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Paprika Pork with Pineapple Salad

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Quick meal ideas always rock because we don’t always have the time to cook, but we definitely want delicious food. Paprika pork with pineapple salad is one of those dishes that you can prepare in under thirty minutes. Mix and match other meats or fruits if desired.

 

Serves 4

Ingredients:

4 pcs pork loin steaks, butterfly cut

1/2 tablespoon mustard powder

3 teaspoons smoked paprika

1/4 teaspoon salt

For the pineapple salad

1/2 small pineapple, peeled, cored and cut into bite-size pieces

1 cucumber, seeded and cut into bite-size pieces

1 long red chili, seeded and finely chopped

1/3 cup chopped fresh flat-leaf parsley leaves

2 tablespoons lime juice

4 garlic cloves, crushed

Salt and freshly ground pepper to taste

 

Preheat a barbecue plate or grill and lightly grease it with oil.

After, pat dry the pork using a paper towel. Spray or lightly brush it with oil.

In a small bowl, combine the salt, mustard powder and paprika. Mix it well. Coat both sides of the pork with this mixture. Grill it for 2-3 minutes per side or until it is cooked according to your taste.

While grilling the pork, prepare the salad by placing the pineapple, cucumber, chili, parsley, lime juice and garlic in a medium sized salad bowl. Toss to combine. Season it with salt and freshly ground pepper to taste.

Put the grilled pork in individual plates and spoon some salad on the side. Serve immediately.

 

Photo Courtesy Of: Vancour

Pineapple and Apple Bars

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Pineapple and apple bars is a delicious dessert which you can have with tea or as a yummy dessert. It can be stored for 3-4 days in an airtight container. You may also freeze them and heat them in the oven or microwave before serving.

 

Makes 16 slices

Ingredients:

1/4 cup self-rising flour

1/4 cup whole meal self-rising flour

3/4 cup rolled oats

1 cup dried apples, finely chopped

1/2 cup canned crushed pineapple, drained well

90g margarine

2 tablespoons honey

1 tablespoon low-fat natural yogurt

2 egg whites

 

Preheat the oven at 180C and the lightly grease a shallow rectangular cake pan with margarine or oil.

Next, sift the flour and the whole meal flour into a large mixing bowl. Add the oats, pineapples and apples.

Melt the margarine in a small saucepan or in the microwave. Add the honey and stir until well combined.

Place the melted margarine mixture and the yogurt in the mixing bowl with the dry ingredients. Mix well.

Put the egg whites in a medium sized mixing bowl and beat it until it becomes light and foamy. Fold in the flour and fruit mixture. Mix until well combined.

Transfer it to the greased pan and bake it in the oven for 30 minutes or until it is set. Remove from oven and let it cool completely. Cut into squares and serve.

 

Photo Courtesy Of:  Darwin Bell

Fruity Coleslaw

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Fruity coleslaw is a yummy side dish to any type of grilled or roasted meat. It can also be eaten as a healthy snack. Make sure that the canned fruits have been drained well, so that the coleslaw will not be runny. Add raisins or other fruits if desired.

 

Serves 2-3

Ingredients:

2 cups shredded cabbage

1 carrot, peeled and thinly sliced

1/2 cup canned pineapple tidbits, drained

4 pieces canned peach halves, drained

Pinch of nutmeg

1 cup unflavored yogurt

1/4 cup honey

2 hard-boiled eggs, quartered

Shredded chicken

 

Drain the peaches and chop them. Do the same for the pineapple chunks.

Place the cabbage, carrots, pineapple tidbits and chopped peaches in a medium sized bowl.

In a small bowl, combine the nutmeg, yogurt and honey. Mix well. Pour it over the cabbage and the fruits. Gently toss until well combined. Adjust the taste by adding more yogurt or honey.

Transfer the coleslaw in a bowl and serve. If you want to store it, keep it in an airtight container and refrigerate.

 

Photo Courtesy Of: mdid

Prawn and Pineapple Omelet

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Prawn and pineapple omelet is a delectable recipe that goes well with white rice. It can be eaten with vegetables or mixed greens too.

