In honor of Valentine's Day for my sweetie pie I made the Toddster a Traditional Cream Tea. I do love him an awful lot and I like to spoil him whenever I can. He is really a very easy person to please and doesn't ask much of me. He truly is my sweetie pie.

You will find "Cream Teas" on offer throughout the UK, but they are truly a speciality of the SouthWest . . . Devon and Cornwall areas. I have seen Welsh Cream Teas as well as Cream Teas being offered in many other areas of the UK. In general nowadays, they are offered in Tearooms across the UK wherever someone wants to give an impression of British influence.



A traditional cream tea is comprised of two fresh scones, strawberry jam, clotted cream and a cup of hot tea. I like to use Sultana Scones. You can find my recipe for those HERE. I promise you, they are delicious!



If you don't have homemade strawberry jam or preserves (the best), then you should use a really good quality store bought variety. I like to use Bon Maman or TipTree preserves, because they have lots of lovely chunks of berries in them.



What is clotted Cream:

Rich, thick and indulgent, clotted cream is a delicious cream with the consistency of soft butter. Produced on many Dairy Farms in SouthWest England, it is made by placing un-pastuerized milk in shallow pans over indirect heat. Once warmed it is then left to cool slowly, without disturbing. The cream then rises to the surface and forms 'clots' or 'clouts. It has a nutty, cooked milk flavour, with at least 55 per cent butter fat, giving it a pale yellow colour that is often topped with a deeper yellow crust. It is an essential ingredient in a true "Cream Tea," and makes a fabulously tasty and rich filling for a sponge cake, especially when layered with fresh fruit. It also makes wonderful ice cream!

It's impossible for us to send true clotted cream over to North America because of regulations and such, but it is possible for you to make your own, if you wish. There is a long way . . . and an easy way, (which isn't really clotted cream at all, but tastes pretty good just the same)!

The long way:
Take two cups of heavy cream and heat it in the top of a double boiler over simmering water until reduced by half. It should be thick and creamy and have a golden crust on top.

The easy way:
Beat 8 ounces of cream cheese until fluffy, then whisk in 4 ounces of sour cream and 2 TBS of icing sugar. Put into a serving bowl and chill until ready to use.




We always have herbal tea with ours, because we are Mormons and don't drink regular tea, but having worked as a Chef in a Manor House for many years, I do know how to make a proper cup of tea . . .

One of the biggest complaints of English people visiting the United States is that Americans don’t know how to make "proper" tea. Here’s the proper way to do it, and it doesn't involve dipping a tea bag into a cup and covering it with boiling water . . .

You must first fill a kettle and bring it to the boil. Just before your kettle has reached boiling point, pour a little hot water into the teapot and allow it to stand for about a minute so that the pot is warm. Empty out the hot water from the nicely warmed pot and put in loose tea or tea bags, whichever you prefer.

When the water is boiling (and not before) pour it onto the tea in the teapot. Leave to brew for 3 or 4 minutes and stir it well before you pour it out into hot cups.

Serve with milk, sugar and lemon wedges and let people add as they please. It is a matter of debate as to whether you add the milk to the cup before the tea, or the tea before the milk.



How to assemble your Cream Tea:

Cover your table with a pretty cloth. Set a nice tea plate and warm cup and saucer out for each person, along with a knive and a teaspoon for each. Pretty napkins are a must as well.

Put your clotted cream in a decorative bowl and your preserves in another bowl. Place a tiny spoon in each for serving. Set these out on the table, along with a china plate of fresh sultana scones and warm tea cups. Place the teapot filled with hot tea on the table as well, and then let people help themself to the scones, preserves and clotted cream. (The scones are always served at room temperature and never warm)



Each person splits their own scones in half, then covers one half with a thick dollop of clotted cream and then the other haf with a nice layer of strawberry jam. I like my cream on the bottom, but there are others that like their cream on the top! It's all a matter of personal preference and upbringing!

Pour out your hot cup of tea . . . sit back . . . and enjoy!



Ahhhh . . . Cream Teas . . . they are my only weakness . . . sigh . . .

I was recently contacted by Neil, representing The Saucy Fish Co, wanting to know if I would be interested in trying out some of their products. I'm always up for trying out new things, and we always try to eat fish a couple of times a week in our house, so I said yes, quite happily.



