Recipe by DIEGO MOYA, ex­ec­u­tive chef of Blake Lane in New York City

Shape (Malaysia) - - EAT RIGHT -

Serves: 4 Ac­tive time: 15 min­utes Total time: 25 min­utes 1 cup chopped onion 1 ta­ble­spoon­co­rian­der ground 1 ta­ble­spoon minced fresh gin­ger 1 ta­ble­spoon coarsely ground pink pep­per­corns Zest of 1 or­ange 1 ta­ble­spoon olive oil, plus more for brush­ing 1 cup chopped straw­ber­ries 1 ta­ble­spoon honey 1 large pineap­ple, peeled, quar­tered, and cored 1. In a saucepan, cook onion, co­rian­der, gin­ger, pep­per­corns, and or­ange zest in 1 ta­ble­spoon oil over medi­um­low heat, stir­ring oc­ca­sion­ally, un­til onion is translu­cent. 2. Add straw­ber­ries and honey and sim­mer un­til the mix­ture be­comes jammy and sticky. Cool to room tem­per­a­ture. 3. Mean­while, heat a cast-iron or other heavy skil­let over high heat un­til ex­tremely hot and al­most smok­ing. Brush one side of each pineap­ple quar­ter with oil and place in pan. Sear un­til black­ened and blis­tered. Transfer to a cut­ting board. 4. Slice the pineap­ple at an an­gle. Top with the rel­ish and serve with grilled fish or steak. * Nutrition facts per serv­ing: 186 calo­ries, 7 g fat ( 1 g sat­u­rated), 32 g carbs, 2 g pro­tein, 4 g fiber, 5 mg sodium

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