Rambutan In Pineapple Compote Food

RAMBUTAN, PINEAPPLE AND TOFU CURRY

Steps:

• Shallow fry the tofu and set aside.
• Heat the oil in a thick based saucepan.
• Add the ginger, chilies, cardamom pods and garlic and sauté.
• Add the garam masala, coriander, cumin and turmeric and lightly fry.
• Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
• Add the coconut milk.
• Serve with rice when cooked.

RAMBUTAN IN PINEAPPLE COMPOTE

Steps:

• 1. Place rambutan with pineapple, dates, prunes, ginger, cinnamon sticks and star anise in saucepan and heat over low heat for 10-15 minutes. (do not boil or fruit will break up) 2. Add mandarin segments and lime juice just before serving.

PINEAPPLE COMPOTE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil over medium-low heat. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring frequently. Transfer to a serving bowl. Serve warm or chilled.

RHUBARB PINEAPPLE COMPOTE (CROCK POT)

Steps:

• Wash and peel rhubarb. Slice into 1 inch pieces.
• Place fruit in crock pot. Add orange soda, then sprinkle with sugar. Stir to combine.
• Cover and cook on low for 6-8 hours until rhubarb is tender.
• Serve warm or chilled. Sprinkle with nutmeg before serving.

PINEAPPLE COMPOTE

Steps:

• Melt butter in a sauté pan over medium heat.
• Add pineapple, season with sugar and salt.
• Sauté over medium heat for 5 minutes.
• Add ginger, stir and remove from heat.

CARAMELISED PINEAPPLE COMPOTES

Steps:

• Cut the skin off the pineapple, then cut it lengthways into quarters and remove the core from each piece. Chop the flesh roughly and purée in a food processor or blender until creamy. Pour the purée into a large sieve set over a bowl, and leave to drain in the fridge overnight. Do not stir.
• Next day, pour the juice from the bowl into a freezerproof container. Freeze until solid (at least 4 hours).
• Now caramelise the flesh. At this stage, in the restaurant, we rub the flesh through a sieve with the back of a ladle to make it very creamy. It's not vital, but it makes this dessert extra-special. Tip the sugar into a medium-sized frying pan and stir in 2 tbsp cold water. Stand for 5 minutes before heating slowly over a gentle heat, shaking the pan until the sugar dissolves into a clear syrup. When all the crystals have dissolved, raise the heat and cook to a medium golden colour. Tip in the pineapple flesh and cook for 5 minutes, stirring, until flavoured and slightly reduced. Remove and cool, then keep in a covered container in the fridge until ready to serve (The purée will keep for up to 2 days.)
• When the pineapple juice has frozen, scrape it into icy shavings using a large metal spoon. Place in another container and keep frozen until ready to serve.
• To serve, divide the purée between 8 shot or small wine glasses and top with yogurt. (They can be chilled for up to 4 hours at this point.) Remove the shavings from the freezer and spoon over the yogurt. Top each glass with a Frosted coriander sprig and serve with Coconut tuiles.