Pineapple Ginkir Food

PINEAPPLE, BEEF & GINGER STIR-FRY

Steps:

• Mix the steak, soy sauce, sugar, chilli sauce and vinegar together, and set aside for 10 mins.
• Heat a wok with 1 tsp of the oil. Lift the steak from the marinade and sear, in batches, then remove. Add a bit more oil and fry the ginger until golden. Add the spring onions and pineapple, and return the steak to the pan. Stir to heat through for 1 min, then add any remaining marinade. Keep stirring until the marinade becomes thick and everything is hot. Serve sprinkled with coriander, and with rice and greens, if you like.

PINEAPPLE GINGER JUICE RECIPE

Steps:

• In a blender, simply blend the pineapple and ginger with the water until all the ingredients are pureed.
• If you have a smaller blender, you can simply split the split the blended ingredients into two batches. Since the juice is going to be mixed together anyway, it does not matter if you split them evenly.
• Strain the juice into a clean container with a fine mesh strainer, cheese cloth or better yet, a nut milk bag.
• Into the strained juice, squeeze the lime juice, making sure to catch the seeds and stir.
• Serve the juice chilled.

PINEAPPLE-GINGER CHICKEN STIR-FRY

Steps:

• Drain pineapple, reserving juice. Mix cornstarch, soy sauce, honey, cinnamon and reserved juice until smooth. In a skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until lightly browned, 4-6 minutes. Remove from pan., In same pan, saute onion, ginger and garlic in remaining oil until crisp-tender, about 2 minutes. Stir cornstarch mixture; add to pan with chicken and pineapple chunks. Bring to a boil, stirring constantly; cook and stir until sauce is thickened and chicken is cooked through, 5-7 minutes., Serve with rice. If desired, sprinkle with cilantro.

PINEAPPLE-GINGER-HABANERO SALSA

Steps:

• Toss the ginger, green onions, lime juice, red onions, pineapple, chile and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips.

PINEAPPLE-MINT-GINGER WATER

Steps:

• Place 4 cups thinly sliced pineapple (about 1 1/4 pounds), 5 sprigs mint (lightly crushed) and 8 round slices ginger (smashed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving. Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh pineapple, mint and ginger for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.

GRILLED PINEAPPLE

Steps:

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

PINEAPPLE, FIG & GINGER CHUTNEY

Steps:

• Tip the pineapple into a food processor, then pulse until finely chopped. Tip into a large, wide pan with the apples, ginger, onion, figs, spices, vinegar and 2 tsp salt. Bring to the boil, stirring, then boil for 10 mins until the apples are softened.
• Add the sugar, then stir to dissolve. Simmer for 20-30 mins, stirring occasionally, until the chutney is thickened. Pot into warm sterilised jars, seal and label. Will keep for 6 months.

PINEAPPLE & GINGER PUNCH

Steps:

• Pour the pineapple juice and lime juice into a blender. Add the mint and a couple of handfuls of ice, then blitz until the ice is crushed. Pour into tumblers filled with more ice, then top up with the ginger beer.
• Garnish each glass with mint and star anise.

PINEAPPLE & GINGER PAVLOVA

Steps:

• Heat the oven to 150C/130C fan/gas 2. Place the egg whites in a large very clean bowl, and whisk to stiff peaks with an electric hand whisk. Continue to whisk while you add the sugar, 1 tbsp at a time, until the mixture is thick and glossy. Continue to whisk as you add the ginger, cornflour and vinegar.
• Draw a 23cm circle on a piece of baking parchment, then turn it over and place on a large baking tray. Spread out the meringue mixture to fill the circle, creating a dip in the middle and higher sides. Run a palette knife up the edges at regular intervals if you want to create ridges. Bake for 1 hr, then leave in the oven with the door shut for 8 hrs until the pavlova is completely cool.
• While the pavlova bakes, heat a clean griddle pan over a medium-high heat until hot. Brush the pineapple wedges with the ginger syrup and griddle for 2 mins until char lines appear and the pineapple is slightly softened. Leave to cool completely, then cut into chunks. The pineapple can be griddled the day before and chilled. Let it come to room temperature before you assemble the pavlova. The pavlova base can be made up to 2 days before serving, stored in an airtight container, then topped with cream and pineapple just before serving.
• When you're ready to serve, whizz the stem ginger and 2 tbsp of the syrup in the small bowl of a food processor to a chunky paste. Add the cream and icing sugar and whip to soft peaks, then spoon into the crater of the meringue. Top with the pineapple, drizzle with a little extra ginger syrup, scatter over the mint and dust with icing sugar.
• Heat the oven to 150C/130C fan/gas 2. Place the egg whites in a large very clean bowl, and whisk to stiff peaks with an electric hand whisk. Continue to whisk while you add the sugar, 1 tbsp at a time, until the mixture is thick and glossy. Continue to whisk as you add the ginger, cornflour and vinegar.
• Draw a 23cm circle on a piece of baking parchment, then turn it over and place on a large baking tray. Spread out the meringue mixture to fill the circle, creating a dip in the middle and higher sides. Run a palette knife up the edges at regular intervals if you want to create ridges. Bake for 1 hr, then leave in the oven with the door shut for 8 hrs until the pavlova is completely cool.
• While the pavlova bakes, heat a clean griddle pan over a medium-high heat until hot. Brush the pineapple wedges with the ginger syrup and griddle for 2 mins until char lines appear and the pineapple is slightly softened. Leave to cool completely, then cut into chunks. The pineapple can be griddled the day before and chilled. Let it come to room temperature before you assemble the pavlova. The pavlova base can be made up to 2 days before serving, stored in an airtight container, then topped with cream and pineapple just before serving.
• When you're ready to serve, whizz the stem ginger and 2 tbsp of the syrup in the small bowl of a food processor to a chunky paste. Add the cream and icing sugar and whip to soft peaks, then spoon into the crater of the meringue. Top with the pineapple, drizzle with a little extra ginger syrup, scatter over the mint and dust with icing sugar.

PINEAPPLE GINGER DRESSING

Steps:

• Put it all in a bottle and shake vigorously. If you like it smoother, you can throw it in a food processor.

PINEAPPLE-GINGER MUFFINS

Steps:

• Preheat oven to 375*F degrees.
• --------Topping--------.
• Grease 12 large muffin cups.
• Place 1 Tbsp of crushed pineapple in each tin.
• Then place in each tin 1 Tbsp brown sugar, 1 Tbsp butter, mix together honey and ginger and add 1 Tbsp to each tin.
• ----------Muffins--------------.
• Stir flour with wheat germ, baking powder and soda, and salt in a large mixing bowl.
• Stir in sugar.
• Whisk egg with yogurt, oil, ginger and honey.
• Pour into flour mixture and stir until just combined.
• Spoon batter into muffin tins on top of the pineapple mixture.
• Bake in the center of preheated oven and tops are golden-around 25 minutes.
• Cool for 5 minutes.
• Flip to remove and serve warm.

PINEAPPLE-GINGER CRUMB CAKE

Steps:

• Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
• Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
• Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
• Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
• On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
• Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
• Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.