OMG OMG OMG! I’ve fallen in love… with a compote!
No you are not imaging these words and I really am saying them. But I’ve just made the most amazing tropical fruit compote that’ll having you thinking that you’re sitting on a beach from the very first spoonful – and by beach I don’t mean Southend (although, of course, there’s nothing wrong with good old Southend!)
It was my second attempt at making this compote. The first attempt wasn’t too bad but I felt it was missing something. So I added more spices, some honey, and some booze – because let’s face it, everything tastes so much better with booze!
Initially I wasn’t a hundred per cent sure if all the flavours would work well together, even though I knew that many of the ingredients used to give flavour worked well individually with the pineapple, mango and passion fruit used in this recipe. Thankfully they did and I was thrilled with the result.
I loved the heat you got from the spices and the rum; the fresh zingyness of the lime; the sweet aroma of the vanilla, and the somewhat simultaneous sweetness and tanginess of the fruit. Delicious!
But don’t just take my word for it – have a go at making it yourself!
Another thing I’ve discovered about fruit compotes – whether you use fresh or dried fruit – is that they are so versatile. You can serve them hot, warm or cold and they can be used as a topping for porridge or toasted brioche as part of a yummy breakfast; they can be served as dessert with cream, mascarpone, ice-cream or custard. Compotes can also be used as a topping for cheesecake or a sponge pudding, or can be used as a filling for pancakes, crumbles, pies, cobblers or tarts.
And if you’re feeding little people – and by little people I mean children not vertically challenged people like myself – you might want to leave out the rum.
THE HEAT IS ON TROPICAL FRUIT COMPOTE
THE FOOD STUFF:
1 medium pineapple
2 large mangoes
5 passion fruit
Zest of 1 lime
Juice of 1/2 lime
1 vanilla pod
1 star anise
1/4 teaspoon mixed spice
2 tablespoons runny honey
a couple of good glugs of Malibu
THE EQUIPMENT STUFF:
1 Sharp knife
1 chopping board
1 baking tray
A variety of spoons
- Turn oven on to
- Peel and core pineapple and cut into chunks.
- Peel mangoes and cut into large chunks.
- Cut each passion fruit in half and scoop out pulp.
- Place fruit in an oven proof dish.
- Cut vanilla pod in half lengthways and scrape out seeds.
- Add vanilla to the fruit.
- Add remaining ingredients.
- Combine well.
- Pop in the oven and cook for 25mins or until pineapple chunks have softened.
- Take out of oven – and enjoy any way you wish!
Mr. D. told me today that if he could live on three meals for the rest of his life, he’d choose steak, pizza and pasta. That’s it – he’d never need any other type of food for the rest of his days on earth. However when he asked me for my top three meals, it was impossible to choose (and no, I wasn’t allowed to choose desserts!) And this is coupled with a colleague asking me what I’d have for my last meal if I was on death row (we do have some strange conversations in the staff room!) and once again I couldn’t decide. I clearly have a more varied palate than Mr. D. and I couldn’t possibly live on just three dishes and neither could I have just one ‘last meal’. For me, you’d have to make it ten!
So if I could only eat ten dishes for the rest of my life, these are the ten I’d choose:
1. ROAST DINNER
A roast dinner is a family favourite. It doesn’t matter what kind of roasted meat it is – though when I was growing up it was usually chicken or lamb – but it has to be served with stuffing, gravy, and Yorkshire pudding, or if I’m in the States, biscuits. I always add either red or white wine to the pan while the meat is roasting, and I usually tend to vary the types of vegetables that accompany the dish.
Seriously, who couldn’t love a good roast dinner?
I’ve never understood people who say that they don’t like curries, usually because they insist it’s too spicy. I don’t like overly spicy food either. I don’t see the point in not being able to taste what you’re eating because you’re mouth is engulfed in flames! But that’s the beauty of curries – you can make them as mild or as spicy as you like. I’m lucky that because of my cultural background, curry was almost always on the menu when we were growing up, and not just curries from the Indian subcontinent either, but also from Malaysia, Singapore, Thailand, Africa and the Caribbean. There are so many ways of making this very versatile dish, and I can honestly say that I enjoy them all – providing they’re not too spicy of course!
3. NASI LEMAK
Nasi Lemak is Malaysia’s national dish, and even though I believe it is traditionally served for breakfast, I could quite happy eat this dish for breakfast, lunch and dinner. Whenever I go to a Malaysian restaurant, I don’t really need to look at the menu, as I know I’m going to choose my favourite Nasi Lemak. This classic dish contains a serving of coconut rice and various other components which can vary but typically include a curry of some kind, fried chicken, an egg, sliced cucumbers, and crispy fried anchovies and peanuts, all served up on a banana leaf.