The Saucy Fish Co is all about serving healthy and delicious fish, but also fish that is inspired and a bit above the norm. They produce four different ranges of products:

• Foil bake bags: A range of 5 different fish and sauce combinations, in a foil packet that you can bake in your oven.
  
• Fish and sauce packs: Salmon, Sea Bass or Smoked Haddock, fresh fish fillets with a variety of sauces (Sun Blush Tomato, Watercress and Creme Fraiche, Chili, Lime and Ginger for the Salmon, Mustard and Dill Vinaigrette for the Smoked Haddock, and Beurre Blanc and Dil for the Sea Bass. Fresh fish fillets that you can cook in your preferred way and a tasty sauce perfectly matched to accompany them.
• Sauce Sachets: Five fresh sauces ranging from a tasty Teriaki to a Marie Rose sauce, all prepared and ready to serve with your fish.
• Saucy Centre Fishcakes: Two different tasty varieties of fish cakes, in their words - fantastic fish with a smashing sauce, the lovely, oozy, melty bit in the middle and the crumbly golden coat that'll grab your tastebuds every time. (These look fabulous!)

Environmentally sound and sustainable fish presented in unique and delicious ways, traditionally made using techniques and all natural ingredients you would find at home. They make a wonderful choice for a no fuss meal option that goes far beyond the norm that we find in convenience foods these days.



I was given several vouchers that I could use at Tesco's to pick up some of their products to try. After seeing the fish cakes I was really keen to try them out, but I was sorely disappointed by Tesco's. Our local store, which is really quite large, had only one product for me to try, The Salmon Fillets with a Watercress and Creme Fraiche sauce. I really would have loved to try the fish cakes, but had to make do with what was available.



This was delicious. The fish was fresh and very tasty and the sauce was gorgeous. I could taste the pepperiness of the watercress, and a light tang of the creme fraiche and an underlying richness of cream and butter. In short it was deliciously rich and went fantastically with the salmon, which I had panfried in my grill pan according to the directions below.

All that was needed was a few side dishes to make a beautifully complete meal which felt and tasted special. Todd was really impressed. On the side I made my Colcannon which went wonderfully well with the fish and sauce and a tasty mixture of peas and beans, which also went quite well.



Many thanks to Neil and The Saucy Fish Co for a beautiful meal!

Here's my tips for cooking fresh fish perfectly everytime:

*How to Cook Fish Perfectly Every Time*
Printable Recipe

Fish literally only takes a few minutes per side (depending on the thickness) of your fish filets to cook.

GRILLED:

Sturdy and fatty fish, including grouper, salmon, tuna, swordfish and shark all grill beautifully. Make sure you have a very clean grill. Oil it lightly before adding the fish, then leave the fish alone. If the grill is properly heated and prepared, the fish will develop a nice crust and release when cooked. For more delicate types of fish, such as sole, Cod or haddock, using a fish basket makes the job easier. Just be sure to remove the cooked fish from the basket as quickly as possible so that it doesn't stick, or do like Nigella and cook it on a sheet of foil on the grill. The fish is done when it flakes easily with a fork.


STEAMED:

To steam fish, place water or stock in a large saucepan and add seasoning ingredients (lemons, ginger etc.) Bring the liquid to a simmer, place the fish in a steaming basket and place over the simmering liquid. Don't let the liquid boil as this will cook the fish too quickly and it could overcook in seconds. Again the fish is done when it flakes easily with a fork.

BROILED:

Broiled fish is really tasty, especially if you season the fish well before cooking. Preheat the broiler ahead of time and then place the seasoned fish in a broiler pan, 4 to 6 inches away from the heat source. Watch carefully. Thin fillets should broil without having to be turned over, but thicker filets shoud be carefully turned halfway through the cooking time.

PAN FRIED:

Using just a light coating of oil and making sure to heat your skillet or grill pan are the surest tips for a perfectly sauteed piece of fish. Also remember to let the fish cook, without disturbing it for 2 to 3 minutes to help develop a nice crust, before turning it over. Also cook it in batches rather than overcrowding the pan. Thin fillets will cook in 2 to 3 minutes on one side and then flipped and cooked for another minute or two. Turn off the heat and allow the residual heat of the pan to finish cooking the fish. Thicker fillets will take 5 to 6 minutes on the first side and then only 4 to 5 more on the second side.

