Latest news with #pineapple
Daily Mail
6 days ago
- General
- Daily Mail
Eight fuss-free dinner party recipes from The Great British Bake Off star Martha Collison
Pineapple pulled-pork tacos The secret to my pulled pork is to slow-cook it in pineapple juice. The fruit's acidity helps to tenderise the meat as it cooks, making it even easier to pull, and also imparts a delicious sweet-and-sour flavour. SERVES 6-8 1 tsp cayenne pepper 1 tsp ground cinnamon 2 tsp paprika 1 tbsp sea salt flakes 1 tbsp soft dark brown sugar 1.5kg pork shoulder 2 garlic cloves, finely chopped 1 tbsp chipotle paste 500ml pineapple juice 250ml water For the charred pineapple salsa 1 fresh pineapple, peeled, cored and sliced into fingers ½ red onion, finely sliced 1 red chilli, sliced small bunch of mint, leaves picked and finely chopped 2 tsp apple cider vinegar To serve small soft tacos freshly chopped coriander 1 The day before you are planning to cook the pork, put the spices, salt and sugar in a small bowl and mix together to make a rub. 2 Remove any fat or skin from the outside of the pork and discard (or save the skin to make crackling!). Slice the joint into 3-4 equal-size chunks, slicing on the diagonal along the grain to keep the meat strands as long as possible. Put in a large bowl, sprinkle with the rub and use your hands to massage it into the meat. Once it is completely coated, cover and chill overnight to allow the flavours to soak in. If you are in a rush, you can skip the marinating and cook the meat straight after rubbing, but the flavours won't be so intense. 3 Preheat the oven to 180C/160C fan/gas 4. Transfer the pork to a large cast-iron casserole dish with a lid and sprinkle over any of the rub that didn't stick to the meat. Add the garlic and chipotle paste then pour over the pineapple juice and the water. The liquid should come roughly three-quarters of the way up the sides of the pork – add a little more water if it doesn't. 4 Cover with the lid and transfer to the oven. Cook for 2½-3 hours, checking every hour or so to monitor the liquid levels. Once the pork is ready, it should be tender and soft, with the liquid reduced to a thick and glossy sauce. You may need to remove the pork and simmer the sauce on the hob to reduce it down if it hasn't thickened enough during the cooking process. 5 Meanwhile, make the charred pineapple salsa. Heat a large frying pan over a medium-high heat. Add the pineapple fingers to the pan and cook for 3-4 minutes on each side, until a nice char develops. Remove and leave to cool to room temperature. Dice the charred pineapple and add to a bowl, along with the red onion, red chilli, mint and apple cider vinegar. Mix well. 6 When the pork is ready, use two forks to shred the meat and mix well with the sauce until it is well coated. At this point, you can serve or leave it to cool to room temperature and chill for up to 2 days. Serve the pineapple salsa alongside the pork, piled into soft tacos and sprinkled with coriander. Cacio e pepe gnocchi Cacio e pepe translates as 'cheese and pepper', a deceptively simple-sounding name for the amalgamation of two glorious ingredients. Use tangy sheep's milk pecorino and the freshest black pepper you can get your hands on. Gnocchi isn't traditional here (neither is lemon juice), but it is perfect for the sauce, and the high-starch content helps the notoriously unstable emulsion remain creamy and smooth. SERVES 2 2 tsp freshly ground black pepper (see Tip), plus extra to serve 50g unsalted butter 1 tbsp lemon juice 60g pecorino cheese, finely grated, plus extra to serve 450g fresh gnocchi sea salt 1 Bring a large saucepan of salted water to the boil. (Don't go overboard with the salt here, or the resulting dish will be too salty. The water should have a gentle salinity, but not taste like the sea.) 2 Add the black pepper to a deep frying pan over a low heat. Toast for 2-3 minutes until fragrant, then add the butter and let it melt completely. Stir in the lemon juice and shake the pan to emulsify, then add the grated pecorino, stir briefly, and turn off the heat. Allow the cheese to melt in the pan's residual heat. 3 Drop the gnocchi into the boiling water and cook according to the packet instructions (usually about 3 minutes). Once the gnocchi floats and is cooked through but not mushy, drain over a jug, saving the starchy water from the pan. 4 Add 5 tablespoons of the gnocchi water to the sauce and return the pan to a low heat. Shake and stir vigorously to emulsify; it should appear creamy and smooth. 