Curried rice salad with pineapple

Green and gold curried rice salad

https://www.taste.com.au/recipes/green-gold-curried-rice-salad-recipe/vzcxtpwx

1 1/2 cups basmati rice; 1/2 cup frozen peas; 1 corn cob, husk and silk removed; 1/2 cup coconut milk; 1 1/2 tbsp lime juice; 1 1/2 tbsp tamari; 1 tsp mild curry powder; 2 garlic cloves, crushed; 2cm piece fresh ginger, peeled, finely grated; 1/4 tsp dried chilli flakes; 3 tsp honey; 1/2 small pineapple, peeled, cored, halved, sliced; 1 green capsicum, sliced; 2/3 cup unsalted roasted cashew nuts, roughly chopped; 60g baby spinach; 2 celery stalks, trimmed, thinly sliced diagonally; 1/2 cup small fresh mint leaves

Step 1

Cook rice in a large saucepan of boiling, salted water for 12 minutes or until tender, adding peas in the last 3 minutes of cooking time. Drain. Rinse under cold water. Drain well. Cool.

Step 2

Meanwhile, heat a barbecue grill or chargrill pan over high heat. Add corn. Cook, turning occasionally, for 8 to 10 minutes, or until corn is tender and beginning to char. Transfer to a chopping board. Set aside for 5 minutes to cool. Carefully cut kernels from cob in large chunks.

Step 3

Combine coconut milk, lime juice, tamari, curry powder, garlic, ginger, chilli (if using) and honey in a large bowl. Season with salt and pepper. Reserve 1/3 of the dressing. Add rice to bowl. Toss to coat.

Step 4

Add pineapple, capsicum, cashew, spinach, celery, corn and half the mint leaves to rice mixture. Season with salt and pepper. Gently toss to combine.

Step 5

Transfer rice salad to a serving bowl. Drizzle with remaining dressing. Serve sprinkled with remaining mint.

With a dash of soya sauce the leftovers made a delicious fried rice for lunch the next day, Anne

Pineapple Fry Bread

Thelma Shane’s Pineapple Fry Bread

From Diane and Jerome Rothenberg’s contribution to “The Sun and Moon Guide to Eating Through Literature and Art” edited by Douglas Messerli 1994

2 cups white flour; 3 tsp baking powder; 2 tblspn sugar; pinch salt; 1 cup water; 2 tblspn oil; ½ small can crushed pineapple

Knead together, and let stand for 15 minutes. Break off golf ball sized pieces, and roll each one out 1 cm thick, using flour to prevent sticking. Stab with a fork twice through the centre of each. Fry in deep fat until brown on both sides. Eat hot with butter and preserves.

Pineapple lolly tarts, soooo sweet

https://www.taste.com.au/recipes/patty-pan-pineapple-lump-pies-recipe/d44q7nd0

Patty pan Pineapple Lump pies

18 Arnott’s Choc Ripple biscuits; 85g pkt pineapple jelly crystals; Yellow liquid food colouring, to tint (optional); 125ml (1/2 cup) boiling water; 250g cream cheese, at room temperature, chopped; 9 Pascall Pineapple Lumps, halved crossways

Step 1

Preheat oven to 180C/160C fan forced. Place a biscuit into each hole of a 12-hole round-bottomed patty pan tray (see notes). Bake for 2 minutes or until softened slightly. Use the back of a spoon to carefully press the biscuits into holes to form shallow cups. Set aside in tray to cool slightly before transferring to a wire rack. Repeat with remaining biscuits.

Step 2

Place the jelly crystals into a heatproof bowl and top with the boiling water. Stir until dissolved then set aside to cool until just warm.

Step 3

Use electric beaters to beat the cream cheese in a bowl until smooth. Gradually add the jelly mixture, beating constantly, until combined. Add food colouring to tint yellow, if using. Place in the fridge for 15 minutes. Stir then return to the fridge for a further 15 minutes before stirring again. (The mixture should be thickened to a mousse-like consistency).

