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OTAGO FARMERS MARKET – MOBILE KITCHEN MENU

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With all this glorious sunshine and warmth the veges and fruit are going mad, resulting in a mixed array of seasonal produce available at the Market. 

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Evansdale Cheese – Caerphilly cheese

On the menu today I will be showing you just how simple life can be when you team up a few ingredients and used correctly will transform a dish.  The Aubergine with parsley and garlic is an excellent example of this and so is the rhubarb.  Easter hams are available from Waitaki Bacon and Ham, I will be giving out tasters on this and of course I will be putting their delicious ham to good use combining it with Evansdale Caerphilly cheese.  Kakanui Produce are not only giving me the aubergine to cook, they also have some Bulls Horn peppers, which I thought would go beautifully in a lentil salad.  For pudding I have McArthurs freshly cut rhubarb which is getting baked with orange and cream until bubbling and golden and served straight from the dish.

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HAVE A HAPPY AND RELAXING EASTER AND REMEMBER TO SMILE!

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AUBERGINE WITH PARSLEY AND GARLIC

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This is a dish where only a few ingredients put together bring one another alive.  This dish is inspired by my life in Greece and also by the great chef Simon Hopkinson. Simplicity at its best!

Serves 2-4-6 (depending on how much you love garlic and aubergine)

2 medium sized Aubergine/eggplant

extra virgin olive oil

2 cloves garlic, peeled and chopped finely

handful parsley, chopped fine

1 lemon

sea salt and freshly cracked black pepper

150g feta cheese

Method

Preheat the oven to 190C

Run a the blade of a sharp knife around the top of the aubergine 1cm or so below the stalk, you only really want to lightly score the skin which when cooked will allow the skin to peel off. Now make four evenly spaced, shallow cuts down the length of the aubergine going right to the end.

Bake the aubergines for about 20 minutes, turning after 10 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed. Transfer to a large plate and cool slightly for a couple minutes or until you can comfortable hold them.

Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end, it looks a little like a heart!

Mix the garlic and parsley with the olive oil until well combined and spoon the mixture generously over the aubergine. Season lightly with salt, although not too much as the cheese will add quite a lot of salt, I also like to be quite generous with the pepper. Crumble the feta cheese over the top and serve either warm or at room temperature with fresh lemon squeezed over.

 

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Sue – Waitaki Bacon and Ham

 

HAM AND CAREPHILLY FLATBREADS – makes 8

This is one of those recipes you need to keep handy as it is so versatile! The dough will also keep overnight in the fridge; all you need to do is bring it back to room temp and use as desired.

DOUGH

250g plain white flour or wholemeal

250g strong white flour

1 ½ level teaspoons salt

1 teaspoon yeast

1 Tablespoon olive or rapeseed oil, plus extra for oiling and dressing

TOPPING

1 clove garlic, crushed

¼ cup good quality oil

1 tsp Dijon mustard

12 sage leaves

250g ham of the bone, sliced

100g Caerphilly cheese, crumbled into large pieces

Sea salt flakes and freshly ground black pepper

Method

Put the two flours into a large bowl with the salt and yeast.  Mix well.

Add the oil and 325ml warm water and mix to a rough dough.  I try to do as much of the messy stuff in the bowl and then tip out the mixture onto a lightly floured bench top. Knead for 5 minutes or so, if you aren’t feeling energetic this can be done in your mixer with the dough hook and gently knead the dough for 5 minutes.  This dough is quite sticky so don’t be alarmed as it will produce a better textured bread.

Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film.  Cover with a tea towel and leave in a warm place to double in size – at least an hour, probably closer to two.

Preheat the oven to 200C

Whilst you are waiting for the dough to rise prepare the oil which will be brushed over the base of the flatbreads.  Crush the garlic and mustard add to the oil, along with the fresh sage leaves and a little sprinkle of salt and pepper. Set aside until required.

When the dough is well risen and puffy, tip it out and ‘knock it back’ by gently pushing the dough in with your fingers or knuckle until it collapses to its former size.  It’s now ready to be shaped into 8 even sized rough rounds.  Roll each round out to so that it is about 3mm thick, place onto lightly greased oven tray.

Brush over the sage and garlic oil onto each flatbread making sure you get a few leaves on each one.  Scatter over the ham and Caerphilly cheese.  Sprinkle over a little more salt and grind or two of cracked pepper.

Bake in preheated oven for 12 minutes or until base is crisp and the cheese is bubble and delicious.

