Pina Colada Ice Cream

Ingredients
200ml Double Cream (whipped)
200ml Cream Of Coconut
4 Tablespoons Caster Sugar
1 Tablespoon Coconut Liqueur
1x400g Can Pineapple or Same Weight Fresh (drained and chopped)

Equipment
1 Large Bowl
1 Blender
1 Balloon Whisk
2 Large Bowls
1 Airtigt Freezer Container

The Good Bit

1. Start by blending your pineapple until you have a smooth paste, then add all the other ingredients except for the cream.
2. You want to whip the cream up in your other bowl until it holds stiff peaks, then gradually add your pineapple mixture in a folding motion (you want to do your best not to destroy the texture of the cream too much) once all the mixture is folded in, transfer to your freezer container and freeze.
3. From experience making ice creams, you want to check every 30 minutes or so and whip up with a fork when ice starts to form until it is no longer possible to do so (you break up ice crystals doing this and therefore get a smoother ice cream)
4. Remove from the fridge well before you need to serve (it'll be a lot harder than shop bought ice cream) or freeze in the door as it is not quite as cold there. The liqueur should help this be a fairly soft ice cream though.
   

Cajun Pork with Pineapple Salsa

Ingredients
1x227g Can Pineapple Slices (drained)
1 Lime (juiced)
4x200g Pork Loin Steaks
1 1/2 teaspoons Cajun Spice Mix
1/2 Red pepper (de seeded and diced)
2 Spring Onions (chopped)
1 Green Chilli (de seeded and sliced)
Sunflower Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Griddle Pan
1 Pastry Brush

The Good Bit

1. Dry the pineapple on kitchen towel and brush with sunflower oil, griddle for 2 minutes on each side and set aside.
2. Drizzle half the lime juice onto the pork and rub in the cajun spice mix, griddle on both sides for 7 minutes.
3. Chop the pineapple and place in a mixing bowl along with the pepper, onion, chilli and the rest of the lime juice. Serve the pork with a dollop of the salsa on top and with rice.

Serves 4

Sweet and Sour Pork

Ingredients
500g Pork (cut into bite size cubes)
1/2 Teaspoon 5 Spice Powder
2 Tablespoon Sherry
1 Egg
3 Tablespoons Cornflour
Vegetable Oil for deep frying.
2 Tablespoons Groundnut Oil
1 Clove Garlic (crushed)
1 Onion (roughly chopped)
1 Green Pepper (cored and de seeded)
250g Can Pineapple Chunks (keep the juice, DO NOT USE PINEAPPLE IN SYRUP)
3 Tablespoons White Wine Vinegar
50g Sugar
4 Tablespoons Tomato Ketchup
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok (for deep frying)
1 Large Frying Pan
1 Sauce Pan
1 Mixing Bowl
1 Wooded Spoon
1 Spatula
1 Garlic Press
Kitchen Paper

The Good Bit

1. Boil a Sauce pan of water and add the pork until it changes colour, drain and dry the pork on the kitchen paper
2. Mix the sherry, egg, cornflour, 5 spice and a sprinkle of salt and pepper together, dip in the pork until it's coated all over, then in the wok (or chip pan) heat a good amount of oil up to 190c 375f (a cube of bread should take 30 seconds to brown) Deep fry the pork until it browns all over, remove and set aside on kitchen paper.
3. In the frying pan, heat the groundnut oil, fry the garlic until it is brown then add the onion and pepper for 1 minute, then stir in the pineapple juice, vinegar, ketchup and sugar, heat and keep stirring until it has thickened than add the pineapple and pork, heat well and serve.
   

Serves 4

Chicken + Pineapple

Ingredients
150g Cooked Chicken (sliced into chunks)
1 Onion (thinly chopped)
1 Spring Onion (sliced diagonally into inch long pieces)
1inch Fresh Ginger (sliced as thin as possible or grated)
1 Carrot (grated)
1 125g Can Pineapple
2 Tablespoons of Syrup (from the can)
1 Tablespoon Cornflour
1 Tablespoon Red Wine Vinegar
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula

The Good Bit

1. Fry the onion in the oil until it has gone clear, add the ginger, spring onion and carrot and stir fry for another minute.
2. Add in the chicken, pineapple, vinegar and pineapple syrup with a pinch of salt and mix till well blended.
3. Sprinkle in the cornflour and stir in until the mixture has thickened then serve, you can serve with a black bean sauce or rice if desired. This also goes well with duck!
   

Serves 4