I have somewhat of an addiction. A recipe addiction. When I moved out of home I copied a few of mums staple recipes out into a notebook. As I started working as a chef and throughout my training, recipes were added to this. When I moved to Sydney as a 19 year old, it was one of my most treasured possession, and has since made many trips back and forth over the Tasman Sea. As that notebook filled, another was started. I now have 5 near-full A4 notebooks that contain some of my most treasured recipes. Many are recipes that I have made at restaurants, cafes and catering companies both here in New Zealand and in Australia, many are recipes I have copied out and always meant to try, and some are recipes from friends and family. If we were suddenly evacuated from our house, it would be these along with my precious photo albums that would be grabbed as I ran out the door, along with the kids and Si, of course.
pineapple granita with chilli & salt recipe
Once made, this granita will happily keep for up to 2 weeks in the freezer. Find palm sugar at your local Asian supermarket. Make sure it’s 100%. Makes approx. 2 litres.
- 1 pineapple, peeled, cored and roughly chopped
- 1/3 cup (80g) pure palm sugar, grated
- 1 cup (250ml) filtered water
- 1 tablespoon lime juice
- chilli flakes and fine grain sea salt to serve
Place sugar and water into a small pan. Bring to the boil, then reduce the heat and simmer for 2 minutes. Until syrupy. Remove from the heat and cool. Place pineapple into a blender with the cooled syrup and lime juice, puree until smooth. Pour into a shallow container and freeze for 1 hour. Using a fork, scrape the ice from the edges, back into the middle. Return to the freezer and repeat every hour until the mixture looks like crushed ice (3-4 times should be enough). Keep frozen until ready to serve.
Serve granita in small dishes sprinkled with a little crushed chilli and a sprinkling of sea salt.
Recipe adapted from one found in the New Zealand House and Garden magazine.
This recipe has been linked to: Seasonal Sunday @ Real Sustenance