Thai style blackened cod was on the menu again - even more popular this week than the one before if that was possible.
Blackened cod
The name comes from the colour the marinade imparts, rather than it being burnt on the barbecue (it wasn't). I cut 100 - 120g steaks for this and marinaded them in the morning in a mixture of soy sauce, oyster sauce, thai fish sauce, lime zest, dark brown sugar, microplaned ginger and garlic, ground cumin and coriander seeds, chillies and fresh coriander. With all that umami it's no wonder it became the talk of the day, and people came back for more.
Beef rib eye steaks
Marinaded in barbecue sauce
Harrissa marinaded lamb steaks
Lamb from Home Farm.
This was accompanied by spinach salad, roasted vegetable cous cous and potato salad.
Chocolate fondue with fruit skewers and marshmallows
We cleared the salads and as I put down the first plate of fruit skewers down one of the children spotted them and picked one up. I took over the bowl of chocolate fondue, and the word was out and the chocolatefest began. This only increased when I put down the plate of marshmallows. Chocolate fondue is such a great party dessert!
The figs, now in season, were more for the adults, and next to grilling them with blue cheese it is one of the nicest ways to eat them.
Related posts
Some other barbecues we have served
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4 comments
Oh man, that chocolate fondue looks amazing! Just beautiful :)
Wow, all the food looks amazing. I wish I could have been at the BBQ!!
Everything looks wonderful.
At least the weather has been good recently so we can enjoy barbecues again.
Julie - it turns into more of a social event than a dessert. You should try it. Dipping biscuits in it is great too.
Palidor - Thanks for stopping by.
Marg - Thanks. We were lucky with this one - I always check the 4 day forecast on a Tuesday before a Saturday BBQ, and it forecast light rain. As it turned out I woke at 6am to the sun beaming in the window - shows how much the forecasters know. It turned out to be quite a barbecue summer in the end - more than every other year, and only one which we had to serve inside while I cooked under a stone archway.
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