potionstopesto.blogspot.com: Licking fingers

Saturday, March 13, 2010

Licking fingers

The sweetcorn is almost the last man standing in the garden at the moment and for the first time in years we have a successful crop. The scorching Indian summer has seen almost every other vegetable bolt to seed, succumb to mildew or dry to a crispy brown. The farmers' Market today was a little quiet in the variety of vegetables but there was plenty of corn. I had been looking for inspiration for a barbeque and seeing the great green stacks reminded me of a recipe...

Smokey Corn Cobs

6 cobs of corn - must have the whole cob, preferably with a 'handle' for easy eating.

100gms salted butter, softened

4 tsp smoked paprika, Spanish if you can get it

4 drops of Tabasco

4 tsp light brown sugar

Blend the butter, paprika, Tabasco and sugar until you have a rich smooth orange spread.

Peel back the outer leaves of the corn, working around the corn until the cob is exposed and remove the corn silk.
Generously spread the cob with the butter mix. It should fall into the spaces between the individual corn seeds.
Begin to re wrap the corn in its husk, again working around the cob and

smoothing over the butter.
Make sure that you have at least two layers covering the butter and then remove any green husks you didn't need.
Tear a strip from top to bottom from one of the discarded husks, about 2 cm wide and tie at the top of the cob. Trim the ends of the tie.
Continue with the rest of the corn.

Place the corn in the refrigerator until needed.

To cook, place on a hot barbeque grill, turning so it is evenly browned. You can also microwave the cobs but they tend to steam rather than roasting and you don't get the additional smoky flavour.

Let each person 'peel' their own cob to enjoy the caramelised spicy sugar and dripping melted butter.

Any extra butter can be served with the corn. Provide lots of serviettes, there will be plenty of sticky fingers!

Any extra corn husks can be dried and stored. Soak for an hour in warm water to revive and use them as a wrapper for tamales or any other steamed morsels.

Enjoy,

nirala

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Baked Olives

Pickled Red Cabbage

2kg red cabbage (prize winner if possible!)
3 Tbsp salt
2 litres spiced vinegar, purchased or homemade.

Shred cabbage finely, layer one third cabbage in a ceramic bowl, sprinkle over one third salt and repeat twice.
Put a layer of plastic wrap over the cabbage and then a small plate.
On top of the plate put a heavy weight. A pot of water or a couple of bricks on top of a round chopping board work well.
Leave overnight and in the morning drain liquid and rinse well.
Put in steriised jars and cover with spiced vinegar.
Leave one week before eating with cold meats or cheese or as a side dish with bangers and mash.

One of my all time favourites - perfect for a quick meal on a cold day.

Chickpea and Chorizo Soup

1 onion diced
1 red chilli seeded and chopped
1 Tbsp olive oil
420gm can of tomatoes, chopped
1 can water
2 tsp All Purpose Seasoning (see Seasonings)
1 chorizo sausage, cubed
1 can chickpeas, drained
150gm cabbage, sliced finely
Grated parmesan

1. Sauté chilli and onion in oil for 2 minutes, stirring.
2. Add tomatoes then water, sausage and seasoning powder and bring to the boil.
3. Add chick peas and cabbage and cook until cabbage is wilted.
4. Serve with a sprinkling of parmesan cheese.
TIP
Use other beans if chick peas are not available, use two cans for a main meal dish. Broccoli, cauliflower or spinach can substitute for cabbage. This soup improves with age, I like it better reheated.

Lemon Mushroom Pasta

Serves 4.
Dressing
½ tsp chilli powder
Grated zest of 1 lemon
1 Tbsp freshly squeezed lemon juice
2 cm piece ginger, peeled and grated
¼ cup white wine vinegar
¼ tsp salt
⅓ cup soy sauce
1 Tbsp honey
1 Tbsp dark sesame oil
3 Tbsp olive oil

Pasta
400g dried linguine cooked according to the package instructions
300g fresh mushrooms, sliced
1 Tbsp butter
2 tsp vegetable oil
1 block tempeh, cut in 2cm squares (optional)
1 Tbsp fresh basil, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp spring onions, finely chopped
¼ Lebanese cucumber, sliced
1 Tbsp sesame seeds, toasted

1. Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.
2. Heat a frying pan over high heat. Add the butter and oil and when the butter starts bubbling, add the mushrooms. Sauté on high for 3 minutes. Remove from pan.
3. Add more oil if needed and sauté the tempeh until brown.
4. In a large bowl, toss the cooked linguine with all the other ingredients and some of the dressing (to taste.)

Tempeh Pate

2 cloves garlic
1 onion
1 Tbsp butter
300g tempeh
2 eggs
3 Tbsp brandy or ¼ cup port
2 tsp mushroom soy
2 tsp vegemite or promite ½ tsp dried thyme
1/2 tsp allspice
2 tsp chilli sauce
¼ tsp pepper
1 Tbsp sesame seeds

1.Saute chopped onion and garlic in butter until soft.
2. Place in food processor with all other ingredients except sesame seeds and process until smooth.
3. Pour into a small, well greased casserole dish. The pate needs to be at least 2 cm deep.
4. Sprinkle with sesame seeds and cover tightly with foil.
5. Bake at 180˚C for about 50 minutes until set. Remove foil and cook a further 5 minutes or until the top has browned slightly.

potionstopesto.blogspot.com

Saturday, March 13, 2010

Licking fingers

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