 

Serves 8

Ingredients:

3 pieces medium sized eggplants

100g prawns, shelled and chopped

1 green bell pepper, seeded and diced

2 cups pineapple tidbits, drained

4 eggs, beaten

3 tablespoons all-purpose flour

5 tablespoons cooking oil

Salt and pepper to taste

 

Grill the eggplants over medium heat for 5 minutes or until the skin is darkened and falls off easily. Peel the eggplants and then chop them. Transfer it to a medium sized bowl.

Place the prawns, bell pepper, pineapples and eggs in the bowl with eggplants. Mix well. Season it with salt and pepper.

Heat the oil in a medium sized skillet. With a ladle, spoon some omelet mixture into the pan. Cook it for 2 minutes per side or until it is lightly browned and set. Transfer it to a plate ined with paper towels to drain the excess oil. Repeat this with the remaining ingredients. Serve immediately.

 

Photo Courtesy Of: YIM Hafiz

Fish with Pineapples

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Fish with pineapples is a dish that is best eaten with rice. The hint of tamarind and the pineapples give the fish a sweet and sour fruity flavor. The chili gives it a spicy kick but you can do without it and it will still be great.

 

Serves 4

Ingredients:

1lb. fish fillet, cut into cubes

1 1/2 cups fresh or canned pineapple chunks

1 tablespoon tamarind pulp

1/2 cup water

2 tablespoons oil

1 teaspoon salt

4 cups water

For the spice paste:

1 cup shallots

6 large fresh red chili, seeded

2 1/2 inch piece of fresh turmeric

1/2 tablespoon shrimp paste

2 stalks lemon grass

1/2 cup water

 

Soak the tamarind pulp in 1/2 a cup of water for 15 minutes. Stir and mash the pulp a little. Strain the juice and discard the pulp.

Place the shallots, chili, turmeric, shrimp paste, lemon grass and 1/2 a cup of water in a food processor or blender. Process it for thirty seconds to a minute or until it forms a paste. You may use a mortar and pestle if desired.

Heat the oil in a medium sized saucepan over medium heat. Sauté the paste mixture for 2-3 minutes or until it becomes fragrant. Add the tamarind water, pineapple chunks, salt and water. Increase the heat to high and bring it to a boil. Lower the heat and let it simmer for another 5 minutes or until the pineapples are translucent and tender. Place the fish in the pan and cook it for 10 minutes or until the fish is ready. Adjust the taste by adding more salt if desired. Serve warm with rice.

 

Photo Courtesy Of:  andrewmalone

Pineapple Glazed Ham

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Ham is a bestseller in almost any gathering. Here is a sweet and salty ham recipe that you can prepare for Easter and serve to family and friends.

 

Ingredients:

2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices

3 cups sugar

2 cups water

1/4 cup country-style mustard

1 smoked, bone-in ham (10 pounds)

40 whole cloves

1 cup dry white wine

 

Preheat the oven at 350 degrees.

Place the pineapples, sugar, and water in a large saucepan under high heat. Bring it to a boil. Reduce the heat to low and simmer for 1 hour or until the pineapples are translucent and the liquid is reduced and thick. Transfer pineapple glaze to a bowl and stir in the mustard.

Score the ham with a sharp knife and make 1 1/2 inch diamonds. Place a clove at the center of each diamond. Transfer the ham to a roasting pan and pour wine on it. Glaze the ham with half of the pineapple glaze. Cover the roasting pan in foil and bake it for 1 hour. Remove the ham.

Glaze the ham with the remaining pineapple glaze. Bake uncovered for 30-45 minutes or until it is brown. Baste occasionally. Once it is cooked. Transfer the ham to a cutting board. Let it cool for 30 minutes before carving. Serve with pan drippings and cooked pineapple.

 

Photo Courtesy Of: avlxyz

 

 

Steak with Pineapple Salsa

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The thin slices of Steak, with a fresh, fruity Salsa accompaniment create a range of flavours and textures that you don’t see very often, but create a dish suitable for such a wide range of tastes and preferences.

Steak and Pineapple Salsa

Using Fresh Pineapple instead of Canned will help the flavours blend easier and better, but make sure you don’t leave any of the skin or core in, or these pieces will become quite tough and hard.

