Spice up your life: part two

By | Category: Travel tips & opinions

For his latest cookbook Mighty Spice Express, celebrity chef and all round spice expert, John Gregory-Smith, went in search of the best express dishes from around the world. Visiting Asia, North Africa, the Middle East and South America, John tasted the best street food that the aforementioned destinations had to offer – and returned home armed with delicious ideas that can be recreated in a home kitchen in minutes.
Here John shares his recipe for Pineapple and lime pie, with CD-Traveller readers

 

Pineapple & lime pie
Serves four, ready in 20 minutes


 

Right now, I am in love with America, and this pudding was inspired by the US classic, key lime pie. I have used pineapple, with a hint of chilli, instead of the traditional lime, plus a no-bake biscuit base to make it super-quick.

 

Ingredients
110g/33⁄4oz butter
1⁄2 pineapple
30g/1oz/21⁄4 tbsp demerara sugar
a pinch of crushed chilli flakes
140g/5oz digestive biscuits
400ml/14fl oz/generous 11⁄2 cups double cream
2 tbsp icing sugar
1⁄2 lime

Method
1. Put 80g/23⁄4oz of the butter in a small saucepan over a medium heat and the remaining butter in a small frying pan over a medium heat. While the butter melts cut the top and bottom off the pineapple, then stand it upright on your chopping board. Slice off the skin, cutting downwards from top to bottom. Carefully cut out any pieces of skin left on the fruit. Cut the pineapple half in half lengthways, then slice off the woody core so that you are left with the soft fruit. Cut the pineapple flesh into small pieces and add them to the small frying pan. Add the demerara sugar and a pinch of chilli flakes. Mix well and cook for eight–10 minutes, shaking the pan occasionally, until the pineapple starts to soften and the sauce has thickened. Remove from the heat and leave to one side to cool a little.

2.Put the biscuits into a food processor and blend into a fine powder while the pineapple cooks. Tip into a mixing bowl and pour over the melted butter from the small saucepan. Mix well. Line the base and sides of a 19cm/71⁄2in springform cake tin with baking parchment and press the biscuit mix into the base, using the back of a spoon. Put the cake tin into the fridge to chill while you whisk the cream.

3. Pour the cream into a large mixing bowl and add the icing sugar. Zest in the lime, squeeze in the juice, then whisk into firm peaks. Remove the cake tin from the fridge and fill with the cream. Top with the pineapple pieces, drizzle over the sauce from the pineapple, then open the side of the cake tin, remove the paper and serve.

 

To purchase a copy of Mighty Spice Express by John Gregory-Smith (Duncan Baird Publishers, 1 August 2013, £20), click here

 

John is launching a major new online food and travel magazine Mighty Spice Kitchen – expect more of his fantastic recipes, awesome videos and lots of celebrity chefs and foodie guests joining him.


 

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