Thai style blackened cod was on the menu again - even more popular this week than the one before if that was possible.
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
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.
Some other barbecues we have served