Being originally from New Zealand Corn fritters is a classic recipe that can be eaten anytime of the day. I have put my own twist by adding a few extra ingredients, and substituting with Gluten Free self raising flour. Best served with lashings of Creme Fraiche and Chilli Chutney, and avocado. Also can be served with crispy streaky bacon. Enjoy!
Serves 2-3
Gluten Free Corn Fritters
198g tin of sweetcorn kernels - drained 1 egg 1/2 red pepper finely chopped 2 spring onions finely chopped 1 cup of gluten free self raising flour 1/2 cup milk
Chilli Chutney
375g jar of mild or hot peppadew peppers 1/2 chilli (if using mild peppadew peppers - for a little kick! large handful of cherry tomatoes (around 150g) 5 tbsp of caster sugar
1. Start by making the chutney. Drain the pepperdews and put them in a blender along with the chilli and tomatoes. Blitz until ingredients come together but are still chunky. If you want the consistency of a jam, blitz until smooth. Tip into a medium pan over a medium heat. Add the caster sugar and bring to the boil. 2. Once the Jam is boiling, turn down the heat and simmer for 12-15 minutes, stirring every few minutes or so. Once the mixture has reduced and is taking on the texture of jam take off the heat and pour into a sterilised jar, and once cool enough, store in the fridge. This will keep for a month.
3. Now onto the corn fritters. Combine Sweetcorn, pepper and spring onions to a bowl. Add egg, flour and milk and season with salt and pepper. Mix together with a wooden spoon. If the mixture should be quite wet, so if it looks a little dry (due to using gluten free flour) add a little more milk.
4. Place a frying pan on medium heat, and spray with olive oil. Once the pan is hot, add a large dollop of the mixture, the fritters should be around 8cm in diameter. Cook on each side for 3-4 minutes until golden.
Serve with creme fraiche and your chilli Chutney. Also can be served wit Avocado and or crispy streaky bacon. For a lunch or dinner option add a rocket salad drizzled with balsamic vinegar.
Without consciously knowing it, I come from a big foodie family. My Dad is originally a butcher by trade and I spent my early years growing up visiting his butcher shop 'Slices fine meats and tasty treats'. So my Dad has taught me a thing or to when it comes to cooking meat, and doing it proper. Lamb is one of the most expensive meats on the UK market, so when you do cook it , it has to be done right. If you can, buy New Zealand Lamb (it's the best, but as a kiwi I would say that!). And as good things take time, you're going to have to allocate the best part of half a day to cook this. Here is how to roast a leg of lamb, by a butcher's daughter.
Slow roast leg of lamb 2KG leg of lamb (feeds 6-8 people) bulb of garlic bunch of rosemary bunch of thyme olive oil rock salt and cracked pepper Roast potatoes 1.5 kg of Vivaldi Potatoes, peeled (can use other varieties but this is my favourite) Bulb or garlic Goose fat rock salt and cracked pepper 2 sprigs of rosemary, leaves off and finely chopped.
1. Preheat the oven at 150 (130 degrees fan oven) Celsius. Take the lamb out of the fridge and leave it for 15-20 minutes. Peel the garlic and puncture the leg with a knife to cut 1.5 cm holes around the meat, and slip one garlic clove into each cavity. For a leg this size I would use up an entire clove. 2. Roughly chop the rosemary and thyme. Pour two tablespoons of olive oil over the meat and season with salt and pepper add the chopped herbs, and rub the oil, herbs and seasoning over the meat. Place in a large roasting dish and place in the oven on the lower shelf. Cook for 4 1/2 hours. Every 30 minutes ladle the juices from the dish back over the leg to keep it moist. Once time is up turn the heat right up to 220 degrees Celsius (200 fan oven) and place on the middle shelf to brown the meat and crisp the outside. 3. With 1 1/2 hours to go, start getting the roasties ready. Fill the kettle and boil, and place the large pan over high heat. Pour the boiling water into the pan, and throw in a sprinkling of rock salt. Bring the water to the boil. Cut the potatoes to your desired size and place into the boiling water. Boil for 5 minutes. Bring off the heat, drain the water and cover with a tea towel, and then place the lid on top. Leave for 5 minutes. Whilst you are waiting, place 2 tablespoons of goose fat on a baking tray and put it in the oven to melt. 4. Take off the tea towel and lid, then place the lid back on and shake up the potatoes in the pan. This helps make them nice and crispy on the outside, fluffy on the inside. Place on baking tray and coat with the goose fat. Sprinkle with the chopped rosemary and season with salt an pepper. Place in the oven for 1 hour. 5. With 30 minutes to go, add the garlic cloves with the skin still on to the potatoes, and toss. Place back in the oven, till crisp and golden. 6. Take the meat out, and let it rest for at least 10 minutes. If done right the meat should fall of the bone. Keep the fat from the bottom of the dish in a bowl covered in the fridge as this makes great fat for your next roasties. Serve with your favourite greens, and mint sauce.
Food is beautiful. It means many things to many people, it is fuel, tradition, religion, mends broken hearts, comforts, brings happiness, brings people together, it is desire, it is bliss. The lists continues. To me food is passion, one I want to share with you. So lets start with my one of the most beautiful dense and moreish desserts on the planet - brownies. I will share numerous recipes on brownies (I could write a book solely on them) but for now lets start with one that is a crowd-pleaser. Oreo Brownies
154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters
Icing sugar, for dusting
Preparation Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time. Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out. Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.Tower them on a dish or cake stand and serve!