5 Add the gnocchi to the sauce, tossing well until completely coated, adding an extra splash of the cooking water to loosen the sauce if needed. Heat gently until thickened slightly, then divide between 2 bowls and serve immediately with more freshly ground pepper and a sprinkling of extra pecorino. Tip Grind the black pepper into a small bowl until you have enough to measure out 2 teaspoons. Chorizo and cod paella traybake Proper paella is a labour of love. My one-pan version is less needy: it is entirely oven baked. Make sure you use a stainless steel or enamelled roasting dish, rather than one made of glass or ceramic, as metal conducts the heat better and will cook the rice accurately. You'll also get a layer of socarrat – that crispy, caramelised bit on the bottom of the pan – which is arguably the most delicious part of this dish. SERVES 4 125g cooking chorizo (approximately ½ chorizo ring), sliced 1 onion, diced 1 red pepper, sliced 1 tbsp olive oil 400g can chopped tomatoes 150ml dry white wine 350ml chicken or vegetable stock pinch of saffron (optional) 2 tsp sweet smoked paprika 300g paella rice 100g green beans, sliced into 2cm lengths 4 small cod fillets, about 125g each 1 lemon, cut into wedges small handful of flat-leaf parsley, chopped sea salt flakes and freshly ground black pepper 1 Preheat the oven to 200C/ 180C fan/gas 6. In a large roasting tin (about 23cm x 33cm) then mix together the chorizo, onion and red pepper. Drizzle over the olive oil then toss to combine and bake for 15 minutes, stirring halfway through. 2 Meanwhile, tip the tomatoes into a large measuring jug, followed by the wine and stock (swill out the tomato can with a little of the stock to get all the juices), then add the saffron (if using) and 1 teaspoon of the paprika. 3 After 15 minutes, remove the roasting tin from the oven and tip in the paella rice. Stir well, then pour in the tomato and stock mixture and stir again. Cover with foil and bake for 25 minutes. 4 Take off the foil and give the rice a good stir, making sure the rice from the centre gets redistributed to the edges (the corners will cook quickest). Stir in the green beans. Arrange the cod fillets on top of the rice, sprinkle with the remaining paprika and some sea salt flakes, then bake, uncovered, for 20 minutes, gently mixing the rice once more during this time (without disturbing the cod), until the rice is tender and the cod is cooked through. Add a little extra water if the rice isn't cooked through at this point. 5 Top the baked rice with wedges of lemon and parsley, then season generously before serving. Salmon tikka skewers with mango kachumber salad Kashmiri chilli powder is the secret ingredient for these flavoursome salmon skewers. It's bright red, fragrant and fruity, with a mild heat rather than an intense spice. If you're using a different chilli powder, make sure you reduce the quantity. These are also excellent cooked on the barbecue. SERVES 2 2 skinless salmon fillets (260g total weight), cut into chunky cubes ½ lemon, cut into wedges ½ red onion, cut into wedges naans, to serve For the marinade 2 garlic cloves, grated 2.5cm piece of fresh root ginger, peeled and grated 1 tsp garam masala ½ tsp Kashmiri chilli powder ½ tsp ground cumin ½ tsp ground turmeric 1 tbsp lemon juice 3 tbsp natural yogurt, plus extra to serve 1 tsp salt For the mango kachumber salad 1 large tomato, deseeded and finely diced ¼ cucumber, deseeded and finely diced ½ red onion, finely chopped ½ small mango (about 75g), peeled and cubed juice of ½ lemon pinch of sea salt 10g coriander, finely chopped 1 In a shallow bowl, mix together the marinade ingredients. Add the salmon cubes, then cover and chill for at least 30 minutes, or you can marinate the salmon in advance for up to 2 days. 2 To make the salad, combine the tomato, cucumber, red onion and mango in a salad bowl. Squeeze in the lemon juice, season with salt and add the coriander. Toss well to combine, then set aside. 3 Preheat the grill to high and line a baking tray with baking parchment. Thread the salmon cubes on to 2 long skewers or 4 shorter ones (see Tip), alternating them with lemon wedges and red onion wedges. Place on the baking tray and grill for 10 minutes, turning the skewers halfway through. The salmon should be cooked through and develop a gentle char. 4 Serve the skewers immediately with warm naans, dollops of natural yogurt and the kachumber salad. Tip Ideally use metal skewers. If you're using wooden ones, soak them in warm water for 10-30 minutes before grilling. Melon, chilli and mozzarella salad This salad is perfect with a charcuterie board, as part of a summer spread, or just as something to take down to the beach in your favourite picnic container. Refreshing, sweet and delicious! SERVES 4 1 cantaloupe melon, halved and deseeded 220g cherry tomatoes, halved small handful of mint, leaves picked and finely chopped 1 large red chilli, finely chopped (discard the seeds and membranes if you prefer a milder flavour) 3 tbsp extra virgin olive oil 1 tsp white wine vinegar pinch of salt 125g mini mozzarella balls (or 1 large mozzarella ball, torn into pieces) 1 Chop the melon into small chunks, or take a melon baller or teaspoon measure and carve out curls or balls of melon. Add to a large bowl with the tomatoes. 