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Posts Tagged ‘Sweetcorn’

Smokey black bean & roast tomato soup

This is a tasty soup, but the sweetcorn salsa makes it extra special and looks great. Hearty enough to serve as a main course.

Wine Suggestion: a juicy, fruity red was the match here with the Cline Lodi Zinfandel as our choice this evening to great effect.

Smoky Black Bean & Roast Tomato Soup – serves 4

FOR THE SALSA

  • 1 small red onion, very finely chopped
  • 1 tbsp sunflower oil
  • 100g sweetcorn kernels
  • 1 red chilli
  • squeeze of lime juice
  • small bunch of coriander, leaves picked

FOR THE SOUP

  • 6 tomatoes, halved across the middle
  • 1 tbsp sunflower oil
  • 2 red onions, chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp chipotle paste
  • 1 tsp fresh or dried oregano
  • 1 tbsp cumin seeds
  • 700g cooked black beans
  • 750ml veg stock
  • squeeze of lime juice
  • sour cream, to serve

First roast the tomatoes. Heat the oven to 190C/170C fan/gas 5. Put the tomatoes in a single layer, cut-side up, on a baking tray. Drizzle lightly with oil and sprinkle with salt, then roast for 30 minutes.

Next make the salsa. Cook the red onion in the sunflower oil for 5 minutes until soft and starting to colour. Turn up the heat, then add the sweetcorn and chilli, stirring until the corn is toasted at the edges. Remove from the heat, season with salt and pepper and add a squeeze of lime juice.

To make the soup, heat the oil in a large saucepan and gently cook the onions until soft but not coloured. Add the garlic, chipotle paste, oregano & cumin seeds. Cook for another 5 minutes or until the cumin is fragrant.

Add the roasted tomatoes, the cooked beans and vegetable stock. Bring to the boil, then simmer for 30 minutes. Season with salt, pepper and lime juice, then liquidise until smooth. Check again for seasoning. Stir the coriander leaves through the salsa.

Serve the soup in warm bowls and a spoon of sour cream and salsa on the top.

(Original recipe by Alice Hart in BBC Good Food Magazine, July 2011.)

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Crab & Sweetcorn Soup

This soup is absolutely delicious and super simple to throw together. We made a main meal out of it by serving it with some shop-bought spring rolls. Try and use freshly ground white peppercorns if you can as they give a subtle spiciness that works really well with the aromatic ginger.

Crab & Sweetcorn soup – to serve 4

  • 125g white crabmeat
  • 2 egg whites
  • 1 tbsp cornflour, mixed with 2 tbsp water
  • 1.2 litres chicken stock
  • 2.5cm knob of fresh root ginger, peeled and grated
  • 225g tinned sweetcorn, pulsed to a rough purée in a food processor
  • sea salt and freshly ground white pepper
  • 2 scallions, finely sliced

Lightly beat the egg whites until frothy. Add the egg whites to the crabmeat along with the blended cornflour and stir well.

Put the stock and ginger into a large saucepan and bring to a simmer. Add the sweetcorn and bring back to the boil. Reduce the heat slightly and simmer for a few minutes. Add the crabmeat mixture and some seasoning. Let it simmer gently and keep stirring for a few minutes until the soup has thickened. Taste and add more seasoning if necessary. Serve in warm bowls with the scallions scattered over the top.

Wine Suggestion: We didn’t actually try this but, having discussed it at length, we reckon an Austrian Grüner Veltliner might work here. Grüner has a savoury peppery character which should complement the peppery flavour of the soup. You don’t want it to be too heavy though so go for one that is no higher than 12.5% alcohol.

(Original recipe from Gordon Ramsay’s World Kitchen: Recipes From the F Word, Quadrille.)

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Sweetcorn season is coming to an end but there is still time to make this tasty main course soup.

Sweetcorn & Haddock Chowder – to serve 4

  • 25g butter
  • 1 onion, chopped
  • 8 slices of smoked streaky bacon, chopped
  • 3 medium potatoes, diced
  • 1 litre vegetable stock
  • 2 corn cobs, kernels sliced off
  • 500g skinless smoked haddock, cut into small chunks
  • 5 tbsp double cream
  • handful of parsley, chopped

Melt the butter in a large pot. Fry the onion and bacon for about 5 minutes or until soft. Add the potatoes and cook for another couple of minutes, then pour in the stock and simmer until the potatoes are just tender (about 8 minutes).

Add the corn kernels and smoked haddock. Cook for another few minutes before adding the cream and some black pepper. Add salt if necessary but remember the fish is pretty salty, then stir through the parsley. Serve with crusty bread.

Wine Suggestion: We’ve been having a bit of a debate about this as many white wines could be intimidated or even clash with the smoked fish. We suggest going for a white wine that’s a bit more fruity than what you might pair with an unsmoked fish. Think a Riserva level Pinot Grigio rather than a Muscadet and you should have a treat.

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These are unusual little crab cakes with a side dish of sweet, fresh corn purée. It’s corn season at the moment in Ireland so make them while it’s still available.

