OK, that’s IT. I’ve had all I am going to take. A few days ago, we got back from holidays, to be greeted by grey skies and rain. The same grey skies and rain we had left behind a couple of weeks earlier. Things didn’t improve either. As I type, it is bucketing down outside. I now suspect that the sun only comes out in the middle of the night. So, as the powers that be refuse to give us any summer, I’m going to make a bit of my own.
To bring on a summer feeling, I am doing Swordfish Steaks in Tamarind and Lime Marinade with Three Peppers and Mango and Lime Salsa. The colours and tastes are all from the sun. Just to remind myself that it is cold and wet, I am also serving boiled potatoes.This is easy to do. Most of what you will need is in the photo except for the honey and potatoes. The potatoes became necessary as the temperature dropped and the heavens opened for the umpteenth time that day. My anger at the weather made me forget the honey.
First thing to do is prepare the mangos. You know how to do this. Cut down on both sides of the big seed to get two big ovals of mango. Cut through the flesh but not the skin to create cubes of sorts. Look at the picture if I am not making it simple enough for you. (Sorry, the dire weather is really making me short of temper.) Pop the skin into a mango hedgehog.
Chop up the hedgehog leaving the skin intact. Cut what flesh you can from the bits around the big seed. Put it all in a bowl and squeeze the juice of a lime over it. That is a simple salsa. It will look like this wonderful bowl of sunshine. Sunshine that we are being denied here in Ireland just now!
Put the potatoes on to boil. Work the timing out for yourself. (Sorry, temper again.) Chop up the peppers and cook them on the griddle pan. I would have done them on the barbecue but it was raining so hard it had floated away.
Mix some tamarind with the juice of a lime, some honey and black pepper. You need to judge this for yourself. Tamarind is a very distinctive taste. I won’t be prescriptive. Add the swordfish steaks and let them take on some of the flavour. They don’t want to be there too long. The lime juice will start to cook them.
Fry them on the griddle pan. Barbecue would have been preferable but… Then serve them. Eat with your eyes closed. You could just about fool yourself into believing that it is summer and the sun is shining.
To add to the summery feeling, I served it with a sweet Muscat from the south of France. It went remarkably well with the sweet and dry flavours of the dish. It also added to the deluded summer atmosphere. As is my habit of late, the wine shot is a big one.
For a few minutes in August I believed it was a nice sunny summer. It wasn’t. It isn’t. But it was a worthy effort. It improved the mood for a while and was a wonderful ‘taste of summer’. Now, if you are listening up there….