Friday, June 28 –
This dinner we had: BestieExtraordinaire and Mistress Whiskey (herb pancakes stuffed with chargrilled peppers and goat cheese), ChinUp and MyBuddy (fresh pea and tarragon tartlets), WingWoman (seasonal fruits with cream), TroubleWalking and ImpishSmile (wine), and BestestFianceEver and yours truly (white fish with orange glaze, barbecued sweet corn with a chili and honey butter, and wine).
Instead of tuna we decided to use cod to save a little bit of money. I put the slab of fish onto foil, poured the orange glaze sauce over the top, wrapped it up, and stuck it on the grill. Then we put the corn on the grill, shucked them, and then drizzled the chili honey butter on top. The stuffed pancakes were gluten free, but still pretty good. And the tart was a wonderful flavorful dish, bright with the peas and tarragon. For the dessert, WingWoman and I put strawberries, raspberries, and blueberries on a plate, then topped them with freshly whipped cream. Perfect for a hot summer night.
This was definitely one of the better dinners lately, and I’m glad that so many people could join us! Thank you!
(recipes borrowed from the cooks at: www.ci-cooperative.com)
This tuna is line caught by a Cornish boat off the coast of Spain. Apparently we have a quota there which is currently being fished. It is also known as longfin due to its long pectoral fins and it is tagged. It is a pinky grey colour with a flakier texture than yellow fin tuna. Cook as for yellow fin tuna, i.e. quickly in a hot pan. Do not poach.
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 2 tbsp orange juice
- 1 tbsp orange marmalade
- 1 teaspoon dried mixed herbs
- salt and black pepper
- fresh orange rind to garnish (optional)
In a large frying pan or shallow pan mix all the sauce ingredients. Bring to the boil then reduce the heat and add the fish. Cook for 6-8 minutes (depending on the thickness of the fish) turning once. Serve with noodles or rice.
Barbecued Sweet Corn with a Chili and Honey Butter
- 4 sweetcorn, preferably still in the husk
- Sunflower oil
For the flavored butter:
- 100g (4oz) butter
- 1 red chili, finely chopped
- 1 teaspoon freshly grated root ginger
- 2 tablespoon finely chopped fresh coriander
- 2 teaspoon honey
- Grated zest and juice of 1 lemon or lime
- Salt and freshly ground black pepper
Leave the sweetcorn whole and soak in water for one hour before use. Place all the ingredients for the flavored butter in a food processor and whiz until smooth. Then either spoon the butter onto a sheet of cling film and roll it up into a sausage shape and chill for two hours or simply pile into a bowl and chill. When you are ready to cook and have the barbecue ready, pat the sweetcorn dry and brush the husks with a little oil. Cook over a moderate heat turning until patched brown on all sides. Sweetcorn without husks can be cooked wrapped in buttered kitchen foil. It will take about 20 minutes. When cooked, remove the foil or peel back the husk and serve with thin slices of the chilled flavored butter on top of the hot corn.