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.

A Simple Onion Tart

Let’s ignore the fact that I’ve been gone for three months, shall we?  Yes?  Super.  Accept this cute photo of Marco as an apology and we can just move on.

In fact, let’s just continue where we left off and pretend the following promised recipe isn’t terribly, terribly overdue.  It’s a recipe for an onion tart.  It’s very simple but it’s very, very good.  We’re having it tonight with a lentil and greens salad (will share that soon too) and some rosemary bread.  And I’ll undoubtedly polish off the leftovers for breakfast tomorrow morning – this is not a dish that lasts long in our house!

Onion Tart

330g plain flour

½ tsp salt

75g cold salted butter

75g lard

Cold water

5 medium onions

Knob  of butter

Glug of olive oil

½ tspn dried thyme

50g parmesan cheese

150ml milk

150 ml double cream

2 medium eggs

  • Sift the flour and salt into a bowl.  Cut the butter into cubes and throw in the bowl.  Quickly and vigorously rub the fats into the flour.  Lift your hands high above the bowl to make sure the mixture remains airy.  When the flour and fat are combined and resemble breadcrumbs, begin to add the cold water.  Start with 30ml and mix in with a knife.  Add water tablespoon by tablespoon and mix until the mixture starts to come together.  Use your hands to create a smooth ball of pastry.  Place in a plastic bag and refrigerate for an hour.  (See Delia’s instructions for more detail.)  This makes more pastry than you’ll need.  I freeze the leftovers.
  • Meanwhile, slice the onions to 5mm thickness.  Melt the butter and oil in a large frying pan over a medium heat.  Add the onions and cook slowly.  When the onions begin to go translucent, add the dried thyme and continue cooking.  I like my onions to be soft and just starting to go golden, for a sweeter tasting tart, cook the onions until golden and caramelised.
  • In a jug, briefly whisk together the milk, cream and eggs with a little salt and pepper.
  • Roll the pastry out to the thickness of a pound coin (3mm?) and line a 23cm fluted tart tin with it.  Line with baking paper, add baking beans or dried chickpeas and blind bake for 25 mins in a 180oC oven. Remove the beans and paper and bake for a futher 10 minutes.
  • Remove from the oven.  Add the onions to the base of the tin and half of the cheese.  Pour over the milky/eggy mixture and top with the remaining cheese.  Bake in the oven for 30 mins.
  • Remove from oven when golden and set and let cool for 20 mins.  This tart is much taster when warm rather than hot.