Today’s lunch was made very quickly using a grill pan. The main protein was a Goodlife Nut Cutlet, which is really best done on a George Foreman-type grill (but you will be horrified when you see what comes out in the oil tray). This takes by far the longest time to cook, and went on first.
Next to that, I placed 8 narrow spears of asparagus. I love asparagus, but like to keep it as a special treat for when it’s in season, but my partner decided I needed a special treat anyway and bought me some regardless. When they were done, I moved them to the lowest part of the pan (our kitchen does not appear to be level) and braised them in a splash of sake before serving.
The pineapple salsa was based on a recipe in the June edition of Waitrose New – a free magazine produced by the supermarket to emphasise seasonal and new products. It uses their Organic Sugar Loaf Pineapple, which contributes to the Waitrose Foundation, a scheme which (according to Waitrose) complements Fairtrade whereby they put a proportion of profits into projects which improve the lives of the producers.
My version of the Spicy Pineapple Salsa (I’m not sure why they call it a salsa) recipe is incredibly simple:
200g pineapple, cut into large chunks
a few tiny chillies, rehydrated and chopped
1 tsp coriander leaf (frozen, in this case)
Grill the pineapple on a high heat in a grill pan, until nicely brown in places. Mix with the chilli and coriander. Serve.
The Waitrose version included palm sugar, but I can’t see why as it comes out more than sweet enough without it.