GOM 17: The sod hunt and my Charleston Cooks! Class

The GOM go shopping today, however, it's not your normal expedition. They are on a “sod” hunt – or, in the UK, garden turf cut into rectangles. Lawns in this part of the world are not like ours - the grass is sparse and the intense heat doesn't help – hence the need to patch from time to time.

Apparently sod is as rare as hen's teeth so you've got to be in the right place at the right time, i.e. when a delivery is due. This could take some time – and a beer or two to recover on returning home. Just in time for the golf.

Here's another piece of useless information – a sod buster in the US is a farmer who works the soil - you never know when this may come in handy!

Me, I'm off for my treat. The class I've chosen is on low country cooking. To explain, low country includes mostly anywhere in South Carolina that has water or marsh nearby – which would mean pretty much everywhere.

My idea of the best afternoon out – the chef was brilliant. It's a small demonstration room which creates a great atmosphere. There's a screen above the bench where she's working so you can see everything. Here's a snapshot,

We watched as she produced Lemon Buttermilk Pie, Carolina Aromatic Rice, Vegetable Sauté and Blackened Fresh Fish. I left the class inspired and with a tip or two – worth every cent.

Set down below in my version of the Blackened Seasoning used with the fresh fish, devised on my return to the UK.

Blackened Cod

Blackened fish in the UK usually means a base ingredient of

balsamic vinegar or a teriyaki sauce. In the USA blackened

seasoning is very much part of the Low Country style of

cooking.

Blackened Seasoning

2 level tsps paprika

4 tsps dried thyme

2 tsps onion powder

2 tsps garlic powder

1 tbsp granulated sugar

2 tsps salt

2 tsps black pepper

½ tsp cayenne pepper

1 tsp sumac

1 tsp oregano

¾ tsp ground cumin

½ tsp nutmeg

Place all the above in a jar, shake and store in a cool dark place. Use for fish, chicken or seafood.

Blackened Cod

Allow 4-6oz cod per person and cut into portions. Using kitchen roll, pat the fish dry. Coat the fish heavily on both sides with the seasoning.

Heat a frying pan over a medium heat. When the pan is hot, add either vegetable or rapeseed oil enough to cover the bottom of the pan.

When the oil is hot add the fish to the pan. Cook until the spices have blackened on the bottom, cooking times will vary according to the thickness of the fish.

Turn the fish and allow to cook through, reduce the heat as necessary.

Serve on a bed of samphire.

Samphire is a sea vegetable – there are two types, marsh and rock. It's similar to baby asparagus and is crisp and salty to taste. Wash thoroughly and then steam. It's fantastic with fish. If you have trouble locating it, I can save your legs and eyes – Waitrose and the fish counter!!

Here's one of the tips that I brought away from the class – if you have a portion of fish that includes the tail, fold it over so that it sticks – it won't dry out and looks neater.

The sod hunt bore fruit and by the time I returned everything was planted and refreshed - water for the sod – beer for the GOM!