Posts Tagged With: corn

Bill’s sweetcorn fritters with avocado and lime salsa

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This classic dish from Bill’s just gets better with the addition of this herby salsa – feel free to add a drop of Tabasco or Cholula at home!

Fresh from the garden: sweetcorn, red onion, coriander, avocado, lime, eggs
Recipe source: adapted from Bill Granger’s recipe
Serves: 6 or 24 tastes

Equipment:

  • Chopping boards & knives
  • Citrus juicer
  • Salad spinner
  • Large metal spoons
  • Bowls: glass,
  • Measures: cup, ¼ cup, teaspoon, ½ teaspoon, ¼ teaspoon
  • Food processor
  • Spatula
  • Non stick frying pan
  • Soup spoon
  • Tea towel
  • Serving bowls for salsa
  • Serving plates

 

Ingredients:

Salsa

  • 1 small red onion
  • A small handful coriander
  • 1 large ripe avocado
  • 1 lime
  • 1 tablespoon extra-virgin olive oil

Corn fritters

  • 2 large corn cobs
  • 1 small red onion
  • 2 eggs
  • A small handful of coriander
  • 1¼ cups plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried chilli flakes
  • Rice Bran oil for frying

What to do:

The salsa:

  1. Peel and finely chop the onion. Roll the lime on the table to soften, then cut in half and juice. Wash the coriander and spin it dry, then finely chop, reserving some leaves for garnish.
  2. Cut the avocadoes in half lengthwise, then neatly take the stone out. Using a large metal tablespoon, scoop out the flesh from half an avocado in one scoop. Place the flesh on a chopping board and slice into cubes.
  3. Place the avocado cubes in a glass bowl, spoon over 2 tablespoons lime juice & then add oil, onion and half of the coriander. Season with salt & pepper & toss gently to combine. Divide into serving bowls and reserve.

  The fritters:

  1. Strip the silks from the corn cobs and wash the cobs. Turn the cobs on one end and carefully slice the kernels from the stalk.
  2. Peel and finely chop the red onion.
  3. Toss about ½ of the corn kernels, and all of the onion, eggs, the other half of prepared coriander, flour, baking powder and spices into a food processor and whiz together until they are a thick, yellow, gloopy paste.
  4. Scrape out into a large bowl and add the rest of the corn kernels. Stir to combine.
  5. Heat up a non-stick frying pan and put about a tablespoon or two of Rice Bran oil in it. Heat it until it shimmers then dollop three mounds, each about the size of a heaped soupspoon worth of corn fritter batter into the pan.
  6. Fry them for about a minute on each side, checking that they are nicely browned before flipping. Repeat with the remaining batter, keeping the fritters warm on a plate under a tea towel. You should get about 16 fritters.
  7. Divide among serving plates and spoon on the salsa. Garnish with reserved coriander leaves and serve.

 Notes: Where does this salsa originate? What is a dollop?

 

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Luxury potato salad

Fresh from the garden: Potatoes, corn, chives, coriander, mint, spring onions

Recipe source: Melissa

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We’re enjoying some slightly warmer weather – hurray! Whether in the park at a picnic, or at home with a BBQ this salad is always a winner – and especially with this luxurious mayo.

Equipment:

  • Scrubby brush
  • Large saucepan
  • Chopping board & knife
  • Measuring tablespoon, teaspoon
  • Salad spinner, paper towel
  • 2 medium bowls
  • Garlic press
  • Tea towel
  • Measuring jug
  • Electric whisk, 2 beaters
  • Glad wrap
  • Colander
  • Metal spoon
  • Serving bowls
Ingredients:

  • 2kg chat potatoes
  • 2 corn cobs
  • 2 sprigs mint
  • 8 spring onions
  • A small handful parsley
  • 12 chives
  • A small handful coriander
  • Flaked salt

Mayonnaise

  • 2 large eggs
  • 1 garlic clove
  • 1 heaped teaspoon English mustard powder
  • Cooking salt & black pepper
  • 275ml Rice Bran or peanut oil
  • White wine vinegar

What to do:

  • Wash the potatoes well, using a brush if needed, and cut any larger ones in half or quarter. Put them all into the large saucepan, cover with cold water and set to boil.
  • Strip the husks from the corn cobs, wash and wipe dry and then carefully slice off the kernels.
  • Wash the mint and add to the potatoes with a tablespoon of cooking salt. Once the water is boiling, check to see if tender after about 15 minutes. In the last minute of cooking, add the corn kernels.
  • Meanwhile make the mayonnaise (see over for recipe) and wash the remaining herbs and spring onions and dry well. Pick the herbs and finely chop; remove the outer layer of spring onion (discarding it) and chop into slices about half the size of the nail on your little finger.
  • When the potatoes & corn are tender, pour out into a colander and drain. Shake to remove excess water and turn back into the warm saucepan, immediately adding the mayonnaise and spring onions. Using the metal spoon, carefully turn the warm mixture so that all is covered. Taste for seasoning and add if needed.
  • Just before serving, sprinkle over the chopped herbs and turn out into serving bowls.

Mayonnaise

  • Separate the eggs and put the 2 yolks into a medium bowl reserving the whites for another use.
  • Crush the garlic clove and add to yolks with the mustard powder and a teaspoon of white wine vinegar.
  • Season with a level teaspoon of salt and a few twists of freshly milled pepper, and mix well together. Place the bowl onto a folded damp tea towel to steady.
  • Measure the rice bran oil into a jug, and using the electric whisk in one hand, add just only one drop of oil to the egg mixture, and whisk that in. Keep adding just one drop at a time, mixing in well after each addition.
  • As soon as it begins to thicken, begin to add the oil in larger drops.
  • When about half the oil is in you can begin pouring in the oil in a thin, steady trickle – whisking the whole time.
  • When it’s all in, taste and season with salt and freshly ground black pepper and, if it needs it, a little more vinegar to taste. Cover with wrap and chill until the potatoes are ready.

TROUBLESHOOTING!

  • There is a risk home-made mayonnaise will curdle or split if you add the oil too fast, too soon. If that happens, just put a fresh yolk into a clean bowl, add the curdled mixture to that, drop by drop, and then carry on with the remainder of the oil as if nothing had happened.

Notes: What does to curdle mean? What is a chat potato? Why do we start cooking the potatoes in cold water?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

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