The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Pineapple carpaccio

11 September 2006

INGREDIENTS

(serves 10)

600ml cold water
300ml lemon juice
100ml orange juice
2 star anise
½ cinnamon stick
1 vanilla pod split and scraped
2 cloves
100ml dark rum
25g fresh peeled ginger
1 mild red chilli pepper
300g caster sugar
2g saffron fresh
30-40g fresh mint chopped
2 pineapples cut and sliced at 1.5mm

METHOD

Put the water into a large pan and add the lemon and orange juice. Add the star anise cinnamon stick vanilla pod and cloves. Add the rum to the pan.

Finely chop the ginger and chilli and add to the pan. Add sugar and saffron and start to boil mix.

Once boiled add the chopped mint and cover with clingfilm to infuse. Once cool add sliced pineapples and marinate for 48 hours.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking