This came about because I had a whole pineapple, and six cutlets of mutton (that's older/adult sheep, has a fuller flavour than lamb), and three people to feed. Had to use the pineapple, because it was ripening happily on the sink, and was getting to the point of being nearly over ripe so... I tried making a sauce-y type marinade without actually marinading. The fresh pineapple can probably be replaced by drained, tinned pineapple, NOT in syrup though! That would be waaaay too sweet.
So, for this you'll need:
1 whole pineapple (or goodly sized tin of pineapple pieces)
2 Tbs of lemon juice
1 1/2 Tbs of soy sauce
3 tsp of raw sugar
2 Tbs of vinegar
6 mutton/lamb chops
2 tsp butter
1/2 cup of milk
Plus vegetables, I had potato, carrot, broccoli and cauliflower. Potato and carrot peeled and cut and put in the same pot, broccoli and cauliflower in a steamer over the boiling pot. If you like, you can make a cheese sauce, which is fairly simple and I go through the process over here in my tuna mornae, just take out the parmesan and you're sweet. Why am I not going through it now? Because we want to focus on the 'special' part of the meal rather than your staples. :D
If you have a whole pineapple, try to get one that still has the leaves on. You want one that is not completely yellow (unless you intend to cook it that same night), but when you grip a centre leaf, a hard sharp tug ought to break the leaf off cleanly at the pineapple and you have the whole leaf. If it doesn't, then it's not ripe. Try to get a 'heavy' pineapple, compared to another one that is lighter, like when you pick rockmelon. Pick two about the same size, and the one that feels heavier, has more juice in it and is better.
Ahem, onward to preparing your fresh pineapple. Chop off the leaves, and then using the knife, carefully slice down each side of the pineapple to remove the prickly outer layer without sacrificing too much of your pineapple flesh. Cut it in half lengthways, cut each half into 2cm thick slices, and keeping them together, cut THAT into thirds. Put the whole lot into a bowl. Add to the bowl the soy sauce, sugar, vinegar and lemon, stir through so that the pineapple is coated.
That can wait and sit there for a bit, while you deal with your vegetable prep; peel and dice the potatoes, peel, top and tail and slice the carrot, put them in the pot and on to boil with enough water to cover them. Portion out the broccoli and cauliflower, two little 'trees' of each per person.
Turn on the frying pan, spray oil on the bottom so that the meat doesn't stick, and put your mutton into the hot pan. Spoon out the liquid and pineapple pieces out onto the meat, let it steam for a couple minutes (five or so) before turning them over and letting the pineapple fall into the pan, spooning the other half of the mixture out onto the other side of the mutton. Put the lid -mostly- on, just slightly turned so maybe half the corners are exposed (very small amount) and leave them to cook and steam while you grate the cheese and take care of the rest of the meal.
It should give you plenty of time to cook the lamb slowly, as it will take around 20-30 minutes for everything to be done. After about 15 minutes or so, take the pineapple pieces out of the pan (the ones that were on the heat) and scatter the other pieces that were on the meat into the pan, as you fish out the last of them. Leave them to fry for thirty seconds or so, before pulling them out and putting the whole lot into a bowl. Mush up the pineapple! Leave it to cool a little as you make the cheese sauce. The sauce can sit for the five minutes it takes for you to drain your potatoes, fish out the carrot and put it on the plates, and then mash up the potato with the butter and milk.
Portion out the broccoli and cauliflower, put the sauce on them, spoon out your mashed potato and put the meat on the plate, with a spoonful of the fried pineapple on top. Tada!
It is sweet and sticky and slightly sour and absolutely delicious and fall off the bone tender. Mmmm.
Deliciousness Delivered.
So, for this you'll need:
1 whole pineapple (or goodly sized tin of pineapple pieces)
2 Tbs of lemon juice
1 1/2 Tbs of soy sauce
3 tsp of raw sugar
2 Tbs of vinegar
6 mutton/lamb chops
2 tsp butter
1/2 cup of milk
Plus vegetables, I had potato, carrot, broccoli and cauliflower. Potato and carrot peeled and cut and put in the same pot, broccoli and cauliflower in a steamer over the boiling pot. If you like, you can make a cheese sauce, which is fairly simple and I go through the process over here in my tuna mornae, just take out the parmesan and you're sweet. Why am I not going through it now? Because we want to focus on the 'special' part of the meal rather than your staples. :D
If you have a whole pineapple, try to get one that still has the leaves on. You want one that is not completely yellow (unless you intend to cook it that same night), but when you grip a centre leaf, a hard sharp tug ought to break the leaf off cleanly at the pineapple and you have the whole leaf. If it doesn't, then it's not ripe. Try to get a 'heavy' pineapple, compared to another one that is lighter, like when you pick rockmelon. Pick two about the same size, and the one that feels heavier, has more juice in it and is better.
Ahem, onward to preparing your fresh pineapple. Chop off the leaves, and then using the knife, carefully slice down each side of the pineapple to remove the prickly outer layer without sacrificing too much of your pineapple flesh. Cut it in half lengthways, cut each half into 2cm thick slices, and keeping them together, cut THAT into thirds. Put the whole lot into a bowl. Add to the bowl the soy sauce, sugar, vinegar and lemon, stir through so that the pineapple is coated.
That can wait and sit there for a bit, while you deal with your vegetable prep; peel and dice the potatoes, peel, top and tail and slice the carrot, put them in the pot and on to boil with enough water to cover them. Portion out the broccoli and cauliflower, two little 'trees' of each per person.
Turn on the frying pan, spray oil on the bottom so that the meat doesn't stick, and put your mutton into the hot pan. Spoon out the liquid and pineapple pieces out onto the meat, let it steam for a couple minutes (five or so) before turning them over and letting the pineapple fall into the pan, spooning the other half of the mixture out onto the other side of the mutton. Put the lid -mostly- on, just slightly turned so maybe half the corners are exposed (very small amount) and leave them to cook and steam while you grate the cheese and take care of the rest of the meal.
It should give you plenty of time to cook the lamb slowly, as it will take around 20-30 minutes for everything to be done. After about 15 minutes or so, take the pineapple pieces out of the pan (the ones that were on the heat) and scatter the other pieces that were on the meat into the pan, as you fish out the last of them. Leave them to fry for thirty seconds or so, before pulling them out and putting the whole lot into a bowl. Mush up the pineapple! Leave it to cool a little as you make the cheese sauce. The sauce can sit for the five minutes it takes for you to drain your potatoes, fish out the carrot and put it on the plates, and then mash up the potato with the butter and milk.
Portion out the broccoli and cauliflower, put the sauce on them, spoon out your mashed potato and put the meat on the plate, with a spoonful of the fried pineapple on top. Tada!
It is sweet and sticky and slightly sour and absolutely delicious and fall off the bone tender. Mmmm.
Deliciousness Delivered.
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