Category Archives: pineapple

Recipe: Boozie Smoothies

A Boozie Smoothie
A Boozie Smoothie

Ingredients;

1 banana
2 large handfuls of ice cubes
300g fresh strawberries
100ml Malibu or white rum
100ml pineapple juice
Sprig of fresh mint

Serves 4


Boozie Smoothies (as the name suggests) are smoothies that contain alcohol and are great as a relaxing cool fresh drink on a summer’s evening or to go with a barbecue. What’s more they are really easy to make, so long as you have a blender that is strong enough to crush ice, if not they can be a bit physical 😉

First up you’re going to need to core the strawberries, once this has done load your blender, ice on the bottom then the banana, followed by the strawberries and finally the Malibu (coconut rum) or white rum and the pineapple juice.

Whizz it all together in the blender until the ice has been crushed and all the ingredients have been mixed together, then serve topped with a sprig of fresh mint.

If your blender won’t crush ice, then you will need to crush the ice separately and stir it into the rest once blended. The best way I’ve found to crush ice (apart from in the blender) is to place it in a plastic bag and wrap this up in a towel, then beat it with a rolling pin/baseball bat/cricket bat until it gets to the consistency that you require.

You can substitute pretty much any fresh fruit for the strawberries and you can substitute orange juice for the pineapple, I’ve made these with grape and kiwi, mango, passion fruit and because you are using the banana to “thicken” the smoothie you can use any citrus fruits you fancy as well.

Of course you can also leave out the alcohol so the under 18’s can enjoy these smoothies as well.

So experiment and have fun with them, just be careful not to have to much fun, remember always drink alcohol responsibly 😉

Recipe: Bacon Pineapple & cheese chicken roll

Bacon Pineapple & cheese chicken roll
Bacon Pineapple & cheese chicken roll

Ingredients;

2 chicken breasts, any skin, fat, tough bits trimmed off
small tin pineapple rings
vintage cheddar, 4 slices about 1/2 cm thick
packet of pancetta strips or streaky bacon

Serves 2

Line

Heat the oven to 180° C. Line a small baking tin with foil.

Place 3-4 pancetta strips (or bacon slices) down in the tin. Lay your chicken breast across the middle of these. Top with 2 rings of pineapple and 2 of the cheese slices.

Wrap the pancetta ends over the pineapple and cheese, sealing in the chicken breast parcel. Repeat with the second breast.

Cook for 25-30 mins in the oven, until juices from the chicken run clear when a knife is pressed into it.

I’d suggest serving with mashed potato and a side of vegetables.