Reid over at his site 'Ono Kine Grindz has had more hot dinners than ahmm. Put it this way, if Hawaii were an atom and restarants were protons then it's be ooh let's say ununbium . Anyway, he got me thinking with a guava and pork marinade and, being a member of the reality based community, I thought I'd shore up the experimental method.
Instead of guava, I found paw paw and that's a natural tenderiser. Just the thing to go with rump steak kebabs. Now when it comes to marinades you've got your olive oil and lemon ones; yoghurt; soy based; satay; and then coconut milk ones. Coconut it was and then it was a small tin of coconut cream with a cup of minced paw paw . A tbs of minced ginger for bite and one chopped red chilli for even further bite. Half a cup of shredded coconut for coating texture. All this was mixed in with a near kilo of rump steak – cubed . Left for 6 hours in the fridge.
Skewered and then cooked on a stove top skillet. Still seemed a bit pina coladery but turned it to advantage with an added angle of barcardi rum and flambéd (keep a lid handy in case things get our of hand) to finish. Left to chill in the fridge for an evening picnic.
What an evening. In the Quarry Ampitheatre, carved out limestone, just down the road. The night was clear, amongst the trees, with alluringly tasteful dancing demontrations of a latin nature. I could have well saved myself the skillet and seared them on the pearl underpants of a carnival dancer and grilled them on the exposed thigh of a tango dancer.
The kebabs were ok, tender but lacking a little something – maybe a sauce, but we have to try, and learn.
On topic: Science in the Kitchen . A La Cuisine! Clement does the post I should have done if I'd just stop messing about.