The previous night's barbecue was just your usual sit-in-the-garden-and-watch-the-sun-go-down affair.
I interrupted the chardonnay to throw a couple of pieces of very good fish onto the hotplate. They cooked quickly. Fish always does. Sear, sear, sear, flip. Sear, sear, sear, slap onto plate. Drown with lemon juice. Eat. To go with the fish, there was a very cold salad of quartered vine-ripened tomatoes, larger-than-usual cubes of very good fetta, eighth-segments of onion and very good fat black olives. That's all. Kind of a minimalist but cubist Greek salad. Which makes no sense at all, but after three chardonnays I always start analysing the food.
It was still hot when the sun disappeared behind part of a tree. No cats appeared on the fence. I finished the chardonnay.
But there was some fish left over, so here's what I did with it the next night.
Curried fish cakes.
Ingredients:
Two good portions of cold leftover barbecued fish. One of rock ling, the other of salmon.
Six medium boiled potatoes.
One chopped onion.
One tablespoonful of curry powder.
One tablespoonful of oil.
One tablespoonful of couscous.
Mix by hand. You might need to add a little fluid, especially if you used couscous - as I did - instead of breadcrumbs, polenta, flour, wheatgerm, whatever. I added a dash of milk and formed the mixture into large balls, about the size of Venus in the old mechanical solar system display at the planetarium. Or if you never visited the planetarium, bigger than a golf ball but smaller than a tennis ball.
I didn't fry them, I baked them. They were already warm from the just-boiled potatoes so they didn't take long. Heated through and nice and crisp on the outside. A little sweet chilli sauce on top to serve.
I interrupted the chardonnay to throw a couple of pieces of very good fish onto the hotplate. They cooked quickly. Fish always does. Sear, sear, sear, flip. Sear, sear, sear, slap onto plate. Drown with lemon juice. Eat. To go with the fish, there was a very cold salad of quartered vine-ripened tomatoes, larger-than-usual cubes of very good fetta, eighth-segments of onion and very good fat black olives. That's all. Kind of a minimalist but cubist Greek salad. Which makes no sense at all, but after three chardonnays I always start analysing the food.
It was still hot when the sun disappeared behind part of a tree. No cats appeared on the fence. I finished the chardonnay.
But there was some fish left over, so here's what I did with it the next night.
Curried fish cakes.
Ingredients:
Two good portions of cold leftover barbecued fish. One of rock ling, the other of salmon.
Six medium boiled potatoes.
One chopped onion.
One tablespoonful of curry powder.
One tablespoonful of oil.
One tablespoonful of couscous.
Mix by hand. You might need to add a little fluid, especially if you used couscous - as I did - instead of breadcrumbs, polenta, flour, wheatgerm, whatever. I added a dash of milk and formed the mixture into large balls, about the size of Venus in the old mechanical solar system display at the planetarium. Or if you never visited the planetarium, bigger than a golf ball but smaller than a tennis ball.
I didn't fry them, I baked them. They were already warm from the just-boiled potatoes so they didn't take long. Heated through and nice and crisp on the outside. A little sweet chilli sauce on top to serve.
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