Thai Pineapple Spiced Rice
- Medium
- Serves 2
A delicious Vegan Thai Pineapple Spiced Rice with Fresh chillies, Coriander and Toasted Cashew Nuts.
Created by Tilda Young Chef of The Year 2019 winner Dylan ‘Teddy’ Hodgson.
This dish can be enhanced with any meat including chicken or with seafood e.g. prawns
Ingredients
Method
Sweet and Sour Sauce
- 50g Brown Sugar
- 50g Malt Vinegar
- 150g Tomato Sauce or Ketchup
- 1 small tin pineapple chunks in juice
- 1 tbsp light vegan soy sauce
- 1 tbsp cayenne pepper powder
Stir-Fried Rice
- 4 cloves of garlic
- 80g of ginger
- 1 red chilli
- 140g Tilda Original Pure Basmati Rice
- 2 Large pineapple
- Half a carrot
- 20g Desiccated coconut
- Leaves from 5 steams of coriander
- 100g cashew nuts
- 25g petit pois
- 25g Edamame beans
- 3 Shallots
- 1 tin coconut milk/cream
- 100ml vegan soy sauce
- 3 spring onions
- 20g curry powder
- 20ml vegan Asia sauce
- 50ml of mango vodka (or any alcohol with a high %)
- Pre heat oven to 160°C
- Combine all ingredients in a pan
- Simmer for 5 minutes
- Add cayenne pepper
- Dice all veg
- Grate the ginger and garlic
- Take beans out of the pod
- Cut the pineapples in half, slice inside the pineapple 1cm away from the edge and scoop out the middle
- Dice the other 1 other half of the pineapple into chunks
- Pick coriander leaves and roughly chop them
- Chop cashews up into small chunks
- Bring to coconut milk and 20ml of water to the boil and add a pinch of salt
- Heat a frying pan and add oil (I prefer garlic olive oil)
- Add Tilda’s Basmati rice and fry untill some of the rice toasts, about 1 and half minutes
- Add boiling coconut milk to the frying pan and stir for a few minutes, cover with cling film and put to one side
- Place hollow pineapples in an oven to warm up
- Heat another frying pan
- Once hot add pineapple chunks and dry fry for a few minutes stirring occasionally
- Begin to fry the diced veg - begin with carrots then onions, peppers, ginger garlic and finally peas
- Add soy sauce and crushed cashew nuts
- Add half of the sweet-sour sauce to the pineapple this will glaze and caramelise the pineapple after a few minutes
- Keep stirring the veg to prevent burning
- Add Vodka to Pineapple to create a flambé
- Add spices and sweet & sour sauce to the veg
- Add Asian sauce, pineapple, rice and coriander leaves
- Keep tossing the pan to incorporate all the flavours together
- Check and correct seasoning
- Serve the rice in the pineapple and garnish with coriander and desiccated coconut or your favourite sauce or dips
