In Praise of

… Pineapples

This month we showcase the pineapple. The pineapple (Ananas comosus) is a tropical plant with an edible fruit and is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple to Europe in the 17th century made it a significant cultural icon of luxury. It can be used in both sweet and savoury dishes and works well with citrus flavours and chilli. Here are three recipes to celebrate pineapple in all its glory. Enjoy.

Pineapple Upside Down Cake

This is a retro favourite that's stood the test of time for good reason. Moist, tangy and easy to make, it's a great make-ahead dessert served with ice cream or custard. Cooking time 30 to 45 mins. Serves 4. Preheat the oven to 180°C/170°C Fan/Gas 4. Butter the sides of a deep 20cm/8in cake tin.

Ingredients

6 pineapple rings 6 glacé cherries 2 tbsp soft light brown sugar 200g unsalted butter, softened, plus extra for greasing 175g caster sugar 3 free-range eggs, beaten ½ tsp vanilla bean paste 175g self-raising flour 1 tsp baking powder Pinch of salt 2 tbsp milk

Method

Peel and cut the pineapple into slices. Put the soft brown sugar and 25g of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin. Cut seven of the pineapple rings in half to make semi-circles and arrange around the tin – you may only need six of the rings depending on how tightly you pack the slices. Place the remaining whole ring in the middle of the tin. Put halved glacé cherries in the centre of each. Cream the remaining 175g butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again. Sift the flour, baking powder and salt into the bowl, add the milk and mix until smooth. Carefully spoon over the pineapple slices and spread level. Bake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool in the tin for one minute and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with vanilla ice cream, lightly whipped cream or custard.

Pineapple Carpaccio

Prep time 20 mins. Serves 6.

Ingredients

1 pineapple, peeled, quartered and core removed ½ lime zest and juice 50g pomegranate seeds Coconut yoghurt or ice cream 25g toasted desiccated coconut to garnish

Method

Slice pineapple on a mandolin or using the 2mm slicer of a food processor. Arrange in concentric circles leaving a space in the centre. Squeeze over the lime juice and zest. Place a scoop of coconut yoghurt or ice cream in the centre and sprinkle with toasted desiccated coconut and sprinkle with pomegranate seeds. Chill until required.

Thai Prawn, Sweet Potato and Pineapple Curry

Prep time 15 mins, cook 20 mins. Serves 4.

Ingredients

100g ready-made Thai green curry paste 2 tbsp fish sauce 2 tsp soy sauce 300g butternut squash, peeled and cubed 400ml coconut milk 200g pineapple chunks (fresh or from a can) Squeeze of 1 lime 200g raw shelled prawn 4 spring onions sliced Small bunch fresh basil and coriander leaves picked Lime wedges and sliced green chillies, to serve Salt and pepper

Method

In your largest frying pan with a lid, stir the curry paste for a few minutes until fragrant. Add the fish sauce and cook for one minute more. Stir in the squash, add the coconut milk, then bring to the boil. Add the spring onions and lime leaves. Cover and cook for 10 minutes or until the squash is nearly soft. Add the pineapple and basil and simmer for 5 minutes more, then add the prawns for the last minute. Leave to rest for 5 minutes, then taste for seasoning. It should be sweet, sour and salty! Serve with lime wedges and fresh coriander, plus sliced green chillies if you like more heat.

Jane O’Hagan

Can You Help Bake or Serve Refreshments on 3rd April?

Home-Start will be providing refreshments at the Easter Market on 3rd April. We would welcome donations of home-baked sausage rolls, quiches, pasties, cakes, cookies, etc. Your baked goodies can be dropped off at our office between 10.00am and 1.30pm on Friday 1st April or brought to the Village Hall from 9.30am on 3rd April. We are also looking for volunteers to help man the stall on the day. If you can help, please email Tracy at tracy@hsrsc.org.uk. Thank you!