2 In a small bowl, combine the mint and chilli with the olive oil, white wine vinegar and a pinch of salt. Mix well, then drizzle this dressing over the melon and tomatoes and toss to coat. 3 Add the mozzarella and serve straight away, or cover and store for up to 2 days, keeping the mozzarella separate until you're ready to eat. Peanut and pretzel popcorn squares Sweet and salty treats are a constant craving of mine; I simply cannot resist them! MAKES 20 squares 2 tsp salted butter, plus extra for greasing 50g salted popcorn 50g salted pretzels, crushed, plus a handful of whole ones to top 100g puffed rice cereal 300g golden syrup (or runny honey) 100g soft light brown sugar 250g smooth peanut butter 300g dark chocolate (60-70 per cent cocoa solids) 1 Grease a 23cm square cake tin with butter and line with baking parchment. 2 Combine the popcorn and crushed pretzels in a large mixing bowl and use your hands to break up any large pieces among them. Add the puffed rice cereal and mix well. 3 Combine the golden syrup and brown sugar in a saucepan over a medium heat, stirring well. Once bubbling, cook for 1 minute, then remove the pan from the heat and stir in the peanut butter. 4 Use a spatula to pour this hot syrup mixture over the dry ingredients, and quickly mix together until the popcorn, pretzels and rice are completely coated. Tip the mixture into the lined tin and press down gently into an even layer. 5 Melt the dark chocolate in a heatproof bowl set over a pan of barely simmering water, or in short bursts in the microwave. Once smooth, add the 2 teaspoons of butter and stir until melted. Pour this mixture over the popcorn base, tilting the tin to create an even layer. Top with the whole pretzels and leave to set at room temperature for at least 2 hours before slicing into 20 squares. These will keep for up to 5 days in an airtight container. Drunken cherry affogato The perfect end to a meal, especially if you've got an espresso machine! Drunken cherries are a pantry staple in my kitchen: amaretto is my spirit of choice, because its almondy notes make for syrup reminiscent of a Bakewell tart. You can use the cherries straight away, but they improve after being left to soak for at least a week. 500ml tub good-quality vanilla ice cream 300ml hot espresso (or 50ml per person) 50g dark chocolate, grated For the drunken cherries 175ml water 80g caster sugar 500g fresh cherries, pitted 4 tbsp amaretto (or another richly flavoured spirit like brandy or dark rum) 1 Begin by making the drunken cherries. Combine the water and sugar in a medium-sized saucepan over a low heat, stirring until the sugar has completely dissolved. 2 Tip in the cherries and simmer for 5 minutes, until the cherries are tender but haven't become mushy. Remove from the heat and pour in the amaretto. If you're not planning to use the cherries immediately, decant into a sterilised jar and seal – they will keep for up to 3 months stored in a cool, dark place, and will continue to improve in flavour as they age. 3 When you're ready to serve, scoop generous amounts of vanilla ice cream into small bowls or glasses, before spooning a tablespoon of drunken cherries over each portion. Top with a shot of hot espresso and a sprinkling of grated chocolate, then serve immediately. Moussaka bowls My favourite thing about serve-yourself bowl food is that you can tailor your portion exactly to your preferences. Not a fan of aubergine? Just go for the potatoes. Obsessed with whipped feta sauce (as you should be – I could eat the whole bowl)? Smother your plate with it. This is a lovely way to serve moussaka in the summer, complete with flatbreads and a fresh green salad. SERVES 6 500g baking potatoes, sliced into 1cm discs 2–3 large aubergines, sliced into 1cm discs 2 tbsp olive oil, plus extra for drizzling 1 red onion, diced 3 garlic cloves, peeled and finely chopped 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp pul biber (or ½(half) tsp dried chilli flakes) 600g lamb mince small bunch of oregano, leaves picked small bunch of thyme, leaved picked 200ml red wine 400g can chopped tomatoes 2 tbsp tomato purée sea salt flakes and freshly ground black pepper For the whipped feta sauce 200g feta cheese 150g full-fat Greek yogurt 2 tbsp extra virgin olive oil, plus extra to drizzle To serve 100g pine nuts flatbreads green salad 1 Preheat the oven to 220C/200C fan/gas 7. Layer the potato and aubergine discs in a large roasting tin, overlapping them slightly but keeping to one even layer. Drizzle with olive oil and season well before roasting for 45 minutes until crisp and cooked through. 