Sabrina Ghayour on dining out after the lockdown

PUBLISHED: 00:00 16 July 2020 | UPDATED: 17:36 09 September 2020

Sabrina Portrait (c) Kris Kirkham

Sabrina Portrait (c) Kris Kirkham

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Sabrina also a shares a recipe for a fruity treat to try at the barbecue.

How did we get to July so quickly? These strange times have made me feel like all the days, weeks and months have rolled into one and suddenly we have woken up smack bang in the middle of summer. With businesses re-opening thick and fast, there’s a glimmer of hope on the horizon. The fact that I sat in a car park for 20 minutes queueing up for a McDonalds drive-through tells you just how excited I am at the prospect of restaurants re-opening again.

Having worked in restaurants and hospitality for more than 20 years, I very much consider myself part of this industry. Sadly it’s likely to be one of the hardest hit. Social distancing makes it nigh on impossible for many restaurants, pubs and cafes to throw their doors open due to the lack of space to facilitate 2m spacing between tables. But it’s encouraging to see so many places re-opening or planning to re-open soon. Our loyalty and patronage will decide their fate, so if you love your local pub, café, restaurant or even hotel, prepare to put your money where your mouth is and plan a visit. My very first port of call will have to be a colossal Sunday roast at my beloved Dawnay Arms in Newton-on-Ouse, followed by dinner at Roots in York and I’ve already mentally started planning my meal at The Angel in Hetton, and of course it would be rude not to pop into Mannion’s Café in Helmsley for a lovely lunch and a takeaway giant sausage roll.

These are just some of many places I can’t wait to get back to. All our love and support will be needed to safeguard their future.

The fact we are now allowed to meet up to six people in open spaces has been life-changing for me. I have a big garden and an outdoor loo for guests to use, so as long as the weather is nice, the barbecue is lit and ready to feed people. I’m going to soak up the very best of the longer, lighter days with lots of lovely grills and make the summer feel like a holiday.

With holidays in mind, this recipe is inspired by stays in Thailand, where neatly prepared pineapple portions are ready to eat on every corner. My recipe for chargrilled pineapple with sweet lime and mint yogurt is the perfect treat to throw on the barbecue or grill indoors. It is quite light, so you can have a big blow out of a meal and end with this refreshing, sweet treat, which really is a crowd-pleaser.

Grilled pineapple with sweet lime & mint yogurt Photo: Kris KirkhamGrilled pineapple with sweet lime & mint yogurt Photo: Kris Kirkham

Grilled pineapple with sweet lime & mint yogurt

Serves 4

ingredients

1 large pineapple

olive oil

4 tablespoons brown sugar

For the yogurt sauce :

150g Greek-style yogurt

¾ small packet (about 20g) of mint, finely chopped

Zest of 1 lime

Good squeeze of lime juice

1 teaspoon icing sugar

1 tablespoon cold water, plus extra as required

To decorate:

1 long red chilli (not a small fiery one),

deseeded and finely chopped

1 tablespoon brown sugar

method

Preheat a griddle pan over high heat.

If you prefer, leave the pineapple skin on and simply eat around it when cooked. Otherwise, to remove the skin, first cut off the stem using a large knife, then cut away a circular disc from the base and discard. Now cut away strips of the outer skin from top to bottom until all the skin is removed. Use a small knife to cut away any brown fibrous spots. Cut the pineapple, lengthways, into quarters. Cut away the tough core from each quarter.

Brush one side of each pineapple wedge with a little oil to prevent it from sticking. Coat one side of each pineapple wedge with a half tablespoon of the brown sugar. Place the wedges, with the sugar-coated sides facing downwards, on the hot griddle pan. Griddle for about 4-5 minutes without touching, until char marks begin to appear. Brush the other sides with oil, sprinkle each wedge with ½ tablespoon brown sugar, burn over each piece and griddle for a further 4–5 minutes, or until the desired appearance is achieved. Transfer the pineapple wedges to serving plates.

Combine the yogurt, mint (reserving a little to decorate), lime zest and juice and icing sugar in a bowl and mix until smooth. Add the measured cold water to loosen the consistency of the sauce to that of double cream, adding more cold water as necessary.

Drizzle the yogurt sauce over the pineapple and scatter over the chopped chillies, brown sugar and reserved mint and serve.

Taken from Feasts: by Sabrina Ghayour published by Mitchell Beazley, £25.

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