NB the toppings are endless so get adventurous and use this fabulous dough to the fullest!

RHUBARB AND OATS

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Steve McArthur – McArthur Berry Farm – fresh rhubarb

 

This has got to be one of the easiest recipes and yet it makes such a delicious dessert.  Simple is best!

Serves 8

400g rhubarb, cut into pieces

100g oats

5Tbsp cream

8 Tbsp soft brown sugar (you could use a mixture of dark and light muscavado)

Method

Zest and juice of 1 orange Mix the rhubarb with 6 tablespoons of the sugar, orange zest and half the juice. Put the mixture into a medium sized dish.

Mix the oats with the rest of the sugar and the cream, and drop it in spoonfuls over the rhubarb.

Bake for 30 minutes until the top is brown.

GREEN BULLS HORN PEPPER, LENTIL AND CAERPHILLY SALAD

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Kakanui produce array of capsicum are impressive and the bulls horn is an Italian heirloom variety with a sweet pepper taste and slightly hot.  Can be eaten raw, sautéed, grilled or roasted

Serves 5

400g puy lentils or brown

4bay leaves

4 whole garlic cloves, peeled & bruised

¼ teaspoon dried oregano

1 red onion, diced

1-2 peppers, depending on size, deseeded & finely diced

3 tbsp fresh mint, chopped

175g caerphilly cheese

18 kalamata olives or any good qualtiy olives, stoned

Handful flat leaf parsley, roughly chopped

for the vinaigrette:

6 Tbsp extra virgin olive oil

6 Tbsp red wine vinegar

2 garlic cloves, crushed

½ tsp cumin seeds

Method

Pick over the lentils and discard any stones.

Wash and place in a large saucepan with the bay leaves, bruised garlic (bash with a rolling pin or the handle of a knife), and oregano. Cover with 4cm of water, bring to the boil, turn down the heat and simmer, uncovered for 30 mins, until tender.

To make the vinaigrette, whisk together all the ingredients in a small bowl and season.

Drain off 90% of the water and add the vinaigrette whilst still hot this way the lentils. Toss with the lentils, onions, red pepper plus ½ tsp salt and pepper. Leave to sit for 20 mins, then taste and season as needed.

This salad can be prepared a few hours in advance up to this point.

To serve, toss the lentil salad with the mint and place on a platter. Garnish with the crumbled caerphilly and the olives.

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Evansdale Cheese – Caerphilly

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE

WAITAKI BACON AND HAM – Easter Ham

GODDARDS – swede

KAKANUI PRODUCE – aubergine/eggplant, bulls horn capsicum

EVANSDALE CHEESE – Caerphilly cheese

MCARTHURS BERRY FARM – rhubarb

SUNRISE BAKERY – freshly baked goods – especially hot cross buns

GREEN BULLS HORN PEPPER, LENTIL AND CAERPHILLY SALAD

 

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Kakanui produce array of capsicum are impressive and the bulls horn is an Italian heirloom variety with a sweet pepper taste and slightly hot.  Can be eaten raw, sautéed, grilled or roasted.

Serves 5

400g puy lentils or brown

4bay leaves

4 whole garlic cloves, peeled & bruised

¼ teaspoon dried oregano

1 red onion, diced

1-2 peppers, depending on size, deseeded & finely diced

3 tbsp fresh mint, chopped

175g caerphilly cheese

18 kalamata olives or any good qualtiy olives, stoned

Handful flat leaf parsley, roughly chopped

for the vinaigrette:

6 Tbsp extra virgin olive oil

6 Tbsp red wine vinegar

2 garlic cloves, crushed

½ tsp cumin seeds

Method

Pick over the lentils and discard any stones.

Wash and place in a large saucepan with the bay leaves, bruised garlic (bash with a rolling pin or the handle of a knife), and oregano. Cover with 4cm of water, bring to the boil, turn down the heat and simmer, uncovered for 30 mins, until tender.

To make the vinaigrette, whisk together all the ingredients in a small bowl and season.

Drain off 90% of the water and add the vinaigrette whilst still hot this way the lentils. Toss with the lentils, onions, red pepper plus ½ tsp salt and pepper. Leave to sit for 20 mins, then taste and season as needed.

This salad can be prepared a few hours in advance up to this point.

To serve, toss the lentil salad with the mint and place on a platter. Garnish with the crumbled feta and the olives.

RHUBARB AND OATS

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This has got to be one of the easiest recipes and yet it makes such a delicious dessert.  Simple is best!

