Pineapple With Ginger And Chilli Recipes

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 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.
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• 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. ;).

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.

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.

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 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 & 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.