Sweet and sour capsicum, pineapple and basil side dish

The Urban Cook: cooking and eating for a sustainable future, Mark Jensen 2011 Sydney

6 serves

1 large green capsicum (pepper); 1 large red capsicum (pepper); 1 onion; 200g (7oz) peeled pineapple; 2 large tomatoes; 1 celery stalk; 2 tblsp vegetable oil;1 garlic clove crushed; 100g (3 ½ oz) honey; 2 tblsp sugar; 100ml (3½ fl oz) rice vinegar; 1 large handful basil leaves

Dice the capsicum, onion, pineapple and tomatoes into 1cm (1/2 inch) square pieces. Finely slice the celery on the diagonal.

Heat a wok or large frying pan over medium heat and add the oil. When the oil is hot but not smoking, add the onion and fry for 2 minutes. Add the garlic and capsicum and fry until the vegetables just start to soften and colour slightly. Add the pineapple, tomato and celery, then add the honey, sugar and vinegar. Cook for 5 minutes stirring occasionally. Stir in the basil, then season with sea salt and freshly ground black pepper.

Due to food sensitivities our household doesn’t cook with onion and garlic. I think I should have added a tsp of grated ginger instead. But, it was still delicious served with quiche and a green salad, Anne.

 

Pineapple Sago Delight

2 tblsp sago soaked overnight. Pour water off next day and add juice of 1X 425g can Golden Circle pineapple pieces and add 1 tblsp golden syrup. Boil on the stove top until the sago is transparent. When sago is cooked, add pineapple pieces, cook a few minutes more.

Serve hot with cream.

Monkey Butter!

 https://12tomatoes.com/monkey-butter/                                                                                        Thanks for the link Leila!

Monkey butter

1 (20 oz.) can crushed pineapple, with juices; 2 3/4 cups white sugar; 4-5 ripe bananas, thinly sliced; 1/4 cup ground coconut (see note below); 1/4 cup lemon juice

toast or ice cream, for serving; glass jars

Place sliced bananas in a large pot or Dutch oven over medium-high heat and top with sugar, pineapple (and juices), sugar, coconut and lemon juice, and bring to a boil.

Reduce heat to medium-low and, stirring frequently, cook until mixture is thickened and has reduced down. Banana slices will break down into pieces.

Mixture is ready when it coats the back of a spoon; remove from heat and transfer to glass jars. Let cool, then refrigerate until ready to use.

Note: If you cannot find ground coconut, unsweetened shredded coconut is your next best option. Flaked coconut will work as well, but will have a chunkier texture. I used shredded coconut, Anne

Hawaiian Meatloaf

https://www.tastesoflizzyt.com/hawaiian-meatloaf/ 

 Serves 8

Ingredients:

For the meatloaf:

70g/1 1/2 pounds ground chuck; 1/4 cup minced onion; 1 large egg; 1/2 cup dry bread crumbs; 1 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup chili sauce

For the topping:

1/4 cup crushed pineapple (drained); 1/4 cup chili sauce

Instructions:

Preheat the oven to 180°C/350°F. Spray a shallow baking dish (at least 7x11"). Make sure the baking dish has sides to catch juices.

In a bowl, combine the beef, onion, egg, breadcrumbs, salt, pepper and chili sauce. Mix until combined.

Shape the meat into a loaf and place into the prepared baking pan.

Bake for 55-60 minutes or until the internal temperature reaches 70°C/160ºF  

In a small bowl, mix together the crushed pineapple and chili sauce. Brush this sauce over the meatloaf and return to the oven for an additional 15 minutes.

Allow the meatloaf to rest 5 minutes before slicing and serving.

Pina Colada Cheesecakes with Lime Syrup

https://www.mckenziesfoods.com.au/recipe/pina-colada-cheesecakes-with-lime-syrup

Ingredients:

100g sweet biscuits; 1/4 cup McKenzie's Shredded Coconut; 40g butter, melted; 250g cream cheese, cubed and softened; 1/2 cup coconut cream; 1/4 cup caster sugar; 1/4 tsp finely grated lime rind; 1 tbs white rum; for serving McKenzie's Shaved Coconut (Dried); for serving Pineapple wedges and mint

Lime syrup: 1/4 cup caster sugar; 1/4 cup water; 1/2 tsp finely grated lime rind

Directions:

Place biscuits in a food processor and pulse until fine crumbs. Remove to a bowl and combine with coconut and butter. Mix well. Spoon between 6 serving glasses and chill.

Beat cream cheese, coconut cream, sugar and lime until smooth. Fold in rum and spoon between serving glasses, cover and chill.

For syrup, combine ingredients in a small saucepan. Bring to the boil, then reduce to a simmer and cook for 3-4 minutes until thickened slightly. Chill.

For serving: top the cheesecakes with some pineapple, shaved coconut, mint and a drizzle of lime syrup.