Serves 8

400g rhubarb, cut into pieces

100g oats

5Tbsp cream

8 Tbsp soft brown sugar (you could use a mixture of dark and light muscavado)

Method

Zest and juice of 1 orange Mix the rhubarb with 6 tablespoons of the sugar, orange zest and half the juice. Put the mixture into a medium sized dish.

Mix the oats with the rest of the sugar and the cream, and drop it in spoonfuls over the rhubarb.

Bake for 30 minutes until the top is brown.

GREEK EASTER BREAD

Greek Easter Bread (Tsoureki)

Easter in Greece is like Christmas for us, it is a time for worship, families and friends and a lot of food and parties.  The celebrations go on for days and the preparation has been going on for weeks.  This year we are sort of doing our own Greek celebration, we will be eating lamb, baking Easter bread and dancing around like happy Greeks.  We will be giving thanks, thinking how fortunate we are to live in such a beautiful, happy place and of course we will be eating (a lot).

Have a happy Easter what ever you religion or not and remember to stop and appreciate the little things in life!

Tsoureki, a sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg braided into the dough symbolizes the blood of Christ. The bread is delicious and keeps for several days, but eat that double-cooked egg at your own risk.

TSOUREKI

3/4 cup plus 1 Tbsp whole milk

2 1/2 tsp active dry yeast

4 cups flour, plus more for dusting

2/3 cup  sugar

1 tsp fine salt

115g unsalted butter

2 large eggs

1 1/2 tsp finely grated orange zest (from about 1 orange)

1 red-dyed hard-boiled egg (optional)

1 large egg yolk

1/3 cup sliced almonds, toasted

Method

In a small saucepan, heat 3/4 cup of the milk until warm to the touch but not hot (about 50C ). Transfer the warm milk to a large bowl and sprinkle the yeast on top. Set aside for about 15 minutes to activate the yeast.

Sift the flour, sugar and salt together into a large bowl; set aside.

In a small saucepan, melt 7 tablespoons of the butter. Let the butter cool, then transfer to a medium bowl. Add the eggs and orange zest and beat together. Stir the egg mixture into the yeast mixture until combined.

Using a spoon, stir the flour mixture into the yeast-egg mixture until combined. Turn the dough onto a floured work surface and knead until smooth, flouring your hands and the surface as needed, about 10 minutes.

Coat a baking sheet and a large piece of plastic wrap with the remaining 1 tablespoon butter. Set the dough on the baking sheet and cover it with the plastic wrap, butter side down. Let rise in a warm place until doubled in size, about 2 hours.

Remove the plastic wrap and set it aside. Divide the dough into 3 equal pieces (about 250g each roll). Roll the pieces into 2 .5 -by- 1.5 cm ropes. Pinch all 3 pieces together on one end to secure, then braid the ropes, entwining the red hard-boiled egg (if using) into the bread. Pinch the other end of the ropes together to secure the braid. Set the braided dough on the prepared baking sheet, cover with the buttered plastic wrap (butter side down), and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, heat the oven to 180C and arrange a rack in the middle.

In a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, evenly brush the egg mixture over the risen dough, then sprinkle the almonds over top, pressing the nuts gently into the dough. Bake until the bread is browned and the internal temperature reaches 190°F on an instant-read thermometer, about 30 minutes. Let cool before serving.

 

LOCAL FOOD HERO – BRYDONE ORGANICS

NIGEL CLARK – BRYDONE ORGANICS

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I have known Nigel now for many years through my work at the Otago Farmers Market.  What I like about Nigel is that on first glance with his unruly hair and his intimidating black V8 Holden Ute you would never think that he is such a talented, passionate man and 100% into organic gardening!  He is the farm manager for Brydone Organics which is located on the Main South Rd just outside Oamaru. I asked Nigel why ‘Organics’? His reply “it was a simple choice” sure it may be simple but it requires nothing short of hard work, seven days a week and endless dedication and passion towards producing exceptional quality organic vegetables.  All the vegetables are outside grown, seaweed is used to feed the earth, companion planting to fight the carrot fly and a great knowledge and respect for nature as with organic gardening you rely totally on the environment.

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Brydone Organics have become famous down here for their exceptional vegetables and potatoes, at present we are devouring Jersey Bennes (with a touch of butter) soon it will be Agria and desiree to name but a few.