POACHED:

The fish is poached in a flavoured liquid which is called court bouillon. You can use any aromatic herb or vegetable in the poaching liquid. I like to use a mixture of vermouth, water, peppercorns and parsley stems. Do not let the poaching liquid boil. It should be barely simmering.

I wish I had a pound for every time I have made these tasty cookies. I think I'd be a millionaire! A happy millionaire too, filled up with scrummy cookies!



They are so uncomplicated and easy to make. Most simple cookies are quite easy to make actually, usually following the same pattern . . . cream the sugar and fats, beat in the eggs, and any flavourings, and then stir in the flour and leavenings. Then you either roll them out and cut with cutters, or drop them onto baking sheets and bake.



These only vary slightly in that you shape them into logs, wrap and then chill. Then you simply slice and bake as many as you want to serve up fresh. The recipe does make a lot, but then again . . . the logs freeze really well too, so you will always have a log of fresh cookies ready to bake at a moment's notice. (Simply take out about an hour before you want to slice and bake them!)



This delicious recipe has all the nutritional homey goodness of regular oats, combined with your choice of flavours.



You can cater to your own family's particular tastes and whims. Here today I have chosen to use chopped walnuts, coconut, chopped apricots and dried cranberries. But feel free to use whatever strikes your fancy.



Dried cherries and white chocolate chips are awfully good as well!

Buttery and crisp . . . and moreishly scrummy. In short . . . the perfect Oatmeal Cookie!



*Slice and Bake Oatmeal Cookies*
Makes 4 dozen
Printable Recipe

Delicious and easy to make. Buttery and scrummy. You don't have to bake them all at once. Make up the logs, wrap well, and then freeze them. All you have to do then is just pull out one log at a time when you want a dozen fresh cookies!

8 ounces butter (1 cup)
8 ounces soft light brown sugar (1 cup packed)
7 ounces white sugar (1 cup)
2 large free range eggs, beaten
1 tsp vanilla
1 tsp salt
7 ounces regular oats (3 cups)
7.6 ounces plain flour (1 1/2 cups)
1 tsp baking soda

Optional:
1 cup of any of the following: flaked coconut, sultanas, chopped nuts,
chopped apricots, currants, dried cranberries, chocolate chips

Cream together the butter and sugars until light and creamy. Beat in the eggs, a bit at a time, along with the vanilla. Whisk together the flour and soda. Stir into the creamed mixture. Stir in the oats and any extras you wish to use. Shape into 4 logs, about 2 inches in diameter and 6 inches long. Wrap well and chill in the refrigerator until quite solid. (You may freeze at this point as well. I pop the well wrapped rolls into a plastic freezer container with a lid, cover and then freeze.)

When you are ready to bake, preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease several baking sheets. Cut the chilled rolls into 1/4 inch thick slices. Place about 2 inches apart on the baking sheets.

Bake for 10 to 12 minutes until golden brown. They will be softer at 10 minutes, and crisper at 12. It all depends on how you like them. We like them crisp.

Let sit on the baking sheets for several minutes before scooping off and onto wire racks to cool completely. Store in a tightly covered container.

I wanted to make something really special for Todd and some of our friends to help celebrate Valentines Day. I thought about chocolates, but then I decided that I would make some delicious cupcakes instead.



I was probably more than influenced by this lovely little cupcake stand I found at Lakeland . . . and the cute little pink gingham cupcake liners didn't hurt either . . . and then . . .



I saw these really pretty little pink sugar flowers . . . they were just the ticket to help decorate the tops of the cakes . . . along with some edible glitter and pink sprinkles. I just could not resist. I know . . . I'm incorrigible!



This is my favourite cupcake recipe. They always turn out moist and delicious, and are perfect for people who are not all that fond of chocolate cakes . . . people like my Todd.



Myself, I'll eat any cake . . . chocolate . . . vanilla . . . fruit . . . big, small . . . if it's cake I am there.

I'm such a glutton, albeit a loveable one. Lucky for my friends, I'm also a generous one!



