The trick to great food, in all seriousness, really comes down to subtle flavor combinations that stimulate and excite the palette. It’s also about taking a second to make sure it looks great when you serve it. Enjoy plating up your food and take time to add the subtle garnishes that can bring a simple ingredient to life. It’s also not as scientific as it all sounds either, as this really very simple griddled pineapple recipe will show you.
As you drive north towards the highlands, following the undulating road towards the Aberdare mountain ranges, you will drive past the sprawling Delmonte pineapple farms. Like gently rolling cactus deserts stretching and pulling towards the horizon, these thriving farms produce hundreds of fat, sun ripened marigold pineapples.
The great thing about living in Africa, is you don’t always have to buy things in a smart shiny supermarket. Scattered along the road are rickety makeshift little thatch huts selling the juiciest perfumed pineapples, literally just picked from the farm a few steps and a hop across a stream, away from the roadside – just perfect for stocking up on your way home after a long safari. You really should try this recipe, it’s also such a nice surprise to bring along on a picnic.
- 1 ripe pineapple, skin removed ( ensuring you remove all the little ‘eyes’ ) and sliced into 1/4 ” thick slices.
- 2 tbs of molasses or if not available, brown sugar
- 1 tbs of sunflower oil
For the gremolata
- 1 bunch of mint, finely chopped
- 1 thumb of fresh ginger, finely chopped
- 1 tsp of black peppercorns roughly crushed
- 2 tbs of palm sugar finely grated, or of not available,
- 2 tbs of dark brown sugar
- 1/2 cup roughly chopped dark Belgium chocolate
Coat all the pineapple slices with the marinade ingredients. For the gremolata, simply gently combine all ingredients. Heat a griddle until it is smoking hot. Place pineapple slices on the griddle. Try not to move them for 30 secs or so before you flip them to cook for a further 30 seconds so you get those stylish charlines. Place on a large platter and immediately sprinkle the gremolata generously all over the pineapple slices.
Serve up immediately with lashings of whipped cream. Heaven!!
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