In my travels across our fair kingdom, on both court and personal business, I have visited every duchy and sampled the great variety of foods that exist within our realm. In this series, I will show you how to create some of Nirath’s best dishes found in homes, taverns, and feasts across the kingdom.
In this part, I will show you how to prepare and serve Pulpamentum Zaborum.
About This Dish:
Pulpamentum Zaborum, or in the common tongue ‘Zabi’s appetiser’ is a common dish found throughout my own Zabi Demesne and is eaten by all classes of people – whether bought from a street vendor, shared on a platter in a tavern or served at my own high table – this truly is Zabi’s appetiser. The exact origins of this dish are unknown and each family has its own recipe all of which follow the same general formula: spiced meat on a skewer. Of course, the type of meat and the type of spices adjust the cost with most street vendors sticking to pork and chicken and easily available spices.
The recipe that I have selected to share with you comes from The Lemures Bar. Despite its rather gruesome name this establishment run by head chef Grumio is popular among visitors to Partetribus and residents alike and their pulpamentum Zaborum is one of my favourite variations. This is a platter dish served to groups eating together, Grumio also sells individual skewers but these are pork or chicken.
This recipe serves eight people.
You will require (measurements for ingredients are given in Imperial (UK) measurements (please note these are different from US customary measurements)):
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon dried coriander
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
3 lbs beef (I suggest top sirloin or rib eye)
Several wooden skewers.
Take the oil, salt, coriander, thyme and pepper and mix this into a marinade. Cut the meat into large cubes each about half the size of a pack of playing cards. Marinate the meat overnight, though Grumio tells me that in a push you can marinate for less time, though no less than two and a half turns of the hourglass. When you are ready to cook the meat skewer three cubes onto each wooden skewer, making sure you retain the marinade for basting later. Grill the skewers on high heat for around fifteen minutes turning regularly and basting with marinade every five minutes.
This recipe can be recreated with almost any meat or poultry though it tends to work better with higher quality red meats as poultry and white meats need to be cooked for a longer period to ensure that they are safe to eat.
When serving pulpamentum Zaborum as a platter Grumio tends to provide a full meal, while the platter containing the meat skewers takes centre stage hunks of bread and hard cheese are served in baskets along with fruits and often a bowl of cooked barley for the group to share. To drink I would suggest a red wine or dark stout, Grumio tends to offer a jug of stout with his platter for only a nominal extra.