*Vanilla Buttermilk Cupcakes with a Framboise Glaze*
Makes one dozen
Printable Recipe

Moist, buttery and delicious! I like to use a combination of vanilla and lemon extracts here to really bring out the vanilla flavour. The glaze is really a nice touch.

5.7 ounces of plain flour (1 1/3 cups)
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
7 ounces granulated sugar (1 cup)
2 ounces butter, room temperature (1/4 cup)
1 large free range egg
1 teaspoon vanilla
¼ tsp lemon extract
4 fluid ounces buttermilk (1/2 cup)

For the glaze:
8 ounces icing sugar (2 cups)
2 TBS Framboise
sprinkles and flowers to decorate, edible glitter, etc.

Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 cup muffin tin with decorative paper liners.

Whisk together flour, baking soda, baking powder and salt in a bowl. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar together until creamy and light. Beat in the egg and the vanilla and lemon extracts until mixture is smooth.
Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the remainder of the flour and stir until all ingredients are well combined.

Divide batter evenly anongst the muffin cups.

Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean
.
Let cupcakes cool for 10 minutes and then remove from the muffin pan to a wire rack to finish cooling. Cool completely before frosting.

Whisk together the icing sugar and framboise and enough water (if needed) to make a thin spoonable glaze. Spoon over the tops of the cooled cakes. Sprinkle with edible glitter or sprinkles and decorate with flowers as desired. Store in an airtight container.

Chelsea Buns are Britain's answer to the North American cinnamon rolls. Made in a similar manner . . . but filled with butter, currants, chopped peel and mixed spice, (a mixture of sweet baking spices such as cinnamon, nutmeg,ginger, coriander and allspice.)



I have seen them with candied cherries added as well, but we prefer ours without. I've also seen them glazed with an icing sugar glaze, but . . . once again, we prefer ours much more simple than that.



These tasty buns were first created in a bakery in the Chelsea area of London, known as the Bun House back in the 18th century. Known to have been favoured by the Hanoverian Royalty (The German branch of the Royal family which preceeded the Windsors which sit on the throne today.) the Bun House has long since been torn down . . . pity that . . .



I have always shied away from making my own yeast breads. I just don't have the oomph or patience for all that kneading, but with the luxury of having a bread machine, that is not a problem these days!



While I would not place these in the same category of deliciousness as a homemade cinnamon bun . . . they are definitely not to be sneered at, and they did go down rather exceedingly well warm from the oven and smeared with some butter, along with a nice fresh cup of hot chocolate.



Next time I will add more fruit and butter in the middles though. . . coz I like lots of fruit in my buns . . . oh, umm . . . and lots of butter too. I was rather fond of the sugar nibs though, so they're staying put . . .



*Bread Machine Chelsea Buns*
Makes 18
Printable Recipe

Sometimes topped with an icing sugar glaze, we prefer ours with a plain sugar glaze. Made easy by using the bread machine for the dough part of the process.

1 tsp easybake yeast
16 ounces strong white bread flour (3 7/8 cup)
1 tsp fine sea salt
1 ounce butter, cut into small bits (1/8 cup)
2 eggs, beaten
200ml of milk (7 fluid ounces)
3 ounces currants (about 3/4 cup)
2 TBS finely chopped mixed peel
1 3/4 ounce soft light brown sugar (scant 1/4 cup)
1 tsp ground mixed spice (see recipe in right hand column)
melted butter
Glaze:
1 TBS caster sugar
1 TBS milk
crushed sugar cubes

Put the first six ingredients into the pan in your bread maker according to the instructions for your particular machine. Select the white dough setting, Press start.

When the program has finished, turn the dough out onto a lightly floured surgace. Knead lightly, knocking out the air, until smooth. Keeping the countertop lightly floured, roll ou tthe dough to a roughly 22 inch by 9 inch rectangle. Mix the peel with the currants, sugar and spice. Brush the dough with melted butter and then sprinkle with the currant mixture. Roll up from the long side into a swiss roll shape. Cut into 18 equal pieces with a very sharp knife. Arrange, cut side down in two lightly buttered 7 inch square pans. Cover with buttered cling film and leave to rise until the rolls are touching and the dough feels springy.