2 Meanwhile, heat the olive oil in a large frying pan over a medium heat. Add the diced onion and fry for 5–10 minutes until softened, then stir in the garlic, cumin, cinnamon and pul biber. Cook for a further 2 minutes, then add the lamb mince, oregano and thyme, reserving a few tablespoons of the oregano to sprinkle at the end. 3 After 5 minutes, once the mince is browned, add the red wine, chopped tomatoes and tomato purée. Season well with salt and pepper. Simmer for 30 minutes, or until reduced and thickened, then remove from the heat and keep covered until needed. 4 To make the whipped feta topping, crumble the feta into a small food processor and add the Greek yogurt. Blitz for a minute or two until smooth, then add the olive oil and pulse together until the mixture is thick. Decant into a bowl and drizzle with a small amount of olive oil. 5 Toast the pine nuts in a small frying pan over a medium heat for 2–3 minutes until golden brown. Serve each person (or let them help themselves to) a heap of potato and aubergine slices, topped with the lamb sauce and whipped feta, and finished with a sprinkle of toasted pine nuts and the reserved oregano. Have a pile of warm flatbreads on hand to mop up the sauce, and a bowl of fresh green salad too! NOW BUY THE BOOK Our recipes are from Pull Up A Chair by Martha Collison, with photographs by India Whiley-Morton (Kyle Books, £26). To order a copy for £22.10 until 22 June, go to or call 020 3176 2937. Free UK delivery on orders over £25.
Yahoo
7 days ago
- Entertainment
- Yahoo
Cruise passenger fumes after learning raunchy reason women were flirting with him
They thought he was doing a different kind of 'cruising.' A cruise passenger was steaming mad after he realized the shocking reason why strangers were paying so much attention to him on board, detailing the reveal in a TikTok video with over 19 million views In the viral clip, filmed from his female partner's point of view, content creator Ricky Bobby is seen lounging on the deck of a Carnival Cruise ship with his paramour as fellow passengers ogle, interact with and even touch him. 'They would whisper things under their breath,' she described in the caption. 'And even sometimes flirt with us.' At one point, a woman in a blue swimsuit even grabs him by the hand. Then, all of a sudden, it dawned on the couple why Bobby was so popular on board. 'We heard them say 'look at his pineapple shirt,'' exclaimed his partner as the camera pans to him donning a shirt that's emblazoned with the tropical fruit. While the symbol may seem innocuous or festive, it's also a sign that people are up for swinging, defined by engaging in group sex or swapping sexual partners. This pastime is particularly popular aboard cruise ships, where randy travelers have been known to pin pictures of upside-down pineapples to cabin doors to let fellow pleasure boaters know they're in the mood for a salacious switcheroo on the high seas. Bobby was reportedly 'p–sed' over his accidental SOS (sex on ship) signal, per the clip, which ends with the embarrassed content creator sitting on the deck chair without his pineapple-riddled attire. However, commenters found it hilarious that he inadvertently let his 'freaky' flag fly. 'Just looked up what upside down pineapple means. Howling,' said one bemused commenter, while another wrote, 'Blue swimsuit was trying to get chosen.' In fact, Bobby claimed that the latter woman even reached out to him on TikTok following the incident, writing, 'HEY GUYS!! BLUE SWIMSUIT GURL FOUND ME ON TIKTOK.' Others shared similar moments of sending mixed signals via pineapple-themed couture. 'I made the same mistake, I got called out by the comedian on the cruise ship during his show,' said one embarrassed commenter. 'The rest of the cruise I was called Mr. pineapple shirt. I had no idea…most def threw it in the trash.' 'Me and my ex didn't know and had matching pineapple shirts on a cruise — we were like people are so nice and keep talking to us.'
