Fuzzy Pirate Recipes

FUZZY PIRATE

Steps:

• Shake over ice, strain into a chilled cocktail glass.

PIRATES' PORK CHOPS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the pork chops and fry on each side until browned, about 3 minutes per side.
• Pour in the liquid from the pineapple chunks, saving pineapple for later.
• Stir in the golden syrup and ketchup and season with curry powder, ginger, salt and pepper. Reduce heat to medium, cover and simmer for 30 minutes, or until pork chops are tender.
• When the pork chops are tender, pour in the pineapple chunks and add the raisins. Heat through briefly, then serve.

PIRATE CHICKEN.. ARRRR!

Steps:

• 1) Start your rice cooking using the absorption method, using the chicken broth in place of plain water.
• 2) Slice a pocket into the chicken breasts and stuff them with peaches.
• 3) Mix the rum, ginger, peach liquid & honey into a small saucepan and heat over a low flame. Stir until it has reached an even consistency. Pour a little of it into another bowl for dipping. Set the rest aside for now.
• 4) Dip the stuffed breasts into the sauce set aside for dipping. Get an even coating.
• 5) Roll the breasts in the coconut and then set aside.
• 6) Heat the coconut oil in a large frypan and then add the chicken breasts. Cook until the chicken is done (check with meat thermometer if required).
• 7) Warm up the sauce if required.
• 8) Serve with the chicken on the rice and then the sauce over the top. Add a sprinkle of green onions to serve.
• 9) Think about where the rum has gone while enjoying your plunder.