Pineapple Jalapeno Salsa

My first ever experience of a fruit in a salsa was at a deli, the name of the place escapes me - it may not even be there anymore as this was 10 years ago.  

Anyway, it was a salsa made with mangoes.  I have bee n making fruit salsas on and off since.  Last year it was Strawberry Salsa and a few year before that it was Papaya Salsa and way before that Kiwi Salsa.    Today on this bright sunny day, I share you with Pineapple Jalapeno Salsa.  

Handsome Whippet and Pineapple Jalapeno Salsa

Most salsas are made with fresh tomatoes, but this Pineapple Jalapeno one is not but enhanced further with red onions and my absolute favourite herb, fresh coriander.  This salsa was really lovely and complimented the Green Chile, but of course you can dip your tortilla chips in this chunky refreshing salsa. 

On another note, a little while back a fellow blogger asked me about the images in the background of some of my food photographs.  I have been doing this for as long as  I have been blogging.  It was a suggestion introduced to me by my husband as we do not have the luxury of a dedicated space with good (natural) lighting; and also a lack of crockery that comes with food styling for food bloggers, so playing around with images from various sources has been most welcome.  Although not an original ideas, it was nice to see that in doing it on my blog that I had inspired other fellow bloggers in doing this too.
Pineapple Jalapeno Salsa 
Ingredients
Makes enough for six servings
Half fresh pineapple, peeled and diced as small as you can
60g fresh coriander, minced
1 small red onion, peeled and minced
1 - 1 1/2 tablespoon jalapenos from a jar, minced including 2 - 4 tablespoons of its liquid (or use 1/2 lemon or lime juice)
Pinch of salt
Method
In a wide bowl, mix all the ingredients together.
Serve immediately or refrigerate until ready to eat.
Good for a few days if kept refrigerated.

Mango, Pineapple and Coconut Irish Soda Bread

What is it with the British weather?!  I had plans for finishing weeding and digging up the garden, so that I could get started with some planting and growing, but the weather which has turned from being dry to drizzle in the last two days. So everything is on hold again.  

I am still recovering from being a bit unwell, so do not wish to venture very far especially in the rain, though we did drive into Abergavenny yesterday and spend a few hours there in the town centre. On the way back home, we stopped at The Secret Garden, a family run garden centre.  We did come home with some flowers, tomato plants and a bird feeder holder.  

Last week, my mother bestowed upon me some fresh mangoes from Sri Lanka, but while I was nestling them in my hands thinking of what to do with them, I was reminded of some dried mango and dried pineapple that I had in my cupboard.  So instead of using the fresh mango, I used the dried fruit for my Irish Soda Bread.  This was perhaps one of my favourite Soda Breads, even D enjoyed what he had.  He regretted not eating much of it as he was still recovering from being unwell.

So what became of the mangoes, they were enjoyed au naturale - all it sweet juices sucked straight from the mango, and squished to softness with my fingers to push out all its succulent golden fruit.  I am sharing this with Utterly Scrummy Food For Families who is hosting Bready Steady Go.  the theme is with bits in, next month the host will be Jen's Food. 

Vegan Individual Upside Down Pineapple Cakes

Pretty Pineapple please, with cherry on top!

As much as I loved this cake (and making use of my neglected individual pineapple cake tin moulds), I think these sweet dense caramelised pineapple delights may be more suited for Autumnal and Wintry evenings, as they are more Steamed Pudding -  the kind of cake that screams for cream, albeit vegan cream.  

Still this did not stop me making it again, twice in one week and outside the weather was blazing. Best thing is, it can easily be reheated in the microwave for a couple of bursts. And no, before you ask, Did I eat them all?! Of course not, I am the sharing kind. 

I am sharing this with Jacqueline for this months edition of Bookmarked Recipes #35.  The original recipe makes one big Upside Down Pineapple Cake, but I decided to make individual ones. Bookmarked from The Vegan Society find the original recipe here. 

Previously on A2K - A Seasonal Veg Table recipes with Pineapples.
Indonesian Pineapple Rice - June 2011
Pineapple, Ginger and Tofu Curry - July 2011

Calypso Pineapple Bean Pot

This colourful Calypso Pineapple Bean Pot was like my day today, quite disappointing.  

I made this recipe based on a  Haitian stew because it intrigued me; as well as the fact that I had some pineapple left over from the Pineapple and Black Bean Stew, but I am sorry to say it just didn't push the right buttons for me.

Although it has sweetness from the fresh pineapple, zing from lime juice and a little warmth from the cayenne pepper, I felt it lacked depth. 

 It wasn't wasted though, most of it was eaten with plain white rice.

Black Beans and Pineapple Stew

This is a really easy dish.  Its not the kind of dish I often make, a bit of sweet and sour, but after my culinary venture a few months back, I have been left with a load of dried beans, of which there are plenty of black turtle beans. 

At the weekend I also picked up a couple of pineapples for the bargain price of 2 for £1.  I knew what I was going to make with one of them - Upside Down Pineapple Cake, but not so sure about the other - perhaps a fruit salad.  But in reality it went towards this stew that we ate only last night. 

Vegan Coffee Chocolate Cake

Oh my goodness, the weather has suddenly changed.  Yes of course it is still raining, but there is ice in the air too.  I can soon see my scarves, gloves and fashionable cosy hats coming out of the closet.  To invoke a bit of sunshine into my working day tomorrow on the menu I will have a Caribbean Stew, but back to this rather nippy evening that has got me wanting a mug of hot chocolate.

I finished work at the cafe a little early today as it was very quiet, so thought I would of course take the opportunity to blog a little whilst I have the mental energy.  I also have lots of recipes to share, beginning with this one that is quite popular with my vegan and non vegan customers at the cafeteria - vegan Coffee Cocoa Cake. 

