Pineapples & Stopping Hunger

A couple of weeks ago I had the honour of being asked to submit a recipe to a recipe book being compiled by Oxfam to increase awareness on global poverty.

We are ever so lucky with all the food choices we can make in our wealthy nation.  Not everybody is so blessed.

We can choose pretty much anything anytime we want.  And that is just in relation to food.

A lot of the time it is easier for us to put the plight of others behind us.  The images are disturbing & we get busy with other things and forget about others.

My kids donated their ENTIRE Christmas money a year ago to an Oxfam project to aid children in very difficult circumstances.  It's my turn to do something now....

Oxfam is actively working to provide sustainable solutions in communities by educating people how to grow a variety of foods and teaching effective ways to store & preserve them.

A case study focuses specifically on growing Pineapple in Mozambique as life changing, growing where nothing else can.

The recipe book contains Pineapple recipes by many food related people including Kylie Kwong (I'm amongst TOTALLY awesome company!)

Click here to go to the Oxfam website to see more, read more & hopefully you will consider a donation to this fabulous cause.

You will also see a banner in my sidebar showing my support.

Here is the recipe I submitted: 

GOURMET GIRLFRIEND'S OVEN BAKED SWEET CHILLI SALMON WITH PINEAPPLE SALAD:

This is a really simple & delicious dish that only takes about 30 minutes from the start to the table.
It is also great cooked on the BBQ.
Serves 4.
FOR THE FISH

• 4x200g pieces of salmon (or any fleshy fish)
• sweet chili sauce
• sesame oil
• fresh ginger

FOR THE SALAD

• 1 half pineapple, cored, trimmed & cut into bite size pieces
• 200g mixed mesclun salad, rinsed
• 1 cup of fresh mint, rinsed & roughly chopped
• 1 cup of fresh coriander, rinsed & roughly chopped
• 2 large red chillies, sliced into fine strips (remove seeds if you do not like it too hot)
• 2 spring onions, sliced diagonally
• 1 lime, juiced
• 1 tblspoon fish sauce
• 1 teaspoon sugar

METHOD:

Heat oven to 200C.

Place Salmon in an oven proof dish skin side down.

Pour sweet chilli over to coat.

Grate a small amount of ginger over the top.

Finally, splosh a little sesame oil over the top & place in oven for about 10-15 minutes.

While the salmon is cooking you can prepare the salad.

Mix together all chopped salad ingredients.

Mix together lime juic, fish sauce & sugar until sugar dissolves.

Pour over salad and mix through well.

Place salad over fish & serve.

Serve with steamed Jasmine Rice.

You can click here to download the pdf recipe book with my recipe & recipes from Neil Perry (Rockpool), Matt Kemp (Balzac) , Ben Shewry (Attica) & others.

You can read the press release here.