Preheat the oven to 200*C/400*F/ gas mark 6. Remove the cling film from the rolls. Bake in the heated oven for 15 to 20 mimutes, until golden brown and cooked through.

Make the glaze by heating the milk and sugar together until the sugar dissolves. Brush the tops of the cooked rolls with this mixture and sprinkle with crushed sugar cubes. Remove to a wire rack to cool. Gently tear the buns apart to serve. We like them warm.

Whenever we take a long journey in the car, I always make sandwiches for us to take. We always make several stops at rest stops along the way . . . and the food they have on offer in these places is always expensive and not very tasty . . .



The sandwiches are usually not very well filled, bread dry, and not very interesting or tasty. It's the same thing, time and time again . . . tuna with cucumber, lacking in flavour . . . tuna or chicken with sweetcorn, same thing . . . skimpy slices of ham with a few bits of stale salad . . . chicken and stuffing, heavy on the stuffing and light on the chicken . . . etc. it goes on and on . . .



It doesn't really take much time to make your own sandwiches and they are always alot tastier than anything you can buy on the road, and a lot cheaper too!



There are a few rules I like to follow though:

1. Spread any sandwich which is going to have a wet filling generously with butter, and right to the edges, so as to prevent any sogginess.
2. Use a sturdy bread which will hold up to the journey and standing for several hours.
3. Spread the filling generously and to the edge. Helps to prevent dry corners from being discarded in the trash later on.
4. Cut in half so that you have rectangles. This shape is a lot easier to pack and a lot easier to eat out of hand.
5. Wrap well in greaseproof paper (wax paper) or cling film to help keep them fresh and store in a sturdy container to help keep them from becoming crushed.
6. Don't forget the napkins. If you have followed my advice and generously filled them, you will quite happily need them!

Here's two of our favourite on-the-road sandwich fillings. We both enjoy these, although I do add shredded lettuce to my tuna, placing it onto the buttered bread just before I add the filling. Todd deplores salad in his sandwiches and so . . .



You guessed it. I don't put any on his. It goes without saying that if you are taking these in the car or on a picnic, they are best eaten on the day. Don't save any overnight that you haven't eaten on the day for the next day. Bad, bad idea, unless you have been brilliant enough to store them in a well chilled cooler.




*Ham Salad Filling*
Makes 2 or 3, depending on how generous you are with your filling
Printable Recipe

Savoury chopped ham, combined with some crunch, and tasty bits.

1 (200g) tin of cooked ham
(or 200g of cooked ham, chopped finely)
1 TBS good quality mayonnaise (I use Hellman's)
1 heaped tsp of Dijon mustard
(if you like extra texture, use a grainy one)
1 TBS sweet pickle relish
1 TBS chopped gerkhins
1 spring onion, trimmed and chopped
freshly ground black pepper
Bread (choose a sturdy one)
softened butter

Mix together all of the sandwich ingredients. (Ham, mayo, mustard, pickle relish, gerkhins and onion.) Taste and add pepper as required. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve.

If taking out, wrap well and then store in a sturdy container.



*Tuna Salad Filling*
Makes 2 or 3 depending on how generous you are with your filling.
Printable Recipe

Tasty tuna with some crunch and savoury bits.

1 (200g tin) of albacore tuna in spring water, drained and flaked
1 TBS of lemon pepper salad cream
1 TBS of good quality mayonnaise (I use Hellman's)
1 TBS sweet pickle relish
1 stick of celery, finely chopped
1 heaped TBS of finely chopped red onion
sea salt and freshly ground black pepper to taste
Bread (choose a sturdy one)
softened butter

Mix together all of the sandwich ingredients. (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion) Season with salt and black pepper to taste. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve

If taking out, wrap well and then store in a sturdy container.



Don't forget the napkins!

I think cauliflower has to be one of our favourite vegetables. I know, I say that about everything, but it's true!! We, love, love, love Cauliflower!



We love it in any way shape or form . . . raw in salads and with dips . . . steamed with just a bit of butter and seasoning . . . roasted with some olive oil, salt and pepper until crisply caramelized on the edges and garnished with Parmesan cheese . . . slathered in cheese sauce and baked until golden . . . in soups and stews . . . you name it. If it has cauliflower in it, we're both there like a shot!!



