RECIPES

Sweet potato curry with caramelised pineapple

INGREDIENTS

 

1∕2 Pineapple (in cubes)

700g Sweet Potato (in cubes)

1 Onion (fine slices)

2 Carrots (in cubes)

2 small Zuchinis (in cubes)

Pepper to taste

Salt to taste

1 pinch of sugar

250ml of cream

1 Tablespoon of oil

A handfull of almonds (without skin and in slices)

currypowder

METHOD

In a frying pan, brown the pineapple cubes. Add pepper and salt.

On a separate frying pan, sautee the onion, potatoes and carrots for 2 minutes in oil. Season it with salt and pepper and a pinch of sugar. Add the zuchinis and sautee very briefly. Pour in the cream and simmer for 10 minutes, then add the curry powder..Finally add the pinapple.

For a nice touch, pan fry the almonds and sprinkle it on top.

 

Pineapple and mint frappe

INGREDIENTS

 

1 pineapple, peeled, chopped

1/4 cup mint leaves

12 ice cubes

mint sprigs, to serve

 

METHOD

 

Place pineapple, mint and ice in a blender. Blend until smooth. Pour into glasses. Top with mint sprigs. Serve.

Grilled pineapple with creme fraiche

INGREDIENTS

 

1 small tub crème fraîche

1 vanilla pod, scored lengthways and seeds scraped out

1 pineapple

icing sugar, for dusting

1 handful fresh mint, leaves picked and finely sliced

 

METHOD

 

Preheat your barbecue. Beat the crème fraîche with the seeds from the vanilla pod and put to one side.

 

Cut the ends off the pineapple. Sit it on a board and cut off the skin in wide strips from top to bottom, making sure you cut out any woody eyes. Thinly slice the pineapple, and dust the slices with icing sugar.

 

Make sure the bars of the barbecue are clean – especially if you've been cooking fish or meat beforehand – and drop the slices of pineapple on to it. Grill for about 30 seconds on each side then lift off with the tongs and transfer to a serving plate.

 

Serve scattered with mint and a generous dollop of vanilla-flavoured crème fraîche.

Thai prawn curry

INGREDIENTS

 

1 tbsp vegetable oil

4 tbsp massaman curry powder

2 tbsp palm sugar, or soft brown sugar

2 tsp turmeric

1 tbsp fish sauce

2x 400ml cans coconut milk

1 small pineapple, peeled and chopped into chunks

10 dried kaffir lime leaves, torn or juice of half a lime

5 red chilli, chopped

3 lemongrass stalks, peeled and cut into finger sized pieces

600g peeled raw tiger prawns

 

METHOD

 

In a heavy-based pan, heat the oil and add the curry paste. Fry for 2 mins, add the sugar and turmeric, then stir well. Splash in the fish sauce, then the coconut milk and pineapple. Bring to the boil. Add the lime leaves or juice, chilli and lemongrass. Simmer for 3 mins, throw in the prawns and simmer for 5 mins more until the prawns change colour.

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