat to medium-low and simmer, stirring occasionally, for 40-50 minutes or until reduced and jammy but still with plenty of texture. Remove from the heat and allow to cool.

Ann's Pineapple Fruit Cake

Ann's been preparing for the festive season!!!

The Liberated Cook by the Reluctant Housewife to aid research into Muscular Dystrophy NSW                                        

A moist cake with canned pineapple.

1 cup sugar; 500g can crushed pineapple; 500g mixed fruit; 1 tspn bicarbonate soda; 1 tspn mixed spice; 125g butter or margarine; 1 cup plain flour; 1 cup self-raising flour; 2 eggs

Place sugar, whole contents of can of pineapple, chopped mixed fruit, bicarbonate soda, spice and butter in saucepan. Bring to the boil and boil 3 minutes. Remove from heat and cool completely.

Sift flours together. Mix into cold fruits mixture with well-beaten eggs. Place mixture in greased and lined 20cm tin. Bake in a moderate oven 180°C for approximately 1 ½ hours, reduce heat to 150°C and bake further 20-30 minutes or until skewer comes out clean. Cool in tin.

Ann's tips: When heating the mixture, stir it to dissolve the sugar. When it is cold add the eggs and the sifted flours, mix well, put into a greased and lined tin and bake in a lowish oven 1 ½ to 2 hours.  I use 150 degrees fan forced. When done, I add a tablespoon of dark rum over the top of the cake and cool it in the tin.

Lemon Ginger Chicken with Pineapple Mango Salsa

Thanks for another great link Leila!

Lemon Ginger Chicken with Pineapple Mango Salsa, from Mary Laslo on Facebook.

Lemon Ginger Chicken: 1 lb chicken breast, cut into bite-sized pieces; 1 tbsp fresh ginger, grated; Zest of 1 lemon; 1/4 cup lemon juice; 2 tbsp honey; 1 tbsp soy sauce; 1 tbsp olive oil; Salt & pepper to taste

Coconut Rice: 1 cup jasmine or basmati rice; 1 cup coconut milk; 1/2 cup water; 1/2 tsp salt

Pineapple Mango Salsa: 1/2 cup diced pineapple; 1/2 cup diced mango; 1/4 cup diced red onion; 1 tbsp lime juice; Fresh cilantro, chopped (optional); Salt & pepper to taste

Spicy Mayo: 1/4 cup mayonnaise; 1-2 tsp sriracha (adjust for spice); 1 tsp lime juice

Optional Additions: Sliced avocado for creaminess, A sprinkle of toasted coconut flakes for added texture, Chopped jalapeños for extra heat, A drizzle of honey on the salsa for a sweet touch

Prepare the Coconut Rice - Rinse the rice under cold water. In a saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, reduce the heat to low, and cover. Simmer for 15 minutes until the rice is tender and the coconut milk has absorbed.

Make the Lemon Ginger Glaze - In a small bowl, mix together the grated ginger, lemon zest, lemon juice, honey, and soy sauce. Set aside.

Cook the Chicken - Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper, then add it to the skillet. Cook for 4-5 minutes, searing the chicken until golden brown on all sides. Once cooked through, pour the lemon-ginger glaze over the chicken and cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens and coats the chicken.

Prepare the Pineapple Mango Salsa - In a bowl, combine the diced pineapple, mango, red onion, lime juice, and cilantro. Season with salt and pepper to taste, then gently toss to combine.

Make the Spicy Mayo - In a small bowl, whisk together the mayonnaise, sriracha, and lime juice. Adjust the amount of sriracha to suit your preferred spice level.

Assemble the Dish - To serve, spoon the coconut rice into bowls. Top with the lemon-ginger chicken and a generous spoonful of pineapple mango salsa. Drizzle the spicy mayo over the top, garnish with fresh cilantro, and add lime wedges on the side for extra zest.

Puff Pastry Pineapple Delight

Feeling festive? Try these from Sweet Recipes facebook page, thanks for the link Leila they were easy to make and delicious! Anne

Ingredients:

500 g puff pastry; 500 g canned pineapple (sliced or chunks); 3 tablespoons sugar; 1 teaspoon cinnamon; 1 egg (separated into yolk and white); pomegranate berries (for garnish);

Instructions:

Prepare the Pineapple Mixture: Drain the canned pineapple slices and pat them dry. In a bowl, mix the sugar and cinnamon. Coat the pineapple pieces in this mixture.

Prepare the Puff Pastry: Roll out the puff pastry slightly on a floured surface. Cut into desired shapes (squares, rectangles, or circles).

Place a pineapple slice or a few chunks on each piece of pastry. Fold or shape the pastry to enclose the pineapple partially or fully, depending on your design.

Egg Wash: Beat the egg yolk and brush it over the top of the pastry for a golden finish.

Bake: Preheat the oven to 180°C (356°F). Place the prepared pastries on a lined baking tray.

Bake for 35 minutes or until golden and puffed.

Garnish and Serve:

Let the pastries cool slightly and garnish with pomegranate berries for a festive touch.

Just pineapple juice

 

Pine lime curd

https://myfoodbook.com.au/recipes/show/pine-lime-curd

This curd was delicious as a dessert with coconut yoghurt and a scattering of flaked almonds. It's also great as a spread on toast or English muffins, Anne

Ingredients

1 x 432g tinned pineapple rings in juice; 3 egg yolks; 1 whole egg; ½ cup (110g) caster sugar; Juice and zest of a lime; 125g chilled butter, diced

Method

Place pineapple rings and juice into the bowl of a food processor. Process until smooth. Strain through a fine sieve and discard pulp (I didn’t discard the pulp, I used it as a base for a fruit smoothie, with the leftover juice as well). Measure out ⅔ cup of the pineapple juice.

Place egg yolks, egg and sugar into a saucepan and whisk until combined. Stir in ⅔ cup pineapple juice and 1 tbsp lime juice. Cook over medium-low heat, stirring for 2-3 minutes until sugar has dissolved and mixture begins to thicken.

Reduce heat to low and gradually add butter, 3-4 pieces at a time, whisking continuously until melted. Continue until mixture thickens and all the butter has been added. Curd is ready when it coats the back of a spoon. Pour into a clean bowl and stir through lime zest.

Cover the curd surface with plastic wrap to prevent it from forming a skin. Let cool to room temperature then refrigerate until cold.

Pineapple & Cranberry Jell-O Salad

Adapted from Evelyn Lang’s recipe in 2015 “Joys of the Table: An anthology of culinary verse” edited by Sally Zakariya

1 pk raspberry jelly; ½ cup sugar; 2 cups boiling water; 1 small can crushed pineapple; juice 2 oranges; 1 chopped apple; 1 cup chopped cranberries

Mix sugar, jelly crystals & dissolve in boiling water. Add remaining ingredients & mix. Pour into jelly mould or serving dishes. Refrigerate & serve.