Kitchen Garden
Maria Kraus
MEXICAN STREET CORN
Ingredients:
5 Corn Ears
6 Lemons, cut into wedges
¼ cup Mayonnaise
¼ cup Sour Cream
Parsley, chopped
Sweet Paprika
½ cup Parmesan, grated
Olive Oil
Bamboo Skewers, soaked for at least 30 minutes
Method
1 Peel the husks from the corn.
2 Cut the corn in half horizontally.
3 Place the bamboo skewers into the corn.
4 Arrange on a tray.
5 Place parsley into a small dish.
6 Place lemons into a small dish.
7 Wisk the mayonnaise and sour cream in a small bowl.
8 Place the parmesan also in a small bowl.
9 Preheat the BBQ on high.
10 Brush corn with olive oil.
11 Grill corn on the BBQ – turning with tongs when corn turns brown/black
This will take about 10min depending on how hot the BBQ is.
12 Bruch the grilled corn with mayonnaise/sour cream, sprinkle with salt, parmesan, and a dust of sweet paprika.
13 Sprinkle with parsley and serve with lemon wedges.
BLOOD PLUM MUFFINS (makes 12)
INGREDIENTS
6 Plums
250g SR Flour
½ cup Caster Sugar
1 tsp cinnamon
3/4 cup Buttermilk
1 egg, whisked
½ cup Vegetable Oil
Icing sugar to serve
METHOD
Preheat oven to 180C.
Line muffin tins with muffin sleeves.
1 Cut 6 plums into little squares, removing the stone - put aside into a bowl.
2 In a big bowl, sift the SR Flour and add the caster sugar and cinnamon.
3 In a little bowl put the buttermilk and egg, add the vegetable oil, and whisk lightly again.
4 Add the plums and mix just to combine.
5 Pour the milk mixture into the flour mixture and mix to combine.
6 Spoon the batter into the muffin sleeves. Only fill them two-thirds.
7 Bake in the oven for approx. 20 min or until brown on top
8 Let the muffins cool down on a wire rack and dust with icing sugar