Air fryer pineapple frangipane tart

Air Fryer Pineapple

Ingredients: Sliced pineapple from approx. ½ small pineapple; 1 tablespoon vegan butter or margarine melted; 2 tablespoons maple syrup; 1 teaspoon cinnamon

Instructions: Peel, core and slice your pineapple and place in a mixing bowl.

Combine the melted butter, maple syrup and cinnamon in a small bowl, then pour it over your pineapple slices. Mix gently to even coat the slices.

Then place them in a single layer (slightly overlapping is fine) in your fryer basket and air fry at 380°F/190°C for 12-15 minutes, or until caramelized. Flip the pineapple once at the halfway point.

Enjoy warm or cold, as a side dish or dessert. 

OR in a frangipane tart!

Frangipane

Ingredients: 100g butter, softened; 1/2 cup (100g) caster sugar; 1 egg; 1 egg yolk; 1 cup (100g) almond meal; 1/4 cup (40g) plain flour

Instructions: To make the frangipane, use an electric mixer to beat the butter and caster sugar until pale and creamy. Add the egg and egg yolk and beat until just combined. Add the almond meal and flour and stir with a wooden spoon to combine. Spoon mixture into the prepared pastry case and use the back of a spoon to smooth the surface. Arrange the nectarines over the frangipane. Sprinkle with caster sugar.

Bake in oven for 30 minutes or until frangipane is set. Remove from oven and set aside in pan to cool completely.

Asian chicken, tomato and pineapple hotpot

The CSIRO Total Wellbeing Diet: Complete Recipe Collection 2015 Australia

Serves 4

2 stalks lemongrass, trimmed; ¼ cup (60ml) fish sauce; 1.25lt salt reduced chicken stock; 100g skinless chicken breast fillets, cut into 2cm pieces; 250g sugar snap peas, trimmed; ½ small ripe pineapple, peeled, cored and cut into 1.5cm pieces; 400g cherry tomatoes, halved; 200g bean sprouts; 2 spring onions, trimmed and thinly sliced on the diagonal; 1 red chilli, thinly sliced; ¼ cup (60ml) lime (or lemon) juice; 2 tblspn caster sugar or powdered sweetener; handful of mint and coriander (cilantro leaves optional)

1 Bruise the lemongrass stalks, then tie each in a knot. Place in a large saucepan, then add the fish sauce and chicken stock and bring to simmering point over low heat. Add the chicken and sugar snaps, then cook for 3 minutes.

2 Add the pineapple, tomato and bean sprouts, then cook for 4-5 minutes or until the sprouts have softened slightly and the chicken is cooked through. Stir in the spring onion, chilli, lime or lemon juice and sugar or sweetener, then divide among warmed large bowls. Top with herbs, if using, then serve.

Be sure to serve the delicious broth too.

Pineapple and choko dessert

Chokos with Pineapple

½ cup pineapple juice; 4 young chokos; 1 tblsp lemon juice; 1/3 cup sugar

Peel, quarter and remove cores from chokos. Cut chokos into 3mm slices. Put in ovenproof dish, pour over pineapple juice and lemon juice, sprinkle with sugar. Cover, cook in a mod. slow oven 1 hour or until chokos are tender. Allow to cool, refrigerate until cold. Serve with yoghurt.

Pineapple and chicken kebabs

Adapted from https://www.simplyrecipes.com/recipes/chicken_and_pineapple_kabobs/

Makes 8

Ingredients:                                                                                                                                    Sauce - 1/2 cup plain yogurt; 1/4 teaspoon salt; 1 tsp chili flakes; 1 small cucumber chopped into small pieces

Marinade - 1/4 cup olive oil; 1/4 cup pineapple juice; 1 tablespoon soy sauce; 1 teaspoon salt; 1 teaspoon ground black pepper

680g chicken (breast or thighs), cut into 3cm pieces; 1 pineapple, peeled and chopped into 3cm pieces; 1 green capsicum and 1 capsicum, chopped into 3cm pieces; little tomatoes; zucchini chopped into 3cm pieces; another small cucumber cut into 3cm pieces

Tortillas for serving

Method:

Stir together the ingredients for the yogurt sauce.

