Moa Samoa Sauce

Adapted from https://www.nzherald.co.nz/eatwell/recipes/moa-samoa-sauce/HGXDTRKYZOBY745ALDXK6ZFGKA/

Ingredients:

Sauce - 4 spring onions, chopped; 4 cups pineapple juice; 1 cup passionfruit pulp, unsweetened; 3 oranges, juiced and zested; 3 limes, juiced and zested; 3 cups soy sauce; 3 cups raw sugar; 7 cm fresh ginger, sliced; 8 star anise (I used 4 leaves of anise myrtle) Anne

10 chicken drumsticks

Directions:

Put sauce ingredients into a pot and reduce until almost as thick and dark as a treacle. Thin with 1 cup of water.

Trim excess skin from chicken drumsticks or thighs. Take off all the skin if you are weight watching. Place in a roasting pan, add a tablespoon of coconut oil and pour over the thinned Moa Samoa.

Roast in a medium oven, basting the chicken until it has cooked and the Moa Samoa has reduced to a glaze.

Dragon-skin pears

Adapted from Amy Magill's contribution in Chotsie Blank & Ann Seymour’s 1982 “California Artists Cook Book”

Serves 4 to 8

Approx 3 cups assorted fresh, canned or candied fruit ie pineapple, papaya, mandarin, lychees, kumquats, candied ginger cut in 1.5cm chunks or cubes; 2 cups freshly squeezed orange juice; 1 cup sugar; 2 tblspn Grand Marnier or other fruit liqueur (optional); ¼ tsp five-spice powder (optional); 4 barely ripe pears, with attractive skin markings; ½ cup brandy, heated

Spear the fruit chunks or cubes onto 24 toothpicks, alternating colours and flavours and making them look as attractive as possible. Set aside.

Stir the orange juice and sugar in a saucepan over medium heat until the sugar has dissolved, boil 2 minutes, and reduce the heat to very low. Stir in the optional liqueur and five-spice powder and any syrups from canned fruits you have used.

Cut the pears in half and core them. Slide them into the simmering syrup, raise the heat slightly, and poach 3 to 10 minutes. The time will depend on the ripeness of the pears. They should be poached til tender but not mushy. Transfer the pears, skin up, to a warm platter, stick 3 of the toothpicks in each half.

Ignite the heated brandy and pour over the pears. The effect should be a cluster of flaming jewels.

Pineapple Tizana

https://www.donpolo.com/blog-post/venezuela-tizana-recipe

Venezuelan Tizana Recipe

Ingredients:

Pineapple; cantelope; watermelon; grapes (cut in half or quarters); mango; red and green apples; banana ... (any other fruit that you would like to add)

Red creaming soda or grenadine.

Peel and cut all the fruit into tiny pieces (about 1cm). Start with the fruit that won’t discolour like cantaloupe, watermelon, and pineapple. Use the pineapple juice or lemon juice to keep the apples and bananas from browning.

Mix all the fruit except the banana in a large bowl or pitcher. Add the banana right before serving.

Add red creaming soda to the drink and serve. Only add the drink to the fruit that you can eat that day. Save the rest of the fruit for later and add soda when you want to eat it. You could serve fruit to individual cups and let people add soda individually as well.