It was a simple choice for me to think of Nigel and the team at Brydone Organics for this weeks ‘local food hero’ for not only have they supplied my family and thousands of market goers with honest, fresh organic produce they proudly strive to give the public the option and we thank them deeply.

Long live the market gardens and gardeners and long live organics – thank you!

OTAGO FARMERS MARKET – MOBILE KITCHEN MENU

otago farmers market

Good morning, yet again we are blessed with a stunning day! The menu today is nicely reflecting our gorgeous day with fresh fish, green beans stewed with tomatoes and herbs.  Cabbage is going to be blanched and tossed with a little butter and caraway this is a refreshing way to have cabbage.  Rosedale orchards have been busy picking corn today which is perfect timing for the long weekend.  Fresh corn  fritters will be perfect for that lazy brunch!  Wairuna Organics have wonderful sweet-potato pumpkins which are sweet and creamy and perfect for quick mash. 

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Autumn is here but we still have so much to cook with, make the most of the bulk buys on fruit and veges to get on top of preserving.  I will be cooking away so do come by and have a little snack and a chat.  Have a relaxing long weekend!

 

GREEN BEANS AND TOMATOES

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This dish is inspired from my time in Turkey where you would eat this dish at room temperature with plenty of good bread! Great for using up those soft tomatoes.

Serves 4

2 Tbsp olive oil

1 onion, sliced thinly

2 cloves garlic, sliced thinly

4 large fresh ripe tomatoes1 red chilli, pricked with fork

1 red chilli, pricked with fork

500g runner, green, French beans, top and tailed

1 sprig fresh basil

Salt and cracked pepper

1 tsp red wine vinegar

Handful fresh flat leaf parsley, roughly chopped

Extra virgin olive oil for drizzling

Good quality bread for serving (optional)

Method

Heat a large heavy-based fry pan up over a moderate heat, add the oil and onions.  Cook the onions until soft and sweet (about 4 minutes), add the garlic, tomatoes and chilli give it a stir and adjust the temperature so that the tomatoes don’t catch too much on the base of the pan.  Once the tomatoes soften and a sauce consistency is appearing add the beans either whole or cut into large pieces.  Season with salt and pepper and poke the basil sprig into the sauce.  Add quarter cup of water and vinegar, cook away until the beans are tender and the sauce thickens and has a lovely glossy appearance this will take at least 20 minutes.

Adjust the seasoning if necessary, add the parsley and cook for another minutes.  Remove from the heat and serve on a platter with some good quality extra virgin olive oil drizzled over and a pile of fresh bread.

 

FRESH CORN FRITTERS

Everyone needs to have a corn fritter recipe up their sleeve and this is the one.  If you are gluten free then simply substitute the flours to suit!

makes around 12 medium sized fritters

100g butter or ghee 3 cobs corn, husks and silk removed

430ml milk

240g plain flour

3 tsp baking powder

30 g butter, melted

1 free range egg

1 Tbsp chopped parsley

1 tsp chopped chives a pinch of salt

Good quality bacon and maple syrup (optional)

Method

Firstly you need to clarify butter! This is not as daunting as you might think and of course you can certainly cook them in oil, but like most things a little butter can improve things quite dramatically. To clarify butter, melt the butter in a small pot over low heat and cook for 5 minutes or until a white crusty foam appears on the surface and the milk solids have dropped to the bottom.  Remove from the heat and allow to settle for a few minutes.  Then carefully pass through a muslin lined sieve or very fine sieve – i gradually pour the butter leaving behind any white milky residue which you will see on the bottom of the pot, discard this.  Set aside the clarified butter until required. Any leftover will keep covered in the fridge for several weeks.

Fill a large pot with water and bring to the boil over high heat.  Drop in the corn cobs and cook for 8 minutes or until tender.  Remove the corn and drain and cool over a colander.  When you are able to handle the corn, run a sharp knife down sides of each one.  You should have about 250g corn.

Sift flour, baking powder and salt into large mixing bowl, then make a well.  Whisk egg with ilk and pour into dry ingredients.  Whisk well until you have a smooth batter, add the herbs, corn and melted butter.  Allow the batter to stand for 1 hour at room temperature, covered with tea towel.  If you don’t have the luxury of 1 hour then by all means you can still cook them straight away they just don’t have quite the same finish!

Heat enough clarified butter to cover the base of a non-stick or a heavy based fry pan over medium heat, then using a small ladle to ladle in a few portions of batter.  Leave to cook until the underside is golden.  Flip over and cook through.  Continue until all the batter is used, adding clarified butter as needed.  Serve corn fritters immediately with bacon, maple syrup if desired tart tomatoes!