Marinate the chicken - Whisk together olive oil, pineapple juice, garlic, soy sauce, salt, and pepper in a medium bowl. Add chicken to bowl and stir to coat with the marinade. Let marinate for 20 to 30 minutes, or overnight.

Heat a gas or charcoal grill to medium-high heat

If you are using bamboo skewers, be sure to soak them in water before assembling the ingredients on the skewers. Assemble the kebabs. Add the pineapple, peppers, and chicken to the skewers in any order you like, alternating between chicken, vegetables and fruit, dividing the ingredients evenly among the eight skewers.

Grill the kebabs on a lightly oiled grill.

Add the kebabs and let them cook for 5 to 6 minutes per side, until they get a nice char on them. Flip a few times until total grilling time reaches the 15-18 minute range.

Thanks for cooking Rob! 

To cook the kebabs Rob used lump wood charcoal then Jack Daniels whisky barrel woodchips in a small charcoal kettle barbecue. Mmmmm, delicious. Anne

Test a larger piece of chicken to see if it’s cooked through.

Serve grilled kebabs with yogurt sauce and wrap into tortillas.

Leftover kebabs will keep great for a few days in the fridge, and you can reheat them on a medium-low grill or in a 180°C oven until warmed through, about 5 minutes.

 

Choko and pineapple muffins

Adapted from https://www.annettemcfarlane.com/_Choko_Muffins.htm

Ingredients: 1½ cups fresh pineapple; 1½ cups fresh chokos; 1 egg; 125g butter; 1 cup sugar; 2 cups self raising flour; 2 tablespoons milk; pinch salt; 1 teaspoon brown sugar; ½ teaspoon cinnamon

Method: Peel pineapple & chokos. Dice into small pieces. Boil in 2 cups water for 5 minutes. Preheat oven to 180º C. Grease muffin tin. Drain liquid from cooked pineapple & choko pulp. Beat egg with fruit pulp. Rub butter into coconut, sugar, flour, milk & salt. Mix with pulp & egg mixture. Fill each muffin tray to 3/4 full. Sprinkle brown sugar & cinnamon on top. Put immediately into oven & cook until golden brown.

Haitian Blan Manje

Adapted from https://my.whisk.com/recipes/107de6e030fe58d41e487e8e38d64936f36

Ingredients:

5 servings

1 can evaporated milk; 1 can condensed milk; 1 can coconut milk; 1 can fruit cocktail; vanilla extract; coconut extract; 2 packs gelatin; ¼ cup water hot; pinch salt

+ extra fruit for serving, Anne

Instructions:

Mix the can of evaporated milk, condensed milk and coconut milk together.

Add the can of fruit cocktail

Add vanilla and coconut extract and a pinch of salt

Now make the gelatin mixture: mix 2 packs of gelatin with a 1/4 cup of hot water–not boiling

Mix well, then add gelatin mixture to the milk mixture all the while mixing.

Refrigerate for at least 4 hours before enjoying

Caramelised Pineapple Tart

Ed Halmagyi 2012 “The Food Clock: a year of cooking seasonally” Australia

Caramelised Pineapple Tart

Serves 6

165g (1/4 cup) caster sugar; 2 tsp softened unsalted butter; ½ pineapple, peeled; 2 sheets of frozen puff pastry, thawed; vanilla bean ice cream, to serve

1 Preheat the oven to 210°C

2 Put the sugar and butter in an ovenproof frying pan and set over moderate heat. Cook, stirring often, for 5 minutes until well caramelised. Remove from heat.

3 Slice the pineapple into 5mm thick pieces and remove the core. Arrange the pineapple slices decoratively on the caramel, then return to the heat and cook for 3 minutes.

4 Place the pastry sheets on top of one another and roll out to form a 25cm square. Trim off the corners to shape into a circle and drape over the pineapple. Tuck in the edge, then bake for 15 minutes or until the pastry has risen. Reduce the temperature to 170°C and  bake for a further 15 minutes until the pastry is crisp.

5 Invert the tart onto a plate, then cut into slices and serve with vanilla bean ice cream.