Norman Darlo
– Sirloin steaks (American: short loin)
– fresh pineapple chunks
– salt & pepper
– thickly sliced onion
– olive oil
– pomegranate molasses (condensed pomegranate juice)
1. Marinate the steaks overnight with the pineapple and seasoning. The pineapple tenderises the meat, so it really just needs to be browned on the outside.
2. Fry the onion in olive oil, on high flame at first to caramelise, then lower to soften through. When done, mix in some pomegranate molasses.
3. Fry the steaks on a high flame, till coloured.
I served this with steamed young potatoes, lathered in butter, and a salad dressed in walnut oil that, along with rocket, baby spinach and watercress, included dill brought from Morocco. It is worlds apart from its flavourless European counterpart. Tiger and pussycat different. Now I know why I once penned this verse:
dill—
missing it so much
that even when I get it
I still miss it a little
