Thousand Island Slaw

When I was a kid one of the first things I ever learnt to make for myself to eat, apart from of course countless cakes and biscuits, was a salad that I recreated from Tootsies burger restaurant in Wimbledon village. They had the highly sophisticated, so I thought at the time, salad mix of red cabbage, grated carrot and most exciting of all – sweetcorn. I suppose that the influence had come from an American slaw, but to me it was revolutionary. And most exciting of all was there was a choice of four dressing. This was back in the day before the idea of “choice” was really embraced in restaurants. French Dressing, Vinaigrette, Blue Cheese or my absolute, total favourite Thousand Island Dressing. I loved the stuff! I still knock up “Thousand Island Slaw” as I have now named it using whatever I have at hand. My kids love it too!

Thousand Island Slaw

A selection of what you have to hand. I recon fresh sweetcorn would be lovely. Just boil the cobs and then cut down the husks to remove the kernels.

Pointed cabbage, red cabbage, savoy cabbage etc. very finely shredded

Carrots, peeled and grated

Thousand Island Dressing

5 tbsp. mayonnaise

2 tbsp. tomato ketchup

Juice of half a lemon

Dash of tobacco

Mix up the dressing ingredients and adjust to your taste. Dress the salad and serve.

Chilli Cheese Cornbread

Corn bread doesn’t usually have sweet corn in it. It is the corn from the polenta, or corn-meal which provides the corn aspect. But this version is so much better, with fresh corn on the cob, caramelised onions, cheese and chilli. A winning combination.

If you have any left, toast it in a frying pan and serve it up along side a chilli, black bean chilli, with some fried eggs and bacon or rather strangely it went very well with my Labneh with Roast Beetroot & Sweet and Sour Onions.

Chilli Cheese Cornbread   

olive oil

2 red onions

2 corn on the cob

4 large free-range eggs

325 g coarse cornmeal or polenta

250 ml full-fat milk

1 teaspoon baking powder

1 tsp sea salt

6 tablespoons plain flour

140 g mature Cheddar cheese

2 fresh green chillies

Preheat the oven to 180C. Lightly oil a loaf tin.

Peel and finely slice the onions. Melt some olive oil in a saucepan pan on a medium heat, add the onions, then fry gently for 15 to 20 minutes, or until caramelised, golden and sticky.

Hold the corn cobs upright on a board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off.

Add to the caramelised onions and cook for a further 5 minutes. Remove from the heat and set aside to cool.

Beat the eggs in a large bowl, then mix in the cornmeal, milk, baking powder, flour, sea salt and some freshly ground black pepper.

Grate the cheese and add. De-seed and finely chop the chillies and add along with the cooled onion and corn mixture.

Pour the mixture into the prepared cake tin. Put the cornbread into the oven for 35 minutes, or until golden and cooked through.

Cool for 15 minutes, then turn it out onto a wire rack or serving plate. Serve straightaway – it’s unbelievably good when it’s warm.

 

Save

Save

Grilled Sweetcorn Slaw

Another salad featuring the wonder cure Apple Cider vinegar. This is quite an unusual recipe in that the slaw is lightly pickled and if there is one thing more fashionable and fashionably good for you it is pickled food.

Grilled Sweetcorn Slaw

Makes tonnes so feel free to half the recipe. Yotam Ottelenghi

100 apple cider vinegar

200ml water

¼ white cabbage, shredded (300g net)

3 carrots, julienned or grated (175g net)

1 small red onion, thinly sliced (140g net)

4 corn cobs, lightly brushed with olive oil (600g gross)

2 red chillies, finely chopped

20g picked coriander leaves

20g picked mint leaves

Olive oil

Salt and black pepper

Dressing:

50g mayonnaise

2 tsp Dijon mustard

1½ tsp sunflower oil

1 tbsp lemon juice

1 clove garlic, crushed

Place the vinegar and water in a small saucepan along with 1 tablespoon of salt. Bring to the boil and then remove from the heat. Place the cabbage and carrot in a bowl, pour over two-thirds of the salty liquid and set aside to soften for 20 minutes. Pour the remaining liquid over the onion and, again, set aside for 20 minutes. Rinse the vegetables and onion well, pat dry, place together in a large bowl and set aside.

Place a ridged char-grill pan on a high heat and, when it starts to smoke, lay the corn over it. Char-grill for 10-12 minutes, turning so that all sides get some colour (this will create quite a lot of smoke). Remove from the heat and, when cool enough to handle, use a large knife to shave off the corn in clumps and add to the salad bowl.

Whisk together all the dressing ingredients, pour over the salad and stir gently. Add the chilli, coriander and mint, along with a grind of black pepper, give everything another gentle stir and serve.