Crab cakes with corn purée and chilli oil – to serve 4 as a starter (makes 8 little cakes)

  • 250g fresh picked white crab meat
  • 1 red chilli, deseeded and finely diced
  • 1 tbsp finely chopped coriander leaves
  • 100ml top-quality mayonnaise
  • squeeze of lime or lemon juice
  • 50g fresh white breadcrumbs
  • 150g unsalted butter

For the chilli oil:

  • 1 red chilli, deseeded and finely chopped
  • 80ml extra virgin olive oil

For the corn purée:

  • 3 fresh corn cobs
  • 120ml water
  • 40g unsalted butter
  • 2 tsp sugar
  • 50ml crème fraîche
  • 1tsp Tabasco
  • lime wedges (to serve)

Put the crab into a bowl, add the chilli and coriander and mix with a fork. Stir in the mayonnaise. Add a squeeze of lime or lemon juice and season with salt. Make 8 little crab cakes from the mixture and place on a tray. Chill for 30 minutes.

Spread the breadcrumbs evenly on a board and roll the cakes to coat generously. Cover and refrigerate until ready to cook.

Make the chilli oil by putting the chopped chilli in a small bowl, add a good pinch of salt and add the olive oil. Stir and leave to infuse.

For the corn purée, cut the kernels from the cobs. Put the kernals into a saucepan, add the water, butter and sugar, and season generously with salt and pepper. Cover and cook on a gentle heat until the corn is tender, about 20-25 minutes, then drain, but keep the cooking liquor.

Transfer half the corn to a bowl with a slotted spoon. Tip the rest into a blender or food processor and blend until smooth. Pass through a really fine sieve to make sure you have a really smooth purée; it it’s too thick you can add a bit of the reserved cooking liquor to loosen. Stir in the rest of the corn, the crème fraîche, and the Tabasco. Check the seasoning and keep warm.

To cook the crab cakes, heat the butter in a wide non-stick pan over a medium-low heat. When the oil has warmed, gently transfer the crab cakes into the pan and cook for a couple of minutes on each side or until golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

Serve the crab cakes hot with the corn purée. Serve with the chilli oil and lime wedges.

Wine Suggestion: This is a relatively rich dish so needs to be paired with a wine that has a bit of weight to it. Try and find a Chardonnay that is not too heavy on the oak and from a cooler climate, such as a Pouilly-Fuissé, or one from the Macedon Ranges in Australia.

(Original recipe from Skye Gyngell’s My favourite ingredients, Quadrille Publishing Limited, 2008.)

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We could have eaten buckets of this, it was so tasty! Locally grown corn cobs usually hit the shops in September but as the seasons seem to be all out this year, we’ll have to wait and see. To remove the corn form the cobs you need to tear off the husks, then run a knife downwards to remove the kernels – easy!

Stir-fried corn with chilli, ginger, garlic and parsley – to serve 2 as a side dish 

  • fresh corn kernels (one corn cob per person)
  • 2 tbsp olive oil
  • 1 tbsp if chopped ginger
  • 1 tsp of chopped chilli
  • a handful of chopped parsley
  • 1-2 tbsp soy sauce

Get your wok nice and hot. Heat the oil, then add the corn and stir-fry along with the ginger and chopped chilli.

When the corn is almost cooked, add the parsley and soy sauce and toss through.

Tastes really good with roast chicken and potatoes!

(Original recipe from Jamie Oliver’s Jamie’s Dinners, Penguin 2004.)

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One of those recipes that work because of their simplicity. The flavours all work together so there is no need to mess with them.

Easy Chicken & Corn Pie – to serve 4

  • 1 onion, sliced
  • 400g chicken thighs, cut into bite-size pieces
  • 1 tbsp vegetable oil
  • 150ml chicken stock
  • 325g can sweetcorn, drained
  • 6 tbsp crème fraîche
  • handful of parsey or basil, chopped
  • 750g potatoes, cuts into chunks

Fry the onion and chicken in the oil for 5-10 minutes or until the onion is soft and the chicken golden. Pour over the stock, bring to the boil, then simmer for 20 minutes or until the chicken is cooked. Add the corn, half of the crème fraîche,  the herbs and some seasoning.

Meanwhile, boil potatoes until soft, then drain and mash with the rest of the crème fraîche and some salt and pepper. Pour the chicken into a pie dish and top with the mash. Put the dish on a baking tray and put under the grill until golden.

Drink with: a glass of full-bodied, oaked Chardonnay.

(Original recipe from BBC Good Food)

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We’re not big fans of frozen vegetables (unless they are peas or broad beans) but we set our reservations aside to try this soup and we weren’t disappointed.

Sweetcorn & chilli soup – to serve 6

  • 25g butter
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • ½ red chilli, finely chopped
  • 800g frozen sweetcorn
  • 1 litre vegetable stock
  • 2 tbsp lemon juice
  • 5 tbsp chopped flat-leaf parsley

Heat the butter and oil in a large saucepan over a medium heat and fry the onions for about 10 minutes or until golden. Add the chilli and fry for about 5 minutes, stirring now and then. Add the corn, stock and some salt, bring to the boil and simmer for 10 minutes until the corn is tender but still crisp.

Transfer two-thirds of the soup to a food processor and whizz to a coarse purée. Add this back to the pan and stir in the lemon juice and parsley. Season.

(Original recipe from BBC Good Food magazine, February 2012.)

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