Pineapple to the rescue

Recipes to the Rescue: 350 recipes for those with allergies and food intolerances, Jann Bonner, Lindy Kingsmill and Suzanne Morrow  1988 Victoria, Australia

 

Pineapple and Fish Tartlets

 

Free of dairy products, wheat, corn, sugar, eggs, soy, orange and nightshades, serves 8

 

Base:

1 quantity pizza base, rolled and cut into rounds to fit into small pastry tins, greased lightly

Filling:

125g boneless fish fillets (eg ocean parch) steamed and flaked; ½ - ¾ cup cooked brown rice; ½ cup chopped fresh pineapple; 2 tblspn chopped and toasted cashews or almonds; ½ cup pineapple sauce

Pineapple sauce:

¾ cup unsweetened pineapple juice; 1 tspn apple cider vinegar; ¼ - ½ tspn fine grated ginger; 1 tblsp chopped chives; 1 tblspn arrowroot mixed in 1 tblspn water

Lightly bake bases for 5 – 10 minutes.

 

Combine all ingredients for filling in a bowl, except sauce. Spoon filling into pastry cases.

 

Heat ingredients for sauce in a pan and stir till thickened. Pour over 1 – 2 teaspoons of sauces, just enough to flavour and combine ingredients.

 

Bake in a moderate oven for 10 minutes until heated through.

Serve with a parsley and cress garnish.

 

 

I used caged parsley as garnish – caged parsley is what you grow when you have lots of rabbits living in your yard!