Grilled Corn Salsa

Reading Guy’s news letter this week, reminded me about the terrible practices in non-organic farming of livestock.  Antibiotics are routinely added to livestock feed, as a preventative rather than as a cure. Surely it would be much more beneficial that farmers concentrated on ensuring the all livestock are raised in a healthy environment, rather than the use of medicines, especially as we know that we are already getting far too many antibiotics in our diets than is necessary or safe.

Obviously organic meat is going to be more costly, which may put it out of reach for many people, but there is a solution. Eat good meat, but eat less of it.  This Grilled Corn Salsa, bulks up a grilled steak and served alongside my Patatas Bravas, makes a great supper, probably even without the meat.

grilled-corn-salsa

Grilled Corn Salsa

Serves: 4

Ingredients

2 large ears corn

¼ red onion, diced

3 large ripe tomatoes, seeds slightly removed and diced

1 fresh red chilli, de-seeded and finely chopped

sea salt

juice of one lime

small bunch freshly chopped coriander

Cook the corn as I did last week on the BBQ or a griddle. Leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little colour – 2-3 minutes – rolling to char all sides. Don’t leave it on too long or the corn will dry out.

grillled-corn-on-the-cob

Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir. Taste and adjust seasonings as needed, adding more salt, chilli or lime juice to taste. Serve immediately. Will keep covered in the fridge for several days, but is best when fresh.

grilled-corn-salsa-2

Sweetcorn Fritters

Corn on the cob, is somewhat limited in it culinary uses, but once removed from the cob, it is immediately open to a world of possibilities. You can remove it raw, but I prefer to cook it on the cob and remove it afterwards. How you cook it is up to you, boiled, BBQ’d in the husk or grilled. Then you simply cut downwards with a sharp knife, and there you have it. It now looks like it comes out of a tin, but fresher and taster ever without all the salt and sugar of the tinned variety.

Barbecued Sweetcorn with Burnt Lime & Sea Salt

This fabulous recipe is from Jane Baxter, who was Head Chef in the early days of the Field Kitchen and really is worth the effort. Serve with Guacamole, a home-made fresh tomato salsa (for recipes, follow links) or just sour cream and a squeeze of lime. If you are making them for the kids, you can omit the chilli from the fritters and just spice up the salsa’s instead.

sweetcorn-fritters-2

Sweetcorn Fritters

Adapted from Riverford Farm Cookbook – Tales from the Fields by Guy Watson and Jane Baxter.   This makes a lot of fritters. You might want to half the recipe

3 corn cobs (about 400g)

125g plain flour

1 tsp baking powder

2 tbsp polenta

2 eggs

1 egg yolk

2 tbsp crème fraîche

100 ml milk

2 tbsp butter

1 red chilli, finely chopped

½ red onion, finely chopped

1 tbsp fresh coriander, chopped

2 tsp olive oil

salt & pepper

Peel the husks off the corn cobs, then cook them in boiling water for about 10 minutes, until just tender. Drain well. (Or BBQ in the husks) Cut off the kernels.

Put the flour, baking powder, polenta and sugar in a bowl. Add the eggs and yolk and beat together. Gradually beat in the crème fraîche and milk until you get a thick, smooth batter. Heat half the butter in a pan until brown and add it to the batter. Add the chilli, onion, corn and herbs and season well with salt and pepper. Heat the oil and the remaining butter in a frying pan until quite hot. Drop tablespoonfuls of the mixture into the pan and fry over a medium heat for about 2 minutes on each side, until golden brown. Serve immediately.

sweetcorn-fritters

Barbecued Sweetcorn with Burnt Lime & Sea Salt

I hate to say it but there is distinctly a hint of Autumn creeping into the my Riverford vegbox so I am desperate to give you some recipes this week which really soak up the last of the summer sun. Use the BBQ as much as possible until it is too late! This is a fabulous way of cooking corn on the cob. The husks protect the kernels as they steam, whilst being infused with a fabulous smoky flavour.

Barbecued Sweetcorn with Burnt Lime & Sea Salt 1

The burnt lime adds a delicious sweet and sour twist. Definitely a taste of summer, no matter what the weather!

Barbecued Sweetcorn with Burnt Lime & Sea Salt

Barbecued Sweetcorn with Burnt Lime & Sea Salt

If the weather isn’t good enough, or you don’t have a barbecue, use a cast-iron griddle or heavy-bottomed frying pan and fry the corn in their husks, with no oil. Leave them until the husks cook to a dark brown/black colour, then turn every few minutes so the whole husk is coloured, about 15 minutes in total.