This is a delicious twist on a traditional Cauliflower Cheese.



Tender pieces of cauliflower in a light cheese sauce with a hint of mustard . . . sprinkled with red onion, cherry tomatoes and more cheese . . . and then baked until bubbling and golden brown.



This makes a delicious Vegetarian lunch, or light supper, when served with a lovely salad on the side, and perhaps some crusty bread to soak up all those lovely cheesy juices.



I can't wait until tomorrow to have the leftovers. Mmmm . . . mmmm . . . if I know anything about cooking and flavours, (and we all know I do), I just KNOW it will taste even better then for having sat overnight!

Funny how that goes, but it seems to be true of a lot of things!




*Jeweled Cauliflower Cheese*
serves 4
Printable Recipe

A delicious version of cauliflower cheese with the addition of some chopped red onion and sliced cherry tomatoes. Low in calories as well, as no cream is used.

1 3/4 pound of cauliflower florets
1 ounce plain flour (2 TBS)
300ml of vegetable stock ( 1 cup)
4 ounces of grated strong cheddar cheese (1 cup)
1 tsp Dijon mustard
salt and freshly ground black pepper
1 small red onion, peeled and finely chopped
5 ounces cherry tomatoes, halved (about a cup)

Preheat the oven to 190*C/375*F/ gas mark 5. Cook the cauliflower in boiling water for about 6 to 8 minutes until crispy tender. Drain well. In another saucepan, whisk together the flour and vegetable stock until smooth. Cook and stir over medium heat, stirring constantly, until thickened. Stir in half of the grated cheese and stir to melt. Whisk in the mustard.

Place the cauliflower into a shallow baking dish. Pour the cheese sauce over top. Sprinkle with the chopped onion and the halved cherry tomatoes. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes until golden and bubbling.

One might think it a bit odd to see a Hawaiian Casserole dish in an English kitchen, but that is what is so beautiful about this country! It's wonderfully filled with various cultures and peoples. A virtual melting pot of the world, as it were, and a variety of flavours and tasty dishes.



So you see, a Hawaiian Casserole might not really be that much out of the ordinary at all, and indeed . . . the supermarket shelves are filled with jars of cooking sauces of many flavours, sweet and sour being one of the most popular ones.



Sometimes you may be looking for something different to do with your sausages.



A tasty way perk up that midweek supper just a tad. Sure, you could pick up one of those ready sauces in jars that you can find on the supermarket shelves . . . but why?



Why indeed, when this supper dish is so easy and simple to make and tastes infinitely better than one of those sauces!



Filled with rich sausage meatballs, crunchy vegetables, sweet pineapple chunks and a tangy sweet and sour sauce, this tasty dish pleases on many levels!



All you need for a complete meal is some steamed basamati rice. Easy Peasy, lemon Squeezy!



*Hawaiian Sausage Casserole*
Serves 6
Printable Recipe

Colourful and delicious. Everyone loves this!

750g of good quality thick pork sausages (1 1/2 pounds)
(use one with a spicy flavour, like cumberland)
1/2 green pepper, seeded and chopped
1/2 red pepper, seeded and chopped
2 stalks of celery, trimmed and sliced
1 red onion, peeled and cut into chunks
1 fat clove of garlic, peeled and minced
425g tin of pineapple pieces, drained (reserve the juice)
2 ounces white vinegar (1/4 cup)
2.5 ounces soft light brown sugar (1/4 cup packed)
2 TBS dark soy sauce
2 TBS corn flour
olive oil

Remove the sausage meat from the skins. Shape into meatballs. You should get 4 meatballs from each sausage. Heat a bit of oil in a large skillet and add the sausage balls. Brown well on all sides over medium heat. Remove with a slotted spoon and set aside. Add the vegetables and stir fry until they begin to soften. Stir in the garlic and pineapple chunks. Return the meatballs to the pan. Stir together the brown sugar and corn flour. Mix well. Stir in the reserved pineapple juice, vinegar and soy sauce. Mix until smooth. Pour over the meat and vegetables in the pan. Cook and stir until the sauce thickens. Taste and adjust seasoning as desired. Simmer gently over low heat for about 10 minutes. Serve hot and spooned over a bed of steamed basamati rice.