Whole baked snapper which had been marinated overnight in a spicy Thai style, coriander and green chilli paste was the star, with a great supporting role by a Malay dish called Sotong Sambal, which is baby squid stuffed with fish, prawns, garlic and spring onions, the squid is then poached in a spicy coconut, red chilli and onion sauce. The snapper was delightful, beautifully flavoured and the flesh, which came away so easily from the bone, was moist and succulent. The squid was tender and oh so tasty, it was a big hit with the boys, the spices complimented the seafood rather than dominating it.
|Herb Steak and Thai BBQ Chicken|
|Tomato, Cucumber and Onion|
And of course there was Joel’s South African Chocolate Birthday Cake for dessert. I made the cake on Friday night, and being the first cake I had made in a decade, I had a few little problems getting the cake out of the tin once cooked, leaving a little bit behind in both tins, so the final product looked a little wonky. The important thing though, was that it was homemade and made with love, but the best bit was the taste, and that was fantastic, it tasted so good my grandson Ethan who is not a big eater, asked for seconds then complained he was so full, but still ate the cake, it was yummy and E was not the only one to go back for seconds, I know that for the truth!
|Ryan, Sherrilee, Jo, Grandma, Michael, Regan, Joel and Ethan|