I know that some folks choose to have a day of fasting on Good Friday. I am not one of those people. So we decided to have a special meal with foods that have a fresh spring flavor.
We’ll start off with salmon fillets which are panned fried with a sprinkle of salt and pepper. The salmon will be complimented with Mango Chutney (see recipe below). If you do not have the time (or choose not to make your own chutney), you can purchase a chutney or salsa of your choice at the grocery store. Because the chutney had ginger in it, I thought of this tasty Ginger Pineapple Fried Rice (see recipe below) that we really liked. We will also be having a fruit salad which will include pineapple and mango to tie all the flavors of the meal together.
Of course you have to have a carrot cake for Easter. My son & his fiance found a recipe for Mango Carrot Cake in the April 2013 Better Homes and Gardens magazine which we made. It is yummy.
Have a great Good Friday! Come back to see what we are doing for Easter.
1 lb. ripe mangoes (2 or 3 medium)
10 whole cloves
½ tsp. hot pepper flakes
1 tsp. ground coriander
½ tsp. cinnamon
1 tsp. grated fresh ginger
½ tsp. salt
¾ c. sugar
½ c. plus 2 Tbsp. white vinegar
Using a sharp knife, slice each mango lengthwise one either side of the pit/seed to make 2 pieces about ½” thick. Scare the flesh on each piece, making a fine crisscross pattern without cutting through the skin. Pull the ends toward you, forcing the center out to reveal little cubes of mango. Separate the fruit from the skin by scooping with a spoon or cutting with a knife. Pell the remaining skin from the pit and cut the fruit in chunks.
Combine the mango chunks with the remaining ingredients in a heavy non-aluminum saucepan. Bring to a boil, reduce the heat and cook uncovered, stirring occasionally, until the chutney is thick and glossy about 20 to 25 minutes.
Remove from the heat. Spoon the chutney into jars. Let the chutney ripen for a day before serving. Refrigerate. Makes 1 ½ cups.
Ginger Pineapple Fried Rice
2 c. cooked Basmati rice, chilled
3 Tbsp. canola or peanut oil
3 Tbsp. fresh ginger, peeled & minced
5 scallions (white & green parts separated), finely chopped
½ tsp. salt
¾ c. pineapple, diced to 1/4” pieces
1 tsp. sesame oil
Heat large heavy skillet over medium-high heat. Add 1 tablespoon oil to coat the bottom of pan. When oil begins to smoke, stir-fry ginger, white/pale parts of scallions and salt until fragrant, about 1 minute. Add remaining 2 tablespoons of oil to pan. Crumble rice into the pan and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple and sesame oil, tossing to combine. Season with salt.