Catherine Fulvio's piña colada tartlets

I can feel that Caribbean beat as I write this and how I wish I was on a white sandy beach, that beautiful blue sea and tropical breeze rocking me in a hammock! Not to mention the cocktails that go with the experience. I can only dream now and create some Caribbean flavours in my kitchen, but 'm always happy to tap into some incredible heritage tastes.

So, this week, I am making some piña colada tartlets – I’ve also made this as a larger tart and it works beautifully. It’s so delicious and so very reminiscent of the Caribbean.

For the chicken skewer recipe, I would advise adjusting the Cayenne according to your tastes. For me, I’d halve the quantity, but for the teenager in my house, I have to almost double the amount!

Happy cooking this week!
Catherine
www.ballyknocken.com

Homemade jerk seasoning – what to use it on?
I like to have a jar of flavoursome rub already made in my kitchen press and a Caribbean jerk mix ticks that box, dding amazing sharpness, warmth, smokiness as well as a slight saltiness and sweet undertones.

It is ideal rubbed on chicken, beef and pork – all of which can be roasted or cooked on the barbecue. Sprinkle some over prawns while you pan fry them or lightly rub over a whole baked fish.
I love to add it over sweet potatoes, butternut squash, aubergine or corn, and I add a little honey as well when roasting.

Another favourite in the summer is to sprinkle over pineapple slices with some brown sugar; chargrill this and serve with sweet rum whipped cream. To make this, simply mix 200ml cream, 4 tbsp sifted icing sugar and 2 tbsp rum and whisk together until thick.

Organise the spice rack
Now is a good time to tidy the spice shelf or rack – a good summer tidy up. It is one job that I should do every 2 months but somehow, I put it on the back burner. Here are a few tips:

• Put your fresh spices into jars with lids that seal very well.
• Spices (especially pre-ground ones) have a short shelf life. Ideally, use them within 4 to 5 months.
• Keep them in a cool spot and out of light.
• If your spics look tired and have lost their aroma, then freshen them up by gently heating the amount you are using in a dry clean frying pan just before using.

The cutest spice jar
Fackelmann Multipurpose Mini Spice Jar, €2.46+postage, homestoreandmore.ie

Piña colada tartlets
Classic flavours for a summery dessert. The pastry can be made ahead of time or even frozen.

Makes 4
For the pastry

• 220g plain flour
• 100g chilled diced butter
• 70g caster sugar
• 1 egg yolk (retain the egg white to brush the pastry when blind baking)
• 2 to 3 tbsp milk

For the filling

• 100g tinned pineapple rings
• 3 tbsp rum
• 2 tbsp icing sugar
• 100ml double cream
• 4 tbsp coconut cream
• Toasted coconut flakes, to decorate
• You will need 4 x loose-base flan tins

Method

1. To prepare the pastry, sift the flour into a bowl, add the diced butter and rub in to form a mixture like fine breadcrumbs.
2. Add the sugar and egg yolk and enough milk to form a firm pastry dough. Wrap and leave in the fridge for 30 minutes.
3. To bake, pre-heat the oven to 190°C/fan 170°C/gas 5. Brush small loose-base tartlet tins with melted butter.
4. Roll out the pastry and cut a circle large enough to fit the tin easily. Place circles of parchment into each pastry case and fill with baking beans. Place on a baking sheet and bake for 12 minutes. Remove the baking beans and parchment.
5. Brush with egg white and return to the oven for about 7 to 8 minutes until it is golden brown. Transfer to a rack to cool completely.
6. To prepare the filling, when ready to serve, puree the pineapple rings in a blender until smooth. Pour into a bowl, add the rum, icing sugar, cream and coconut cream and whisk until thick.
7. Spoon into the pastry cases and smooth level with a spatula. You can leave these in the fridge for 20 minutes if you wish. Decorate with toasted coconut flakes.

Caribbean chicken skewers with mango slaw
While I bake meringues, I also prepare pineapple "flowers" to slowly dry so getting the most use from my oven.

Serves 4
For the dried pineapple

• 1 medium pineapple, peeled and very thinly sliced

For the jerk seasoning

• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp Cayenne powder
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 1 tbsp dried thyme
• 1 tsp ground black pepper

For the skewers

• 3 large chicken breasts, sliced into strips
• 1 to 2 tbsp honey, to glaze

For the mango slaw

• 300g Savoy cabbage, shredded
• 1 mango, peeled and diced
• 1 red pepper, sliced thinly
• 15 mint leaves

For the mayo

• 4 tbsp good quality mayonnaise
• 1 tbsp chilli sauce
• 1 lime, juice only

You will need wooden skewers soaked in water for one hour so they don’t burn

Method

1. For the dried pineapple, pre-heat the oven to 100°C and place the thin slices into a muffin tin so that when they dry, they sink in slightly giving a flower effect. This takes about 1½ hours.
2. For the jerk seasoning, place all the ingredients into a jar and mix well. This will keep fresh for 3 to 4 months on the shelf.
3. For the skewers, thread the strips of chicken onto the skewer.
4. Place 3 tsp of jerk seasoning into a bowl and add 2 tbsp olive oil and stir well. Leave covered in the fridge for 30 minutes.
5. To prepare the slaw, combine all the salad ingredients in a bowl. Mix the mayo, chilli sauce and lime juice together and stir well. Check the seasoning, adding salt and freshly ground black pepper if needed. Spoon over the salad and mix well. Set aside.
6. Heat a chargrill pan on medium heat. Brush the skewers again with some oil and place in the chargrill pan and grill on all sides, turning from time to time. Ensure that they are fully cooked. Brush with honey.
7. Place on a platter with the pineapple flowers and serve with the mango slaw.