Читать книгу Enjoy: New veg with dash - Nadine Abensur - Страница 30

Here are several ideas, for all of which you have to prepare and cook the corn as follows. First, soak the cobs, still in their husks, in cold salted water for 30 minutes. Peel back the husks and remove the hairy bit, then pull the husks back over the cobs to protect them from the high heat. Place them on a hot barbecue for 15 minutes, turning them once. Then remove the husks, dip the cobs into the salted water again and return them to a medium heat for another 8–10 minutes, again turning them over to make sure that they are charred all the way round.

ALL THE SUGGESTIONS BELOW SERVE 4

With Butter and Harissa:

40g softened butter

1 tablespoon harissa

Put the softened butter and harissa in a bowl large enough to hold the grilled cobs and beat until combined. Add the cobs to the bowl, toss to coat them in the butter and eat at once.

With Butter, Lime and Garlic:

40g softened butter

juice of 1 lime

1 garlic clove, finely chopped

sea salt and freshly ground black pepper

Put all the ingredients in a large bowl and beat until combined. Toss with the grilled cobs and serve at once.

With Coconut Milk, Tamari and Thai Curry Paste:

150ml coconut milk

1 tablespoon tamari

juice of ½ lime

1 teaspoon red or green Thai curry paste

a small bunch of coriander, roughly chopped

Mix all the ingredients except the coriander together. When the cobs are ready, baste them generously with the sauce. Return to the grill for a couple of minutes, then remove and toss with the remaining sauce and the coriander.

With Butter and Garam Masala:

40g softened butter

1 teaspoon good-quality garam masala

or curry powder

¼ red onion or 1 shallot (golden shallot), very finely chopped

Mix all the ingredients together and either spread on the hot corn or place in a large bowl and toss with the cobs.

With Sweet Chilli Sauce and Lemon myrtle-infused Macadamia Oil:

4 teaspoons good-quality sweet chilli sauce

3–4 tablespoons lemon myrtle-infused macadamia oil

Mix the chilli sauce and oil together and baste the grilled corn with half the mixture. Return to the grill for a couple of minutes, then baste with the remainder and serve.

With Olive Oil and Dukka:

3–4 tablespoons olive oil

4 teaspoons dukka

Mix, baste hot corn, eat.