Wednesday, 26 September 2018

Pineapple (lolly) slice

Pineapple Lumps Slice

“Studded with childhood favourite Pineapple Lumps and milk arrowroot biscuits, this amazing condensed milk chocolate slice is a must bake!” from the website

165g butter, chopped, plus 45g, extra; 200g milk chocolate, chopped; 395g can condensed milk; 185g bag Pascall Pineapple Lumps; 125g milk arrowroot biscuits, crushed; 200g 45% cocoa dark chocolate, chopped

Step 1: Lightly grease a 16 x 26cm slice pan and line with baking paper, allowing the 2 long sides to overhang.

Step 2: Combine the butter, milk chocolate and condensed milk in a small saucepan over low heat. Cook, stirring, for 5 minutes or until melted and smooth.

Step 3: Reserve 10 pineapple lumps. Chop the remainder. Combine the biscuits and chopped lumps in a large bowl and make a well in the centre. Add the butter mixture and stir to combine. Transfer to the slice pan. Use a palette knife to spread the mixture out in an even layer. Place in the fridge for 2 hours to set.

Step 4: Chop the 10 reserved lumps. Melt the dark chocolate and extra butter in a bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until smooth. Spread chocolate mixture over the slice. Sprinkle over the reserved lumps. Place in the fridge overnight or until firm. Use the baking paper to lift the slice from the pan and cut into 24 pieces to serve.

Friday, 21 September 2018

Ann's own pineapple and salmon stir fry creation

Salmon stir fry with miso sesame dressing

Ingredients: 300g fresh salmon, cubed; 1 Tab oil; 1 onion, sliced; 2 cloves garlic, crushed; 1Tab grated ginger; 1 bok choy, sliced (or any other green veg); 1T sesame seeds, toasted; 2 rings pineapple, fresh or canned; Coriander or basil for garnish

Dressing: 1 Tab white (shiro) miso paste; 1 Tab soy sauce; 2 tsp rice wine vinegar; 1 Tab lemon or lime juice; Any juice from the ginger; 1 tsp sesame oil; 1 Tab oil

Heat wok.
Mix dressing ingredients together and set aside.
Heat oil in wok
Stir fry onion, garlic and ginger
Add salmon then bok choy then pineapple
Turn off heat, toss with dressing, sprinkle with sesame seeds, garnish with fresh herbs and serve with steamed jasmine rice and lime or lemon wedges.

Sunday, 16 September 2018

Pineapples of the Caribbean

The Caribbean: Central and South American Cookbook. Tropical cuisines steeped in history: All the ingredients and techniques and 150 sensational step-by-step recipes by Jenni Fleetwood and Marina Filippelli 2004 London

Fruits of the Tropics Salad
Serves 8
Ingredients: 1 large pineapple, peeled and cored; 300ml/1/2 pint/1 ¼ cups double (heavy) cream; 200ml/7 fl oz/ scant 1 cup crème fraiche; 60ml/4 tblspn icing (confectioners’) sugar, sifted; 10ml/2 tspn pure vanilla essence (extract); 30ml/2 tblspn white or coconut rum; 3 papayas (paw paw), peeled, seeded and chopped; 3 mangoes, peeled, stoned (pitted) and chopped; thinly pared rind and juice of 1 lime; 25g/1 oz/1/3 cup coarsely shredded or flaked coconut, toasted
Cut the pineapple into large chunks, place in a food processor or blender and process briefly until chopped. Tip into a sieve paced over a bowl and leave for 5 minutes so that most of the juice drains from the juice. 
Whip the double cream to soft peaks, then fold in the crème fraiche, sifted icing sugar, vanilla and rum.
Fold the drained chopped pineapple into the cream mixture. Place the chopped papaya and mangoes in a large bowl and pour over the lime juice. Gently stir the fruit mixture to combine. Shred the pared lime rind. Divide the fruit mixture and the pineapple cream among eight dessert plates. Decorate with the lime shreds, toasted coconut and a few small pineapple leaves, if you like, and serve at once.
Cook’s tip: It is important to let the pineapple juice drain thoroughly, otherwise, the pineapple cream will be watery. Don’t throw away the drained pineapple juice – mix it with fizzy mineral water for a refreshing drink.

Caribbean Spiced Rice Pudding
Serves 6
Ingredients: 25g butter; 1 cinnamon stick; ½ cup brown sugar; 2/3 cup ground rice; 5 cups milk; ½ tsp allspice; 1/3 cup sultanas; 75g mandarin oranges, chopped; 75g pineapple, chopped
1 Melt the butter in a non-stick pan. Add the cinnamon stick and sugar. Heat over a medium heat until the sugar just begins to caramelise. Remove from the heat.
2 Carefully stir in the rice and three-quarters of the milk. Slowly brig to the boil, stirring all the time, being careful not to let the milk burn. Reduce the heat and simmer gently for about 10 minutes, or until the rice is cooked, stirring constantly.
3 Add the remaining milk, the allspice and the sultanas. Leave to simmer for 5 minutes, stirring occasionally.
4 When the rice is thick and creamy, allow to cool slightly, then stir in the mandarin and pineapple pieces.