Tropical Tandoori Pineapple
“We hear you thinking ‘where is the beef’? Well, this fiery vegetarian Tropical Tandoori Pineapple recipe will exceed your expectations! “
The ingredients:
(4 serves)
- 1 pineapple
- 150 g tofu
- 1 avocado
- 8 tbsp spicy BBQ sauce
- freshly ground black pepper to taste
- 50 g banana chips
- cress or edible flowers (optional)
Pickled Red Peper
- 100 ml natural vinegar
- 25g sugar
- 1 fresh red pepper
Black Garlic Mayonnaise
- 6 black garlic cloves
- 180 g mayonnaise
- Grated zest and juice of ½ lemon
- Salt and freshly ground black pepper to taste
Gear:
- hand blender
- BBQ with lid for indirect grilling
- 2 handfuls of soaked oak or beech chips
- Tandoor (or grill)
- 4 long skewers
- gas burner
How to make:
Duration: prep. 4 hours
Cooking about: 30 minutes
Heat for the pickled red pepper the vinegar with the sugar, dissolve well and cool. Cut the red pepper into thin rings and add to the vinegar-sugar mixture. Let steep for at least 4 hours.
Make the black garlic mayonnaise by combining all ingredients and using a hand blender to puree. Season with salt and freshly ground black pepper.
Prepare a BBQ with lid for indirect grilling and heat until a temperature of 120 °C is reached. Add the smoke wood chips to the glowing coals. Peel the pineapple and smoke it whole in the BBQ for 1 hour. Cut the tofu into 1 x 1 cm cubes and smoke the tofu with the pineapple for the last 20 minutes. Remove both from the BBQ and allow to cool. Cut the pineapple into eight wedges and leave the core in place for now.
Cut the avocado into four pieces. Place each portion on a plate, cover with plastic wrap and flatten with another plate. Leave covered for a while to prevent the avocado from browning.
Heat a tandoor or BBQ without a lid to 250 °C. Thread two pieces of pineapple on each long skewer and brush with the hot BBQ sauce. Place the skewers in the tandoor or BBQ and grill all around. Repeat the coating with the sauce several times. Roast until the pineapple is nicely seared and the sauce has thickened.
Remove the pineapple from the skewers and now cut off the hard core. Remove the foil from the avocado, sear it with a gas burner, sprinkle lightly with freshly ground black pepper and place the seared pineapple on top of the avocado. Garnish with the black garlic mayonnaise, some hot BBQ sauce, the smoked tofu, banana chips, pickled red pepper and some cress or edible flowers if desired.
And there you have it: the Tropical Tandoori Pineapple
