Tokelosheblog, a South African lady who lives in Canada, has asked about our favourite barbeque recipe. Mine has to be a carpet bag steak, so here is a repost of a barbeque we had last year, in preparation for our national braai day tomorrow.

Ah … perhaps it’s the music on the radio, but I was nostalgic for the Seventies yesterday. Remember Avocado Ritz, Moussaka and Devilled Eggs? I thought I’d enjoy the sunny day and cook an old favourite outside on my gas stove.

On my very first dinner date, the lad arrived with a carnation in a bottle of Babycham (I thought that was sooo sophisticated!) and carried me in his Alfa Sud to the Greek Sizzler, one of the few restaurants in Bloemfontein at the time. I ordered a Carpet Bag Steak, which was all the rage then. I was sick as a dog when I got home, and to this day I can’t stomach a cooked oyster, although it may have been an effect of the Grunberger Stein on my unsuspecting young tummy.

But from time to time, I do hanker after the combination of surf and turf tastes. The fish market in Dunkeld had fresh mussels yesterday, so I poached them in tomato, onions, garlic, ginger, corriander and a squirt of lemon.

Just perfect with a piece of rare fillet, which I had marinated in fish sauce and soya sauce …

And then the newspapers, a nice long nap …


51 Comments Add yours

  1. siggiofmaine says:

    Thanks for sharing your memories of a first date.

    And of your holliday tomorrow…may you have a wonderful “Heritage Day”…it sounds by the name,
    to be a day of food and fun.

    ☮ Siggi in Downeast Maine

    1. theonlycin says:

      Thank you, Siggi, have yourself a great weekend 🙂

  2. Tina De Comarmond says:

    Cindy, I salute you! You have made us proud being a South African with this well written article 😀 thank you, Tina

    1. theonlycin says:

      Why, thank you, Tina *blush* 🙂

  3. nrhatch says:

    Enjoy the food and wine festival and national braai day! Eat up . . . make your doctor proud. 😀

    1. theonlycin says:

      The weight gain took a bit of a dive this past week, Nancy, I shall have to be a real glutton to catch up again … I am sure I can manage 🙂

  4. Sparkle says:

    I enjoyed your post Cin! Though I forgot to wear my traditional attire this morning and the worst thing is that I saw your subject post before I even bathed, but somehow it still slipped my mind 😦
    Have a lovely weekend!

    1. theonlycin says:

      Never mind, Sparky, you can dress up tomorrow. Enjoy the weekend 🙂

  5. i finally get why u r so skinny. “Dec. 9: Thought for Food: New CMU Research Shows Imagining Food Consumption Reduces Actual Consumption – Carnegie Mellon University http://bit.ly/oHGWx4

    1. Melanie says:

      I need to learn this trick!

      1. theonlycin says:

        @Sidey there may be a lot of truth in the theory, try it 🙂

    2. theonlycin says:

      That is very interesting, thanks for the link, Doc 🙂

      1. i’ve been trying it out and i think it might b useful…?! wow! shocker for me as i have always tried to do the opposite.

  6. Melanie says:

    I’bve never been that fond of the fish/meat combinations. i think it’s an inherited dislike but I can’t shake it

    1. theonlycin says:

      I enjoy them, roast lamb with anchovy sauce is a particular favourite 🙂

  7. Tandy says:

    I too don’t do meat and fish together, but those mussels would go down a treat 🙂

    1. theonlycin says:

      I could devour a kg by myself 🙂

  8. Sally says:

    Sounds great (especially the newspapers and nap!)

    1. theonlycin says:

      Yes, a regular weekend indulgence 🙂

  9. souldipper says:

    Happy Heritage Day – hope you don’t nap through it!

    1. theonlycin says:

      Oh, I won’t do that 🙂

  10. Leeswammes says:

    Have a great Heritage Day, Cindy!

    1. theonlycin says:

      It was a super day, Judith, thanks 🙂

  11. Pete is away so no braai here tomorrow.
    Have a happy weekend.
    🙂 Mandy xo

    1. theonlycin says:

      Aw, sorry you were alone on Heritage Day, Mandy 😦

  12. nursemyra says:

    love your photos today

    1. theonlycin says:

      Thank you, Myra, it is one of my favourite colour schemes 🙂

  13. Tes says:

    Happy Heritage day 🙂 Thanks for sharing these lovely pictures, too 🙂

  14. sonsothunder says:

    Did you get a fresh newspaper? I would have read the one the fish came wrapped in first..Heh,
    This meal sounded delightful, as do you and all of your post.
    God Bless You

    1. theonlycin says:

      Thank you, Paul 🙂

  15. The Hook says:

    Thanks for expanding my culinary repertoire, young lady!

    1. theonlycin says:

      You are welcome, Mister Hook 🙂

  16. That blue has such a soothing effect on me. I’m not one for oysters, period, but it’s been a while since I’ve had some tasty red meat – REALLY tasty red meat. Enjoy the braai day!

    1. theonlycin says:

      Best you get hold of some good Texan beef, Lee, a girl needs to keep up her iron intake 🙂

  17. colonialist says:

    Heritage day? Braai day? Oh, yinnie, am I out of touch!

    Er, I didn’t know carpet bags were made of hide. Not that I would want to recycle a leather bag as steak, anyway …

    1. theonlycin says:

      LOL, Col, you are quick with your wit 🙂

  18. slpmartin says:

    Had I known it was going to be your Heritage Day…I wouldn’t have scheduled myself to go to a Luau …however it’s close to a braai day event. 😉

    1. theonlycin says:

      *runs off to Google ‘luau’* 😉

  19. Tokeloshe says:

    Great photos! I love the blues.

    Thank you, I think it would be lovely on the beach.

    I have linked to your post, if that’s alright ?

    Happy Heritage Day!

    1. theonlycin says:

      I look forward to your doing a post linking to all who participated, Tok 🙂

  20. dearrosie says:

    I’ve never heard carpet bag steak. You can have my share – while I like mussels I don’t fancy the idea of eating it with steak.

    Heritage Day? Is that like our 4th of July?

    1. theonlycin says:

      Yes, I guess it is like your 4th of July. From Wikipedia:
      Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney, around 1950.

      It consists of an end cut of scotch fillet steak, served standing up like a miniature mountain. Pockets in the meat are made by small cuts, into which oysters are stuffed and sutured with toothpicks. As the dish is broiled, the flavour of the fresh oysters permeates the steak and blends with the juice of the tender meat. A strip of bacon may be wrapped around the serving and surrounded by peeled and browned baby potato halves. In the tradition of Sydney’s Byron Bay, the steak is marinaded in a sauce of thyme, pepper, tarragon, lemon, sugar and tamarind and served with a glass of dessert wine. The steak can also be flambed with cognac, when it is called “Carpetbag Maxine style”.

  21. suzicate says:

    LOVE, LOVE, LOVE the blue glassware!

    1. theonlycin says:

      I adore blue glass, SuziKate, watch out for a post on the subject soon 🙂

  22. This post manages indisputably to be both tasty and pretty.
    Just love that blue….

    1. theonlycin says:

      Lovely comment, thanks Kate 🙂

  23. Enjoy Heritage Day, Cindy! I love that SA has a national day of barbecuing! 🙂

    1. theonlycin says:

      We really are a funny nation, Celia, with our little traditions 🙂

  24. Oh my, I just love the aqua goodies there and the food looks amazing. Thanks for sharing your first date. Love a good trip down memory lane. 🙂

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