Pork Shoulder Steak, with Green Beans

Pork Shoulder steak, cooked at a medium heat for twelve minutes on each side. Served with hash browns (ten minutes on each side), and green beans, boiled under glass for seven minutes. Topped with chunks of pineapple.

Sweet and Sour pan-fried Chicken

Basmati rice cooked with finely diced root ginger. Pan-fried chicken goujons, cooked slowly (mostly under glass). Plus a sweet and sour sauce which had been in the fridge for a few days, which I made for a previous dish (essentially two teaspoonfuls of tomato puree, a dash of fish sauce, a little sugar, and diced pineapple I added arrowroot as a thickener). I added diced spring onion. Served with a little white pepper and a dusting of coriander leaf. Delicious!

Sweet and Sour Roast Pork

Sweet and sour roast  pork served with brown basmati rice. 

The sweet and sour sauce was made from scratch, with a teaspoonful of arrowroot (as opposed to corn starch or cornflour), two squirts of tomato puree (ketchup will do fine), fish sauce, half a teaspoon of chillli powder, and three teaspoonfuls of sugar. Plus three diced rings of pinapple from a tin, along with a couple of dessert spoonfuls of pinapple juice.

The pork came from two previously roasted pork steaks, which were cut into strips and fried in sunflower oil until slightly browned.  Excellent dish.  

 

Pineapple and Blueberry Fruit Salad

Fresh pineapple chopped into cubes and halved blueberries, mixed with soft honey and left to stand for fifteen or twenty minutes. Add ground cinnamon and white pepper, plus a dash of grenadine. Stir and serve.

Tinned pineapple in juice will be fine as an alternative to fresh pineapple, though you might want to reduce the quantity of honey if you use the juice.

Pineapple and Blueberry Fruit Salad

Pineapple Chunks with Cream and Pomegranate Molasses

At last, I've found the ideal use for Pomegranate molasses! I cut up a whole pineapple with a breadknife. First it was topped and tailed, then the outer covering was cut away. I used an apple segmenter to cut out the centre and to divide the body of the pineapple into eight pieces.  The eight pieces were then cut into chunks with the breadknife,  two at a time.

The pineapple chunks were soused in a little white wine and left to stand for twenty minutes, stirring occasionally. Then the chunks were placed in a serving bowl, single cream was added, plus a dash of pomegranate molasses.

The flavours complement each other beautifully, and the result is completely delicious!

Pineapple Chunks with Cream and Pomegranate Molasses