Happy New Year!
At the time of writing it is Christmas morning, and as the household slowly stirs the contemplation of breakfast and menu options for the day is top of mind.
Given today is a celebration of whanau, what is more important than presents is presence…
Yesterday we had a stunning harvest of melons, berries and an abundance of pineapples in our village stalls.
Pineapples are the physical manifestation of tropical sunlight just sitting there, a supercharged multi-vitamin and a sweet tasty treat in solid or liquid form. So using our abundance of Pineapples we started of course with a holiday breakfast ‘Pina Colada’
Pina Colada
Breakfast Pina Colada’s albeit rare are a wonderful interlude between (or with) bacon at sunrise, a mid morning big bowl of summer fruits or preparing condiments to go with the family feast.
Ingredients and Method:
- 50ML Malibu Original
- 50ML Pineapple Juice
- 25ML Coconut Cream
- 12.5ML Lime Juice (Optional)
- Garnish: Pineapple Slice
- Ice
- Fill a shaker with ice cubes
- Pour in the Malibu Original, pineapple juice, coconut cream and lime juice
- Shake well for 8-12 second and strain into a hurricane glass with ice
- Garnish with Pineapple slice and enjoy
Pineapple Salsa
With the sun out and abundance of fruits available it is a great time to use pineapple raw, cooked, or juiced. Salsa made with pineapple is a magnificent addition to your breakfast, condiment to go with the Christmas Ham. Simple and fresh with few ingredients, an easy and delicious way to get your vitamins.
Ingredients and Method:
- One Pineapple skinned (discard the core) and chopped small
- One red onion fine diced
- One bunch coriander or flat parsley (or both) fine diced
- One (or two pending heat) red chilli fine diced
- Two garlic cloves crushed
- Juice of two limes
- Salt and pepper to taste
- Mix all together and let flavours marry for 15-30 minutes before serving.
Kia a nui te kai!
