Pineapple Bundles with Cilantro-Lime Dip

Début de l'été 2016
food and drink

BY: Eric Vellend

For a vegetarian/vegan version of this tropical hors d’oeuvre, omit the ham and tie the bundles with chives that have been blanched in boiling water for a few seconds then refreshed in ice water. The recipe calls for more prosciutto than you will probably need, but since it falls apart easily, it’s better to play it safe.

1 can (400 mL) light coconut milk
1 clove garlic, chopped
1 jalapeño pepper, seeded, chopped
1 cup (250 mL) cilantro leaves, lightly packed
1 tbsp (15 mL) fresh lime juice
Salt to taste

½ ripe pineapple, peeled, cored
½ large red pepper, trimmed
2 cups (500 mL) pea shoots
12 small or 6 large thin slices prosciutto

1 For the cilantro-lime dip, empty can of coconut milk into a mixing bowl. Whisk vigorously until all cream is incorporated evenly into liquid. (This prevents the coconut milk from separating when you make the sauce.) Measure out 1 cup (250 mL) and save rest for another use.

2 Place cup of coconut milk, garlic, jalapeño, cilantro, lime and salt in a blender. Blend until smooth. (Dip will keep, covered and refrigerated, for 3 days. The colour will dull over time, but it will still taste fine.)

3 For the pineapple bundles, cut pineapple into twenty-four 3 x 1 x ½-inch (8 x 2.5 x 1-cm) pieces. Cut peppers into twenty-four 3-inch (8-cm) strips. Trim pea shoots from bottoms to 3-inch (8-cm) lengths. Cut prosciutto into twenty-four 7 x 1¼-inch (18 x 3-cm) strips.

4 To form bundles, lay down strip of prosciutto. Place pineapple spear perpendicular to prosciutto about two-thirds of the way down. Top pineapple with 1 pepper strip and about 4 pea shoots. Wrap bundle and repeat. (Bundles will keep, covered with damp paper towel and plastic wrap, and refrigerated, for up to 4 hours.)

5 Transfer bundles to serving platter and place dip in bowl. Serve.

Makes 24