To Serve2
2 cups of Peeled, Cored and Chopped Fresh Pineapple
300grams Mandarin Orange Sections, Drained
½ Cup Chopped Red or Green Sweet Peppers
1/3 Cup Picante Sauce
350grams Beef Flank or Boneless Sirloin Steak, cut ½ Inch thick
½ tsp Chilli Powder
1tbsp Olive Oil
6 Cups Mixed Salad Greens

1.       For the Salsa, mix the Pineapple, Mandarin Oranges, Sweet Peppers and Picante Sauce in a blender, before setting aside for at least an hour to allow flavours to mix

2.       Trim the fat from the Steak, and slice across the grain in the Meat, and sprinkle the Steaks with Chilli Powder.

3.       In a large pan, cook half of the steak over a medium-hot heat for around five minutes, before cooking the other half of the meat.

4.       Arrange on the plate, with the Steak on top of the Salad Leaves and Salsa over the top of the Steak.

This meal goes very well as part of a larger spread – very nice with a fresh made Potato Salad, Cous Cous or as part of a picnic meal.

Photo Courtesy of: Galant

Thai Beef Curry with Coconut Milk

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A really simple, basic dish, that will people craving more of the tastes and textures that make this such an appetising meal.

Thai Beef Curry

You can serve with Rice or Noodles – depending on what you prefer. Try adding prawn Crackers to have as a side.

To Serve 4

3tbsp Vegetable Oil

800g Braising Steak, Cubed

2 Onions, Thinly sliced

2tbsp Thai Red Curry Paste

1tbsp Tamarind Paste or Lime Juice

2tbsp Fish Sauce

850ml Coconut Milk

2tsp Sugar

6 Cardamom Pods, Crushed

1small Pineapple, Peeled and Chopped.

1.       Heat the Oil in a flameproof casserole dish, and brown the beef off before setting aside, making sure you keep as much of the juice and Oil in the pan as possible

2.       Fry the Onions and cook for five minutes, before setting them aside with the Beef.

3.       In the pan, add the Red Curry Paste, and cook gently over a low heat for a minute, then add the Tamarind paste, Fish Sauce, Coconut Milk and Sugar.

4.       Bring to the boil, then reduce the heat to simmer.

5.       Re-add the Beef and Onions to the dish with the Cardamom Pods, then simmer for sixty to ninety minutes. Stir from time to time, and if it starts to become a bit dry, cover with a lid. Bare in mind that the dish shouldn’t have a lot of liquid with it, but it shouldn’t be very dry.

6.       Add the Pineapple and cook for a further five minutes.

7.       Check to make sure the dish is dry enough. If it isn’t, add a small amount of water or some extra Coconut Milk.

8.       Serve with Rice or Noodles, and Prawn Crackers.

Photo Courtesy of: Avlxyz

Melon and Pineapple crush

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A picture paints a thousand words…and look how beautiful the drink above looks, that is, if you can draw yourself away from the beautiful sea and sun in the background!

This little taste of summer will warm you up on even the coldest of Winter evenings, and it’s great for when you’re searching for the elusive Winter Sun break!

Serves 2
100ml pineapple juice
4 tbsp orange juice
125g galia melon, cut into chunks
140g frozen pineapple chunks
4 ice cubes

1. Pour the Pineapple juice and orange juice into a blender and process gently
2. Add the melon, pineapple chunks and ice cubes and process until it’s a nice slushy consistency
3. Pour into glasses, decorate with slices of melon, pineapple or mint.
4. Serve as soon as possible, to make sure the ice cubes aren’t too watery.

Photo Courtesy of: davidnofish

Baked Chilli Pineapple

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A friend of mine had been travelling in New Zealand, and came back preaching about this served with ice cream!

Serves 4
1 sweet Pineapple
300g Caster Sugar
3 red Chillies (chopped)
5cm of Ginger (grated)
100ml dark rum
1 tbsp honey
Seeds of 1 Vanilla pod

1. Remove the skin and core from the pineapple, and cut into rings about 1cm thick
2. Put the Sugar, Chillies, ginger and vanilla seeds into a blender, and pulse until a fine powder
3. Slowly add the powder into the rum and honey (If you’ve got children, use another tbsp of honey instead of the rum). Leave for 15 minutes to infuse all the flavours
4. Lay the pineapple rings out and spread the mix over both sides, before leaving for as long as you want – I’d say a minimum of 30minutes. At the same time, heat the over to 200 C/ 400 F/ Gas Mark 6.
5. Cook the Pineapple for about 10 or 15 minutes, or until the sugar starts to caramelise
6. Serve Hot