Supplies
Pineapple Pancakes
- 3 pineapple rings
- 1/2 tsp cinnamon
- 60ml pineapple juice
- 90g ricotta
- 150g plain flour
- 1 tsp baking powder
- 60g caster sugar
- 3 eggs, separated
- Creme fraiche to serve
Pineapple Salad
- 50g rocket
- 50g watercress
- 1 small red onion
- 1 avocado
- Small bunch coriander
- Small bunch mint
- 1 green chilli
- Handful pumpkin seeds, toasted
- Feta for sprinkling
- Olive oil
Sweet and Sour Pineapple
- 75g cornflour
- 100g plain flour
- 1 tsp baking powder
- Ice cold soda water
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 white onion, chopped into chunks
- 1 garlic clove, minced
- Juice from the tin of pineapple (around 200ml)
- 1/2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp white vinegar
- 1 tsp brown sugar
- Hot oil for frying
- Rice to serve
Steps
Pineapple Pancakes
- Remove 1/2 a pineapple ring and save for later, blitz the rest until it still has texture before adding in the egg yolks, sugar and ricotta. Blitz to a smooth batter.
- Mix the dry ingredients in a large bowl and whisk the blended mix into it. In another bowl, whisk the egg whites into stiff peaks then fold through the rest of the mix.
- Heat a knob of butter or a little coconut oil in a non stick pan and fry off your pancakes on a medium heat for about 3 minutes on each side, until light and fluffy. Serve with the reserved pineapple and creme fraiche and a little syrup if you fancy.
Pineapple Salad
- Slice the avocado and onion, pick the leaves of the herbs and finely chop the chilli.
- Get a griddle pan really hot and place in the pineapple slices. Let them cook for about 4 minutes on each side until caramelised and golden.
- Mix 2 tbsp of olive oil with the remaining pineapple juice in the tin, season with salt and pepper. Add a little mustard if you fancy.
- Toss together all the salad ingredients and dress and sprinkle over the feta.
Sweet and Sour Pineapple
- Beat together the batter ingredients and add enough of the soda water to create a thick batter. Coat the pineapple and fry in the hot oil until crisp.
- Remove from the oil and place on kitchen roll.
- Heat a medium pan and add to this a drizzle of oil. Add in the peppers and onion and cook for about 7 minutes, until softened. Add in the garlic and cook for a couple more minutes. Coat in the sugar and once starting to dissolve, add in the remaining ingredients, loosening with a bit of water, once bubbling add in the battered pineapple to coat and serve with rice.
Supplies
- 3 pineapple rings
- 1/2 tsp cinnamon
- 60ml pineapple juice
- 90g ricotta
- 150g plain flour
- 1 tsp baking powder
- 60g caster sugar
- 3 eggs, separated
- Creme fraiche to serve
Steps
- Remove 1/2 a pineapple ring and save for later, blitz the rest until it still has texture before adding in the egg yolks, sugar and ricotta. Blitz to a smooth batter.
- Mix the dry ingredients in a large bowl and whisk the blended mix into it. In another bowl, whisk the egg whites into stiff peaks then fold through the rest of the mix.
- Heat a knob of butter or a little coconut oil in a non stick pan and fry off your pancakes on a medium heat for about 3 minutes on each side, until light and fluffy. Serve with the reserved pineapple and creme fraiche and a little syrup if you fancy.
Supplies
- 50g rocket
- 50g watercress
- 1 small red onion
- 1 avocado
- Small bunch coriander
- Small bunch mint
- 1 green chilli
- Handful pumpkin seeds, toasted
- Feta for sprinkling
- Olive oil
Steps
- Slice the avocado and onion, pick the leaves of the herbs and finely chop the chilli.
- Get a griddle pan really hot and place in the pineapple slices. Let them cook for about 4 minutes on each side until caramelised and golden.
- Mix 2 tbsp of olive oil with the remaining pineapple juice in the tin, season with salt and pepper. Add a little mustard if you fancy.
- Toss together all the salad ingredients and dress and sprinkle over the feta.
Supplies
- 75g cornflour
- 100g plain flour
- 1 tsp baking powder
- Ice cold soda water
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 white onion, chopped into chunks
- 1 garlic clove, minced
- Juice from the tin of pineapple (around 200ml)
- 1/2 tbsp soy sauce
- 1 tbsp tomato ketchup
- 1 tbsp white vinegar
- 1 tsp brown sugar
- Hot oil for frying
- Rice to serve
Steps
- Beat together the batter ingredients and add enough of the soda water to create a thick batter. Coat the pineapple and fry in the hot oil until crisp.
- Remove from the oil and place on kitchen roll.
- Heat a medium pan and add to this a drizzle of oil. Add in the peppers and onion and cook for about 7 minutes, until softened. Add in the garlic and cook for a couple more minutes. Coat in the sugar and once starting to dissolve, add in the remaining ingredients, loosening with a bit of water, once bubbling add in the battered pineapple to coat and serve with rice.