There are many days when I have some fair trade coffee left over at the cafe.  I don't like to waste, especially if the cafetiere is more than half full, so I will now and again I will make Coffee Granita or these individual vegan Coffee Cocoa Cakes with its many variations.

This particular one is topped with fresh apricot slices, bursting against the darkness of the cocoa like golden sunshine.

I have also made it topped with pineapple pieces, slices of banana with dark chocolate chips and even rhubarb which D was not so keen on, though the vibrant pink looked pretty petals, but faded a day later.  Surprisingly it is a very light and moist cake. I will post the recipe in the next few days. Right now I think I may just go and have a long bath.

Vegan Coffee Chocolate Cake
Makes 8 - 10
Best eaten within a couple of days.

Pineapple, Ginger and Tofu Curry

My husband is excellent when it comes to eating his vegetables, but when it comes to eating fresh fruit he is a bit lazy.  The one time he'll tuck into a bowl of fruit is when its chopped up into little pieces and given to him as a fruit salad. Well no jewelled fruit or berry studded salad here.  Instead I present you with a savoury pineapple dish coated in thick, spicy coconut cream.

Pineapples are not widely used in Indonesian cooking, however this recipe is adapted and inspired by a dish from the city of Palebang in South Sumatra.

I have to admit, I would never had thought of combining these ingredients together, but I was encouraged by the recipe suggestion.  The curry was enjoyable, both sweet and savoury.  The taste reminded us both of Peshwari Naan bread; a South Asian sweet bread that is often served with spicy dishes.  I also found the surprise ginger hit wonderful against the juicy bursts of the pineapple chunks.

The tofu is optional, added namely for bulk and texture.  This curry is best eaten on the day.  If you leave it overnight, the flavours intensify and it become overly sweet, and this is meant to be a savoury curry, not a dessert.  I served it simply with plain boiled Basmati rice.

Pineapple and Tofu Curry
Serves 4
Ingredients
Optional: 300g firm tofu
1 pineapple, peeled and chopped into medium-sized cubes
2 tablespoons vegetable oil
2 - 3 shallots, peeled and finely sliced
3 cloves garlic, crushed
2½ inch ginger, peeled and thinly sliced
1 tablespoon coriander seeds, roasted and ground
2 tablespoons vegetable oil
2 – 3 teaspoons red chilli flakes
150g block coconut cream
½ pint water
Coriander or mint leaves for garnish
Salt and black pepper to taste.
Optional: Lime wedge for serving
Method
Heat the oil in a wide pan and add the shallots and garlic. Saute for around 2-3 minutes until soft and add the chilli flakes, coriander, ginger and saute for another 3 minutes. Add water, coconut milk and pineapple. Bring to the boil and then turn the heat to medium-low. Add tofu if using, then cover. Cook for 6-8 minutes. Stir in the coriander and season with salt and black pepper to taste.  Serve with plain boiled rice topped with a lime wedge. Recipe adapted from here.

Indonesian Savoury Pineapple Rice

I don’t know how authentic a Indo-Malay dish this is, but I have seen a number of Thai recipes for it.  I also found a Pineapple Fried Rice recipe on Rasa Malaysia (the site where I sought inspiration for the Malaysian Back Pepper Tofu), so it must surely exist.

I was never one for blending sweet and savoury flavours, but my tastes have developed so much since leaving home for University.  It may be a strange thing to say, but the flavours in this Indonesian Savoury Pineapple Rice were reminisce of Peshwari Naan.  A Peshwari naan is a traditional recipe where the naan is stuffed with a combination of almonds, apples, cinnamon, coconut, raisins and sultanas. Its often served with spicy curries. 

Anyway back to the Savoury Pineapple rice - it had texture from the cashew nuts and coconut, flavour and colour from the peas and juicy pineapple chunks.  I liked it,  but for my own reasons would have preferred a little more spice, perhaps a little sprinkling of chilli flakes.

The recipe does advise to hollow the fresh pineapple out with leaves in tact, so it can then be served as a plate for the pineapple rice. I haven't bothered with presentation purely  because I would  have been impatient with carving process, plus I wasn't in the mood to impress, but please don't let me stop you if you wish to do this.  It will definitely have 'wowzee' visual impact.  

Ketjap manis is an Indonesian soy sauce, which is sweeter and less salty than other types. If you can’t get it, just use normal soy sauce, and add a teaspoon of brown sugar; or a dash of honey. Oh I should mention, although I've used fresh pineapple for this recipe, you can if you wish use tinned pineapples for this recipe. I also think this recipe would be good served at room temperature too. So one for the lunch or picnic basket is you so desire.

Indonesian Savoury Pineapple Rice
Serves 4
Ingredients
300g Basmati rice, cooked and set aside.
1 large pineapple,
1 tablespoon sesame oil
1 onion, peeled and minced
100g whole cashew nuts, toasted under the grill
140g frozen peas, thawed
3 – 4 tablespoons Ketjap Manis
1 teaspoon brown sugar
2 tablespoons desiccated coconut, toasted under the grill

Method

Peel the pineapple, chop in half and discard the hard core. Then chop the flesh into ¼ inch pieces.
Heat the sesame oil in a wide pan, add the onion and cook until tender. Then turn the heat down, and stir in 4 – 6 tablespoons of the cooked rice together with the pineapple chunks, cashews, peas, ketjap manis and the sugar. Then stir in the remaining rice. Taste and add a little more ketjap manis if necessary. Heat until the rice has warmed up, then pile onto plates and sprinkle over the dessicated coconut.

Serve and enjoy!  Adapted from Rose Elliot's Vegetarian Supercook