Pineapple & Red Cabbage recipes

Pineapple and red cabbage

Pineapple & Red Cabbage recipes

Locally grown red cabbage in Horsley park teamed up with pineapple from Queensland.

Here are some recipes that are great for summer.

  • Red Cabbage Slaw with pineapple
  • Fish tacos with spicy pineapple salsa and red cabbage slaw
  • Stir Fry Red cabbage Salad
  • Sri Lankan Savoury Red Cabbage & Pineapple Curry

 

Red Cabbage Slaw with pineapple

Red Cabbage Slaw with pineapple
 
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • For Slaw:
  • ½ red cabbage, shred
  • ½ pineapple, chop
  • 1 onion, thinly slice longwise
  • 2 carrots, shred
  • Fresh herb like cilantro, basil or English Parsley, finely chopped
  • For Dressing:
  • 1 tbs olive oil
  • ⅓ cup red or white wine vinegar
  • 2 tbs orange or apple juice
  • 1 to 2 chilli, deseed (use gloves as the seeds burn) and chop. Try hot green or red long.
  • 1 tsp Hidden Valley honey
  • ¼ tsp cumin seeds, toast up in a pan then crush
  • Pinch of salt to taste
Instructions
  1. In a put in a bowl slaw ingredients and mix.
  2. In a bottle put in dressing and shake. Then pour over slaw and toss through.
  3. Cover with bees wax cover or lid and into fridge for 4 hours. Serve.

Fish tacos with spicy pineapple salsa and red cabbage slaw
Fish tacos with spicy pineapple salsa and red cabbage slaw
 
Author:
Recipe type: Tacos
Ingredients
  • 8 corn tortillas, warmed.
  • Red cabbage slaw (see recipe below)
  • Spicy pineapple salsa (see recipe below)
  • 1 avocado, halved, pitted, peeled and sliced
  • 4 pieces mild white fish
  • For red cabbage slaw:
  • ½ red cabbage, finely sliced
  • 1 cup cilantro leaves
  • ⅓ red onion, thinly sliced
  • 4 tbs apple cider vinegar
  • 2 tbs honey
  • 2 tbs lemon or lime juice
  • 2 tbs canola oil
  • For spicy pineapple salsa
  • ½ pineapple chopped and left in its own juice
  • 1 cup cilantro leaves, lightly packed
  • 2 tbs fresh lemon or lime juice
  • 3 tbs rice wine vinegar
  • Any hot sauce, to taste (optional)
Instructions
  1. Coat fish in a little oil. Season with salt, pepper, paprika and cayenne, to taste. Just before you are ready to eat, grill the fish for about 8 minutes until just cooked.
  2. To make Red Cabbage Slaw:
  3. Place sliced cabbage, cilantro leaves and sliced red onion in a large bowl. Mix vinegar, honey and lime juice in a small bowl. While whisking quickly, add canola oil to vinegar mixture. Add to coleslaw and mix thoroughly. Spicy pineapple salsa – this recipe calls for more than you’ll need for the tacos. The rest makes a refreshing tropical dip when served with tortilla chips.
  4. To make Spicy pineapple salsa:
  5. Place all ingredients in food processor and blend.
  6. Serve fish with warmed tortillas, pineapple salsa, avocado slices and red cabbage slaw.

Stir Fry Red cabbage Salad
Stir Fry Red cabbage Salad
 
Author:
Recipe type: Stir Fry
Ingredients
  • ½ Red cabbage, finely sliced
  • ¼ red capsicum, finely chopped
  • ¼ green capsicum ,finely chopped
  • 1 carrot shredded
  • 1 zucchini shredded (optional)
  • 1 green leaf, finely shredded (optional) This can be anything like Chinese Broccoli, spinach, silverbeet.
  • 3 shallots, chopped
  • ½ pineapple chopped.
  • To make dressing:
  • 2 tbs Ketjap Manis (sweet soy sauce)
  • 1 tbs olive oil
  • 1 clove garlic, crushed
  • 1 tsp raw sugar (or honey)
Instructions
  1. Place dressing in a jar and shake. Toss all the above ingredients and dressing in a large bowl.
  2. Place on onto BBQ plate and keep tossing until cooked to preference (5-10 min). Alternatively, can be cooked in a wok.

