Best 4 Alan Wongs Pineapple Mango Macadamia Nut Relish Recipes
Alan Wong's Pineapple Mango Macadamia Nut Relish is a delicious and versatile condiment that can be used to add a sweet and tangy flavor to a variety of dishes. Made with fresh pineapple, mango, macadamia nuts, and a blend of spices, this relish is perfect for grilled meats, fish, or poultry, or as a topping for salads, tacos, or burgers. It can also be used as a glaze for grilled fruit or vegetables. The combination of sweet and sour flavors, crunchy macadamia nuts, and a hint of spice makes this relish a favorite among food enthusiasts.
Check out the recipes below so you can choose the best recipe for yourself!
MANGO-PINEAPPLE TART WITH MACADAMIA NUT CRUST
Categories Milk/Cream Rum Food Processor Fruit Dessert Bake Mango Pineapple Macadamia Nut Summer Chill Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 21
Steps:
- For crust:
- Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.
- Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.
- Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)
- For filling:
- Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
- For assembly:
- Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)
ALAN WONG'S PINEAPPLE-MANGO-MACADAMIA NUT RELISH
This relish is so good, our friends have been known to beg us to allow them keep the leftovers. Serve with grilled fish, chicken, or even by itself as a salad. The relish can be used immediately, but I like to refrigerate it for an hour or two to allow the flavors to mingle. You can be pretty liberal with the hot sauce because the pineapple and mango balance the fire, but use caution if you use habanero peppers together with an extreme sauce such as Dave's Insanity. The original recipe was published in The Seattle Times c. 1993
Provided by brianl
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 17
Steps:
- Combine pineapple, mango and nuts in a non-reactive bowl.
- Add remaining ingredients and toss to mix.
- Correct seasoning, adding fish sauce, lime juice, or hot sauce to taste.
MANGO PINEAPPLE RELISH
Make and share this Mango Pineapple Relish recipe from Food.com.
Provided by dicentra
Categories Chutneys
Time 1h
Yield 6 pints
Number Of Ingredients 11
Steps:
- Prepare jars, lids and bands.
- Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently.
- Ladle hot relish into prepared jars leaving a 1/4" headspace. Check for
- air bubbles. Process jars in a boiling water bath for 15 minutes. Adjust
- time according to your altitude.
GLAZED PINEAPPLE WITH MACADAMIA NUT CRUNCH
Make and share this Glazed Pineapple With Macadamia Nut Crunch recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Time 31m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the broiler.
- Cut the pineapple into 8 slices about 1-inch thick.
- For a decorative presentation you might want to cut notched grooves 1 inch apart on the top of each slice to suggest the grooves of a scallop shell.
- In a small bowl, combine the macadamia nuts, brown sugar and salt.
- Add the melted butter and stir until well blended.
- Place the pineapple slices on a baking sheet lined with foil.
- Sprinkle with a few tablespoons of the nut mixture, or arrange in a graphic pattern over each pineapple slice.
- Broil the pineapple slices about 6 inches from the heat until the filling starts to caramelize, about 1-1/2 minutes.
- Serve hot.
Nutrition Facts : Calories 234, Fat 18.5, SaturatedFat 5.7, Cholesterol 15.3, Sodium 25.2, Carbohydrate 18.7, Fiber 2.3, Sugar 15, Protein 1.7
Tips:
- Choose ripe fruits: The riper the fruits, the sweeter and more flavorful the relish will be.
- Use fresh ingredients: Fresh fruits and vegetables will give you the best flavor and texture.
- Don't overcook the fruits: You want to keep them slightly crunchy.
- Use a sharp knife: A sharp knife will make it easier to cut the fruits and vegetables into small pieces.
- Taste the relish as you make it: Adjust the seasonings to your liking.
- Let the relish chill before serving: This will allow the flavors to meld together.
Conclusion:
Alan Wong's Pineapple Mango Macadamia Nut Relish is a delicious and versatile condiment that can be used on a variety of dishes. It's perfect for adding a tropical touch to grilled fish, chicken, or pork. It can also be used as a topping for tacos, salads, or sandwiches. With its sweet, tangy, and crunchy flavor, this relish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love