RECIPES
CHILLI AND RUM GLAZED GRILLED PINEAPPLE WITH COCONUT ICE CREAM
This is a flavour-packed way to finish a summer BBQ reflecting the flavours of a Pina Colada . Most of the preparation can be done in advance to leave you more time to spend with your guests .
INGREDIENTS
• 1 medium Pineapple , cut into wedges
• 100ml Water
• 3 tbsp of Rum
• 2 heaped tbsp Muscovado Sugar
• 2 tbsp Golden Syrup
• ½ Red Chilli , deseeded and finely chopped
METHOD 1 . In a small , heavy-bottomed saucepan , gently heat the sugar , golden syrup , and water together until the sugar is completely dissolved , stirring regularly . Remove from the heat , add the chilli , and allow to cool . When thoroughly cooled down , stir in the rum . 2 . Barbecue or grill the pineapple away from direct heat , basting with the chilli and rum glaze . When the pineapple is soft and browned , serve with the remaining glaze and a generous scoop of coconut ice cream .
TOMATO SALSA
This salsa is ready to eat immediately , but the flavours will develop overnight .
INGREDIENTS
• 1 400g tin of Plum Tomatoes
• 1 small Red Onion , peeled and diced
• A handful of fresh Coriander
• 1 or 2 medium Green Chillies , you can remove the seeds to reduce heat
• 2 cloves of Garlic , coarsely chopped
• Juice of 1 Lime , freshly squeezed
• ¼ tsp ground Cumin
• Sea Salt and freshly ground Black Pepper
METHOD
Combine all ingredients in a food processor . Pulse until thoroughly mixed and smooth . Taste and adjust seasonings . Transfer to a clean , sterile glass jar with an air-tight lid and store in the fridge .
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