Daily Mail
12-06-2025
- Entertainment
- Daily Mail
Cruise passenger left 'fuming' after discovering why people were flirting with him
A couple have revealed the shocking reason they received so much attention from strangers while they were on a cruise. In a video shared on his TikTok channel, @prericky, content creator Ricky Bobby explained that he and his partner had recently been on a holiday. One day during their time on the ship, people kept interacting with him, even physically touching him at some points. The video features footage of him wearing the shirt, while multiple people approach. Text superimposed on the screen explains what's going on, from his partner's perspective. It says: 'Me: Wondering why random plp kept talking to him on our cruise... 'They would walk by sometimes staring at us. 'Even sometimes flirt with us. 'They would whisper things under their breath...' According to the video, 'all of a sudden,' the couple heard someone say: 'Look at his shirt.' According to popular culture, clothing featuring pineapples (particularly upside down pineapples) indicate that the wearer is a swinger. A swinger can be defined as someone who engages in group sex or the swapping of sexual partners. Swinging is usually confused with polyamory or having an open relationships, but they all fall under the umbrella term of non-monogamy. Unlike polyamory where people can have more than one committed romantic relationship at a time, swingers only tend to have one at a time. The association between pineapples and swingers is thought to date back to the 90s and early 2000s. The TikTok video ended with Ricky being 'p*****' and his partner laughing as 'she knew' the link between pineapples and swinging. Many of the video's viewers found the situation extremely amusing, with one writing: 'Jus looked up what upside down pineapple means. Howling.' A number of people responded to the video in the comments section, sharing their thoughts on the situation Another wrote: 'lol me and my ex didn't know and had matching pineapple shirts on a cruise - we were like people are so nice and keep talking to us.' Meanwhile another added: 'I mean, I get the upside down pineapple nonsense, but none of the pineapples on his shirt were even upside down.' A further commentator spoke about making the same mistake as the TikTokker. They wrote: 'I made the same mistake, I got called out by the comedian on the cruise ship during his show. The rest of the cruise I was called Mr. pineapple shirt. I had no def threw it in the trash.' However, another was baffled that people were unaware of the meaning, with one writing: 'How do you take the pineapple shirt on a cruise and not know.'
News.com.au
02-06-2025
- Entertainment
- News.com.au
Deleted scene from Meghan's Netflix show revealed
Months after the finale of With Love, Meghan aired, Meghan Markle has offered fans a never-before-seen clip from the series. The deleted scene was posted on her Instagram page recently, showing the Duchess of Sussex cutting a pineapple with her guest, wellness therapist Randi Karin. In it, she described the best way to cut the fruit, explaining: 'With pineapple, instead of just cutting it to make the perfect little bite, you follow the wedge. When nature has given you all the cues on how to have a perfect taste of something!' 'There was so much goodness on Season 1 of 'With Love, Meghan' on Netflix that didn't make it in, there just wasn't enough time! This scene with sweet Randi Karin is especially fun as you think about summer entertaining tips and tricks,' Meghan wrote in her caption. 'Great weekend to rewatch or catch-up, catch up on the show as we gear up for Season 2 this summer and all the fun to come with @aseverofficial.' However, not everyone was blown away by the tip on cutting pineapples – with some pointing out how basic the instructions were. 'It's like watching a grade school home [economics] class. How sad,' one wrote on X. 'I can understand why it was deleted, dear god,' another said. 'Shares a hack that everybody everywhere has known for years,' one person wrote, as someone else joked sarcastically: 'In the next episode Meghan shows us how to peel a banana.' Others praised the duchess, with one person gushing: 'Meghan is the ONLY ONE I have ever seen cut a pineapple like this. Meghan you're simply the BEST.' Another declared: 'I needed this! I love pineapple but cutting it is hard.' It was confirmed earlier this year that With Love, Meghan had been renewed for a second season – with rumours circulating recently that a third has also been greenlit from Netflix. Meghan's pineapple post comes after it was revealed that she had left a handwritten note for the cabin crew aboard a recent flight. A TikTok user named @ninavidavlogs took to the social media platform to share the story, claiming the duchess had boarded an American Airlines flight she was working on and had left a personal message thanking them all for their service. Describing her as 'so beautiful in person', Nina went on: 'She was so sweet. She wrote us a little handwritten note back. So we wrote her [a] note that said, 'It's a pleasure serving you. We love you real bad.''
The Independent
02-06-2025
- Entertainment
- The Independent
Meghan shares pineapple ‘hack' that had to be cut from Netflix lifestyle series
The Duchess of Sussex shared a kitchen "hack" for pineapples in an unseen video from her Netflix lifestyle show With Love, Meghan. In the clip, released on Saturday (31 May), Meghan, 43, was joined by wellness therapist Randi Karin as she explained how to properly cut the fruit. "To make the perfect little bite, you follow the wedge," she demonstrated. "Nature has given you all the cues on how to have a perfect taste of something." The show, set out across eight episodes, follows the former actor as she chats with famous friends, shares recipes and offers glimpses of her home in California she shares with the Duke of Sussex and their children, Prince Archie and Princess Lilibet.
