September 4, 2013
Paradise is Pineapple Carpaccio at Paradise
Hostesses with the mostesses! The Hemsley gals squeezed in one last summer supper last weekend at Paradise in west London
We hosted a supper at our favorite London Gastropub, Paradise by Way of Kensal Green. Melissa used to work at Paradise and it’s where she fell even more in love with proper food and fine wine. As well as throwing incredible talks and events, Londoners travel from east to west london for Paradise’s delicious seasonal food that is sourced from the best independent suppliers.
After raspberry mojitos and cool-cumber martinis on the roof terrace, we settled down to food business with 18 of our wonderful friends. The sharing menu was designed with all our favorite foods in mind; Poole Harbour oysters, heritage tomatoes, whole-baked seabass with baby fennel, steak tagliata, summer vegetables, British cheeses, and a special dessert that proved a complete hit—it’s so simple and delicious—may we present, Pineapple Carpaccio!
1 large ripe pineapple
1 tablespoons raw honey – plus more for drizzling
1-2 tablespoons lime
1 teaspoon finely chopped chilli
5-6 mint leaves finely sliced into ribbons
Slice the top and bottom off the pineapple, sit it upright on a board and slice away the skin and all the little brown “eyes.” Using an apple corer, remove the core or cut the pineapple in half lengthways and remove the core using a serrated knife. Slice the pineapple crosswise using a sharp knife to make them as thin as possible. Arrange the pineapple slices on a serving plate. Shake the honey, lime, chilli and mint ribbons in a jam jar and spoon over the pineapple carpaccio. Drizzle over a little honey to serve.