 

BAKED FISH

Serves 4

1 medium red or white onion, sliced thinly

2 Tbsp olive oil

1 Tbsp red wine vinegar

800g firm white fish fillet

3 Tbsp dried breadcrumbs

3 or 4 sprigs fresh, flat-leaf parsley

8 to 10 fresh mint leaves

3 or 4 large fresh basil leaves

Salt and freshly ground pepper to taste

½ cup dry white wine or water

10 to 12 black olives, cracked and pitted

Method

Preheat the oven to 200C.

In a sauté pan, heat 1 tablespoon of olive and add the onion. Season with salt and pepper, and sauté over low heat until the onion has wilted and started to turn translucent; be careful not to let it brown. Add the red wine vinegar to the pan and shake it briefly, then transfer everything to the bottom of a medium-sized baking dish.

Wipe the pan with a paper towel to clean it, then place it back over low heat and add the remaining tablespoon of olive oil. Dump the breadcrumbs into the pan and stir to completely coat them with the oil. Transfer the breadcrumbs to a small bowl to cool slightly.

Wash the herbs, pat them dry, and finely chop them. Add them to the bowl with breadcrumbs, and season everything with a small pinch of salt and a few grinds of black pepper.

Lay the portioned fish on top of the onions and season with a bit more salt and pepper. Distribute the breadcrumb-herb mixture evenly on top of the fish. Add the white wine or water to the pan and scatter the olives around the dish.

Bake the fish for 10 to 20 minutes, depending on the thickness of the fish; it should be cooked through but still moist; check the pan after 10 minutes and add a bit more water or wine if necessary.

Serve immediately.

 

Mashed Sweet Potato Pumpkin

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Wairuna Organics is the place to find these beauties, this is just one of many ways you can use this sweet, creamy pumpkin

Serves 4-6

1kg Sweet potato pumpkin, peeled and deseeded

50g butter

freshly grated nutmeg

salt + pepper

Method

Toss pumpkin in olive oil, roast in the oven for about 40 mins until tender, then mash or purée with a little butter, freshly grated nutmeg and salt and pepper to taste.

Use instead of mashed potatoes.

 

Blanched Cabbage with Butter and Caraway

Blanched Cabbage with Butter and Caraway (photo)

serves 4

½  head of green cabbage

4 Tbsp butter

1 tsp caraway seeds

½ tsp celery seeds (if you have them)

Salt

½ tsp black pepper

Method

Heat a large pot of well salted water to a boil.

While the water is heating, prepare the cabbage. Peel away and discard and discolored or old outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Use your hands to tear the cabbage into large (about 2-4cm) pieces. (Or use a knife.)

Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. Return the cabbage leaves to the pot.

Stir 4 tablespoons of butter into the cabbage. The cabbage and the pan are both hot, so the butter should melt quickly in the pan. If you are using unsalted butter, you will want to add more salt to the cabbage. Start with half a teaspoon and add more if needed. Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.

Serve immediately.

alison1

Alison would like to thank the following vendors for their fantastic produce

KAKANUI TASTY TREATS – tomatoes

ROSEDALE ORCHARDS – corn and fruit

HARBOUR FISH – fresh fish

TE MAHANGA – beans of all varieties

GODDARDS – swede, cabbage and cauliflower

WAIRUNA ORGANICS – sweet potato pumpkin

GILBERTS FINE FOODS – fresh baked goods

Blanched Cabbage with Butter and Caraway Recipe

 Blanched Cabbage with Butter and Caraway (photo)

serves 4

½  head of green cabbage

4 Tbsp butter

1 tsp caraway seeds

½ tsp celery seeds (if you have them)

Salt

½ tsp black pepper

Method

Heat a large pot of well salted water to a boil.

While the water is heating, prepare the cabbage. Peel away and discard and discolored or old outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Use your hands to tear the cabbage into large (about 2-4cm) pieces. (Or use a knife.)

Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. Return the cabbage leaves to the pot.

Stir 4 tablespoons of butter into the cabbage. The cabbage and the pan are both hot, so the butter should melt quickly in the pan. If you are using unsalted butter, you will want to add more salt to the cabbage. Start with half a teaspoon and add more if needed. Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.

Serve immediately.

