A late summer barbecue

IMG_3855

This weekend I had the great privilege to attend a glorious late summer barbecue at the home of the lovely Jodie and Toddy. Jodie’s family own a fishing business, a traditional smokehouse and a fabulous fish restaurant (The Butley Orford Oysterage), so we knew right off the bat we were in for a treat!

As well as the usual barbecue fare, we were utterly spoilt with Pinney’s amazing smoked salmon, Pina Coladas (there was a cuban theme and Todd makes a mean Pina!) and more lobsters than I could count!

As if that wasn’t enough, Jodie and her mum had prepared not one but 3 desserts! A highly alcoholic Rum Baba (my absolute favourite! How did you know Jodes!?), creamy Lemon Posset and some gorgeous little Raspberry and Almond cakes, which looked just as perfect as they did in the What Katie Ate cookbook.

It was agreed by all that none of us could ever compete with a barbecue of this standard, so we’re giving up and all barbecues from now on will be Jodie and Todd’s responsibility.

I’ve put together a selection of pictures from the evening, I hope they inspire your next shindig!

For more info on Pinney’s of Orford or to find out where to get their fabulous smoked salmon, click here!

IMG_3808

IMG_3830

IMG_3826

IMG_3823

Tom Cruise at work

IMG_3839

IMG_3841

Our wonderful hostess

IMG_3860IMG_3868

IMG_3813IMG_3814IMG_3875IMG_3896

IMG_3884

IMG_3914IMG_3913

You’ve got to have a foot selfie, am I right?

By the way, this post wasn’t sponsored and all opinions are entirely my own!

Charred Sweetcorn Salad

Corn salad 2

I’m not designed for this weather, London is scorching and I am melting. I don’t even have a week’s worth of summer clothes and my salad repertoire is sorely lacking. This has been exacerbated by the fact that I can’t bear to turn on the oven, as my flat is already hotter than the fires of hell.

Corn on the cob 1

Fortunately, I do have one go-to salad that I can’t get enough of. (Pardon my grammar, but I just couldn’t make that sentence sound right!) On the downside it does involve turning on a grill, but if you’re one of those lucky people with some outside space, a BBQ and someone who actually has a clue how to light it, you can get around that.

Corn on the cob 2

Alternatively, get a trusty tin of sweetcorn, I’m sure it would work here, but you’ll miss out on the charred flavour and the salad might lose some of its fresh vibrancy. If you can persuade yourself to put the grill on, I promise it’ll be worth your while!

Corn salad 1

The dressing is what really makes this salad. It’s packed full of amazing flavours, fresh ginger, honey and lime. It’s also fantastic with a bit of crushed garlic, but I find the flavour lingers a little too long for me and I’m always a little paranoid that I’ll still be stinky the following morning at work, despite excessive use of mouthwash.

Corn salad 3

As my recipes always seem to be, this is a hugely flexible dish. Avocado is utterly awesome here and if my local supermarket wasn’t so unreliable it definitely would have been present. You can also substitute the coriander for parsley or any other fresh herb that takes your fancy. Basically add in or take out whatever you like but please, please, please try the dressing!

Corn salad 4

Charred Sweetcorn Salad
Adapted from Shutterbean
2-4 servings

Ingredients:

2 cobs of sweetcorn
4 spring onions
1 yellow pepper
A handful of cherry tomatoes
A handful of coriander
1/2 a red chilli

For the dressing:
1-2cm of grated root ginger
2 tbsp lime juice
1 tbsp white wine vinegar
1 tbsp honey
2 tbsp rapeseed oil (or olive oil)
1 clove crushed garlic (optional)
Salt & pepper

Put the grill on medium, grill the sweetcorn on all sides until golden and then put it to one side to cool until easy to handle.

In the meantime, make the dressing. Pop all of the dressing ingredients into a jam jar and shake until fully combined, easy!

Use a sharp knife to cut the kernels off the corn cobs. I tend to do this over a shallow bowl as it seems to minimise the mess. I’m all about minimising mess.

Put the sweetcorn into a large salad bowl with the dressing and give it a good mix. Now finely chop the pepper, spring onions and chilli and add them to the bowl. Halve the tomatoes and finely chop the coriander, chuck them in, stir it up and you’re done!

Enjoy, but don’t make my mistake of roasting new potatoes in this weather!

Corn salad 5