Sri Lankan Savoury Red Cabbage & Pineapple Curry
Sri Lankan Savoury Red Cabbage & Pineapple Curry
 
Author:
Recipe type: Curry
Serves: 4
Ingredients
  • 1 – 2 clove of garlic, chopped
  • 1 cinnamon stick
  • 1 onion, diced
  • ½ red cabbage, diced
  • 2 cups of fresh pineapple, diced
  • 4 tbs curry powder
  • 2 tsp mustard seeds
  • 1 - 2 tins low-fat coconut milk
  • 2 tbs sunflower oil
  • 1 tbs sugar
  • 1tbs salt
Instructions
  1. Heat oil in a pan or big pot and gently roast garlic, cinnamon stick, chopped onion 5 minutes. Add diced pineapple and sear for 1 minute.
  2. Add salt, curry powder, mustard seed and sugar. Add red cabbage then reduce heat and gently cook for 5 minutes.
  3. Add coconut milk and heat until boiling. Serve with rice and/or Indian Naan bread and vegetables.

 

 

 

English Spinach

English Spinach

English Spinach

 

 

 

 

 

 

 

 

 

 

Recipes

  1. Fresh Spinach with Sesame Seeds   – Side dish
  2. Ricotta Spinach Gnocchi with carrot sauce
  3. Fillet of sea bream roasted with shredded English spinach and pumpkin

Fresh Spinach with Sesame Seeds  

Fresh Spinach with Sesame Seeds
 
Author:
Recipe type: Side Dish
Serves: 2
Ingredients
  • 3 – 4 leaves English Spinach chopped OR 150g baby spinach
  • ½ clove garlic, minced
  • ½ tbs canola oil or peanut oil
  • 1 tsp sesame oil
  • ½ tbs toasted sesame seeds
Instructions
  1. Heat the canola or peanut oil in a wok or a large sauté pan over medium heat, and sauté the garlic for 20 seconds; do not let it get brown. Add spinach and toss lightly with tongs, so that all pieces cook evenly.
  2. When spinach is lightly wilted, remove from heat, drizzle with sesame oil and toss. Add sesame seeds and toss again. Serve hot, warm, or at room temperature.

 

Ricotta Spinach Gnocchi with carrot sauce

Ricotta Spinach Gnocchi with carrot sauce
 
Author:
Recipe type: Gnocchi
Serves: 4
Ingredients
  • 2 potatoes
  • 20 English spinach leaves, chopped
  • 300g reduced-fat ricotta cheese
  • 2 cups plain flour
  • To make carrot sauce:
  • 2 tsp butter or margarine
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cups water
  • 1 stock of vegetable cube, crumbled
  • 2 tsp tomato paste
  • 2 tsp cornflour
  • 4 tsp water, extra
Instructions
  1. To make Gnocchi:
  2. Steam potato until soft and press through a sieve into a bowl. Add spinach and cheese to bowl and mix.
  3. Knead flour ¼ cup at a time. Knead dough on lightly floured board and dhape into small balls. Place a ball of mixture into pam of habe and press with floured prongs of fork. Repeat with other balls of dough.
  4. To a pan of boiling water add gnocchi and boil for 2 minutes then drain, keep warm.
  5. To make carrot sauce:
  6. In a fry pan heat butter and add in onion and cook until soft. Add carrot, water, stock cube and tomato paste. Bring to boil and cover whilst simmering. When soft take off and blend in processor. Return to clean pan and stir in blended cornflour and extra water. Stir until boils. Pour over gnocchi and serve.

 

Fillet of sea bream roasted with shredded English spinach and pumpkin

Fillet of sea bream roasted with shredded English spinach and pumpkin
 
Author:
Recipe type: Fish
Serves: 2
Ingredients
  • 240g Fillet of sea bream g.120g per person
  • 100g English Spinach, shredded
  • 150g Pumpkin flesh, diced
  • 1 clove garlic
  • 1onion, sliced
  • 1 tbs soy sauce
  • 1 tbs olive oil
  • Fresh ground salt and pepper
Instructions
  1. Season the sea bream fillet, brown in a pan with a drop of olive oil for around three minutes, then keep warm. In a fry pan sautee the diced pumpkin and onion, season with salt and pepper.
  2. In a blender make a sauce by putting in olive oil, the soy sauce and the clove of garlic. Blend.
  3. Dress the fillet of sea bream with the sauce placed on a serving plate with the pumpkin, onion and spinach leaves and serve immediately.