Thai Pineapple Spiced Rice

Method

1. Pre heat oven to 160°C

2. Combine all ingredients in a pan

3. Simmer for 5 minutes

4. Add cayenne pepper

5. Dice all veg

6. Grate the ginger and garlic

7. Take beans out of the pod

8. Cut the pineapples in half, slice inside the pineapple 1cm away from the edge and scoop out the middle

9. Dice the other 1 other half of the pineapple into chunks

10. Pick coriander leaves and roughly chop them

11. Chop cashews up into small chunks

12. Bring to coconut milk and 20ml of water to the boil and add a pinch of salt

13. Heat a frying pan and add oil (I prefer garlic olive oil)

14. Add Tilda’s Basmati rice and fry untill some of the rice toasts, about 1 and half minutes

15. Add boiling coconut milk to the frying pan and stir for a few minutes, cover with cling film and put to one side

16. Place hollow pineapples in an oven to warm up

17. Heat another frying pan

18. Once hot add pineapple chunks and dry fry for a few minutes stirring occasionally

19. Begin to fry the diced veg - begin with carrots then onions, peppers, ginger garlic and finally peas

20. Add soy sauce and crushed cashew nuts

21. Add half of the sweet-sour sauce to the pineapple this will glaze and caramelise the pineapple after a few minutes

22. Keep stirring the veg to prevent burning

23. Add Vodka to Pineapple to create a flambé

24. Add spices and sweet & sour sauce to the veg

25. Add Asian sauce, pineapple, rice and coriander leaves

26. Keep tossing the pan to incorporate all the flavours together

27. Check and correct seasoning

28. Serve the rice in the pineapple and garnish with coriander and desiccated coconut or your favourite sauce or dips