June Roundup

It’s The Gammon Kitchen’s 6 month sort of birthday! Hi to all of you who have been with me from the start and welcome to my new followers. Thank you to each and everyone of you who has liked, commented or followed my journey and I hope you stick around! I’ve been a bit quiet on here over the last couple weeks. In all fairness, I’ve only missed two posts but my presence on social media has taken a back seat whilst I’ve been focussing on my day job. The joys of working in customer services during a busy summer sale period! The slight break has given me time to refresh and I’m ready to get back into the kitchen and share more of that with you.

June has been such a wash out in Britain. We’ve had non-stop rain, thunderstorms and even some cold days. It’s grim. July hasn’t exactly started any better either but here’s hoping for some improvement. The UK isn’t just suffering due to the weather though, we’ve been hit with political and economic bombshells that have turned the whole country a bit mental. Whilst I don’t agree with the decision that has been made, life is certainly too short to worry about such things and we all need to move on, drown our sorrows into some chocolate cake and then be┬ápositive for the future.

Before moving on, let’s look back at The Gammon Kitchen’s posts during the month where I turned half vegan. As in I tried to be vegan, managed a few days, went vegetarian for a further few days then kinda gave up but still want to try to go back.

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Recipe Review: Sabrina Ghayour’s Feta Bites / What I Ate In A Day #9 / Recipe: Salted Caramel Pineapple Wedges / A Vegan Food Shop / Recipe: Chickpea, Spinach and Potato Curry / What I Ate In A Day #10 – Vegan EditionWhat I Ate In A Day #10 – Vegan Edition / My Vegan Week / Recipe: Sweet and Salty Pecans / Recipe Review: Leon’s Lemon Cake / My Hero Ingredients / Recipe: Pimped Up Kidney Beans / Summer is Coming

Recipe: Salted Caramel Pineapple Wedges

Sometimes recipes come about as a result of careful planning and consideration. Sometimes they happen almost by accident as you play around with ingredients in the kitchen until something magical happens. Sometimes you see a pineapple on offer in the local shop and hear angels singing to you, pushing you to buy it and create something delicious. That’s what happened here. A pineapple epiphany in the middle of the Co-Op.

Serves 4

What you need:

  • 1 pineapple, peeled, cored and cut into 8 wedges
  • 2 tbsp soft brown sugar
  • 1 tbsp coconut oil
  • A shot or two (or five) of Malibu or other booze of your liking
  • 2 heaped tablespoons of shop bought salted caramel sauce, or caramel sauce with a pinch of salt added
  • Ice cream, to serve

What you do:

  1. Take your pineapple wedges and roll them in the brown sugar to provide a light coating which will help with the caramelisation of the fruit.
  2. Heat the coconut oil in a pan and cook the pineapple wedges for a couple of minutes on each side until they start to brown and are warmed through. Pour your booze into the pan and allow it to bubble up and reduce for a couple of minutes.
  3. When the alcohol smell has disappeared add in your salted caramel sauce and coat the pineapples well. Once the fruit is glossy and the sauce is warm, plate up along with some vanilla ice cream and maybe a pinch of salt then tuck in.

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I’m slightly embarrassed to call this a recipe as I used a ready made sauce but it was so good that I had to share it. Plus, who doesn’t need a recipe for a quick and easy dessert to turn to in times of greed?