Grilled Pineapple with Coconut Ice Cream

Summer came to North Kessock for a few days and it was glorious.  It may return, it may not. We can at least be happy knowing that we made the most of it whilst it was here.  We lived outside, basking in the morning sun, watching the roof tiles steam and the bees buzzing in the clover.  There were long lazy bike rides in the afternoons and a few half hearted attempts at gardening.  With the evening came reading (me) and PacMan (D) on the patio with white wine (me) and local ales (D).  And interspersing all of this were as many barbecues as we could possibly fit into those lovely sun drenched days.

‘Twas grand.  :)

If you are thinking of doing a spot of outdoor cooking/eating, can I warmly recommend the following dessert.  It’s very nice indeed and ridiculously easy if you buy the ice cream from the shop.  If you want a dessert that makes you moan expletives, however, make the ice cream yourself.  I used the wonderful David Lebovitz’s recipe (here) but replaced half the double/heavy cream with coconut milk.

It’s also a perfect recipe for the end of a BBQ meal as the pineapple cooks perfectly over cooling coals, meaning you can cook it slowly whilst you enjoy your main meal.

Grilled Pineapple with Coconut Ice Cream

Pineapple

Lime

Brown Sugar

Coconut Ice Cream (Bought or this recipe replacing half the cream for coconut milk)

Mint leaves

  • Cut the pineapple into 2cm rounds then cut into semi circles.  You may want to cut off the skin first – it’s easier to eat this way but less pretty.
  • Squeeze a little lime juice over each slice, both sides and rub with a little brown sugar.  Maybe 1/4 tspn per semi circle.
  • Place on BBQ over low heat for 20 mins, turning occasionally.  If your BBQ  is hotter, turn more frequently and reduce cooking time.
  • Serve warm with a scoop of coconut ice cream and some torn mint leaves.

Rocket and Walnut Pesto

Summer in Scotland has, thus far, looked like this.

My vegetable garden is protesting.  So much so, there is only one thing growing successfully: rocket.  It’s a hardy wee bugger.  The other plants are hunched and shrivelled and staring sulkily at the cold, grey sky; the rocket, though, is just getting on with the job of being all green and tasty.

Well done, rocket, well done.  Take centre stage for once…

Rocket and Walnut Pesto

75g rocket

60 g walnuts, toasted briefly

60g parmesan cheese, grated

Juice of 1/2 lemon

1 garlic clove, chopped (Not two, David.  Not two!)

Salt

Pepper

Extra virgin olive oil

  • Whizz together the walnuts and chopped garlic in a food processor.  Remove to a bowl.7
  • Add the rocket and a good glug of olive oil.  Whiz until just chopped.  Add the walnuts, garlic, cheese and lemon juice.  Whizz until it looks like pesto.
  • Stir in salt, pepper and possibly some more lemon juice to taste.

Spring Greens Spanakopita

A really beautiful dish.  It makes everyone go “ooooohhhh” both when it’s brought to the table and when they try it.  Best served slightly warm rather than hot.

Spring Greens Spanakopita (adapted from A Modern Way to Eat)

1 large leek, sliced

2 cloves of garlic, chopped finely

400g spring greens (stalks removed and roughly chopped)

200g spinach

Zest of ½ lemon

200g feta (crumbled)

3 large eggs

Small bunch of parsley, chopped

1 heaped tblspn chopped dill

6 sheets of filo pastry

Olive oil for brushing

  • In a large pan over a medium heat, sauté the leek in little olive oil until soft and silky. Add the garlic and cook for a minute more.
  • Add the spring greens to the pan along with 2 tablespoons of water. Cook for two minutes until the greens have wilted then add the spinach.  Cook for another 3-4 minutes until all the greens are wilted and tender.  Remove from the heat and drain in colander lined with muslin or a large sieve.  Leave to cool then squeeze as much moisture as you can out of the greens.  Don’t skip this step.  Soggy spanakopita is not good.
  • Add the eggs, crumbled feta, lemon zest and some salt and pepper to a large bowl. Add the cooled greens and mix well to combine.
  • Lightly oil a 20cm loose bottomed cake tin. Using a pastry brush, lightly brush each sheet of filo then place it in the tin, gently pushing it down (take care not to rip it!) The filo should rest in the bottom of the pan and hang over the sides.  Repeat with the remaining sheets of filo, changing the angle of the sheets so they don’t lie perfectly on top of one another.
  • Once all the filo is in the tin, add the greens mixture, again, using a wooden spoon to gently push the mixture down.
  • Use your fingers to pull the filo over the top of the mixture, scrunching it to create pretty layers on top. You shouldn’t be able to see any greens once you’re done.  If you can, tear up another filo sheet and block the holes.  Brush the top with a little more oil.
  • Bake in a 200oC oven for 20 minutes. Remove from oven and push the pie out of the cake tin.  Return to the oven and cook until the pie is golden all over (another 10 mins).
  • Leave to cool for 30 mins then serve warm.