Pineapple With Ginger And Chilli Food

PINEAPPLE WITH GINGER AND CHILLI

Steps:

• Peel, core and cube the pineapple.
• Peel the ginger and grate into the pineapple. Discard the fibrous bits.
• Add the chopped chilli.
• Cover and marinate in the fridge overnight.
• Bring to room temperature to serve. Cold destroys the flavour so this is an important step.
• Variations:.
• Add kirsch or a liqueur of your choice.
• Substitute 1 tablespoon of fresh chopped mint for the chilli.
• =========================================.
• Directions for chopping up pineapple:.
• Chop the leaves off the top and take a slice off the bottom of the pineapple so that it can stand up.
• Slice off the skin starting at the top and taking 1 inch wide slices to the bottom. This will leave the flower buds (the spiky brown bits) but not remove too much of the sweetest flesh which is near the skin.
• Lay the pineapple on its side and you will notice that the flower buds are in a spiral pattern around the pineapple.
• Cut out the buds with a v-groove, following the diagonal pattern of the buds. Make a shallow cut one side and then complete the v-groove by cutting the other side. A flick with the knife will remove the buds without too much of the flesh.
• Once all the buds have been cut out, slice the pineapple into 1-2cm slices.
• Take a slice and, holding it over a bowl to catch all the juice, make two cuts into the slice from the edge to the core, about 1-2cm apart.
• Snap out the wedge from the core. It will break naturally at the edge of the tough bit, a bit like snapping the ends off asparagus.
• Continue cutting wedges and snapping them from the core until all you are left with is the core. The cook gets to suck on the cores!
• Repeat for the other slices.
• All the pineapple in the bowl will be succulent, juicy and ready to pop in your mouth - or your lover's mouth, if this a romantic dinner for two. ;).

PINEAPPLE WITH LIME, CHILLI AND GINGER

Steps:

• Put the sugar, chillies, ginger, lime zest, rum and honey into a pan and bring to the boil, simmer for a minute or so until a little syrupy and the sugar has dissolved.
• Remove the skin and the inner core from the pineapple and cut into thick rings, approx 1 1/2 cm thick.
• Barbecue for 2-3 minutes each side until caramelised, then add the glaze. Alternatively, preheat the oven to gas 6, 200C, fan 180C, and cook for 10-12 minutes, until the fruit starts to caramelise, then add the glaze.
• Serve with the extra glaze spooned over and ice cream on the side.

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 & CHILLI GLAZED GAMMON

Steps:

• Put the gammon in a large pan and cover with water. Bring to the boil and skim any foam from the surface, then reduce to a simmer, cover and cook for 2 hrs. Leave to cool in the liquid in the pan for 30 mins.
• Meanwhile, make the glaze. Tip all the ingredients into a pan and bring to the boil. Reduce to a simmer and bubble for 10-12 mins, or until just syrupy. Drain the gammon (you can reserve the liquid for stock). The gammon and glaze can be prepared and chilled up to one day ahead.
• Heat the oven to 200C/180C fan/gas 6. Sit the gammon on a board and, using a sharp knife, cut away the skin, making sure you leave a good layer of fat. Score lines all over the fat. Transfer to a roasting tin and roast for 10 mins, then pour over some glaze. Continue to roast, basting with more glaze every 5-10 mins, until the gammon is sticky, about 40 mins. Don't worry if the ends get a little dark, as this adds flavour.
• Remove from the oven and rest for 15 mins. Carve and serve.

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.

SWEET PINEAPPLE & CHILLI CHUTNEY

Steps:

• Bring the vinegar and sugar to a simmer in a big pan. Tip in the pineapple for 1-2 mins, then remove from the heat and tip into a serving bowl. When almost cool, stir in the onions and chilli. Cool completely, then chill (for up to 24 hrs) until ready to serve.