Roasted Corn and Cilantro Salad

Ingredients

  • 2 ears of fresh Sweet Corn
  • 1 Red Pepper
  • couple spoonfuls of pickled Jalapeno
  • 1 large bunch of Cilantro / Corriander
  • 1/2 Lime, juice only
  • 4 Tbsp Olive Oil
  • Soft mozerella
  • 1 avocado
  • 1 tomato
  • Salt and Pepper to taste

Instructions

  1. If you have access to a grill, get it nice and hot. Otherwise, preheat your oven to 500 degrees. Fill a clean sink with plenty of water. Peel back the husks from each ear of corn without removing them, pull away the silks, and let them soak for a few minutes in the sink full of water. This cleans the corn, of course, but also gets a little extra moisture into the husks so you don’t light shit on fire.
  2. Pull the husks back into place and roast the corn in the oven (or on the grill) for about 20 minutes, turning frequently. Even though you soaked the husks, please be mindful of not lighting your corn / face on fire. Once cooked, allow the corn to cool so you can handle it without burning the bejeezus out of your hands.
  3. Seed and dice the red pepper, and tomato. Slice up avocado. Wash the cilantro and remove the leaves from the stems. Add jalapenos.
  4. Once the corn is cooled, remove and discard the husks, and slice the corn from the cob with a large serrated knife.
  5. Combine all of the veggies in big bowl with the chili pepper. Toss with lime juice, and olive oil.  Add chopped mozerella, salt and pepper.

Soup Mix Soup, with Carrot and Coriander

Ingredients:

  • 1/2 cup (125ml) dried soup mix – Pre-soaked overnight.
  • 1/2 white onion, finely diced
  • 2 cloves Garlic
  • Salt & Pepper to taste
  • 1 large carrot, coarsely grated
  • 250ml boiling water
  • 1 tsp stock powder (1 cube)
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/2 tsp dried ginger
  • Extra Virgin Olive Oil
  • Finely Grated Cheese or Nutitional Yeast Flakes (both optional)

Serves 2

  • Pre-soak the dried soup mix overnight, in fresh water (boiled then cooled)

Method:

  • Fry until golden, the finely diced onion, in the oil, add the garlic towards the end of frying.
  • Add the salt & pepper, then coarsely grated carrot and fry off a little more
  • Drain and rinse the now soaked ‘soup mix’.
  • Add the rehydrated soup mix to the pan.
  • Add boiling water, stock powder, and freshly roasted and then ground spices.
  • Simmer for around 15-20 minutes.
  • Blend/pulverise  around half of the soup.
  • Add a tablespoon more Extra Virgin Olive Oil and mix through the soup.
  • Serve immediately, with the optional freshly grated cheese.

 

A few links to work through

Gnocchi With Tomato Sauce

This simple tomato sauce gets tons of flavor from herbs steeped in olive oil that lusciously coats potato pillows of gnocchi.  With thanks.

Serves 4

Ingredients

  • ¼ cup extra virgin olive oil (plus 1 tablespoon)
  • 4 stems fresh Italian flat leaf parsley
  • 4 stems fresh oregano
  • 2 stems fresh rosemary
  • 2 stems fresh basil, plus 2 more stems for garnish
  • ½ yellow onion, diced
  • 3 cloves garlic, crushed
  • 6 vine ripened tomatoes  (or one can of prepared rich tomatoes)
  • Salt and freshly ground black pepper
  • Pinch of red pepper flakes
  • ¼ cup heavy cream (optional)
  • 400g gnocchi
  • 200g cherry size mozzarella balls, cut in half
  • ½ cup freshly grated Parmesan cheese

Instructions

Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don’t brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally.  Stir in the heavy cream and remove from the heat.

Meanwhile, bring a saucepan of water to a boil and add the gnocchi. Season generously with kosher salt and cook until the gnocchi float to the top of the boiling water.

Drain and then place the gnocchi into the cooked sauce.

Top with the halved mozzarella balls and sprinkle with Parmesan cheese then drizzle the tops of the gnocchi with the remaining olive oil.

Broil (Grill) for 5-8 minutes or until the cheese melts and the tops become crispy.

Garnish with additional basil leaves and serve immediately.