Mashed Sweet Potato Pumpkin

IMG_3308 (640x427) (640x427)

Wairuna Organics is the place to find these beauties, this is just one of many ways you can use this sweet, creamy pumpkin

Serves 4-6

1kg Sweet potato pumpkin, peeled and deseeded

50g butter

freshly grated nutmeg

salt + pepper

Method

Toss pumpkin in olive oil, roast in the oven for about 40 mins until tender, then mash or purée with a little butter, freshly grated nutmeg and salt and pepper to taste.

Use instead of mashed potatoes

GREEN BEANS AND TOMATOES

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This dish is inspired from my time in Turkey where you would eat this dish at room temperature with plenty of good bread! Great for using up those soft tomatoes.

Serves 4

2 Tbsp olive oil

1 onion, sliced thinly

2 cloves garlic, sliced thinly

4 large fresh ripe tomatoes1 red chilli, pricked with fork

1 red chilli, pricked with fork

500g runner, green, French beans, top and tailed

1 sprig fresh basil

Salt and cracked pepper

1 tsp red wine vinegar

Handful fresh flat leaf parsley, roughly chopped

Extra virgin olive oil for drizzling

Good quality bread for serving (optional)

Method

Heat a large heavy-based fry pan up over a moderate heat, add the oil and onions.  Cook the onions until soft and sweet (about 4 minutes), add the garlic, tomatoes and chilli give it a stir and adjust the temperature so that the tomatoes don’t catch too much on the base of the pan.  Once the tomatoes soften and a sauce consistency is appearing add the beans either whole or cut into large pieces.  Season with salt and pepper and poke the basil sprig into the sauce.  Add quarter cup of water and vinegar, cook away until the beans are tender and the sauce thickens and has a lovely glossy appearance this will take at least 20 minutes.

Adjust the seasoning if necessary, add the parsley and cook for another minutes.  Remove from the heat and serve on a platter with some good quality extra virgin olive oil drizzled over and a pile of fresh bread.

FRESH CORN FRITTERS -SUPERB

Sweet, succulent, juicy corn is in season and we sure do have to make a fuss over it as the season is short and then it’s back to the frozen stuff which is okay but like anything in life fresher the better.  You should include fresh cobs of corn on your shopping list for the farmers market as the taste difference is astounding from freshly picked and eaten straight away to freshly picked a number of days ago and freighted down here difference! Anyway i do realise corn fritters are nothing new and teamed up with bacon and drizzled with maple syrup once again is nothing new  – but boy are they good, and even better when made with fresh corn.  This recipe is thanks to Stephanie Alexander. 

This is the perfect brunch dish……..

SUPERB CORN FRITTERS makes around 12 medium sized fritters

100g butter or ghee 3 cobs corn, husks and silk removed

 430ml milk
240g plain flour
3 tsp baking powder
30 g butter, melted
1 free range egg
1 Tbsp chopped parsley
1 tsp chopped chives a pinch of salt
 Good quality bacon and maple syrup (optional)
Method
Firstly you need to clarify butter! This is not as daunting as you might think and of course you can certainly cook them in oil, but like most things a little butter can improve things quite dramatically. To clarify butter, melt the butter in a small pot over low heat and cook for 5 minutes or until a white crusty foam appears on the surface and the milk solids have dropped to the bottom.  Remove from the heat and allow to settle for a few minutes.  Then carefully pass through a muslin lined sieve or very fine sieve – i gradually pour the butter leaving behind any white milky residue which you will see on the bottom of the pot, discard this.  Set aside the clarified butter until required. Any left over will keep covered in the fridge for several weeks.
Fill a large pot with water and bring to the boil over high heat.  Drop in the corn cobs and cook for 8 minutes or until tender.  Remove the corn and drain and cool over a colander.  When you are able to handle the corn, run a sharp knife down sides of each one.  You should have about 250g corn.
Sift flour, baking powder and salt into large mixing bowl, then make a well.  Whisk egg with ilk and pour into dry ingredients.  Whisk well until you have a smooth batter, add the herbs, corn and melted butter.  Allow the batter to stand for 1 hour at room temperature, covered with tea towel.  If you don’t have the luxury of 1 hour then by all means you can still cook them straight away they just don’t have quite the same finish!
Heat enough clarified butter to cover the base of a non-stick or a heavy based fry pan over medium heat, then using a small ladle to ladle in a few portions of batter.  Leave to cook until the underside is golden.  Flip over and cook through.  Continue until all the batter is used, adding clarified butter as needed.  Serve corn fritters immediately with bacon, maple syrup if desired tart tomatoes!