driving home from the shops i thought i would drop into the local seafood supplier and grab some oysters for an entree tonite. i ended up doing them thai style with kaffir lime leaf, lime zest, ginger and chilli. i left the dry ingredients on them for an hour or so then put them on the char grill and added a mixture of lime juice, mirin, chinese rice wine and palm sugar. they were rather tasty!
i tried a new idea with some golden snapper fillets that sal had brought back from the wimmin’s fishin’ comp last weekend. i made a dry rub by microplaning ginger, fresh tumeric and lime zest, finely chopping kaffir lime leaves and chillis, mixing with salt and brown sugar and making a dry rub with the ingredients and coating the fish which i left for an hour or so then whacked the fillets on the chargrill. the excess rub sort of went crispy on the grill and added both texture and flavour to the fresh fish – yummy!
as well as those i cooked a leg of lamb, butterflied off the bone, marinated in yoghurt, rosemary and garlic to use for yiros for work this week and an apple & maple pork roast that i put on the weber at the same time for kai!
a busy day, barefoot, not pregnant and in front of the weber!