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Cornbread
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Ingredients:
1 1/2 cups self-raising flour, sifted
1 cup fine cornmeal
1/4 cup cornflour
1 tbsp baking powder
1/4 cup caster sugar
1 1/2 cups milk
60 gm butter
1 egg
30 gm melted butter, extra
Procedure:
Heat a 30x20 cm. shallow oblong baking tin in a preheated oven degree 180C, for about 5 minutes. In a mixing bowl combine flour, cornmeal, cornflour, sugar and baking powder. Warm milk slightly, add butter and egg, mix well. Stir milk mixture into the combined flours and mix well.
Grease the heated baking tin with butter and pour in the batter. Smooth the top. Bake in a preheated oven at degree 180C for 25 minutes. Brush melted butter evenly over the top and cook a further 15 minutes or till firm. Cut into squares and serve hot.
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Green Beans with Sweetcorn
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Frozen French beans are useful for this
dish, as they are quick to cook. It makes an excellent
vegetable accompaniment to fish and meat dishes.
Ingredients:
1 tbsp oil
1/4 tsp tsp mustard seeds
1 medium red onion, diced
50 gm frozen sweetcorn
50 gm canned red kidney beans, drained
175 gm frozen French beans
1 medium red chilli, seeded and diced garlic
1 garlic clove, chopped
2.5 cm piece root ginger, finely chopped
1 tbsp chopped fresh coriander, 1 tsp. salt
1 medium tomato, seeded and diced, to garnish
Procedure:
Heat the oil in a wok or heavy-based frying pan for about 30 seconds, then add the mustard seeds and onion, stir-fry for 2-3 minutes. Add the sweetcorn, red kidney beans and French beans. Stir-fry for 3-5 minutes. Add the chilli, chopped garlic and ginger, coriander and salt and stir-fry for 2-3 minutes. Remove the pan from the heat. Transfer the vegetables to a serving dish and garnish with the diced tomato.
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Sweetcorn and
Pea Curry
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Ingredients:
6 pieces of frozen corn on
the cob, thawed
1 tbsp oil
1/2 tsp cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 green chilli, finely chopped
1 tbsp curry paste
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp salt
1/2 tsp sugar
400 gm chopped tomatoes
1 tbsp tomato puree
1 tbsp water
115 gm frozen peas, thawed
2 tbsps chopped fresh coriander
Chappatis, to serve (optional)
Procedure:
Using a sharp knife, cut each piece of corn in half crossways to make 12 equal pieces in total. Bring a large saucepan of water to the boil and cook the corn cob pieces for 10-12 minutes.
Drain well. Heat the oil in a large heavy-based saucepan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the onion, garlic and chilli and fry for about 5-6 minutes until the onion is golden. Add the curry paste and fry for 2 minutes.
Stir in the remaining spices, salt and sugar and fry for a further 2-3 minutes, adding some water if the mixture is too dry. Add the chopped tomatoes and tomato puree together with the water and simmer for 5 minutes or until the sauce thickens.
Add the peas and cook for a further 5 minutes. Add the pieces of corn and fresh coriander and cook for a further 6-8 minutes or until the corn and peas are tender. Serve with chappatis, for mopping up the rich sauce, if you like.
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Balti Sweetcorn with Cauliflower
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Ingredients:
1 tbsp oil
4 curry leaves
1/4 tsp onion seeds
2 medium onions, diced
1 red chilli, seeded and diced
175 gm frozen sweetcorn
1/2 small cauliflower, cut into florets
3-7 mint leaves
Procedure:
Heat the oil in a wok or heavy-based frying pan and stir-fry the curry leaves and the onion seeds for about 30 seconds. Add the onions and fry them for 5-8 minutes until golden brown. Add the red chilli, frozen sweetcorn and cauliflower florets and stir-fry for 5-8 minutes. Finally, add the mint leaves and serve immediately.
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