During my final year of school I survived mostly on jaffles. Golden toasted bread with oozing melted cheese, tomatoes and plenty of tinned creamed corn all sandwiched in between.
Having left school for a number of years now I am happy to say that the humble can of creamed corn has not been on the shopping list (besides using it in jaffles I am not sure I would know what to do with it!).
This version is much more sophisticated and while it may have the same name, it shouldn't be categorised in the genre as tinned creamed corn.
Creamy slow cooked corn is sweet and rich. Perfect with a good steak and pan fried potatoes, or stirred into a simple risotto. If you must – try an adults only jaffle with Italian Tallegio cheese, homemade creamed corn and a good drizzle of truffle oil.
Ingredients
20g butter
2 eschalots, thinly sliced
Corn kernels from 6 corn cobs
½ cup chicken stock
½ cup thickened cream
2 bay leaves
a pinch of nutmeg
20g Parmesan, finely grated
1 tablespoon spring onions, finely sliced
Method
Melt butter in a large saucepan over medium heat. Add the eschalots and cook for 6 minutes or until soft. Add the corn, stock, cream and bay leaves, cover and turn the heat to low. Cook for 30-40 minutes until the corn is tender and the liquid has reduced.
Remove bay leaves and blend until roughly pureed. Fold in Parmesan and nutmeg and season.
Serve with a sprinkle of spring onions.
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