Mr. D. is a real sweetheart. He knows how much I love salmon so whenever we go out to dinner, he’ll be checking out the menu for my favourite salmon dishes before he’s even decided what he wants!
At home, I’ll usually pan-fry or oven bake the salmon with some lemon, coriander, and maybe a little crushed chilli (if Mr. D.’s OK with that!) But I really don’t mind how it’s cooked, as I know it’ll be delicious. I’ve eaten salmon curried; in a salad; poached; with teriyaki sauce; in a red Thai curry; grilled with a mango salsa, and this weekend I’ll be trying Jamaican jerk salmon for the first time. Bring it on!
But strange as this may sound, I can’t actually stand smoked salmon at all! How bizarre!
5. FISH AND CHIPS
This one can hardly be a surprise – I’m from England after all! I didn’t like it very much when I was a child though. I suppose it was because I was a very picky eater and I found fish and chips to be way too greasy. But as I got older I grew to love it. I still don’t like fish and chips if it’s overly greasy, and furthermore the chips have to be thick and chunky; I don’t care much for mushy peas, and the fish should preferably be cod and should always be battered NEVER breaded! Oh and you can hold the ketchup: I prefer to have a squeeze of lemon with chilli and garlic sauces. Not very British, I know, but it hits the spot!
I’ve tried fish and chips in other countries, and even though they’re not bad attempts, they’re obviously no match for the fish and chips at home. However I have to say the fish and chips in Zurich were pretty good!
6. SHEPHERD’S PIE
Another British classic that I absolutely love and it takes me right back to my childhood. As fussy as I was during childhood when it came to food, I loved shepherd’s pie and I’d surprise everyone by asking for thirds! Some people – Mr. D. included – might just write off shepherd’s pie as bland slop on a plate but as far as I’m concerned, it means they’re not ‘doing it right.’ Minced lamb in a thick, brown gravy topped with mashed potatoes looks, sounds and tastes boring. Whenever anyone in our family makes it, we always try to jazz it up a bit. You can do that by adding herbs, garlic, cheese, spring greens or mashed root vegetables to the potato topping, and a tin of chopped tomatoes, a dash of Worcestshire sauce and a load of veggies taste great in the minced lamb and helps to improve the appearance.
Though try as I might, I can never get Mr.D. to have more than a couple of forkfuls.
Anyone who knows me knows that I’m a huge fan of seafood: crab, lobster, prawns, squid, scallops, clams… I seriously can’t get enough of them. Mr. D. and I went to an American restaurant in London last year where I ordered a kind a stew that had virtually every kind of seafood in a delicious white wine sauce. Bliss!
I’ve tried seafood cooked in many different ways but I believe that the best way of cooking seafood includes a fair bit of spice and zing to bring out the flavour.
8. MINTED LAMB CHOPS
Oh my goodness – heaven on a plate! This is something else that takes me back to my childhood as this was something I’d happily guzzle without complaining. It also happens to be my little brother’s favourite dish too. However, as the minted lamb is the star of the show, I like the accompaniments to be quite simple, so it’s just boiled potatoes, savoy cabbage and lashings of gravy for me – just like Mum used to make!
9. TRICOLORE SALAD
I love this salad of mozzarella, tomatoes and avocado with a bit of basil. What’s so strange is that I was never a huge fan of cheese or avocado when I was younger but I absolutely love it now, and try to make a tricolore salad whenever I can – and it tastes divine in a wrap!
10. TROPICAL FRUIT SALAD
OK, so Mr. D. said no desserts but I had to sneak one in here! I’ve never really been an apples, oranges, grapes kind of girl. So if you’re going to serve me any kind of fruit or prepare a fruit salad, tropical’s the only way to go. I could eat mangoes, pineapples, passion fruit, papayas, jack fruit, soursop and kiwi fruit all day long. And it’s better than gorging on cakes and pies (though I adore those too!)
Passion fruit mousse is supposed to be the closest thing that Brazil has to a national dessert. It’s not hard to see why. Mousse? Great! Passion fruit? Amazing! I absolutely love tropical fruits, so this dessert is right up my street.
Prep: 15 minutes, plus 1 hour chilling time
- 4 passion fruit, pulp and seeds scooped out
- 150g sweetened condensed milk
- 175ml fresh whipping cream
- 4 lemon shortbread thins, to serve
- Put ¾ of the passion fruit pulp and seeds (reserve the rest for decorating) in a food processor or blender and whiz to a purée.
- Push through a sieve into a bowl, to remove the seeds.
- Add the condensed milk and stir until smooth.
- Pour the cream into another bowl and use a hand-held electric whisk to whip until stiff peaks form.
- Fold through the passion fruit mixture, 1/3rd at a time, until combined.
- Spoon into small serving glasses and chill for at least 1 hour before serving.
- Spoon the reserved passion fruit over the mousses and serve with the lemon thins.