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A Universal Side-dish
By Birgit Adelborg
It is very useful to have a few interesting vegetarian side-dishes in your armoury to accompany that steak and chips, lamb cutlet with new potatoes, or cheerup a vegetarian pasta or salad. One that comes from the southern states of Russia is a great standby at The Famous Russian Tavern on the Isle of Bute in Scotland, reputedly in the top six affordable restaurants in the highlands. Canned pineapple is scarcely recognisable from fresh pineapple, unless you're picking the fruit yourself. Anyway you're going to need pineapple cut into chunks for this dish, and a big can does fine. Into a frying pan pour a couple of desert spoons of good olive oil and gently fry a couple of red onions cut into slices. Add the pineapple chunks and the juice from the can, or if fresh, a glass of wine. Now is the time to add your spices which I hope you have prepared beforehand. The unique taste comes from GREEN CARDAMON, which are tiny little pods inside which are little black seeds. You'll need about ten of these pods, and carefully tease out the seeds by sliting with a sharp small knife, and pushing the point of the blade into the pod. It's the seeds we use, and bin the pods. The second spice is PAPRIKA, at best smoked, and if you can get the stuff from Hungary you are truly in luck! You will need about three teaspoons of paprika which you can mix with the cardamon. If you want more heat add a spoon full of prepared mustard. So now throw in the spices into the simmering pineapple and onion conbination, stir and simmer from three minutes then dust the top with flour or cornflour and mix together with your wooden spoon. The juices are absorbed and the mix thickens, continue to heat and mix for a further three minutes to cook through the flour. This simple dish can be enhanced with eggs, chopped ham, cooked meat cubes, or served as a side-dish with any meat or vegetarian main-course. Try it, you'll be sure to use it a lot. You can even cook up a larger pan and keep it in the fridge or in portions in the freezer. Bon Appetite! |
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Great intel Birgit. Thanks for sharing your recipe. This sounds like a yummy vegetarian recipe. I'm going to try it soon.
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