Step 4

Spoon mixture into biscuit cups. Top each pie with half a Pineapple Lump. Place in the fridge for 1 hour or until set.

Now these were over the top sweet, sickly sweet, but if that's what you like . . . The choc ripple biscuits as a cup/base is a great idea, but maybe with different filling like whiped cream and a strawberry or raspberry, Anne

When a Pineapple Princess has a 70th birthday!

An occasion like this calls for a Pineapple Party and Ann’s family arranged a classic – dinner and décor with a pineapple theme. A wonderful happy event enjoyed by adults and children alike.

https://www.saveur.com/raw-oysters-with-grille-pineapple-and-thai-basil-recipe/

Raw Oysters with Grilled Pineapple and Thai Basil

Ingredients:

2 tbsp. granulated sugar; 1 tsp. plus ⅛ tsp. Asian fish sauce, divided; 1⁄2 tsp. fresh lime juice, plus lime wedges for squeezing; 1 tbsp. minced shallot, divided; 1 slice of fresh pineapple, ¼ inch thick (4½ oz.), skin cut away; 1⁄4 tsp. extra-virgin olive oil; 1 dozen medium, sweet oysters; Finely chopped fresh Thai basil, or substitute regular basil or cilantro;  Very finely minced Thai chile, for garnish

In a medium bowl, add the sugar, fish sauce, lime juice, and 1 teaspoon of the shallot; whisk well until the mixture is thick and syrupy.

Preheat a grill pan or grill to high heat. Brush both sides of the pineapple slice with some of the sugar mixture. Transfer to the preheated grill and let cook until well-charred, about 3 minutes per side.

Remove the pineapple slice to a cutting board and finely dice it. Transfer to a small bowl and add the olive oil; stir well.

Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.

Place the oysters on a bed of coarse sea salt or crushed ice to stabilize them. Add at least 2 small cubes of pineapple to each, or more to taste. Top each oyster with a generous pinch of Thai basil leaves, a few pieces of shallot, and a sliver of Thai chile.

Serve immediately with lime wedges.

Fruit salad with orange flower syrup and mint

“From season to season: a year in recipes” by Sophie Dahl London 2011

1 kiwi, peeled and chopped; ½ a small pineapple, chopped into bite sized pieces; 1 ripe mango, chopped; the seeds of 1 pomegranate; ½ a papaya/pawpaw, deseeded and chopped; a handful of fresh mint

For the syrup: 2 tblspns water; 1 tblspn agave syrup or honey; 1 tsp orange flower water

First make the syrup in a small pan on a low to medium heat. Add the water, agave or honey and orange flower water and simmer, reducing for a few minutes until you have a syrup.

Leave to the side and cool. Put the chopped fruit on a bowl deserving of it. Chop the mint and add it to the mix, lastly pouring the cool syrup on top. 

Pineapple and weetbix biccies

https://www.taste.com.au/recipes/pineapple-biscuits/3a281104-685d-46d9-8112-c60ed98453c1

Pineapple biscuits

1/2 cup brown sugar; 1/2 cup caster sugar; 1 tsp vanilla essence; 1 egg, lightly beaten; 125g butter, melted, cooled; 1 cup self-raising flour, sifted; 6 Weetbix, crushed; 3/4 cup dried pineapple wedges, finely chopped

Icing; 1 3/4 cups pure icing sugar, sifted; 2 tbsp pineapple juice; 2 tsp butter, melted

Step 1

Preheat oven to 180°C. Line 2 baking trays with baking paper.

Step 2

Combine sugars, vanilla, egg and butter in a bowl. Add flour, Weetbix and pineapple. Stir until well combined.

Step 3

Drop tablespoonfuls of mixture onto prepared trays. Bake for 20 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.

Step 4

Make icing: Combine all ingredients in a bowl. Stir until smooth. Spread over biscuits. Allow to set. Store in an airtight container at room temperature for up to 5 days.