Monday, 28 March 2011

BBQ No2- Whole Cod (Sustainable) with Pernod, Parsley & Garlic, Roll Of Pork with Apple & Apricots & BBQ Steamed Mussels. Potato Cornichon & Egg Salad, Coleslaw, Cous Cous with Mint, Parsley, Tomato & Capers.

Whole  Cod (DEFO Sustainable) Gutted & Cleaned
Stuffed with Parsley, Red Onion, Big splash of Pernold, Salt & Pepper, Lemon, Garlic, Sprinkle of Fennel Seeds.

Garlic & Parsley Butter
Cous Cous-
Cherry Tomatoes
Mint/ Parsley
Red Wine Vinegar (Big Glug-To taste)
Grated Courgette 
Salt & Pepper

Apples, Apricots (Can be dried)
Salt & Pepper
Sage Leaves (Fresh is best)
Salt & Pepper

Steam Mussels in Foil Bag over BBQ
Add Salt & Pepper
Red Onion
Thyme hidden underneath
Big splash of water so the mussels steam when you do the foil up
Cook for 4mins (Check that they're fully open & give them a shake now & then)

Potato Salad
Potatoes Cooked until Soft (wont stay on the knife)
Cornichons Chopped
Spring Onions chopped
Salt & Pepper
Boiled Eggs
Dijon Mustard

Bandini & Teds waiting for their Big BBQ Dins

Red Cabbage Finely Sliced 1/2
White Cabbage 1/2
Grated Carrots x 2
Red Wine Vinegar big splash
Mayo- Not too much
Salt & Pepper

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