Charred Pineapple Guacamole Food

GRILLED CHICKEN WITH CHARRED PINEAPPLE SALAD

Steps:

• Combine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.
• Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book to butterfly. Place in the bowl with the herby oil, turning until well coated, then leave to one side.
• Cook the quinoa according to the packet instructions, then drain and set aside.
• For the dressing, peel and destone the avocado half, then scoop the flesh into a blender. Add half the coriander (stalks and all) and the jalapeños, along with a splash of the pickling liquid and the juice of 1½ limes. Blitz until smooth, adding a splash of oil, if needed. Stir through the quinoa.
• Finely shred the cabbage, pick the remaining coriander leaves, then toss with the salad leaves.
• Place a griddle pan over a high heat. Peel the pineapple, remove and discard any core, then chop into 4. Place on the hot griddle pan for a few minutes on each side, or until charred, and transfer to a chopping board.
• In the same pan, griddle the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest on the board for a few minutes.
• Chop the griddled pineapple into bite-sized chunks, then slice the chicken into thin strips. Deseed and finely chop the chilli.
• Divide the yoghurt between four plates, then top with the chicken, adding the pineapple on one side and the dressed quinoa on the other. Toss the leaves and cabbage with the juice of the remaining lime half and a little salt and pepper, plus the chopped chilli. Divide between the plates, then serve.

FEARNE COTTON'S MEXICAN FISH TACOS

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Place the whole garlic bulb in the oven for 1 hour, or until softened, then remove.
• To make the pineapple salsa, trim and peel the pineapple, cutting out any brown scraggy bits, then slice into wedges, removing and discarding the core.
• Dry fry in a large frying pan over a medium heat for around 4 minutes, or until gnarly and charred, turning occasionally. Finely chop, then place in a bowl with all the lovely juices.
• Peel the onion, pick the mint leaves, then finely chop with the chillies (deseed if you like) and scrape into the bowl. Squeeze in the lime juice, drizzle with extra virgin olive oil, then taste and season to perfection with sea salt and black pepper, and put aside.
• For the guacamole, peel the red onion, trim the spring onions, then roughly chop with the chillies (deseed if you like) on a large chopping board. Halve, deseed and add the tomatoes, destone the avocados and scoop over the flesh, then pick over most of the mint leaves.
• Chop and mix it all together until fine and combined, then squeeze over the lime juice and drizzle with 1 tablespoon of extra virgin olive oil. Season to perfection, giving it one final chop.
• Very finely slice the red cabbage on a mandolin (use the guard!). Finely slice the jalapeño, then scrunch it all in a bowl with the vinegar to make a slaw.
• Squeeze the roasted garlic cloves out of their skins, then mash and fold it through the soured cream. Squeeze in the lime juice, add a drizzle of extra virgin olive oil, then season to perfection.
• Pick, finely chop and stir in the parsley leaves. Wrap the tortillas in tin foil and warm them in the cooling oven.
• Drain the cannellini beans and put them into a frying pan on a medium-high heat for 5 to 7 minutes, or until they start to pop and blister. Place in a bowl and keep warm.
• Wipe the pan out and return it to a medium heat with a splash of olive oil. Season the haddock fillets and finely grate over the lemon zest, then cook skin side down for 4 minutes, pressing down lightly with a fish slice. Turn over for a further 3 minutes, or until slightly golden and just cooked.
• Divide up the tortillas and top each with a spoonful of guacamole and slaw. Flake over the fish, then top with the pineapple salsa, garlicky soured cream and crispy beans. Pick, chop and scatter over the remaining mint, and serve with extra sliced chilli and lime wedges, if you like.

GRILLED PINEAPPLE TERIYAKI TURKEY BURGERS WITH AVOCADO AND CHARRED SCALLION AIOLI

Steps:

• Preheat grill over medium-high heat. Lightly brush turkey burgers, pineapple, and scallions with oil and season generously with Kosher salt. Grill burgers on each side until cooked through, about 5 minutes per side. During the last 2 minutes of grilling, brush half of the teriyaki sauce on the burgers. Grill pineapple, flipping once, about 3 to 4 minutes per side. Grill scallions, turning as needed, until charred in spots, about 4 to 5 minutes total.
• Finely chop charred scallions and in a small mixing bowl, combine with mayonnaise and minced garlic. Season with Kosher salt.
• Place a turkey burger on each bun and brush with more teriyaki sauce. Top with mashed avocado, a grilled pineapple slice, and a good slathering of charred scallion aioli. Devour immediately.

CHARRED PINEAPPLE GUACAMOLE

Steps:

• Heat a well-oiled grill or grill pan to high heat. Combine the chili lime seasoning and chili powder in a small bowl. Coat pineapple rings evenly in this mixture. Grill on both sides until grill-marked and charred, 3 to 5 minutes per side. Let cool, then dice.
• Scoop flesh of 2 avocados into a bowl, then mash. Dice the remaining avocado. Add it to the bowl, then stir in the lime juice, minced cilantro, chile, half of the charred pineapple and salt and pepper to taste. Top with the remaining charred pineapple, a sprinkling of chili lime seasoning and a couple of cilantro leaves. Serve with chips alongside.