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Posts Tagged ‘Pineapple’

A Diana Henry recipe inspired by but not quite the same as the Dominican dish. This is perfect for a weeknight despite the long list of ingredients. Most will be in your cupboard and it’s really easy to put together. Lovely bright colours and flavours. This works on it’s own or with some crusty bread or rice.

Wine Suggestion: despite the inclination to go for a richer white, we felt in the mood for a red instead so chose Domaine Gayda’s Cepage Grenache. A brambly, dark red fruited wine with a juicy core and gentle, ripe tannins. We served it slightly cool to great effect and it made a delightful counterpoint to the chipotles (ours were very hot!).

Guisado de Pollo – serves 6

  • 2 tbsp olive oil
  • 800g boneless, skinless chicken thighs
  • 75g pumpkin, peeled and cut into 2.5cm chunks
  • 400g waxy potatoes, cut into 1cm chunks – you can peel them if you like, we didn’t bother
  • 1 onion, roughly chopped
  • 1 red pepper, chopped
  • 6 cloves of garlic, finely grated
  • 4 tsp ground cumin
  • a small tin of pineapple in natural juice, drained and cut into small chunks
  • 400g tin plum tomatoes
  • 1 tsp soft dark brown sugar
  • 2 tinned chipotles in adobo sauce, finely chopped, or 3 tbsp chipotle paste (reduce if your chipotles are very hot)
  • 3 sprigs of thyme
  • 500ml chicken stock
  • 1 jalapeño chilli, halved lengthways and deseeded
  • 2 tbsp capers, rinsed
  • juice of 1 lime
  • a small bunch of coriander, chopped, to serve

Season the chicken well with salt and pepper. Heat 1 tbsp of the oil in a large casserole and fry the chicken in batches until browned on both sides. It doesn’t need to be cooked through at this stage. Remove to a plate and set aside.

Add the chopped pumpkin and potato to the pan and cook for about 5 minutes or until starting to colour. Remove and set aside.

Add the onion and pepper to the pan and cook until soft and golden, about 8 minutes. Add the garlic cand cumin and cook for another 2 minutes.

Stir in the pineapple, tomatoes, sugar, chipotles, thyme, chicken stock. Season and bring slowly to a simmer.

Cut the chicken into thick strips, then add to the casserole along with any juices from the plate. Add the potatoes, pumpkin and the jalapeño. Stir gently then leave to simmer for 25 minutes without a lid. Give it a stir now and again. It’s ready when the vegetables are soft and the sauce thickened.

Add the capers and lime juice and season to taste. Stir in the coriander and serve.

(Original recipe from A Bird in the Hand by Diana Henry, Mitchell Beazley, 2015.)

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Pork & Pineapple

 

A classic sweet and sour combination but with a few modern twists. The pork ends up meltingly tender and there is no ketchup required!

Wine Suggestion: This was a hard match given the spices, sweetness and sourness which really fights the components of many wines but the solution is a good, dry Riesling which will cut through the fat, complement the spices and balance the sweetness of pineapple. The aromatics in Riesling also add new layers of flavour to the meal. We drank a superb Dönnhoff QbA dry Riesling (their entry level dry wine) which just hit the mark in terms of weight, poise and flavour.

Sticky Pork & Pineapple – serves 8

  • 1 tbsp vegetable oil
  • 1½ kg pork shoulder steaks, each cut into 4 thick strips
  • 3 onions, roughly chopped
  • 4 garlic cloves, finely sliced
  • small bunch coriander, stalks finely chopped and leaves reserved
  • 3 Thai red chillies, 2 sliced, 1 left whole and pricked
  • 3 star anise
  • 100g dark soft brown sugar
  • 2 tbsp tomato puree
  • 2 tbsp fish sauce
  • 600ml chicken stock
  • 350g fresh pineapple, cut into chunks

Heat oven to 160C/140C fan/gas 3.

Heat the oil in a large flameproof casserole. Season the pork and brown in batches for about 5 minutes or until golden. Set aside.

Stir the onions into the remaining fat, then cover and allow to soften for 5 minutes.

Add the garlic, coriander stalks, chillies and star anise to the dish, sizzle for 1 minute, stirring often, then mix in the sugar and tomato puree. When they have melted, return the pork and any juices to the dish and add the fish sauce and stock. Tuck the pineapple chunks in.

Bring to a simmer, then cover the pot but leave a small gap for steam to escape, and put in the oven for 2 hours. When there is 30 minutes to go, skim some of the fat off the top and return to the oven.

If you want to thicken the sauce a bit you can remove the pork to a warm dish and simmer the sauce on the hob until slightly thickened. Leave to cool for 5 minutes, then season to taste and pour over the pork.

Garnish with the coriander leaves and serve with rice.

(Original recipe from BBC Good Food)

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