4 sweetcorn cobs with the husk still on

2 limes

pinch of brown sugar

butter

flaky or coarse sea salt

Fire up the barbecue (or see above). Soak the sweetcorn cobs in cold water for 20 minutes. Throw the cobs on the barbecue and cook for about 15 minutes, turning frequently. The husks will burn but you should be left with perfect smoky corn underneath.

Cut the limes in half, sprinkle the cut side with a little sugar and rub it in with your thumb until dissolved. Press the lime on to the bars of the barbecue until lightly caramelised. Strip the corn from the husk, slather over some butter, squeeze and rub the lime over the corn and sprinkle with salt.

Corn on the Cob

Rainbow Stir-Fry

Finally for this week, I needed to use up practically everything else in my veg box. I noticed that when my box arrived what a great array of colours the vegetables where at this time of year. I have been reading a bit about how eating all the different coloured vegetables, or eating a rainbow as it is called, is a really good way of making sure that our bodies get all the nutrients and vitamins that we need . It is almost like nature has highlighted the fruit and veg that we need by colour coding them.

With this in mind, I decided to make a Rainbow Stir-fry with what I had in my box. Red onions, carrots, sweetcorn, red peppers and mushrooms. Unfortunately I was missing purple, although I think the red onions might count, but if you like you could put some red cabbage in too. Anyway, most importantly it tasted great and looked pretty colourful too.

Rainbow stir-fry

Rainbow Stir-Fry
Serves 2
100g egg noodles
Sunflower oil
Large knob of fresh ginger
3 cloves of garlic
1-2 fresh red chillies
2 small red onions
2 large carrots
½ a cabbage
1 red pepper
1 ear of sweetcorn
8 mushrooms
Sesame oil
Mirin
Soy sauce
Chinese cooking rice wine
Handful of fresh coriander, chopped

Put a pan of water on to boil. Cut the chilli in half, remove the seeds and finely chop. Scrape the ginger with a teaspoon to remove the outer layer and grate. Peel the garlic and grate it. (A microplane in really good for this.) Cut the cabbage in half, remove the core and finely shred. Peel the carrots and cut into julienne or coarsely grate. Peel the onions, cut in half and finely slice. Cut the pepper in half, remove the seeds and membrane and cut into thin strips. Cut the mushrooms into slices. Cut the sweetcorn of the cob. Add the noodles to the boiling water and cook for 6 minutes or as instructed on the packet. Drain and dress with sesame oil to prevent sticking together. Heat a large wok. Add some sunflower oil and add the chopped chilli, garlic and ginger. Fry for a few minutes. Add all the rest of the vegetables and stir fry for 5 minutes or so. It is important to keep the veg moving all the time as the name stir fry implies. When the veg is well wilted, add the sauces to taste. You want a balance of sweet and salty. Taste until you have it right. Add the noodles and maybe a little more sesame oil to taste. Add the freshly chopped coriander, stir well and serve straight away.

Removing corn kernals

Sweetcorn Chowder with Red Spring Onions & Smoked Paprika

When I was a kid, sweetcorn was my absolute favourite, I loved in on the cob, I loved it straight out of a tin and crab and sweetcorn soup was always my first choice at a Chinese restaurant.

Then, many years later I went and worked in San Francisco for a few months at a restaurant called Chez Panisse. My favourite place to hang out during my rare time off was Fisherman’s Wharf, with its fantastic array of restaurants and shacks selling Clam Chowder served up in a hollowed out baby loaf of San Franciscan sour dough bread. Yum!

My version here uses sweetcorn instead and I have added a touch of smokiness with just a hint of smoked paprika but it is super delicious with a little smoked bacon or smoked haddock as well.

It really is one of the ultimate comfort dishes, more a meal than just a starter and in keeping with my quick and easy theme this week – super simple! I would love to bake a loaf of sourdough to serve it in, but that is not so quick and easy!

 

Sweet corn Chowder

Sweetcorn Chowder with Red Spring Onions & Smoked Paprika
Serves 2
2 stalk celery
1 medium onion
Olive oil
Fresh thyme or ½ teaspoon dried oregano
500 ml semi-skimmed milk
250g waxy potatoes, peeled and cut into little cubes
3 spring onions
2 heads of sweetcorn, removed from the cob
Sea salt and freshly ground black pepper

Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery, onion, and herbs and fry until the vegetables start to brown. Add the sweetcorn and season with salt and pepper and continue to cook for a few minutes more. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
Meanwhile, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, check the seasoning and sprinkle with spring onions and smoked paprika and then serve.

Red Spring Onions

Spicy Chipotle Sweet Potato and Black Bean Chilli

This week I started with a medium veg box (less roots) and once again, Mexico was my first thought. Sweetcorn, sweet potatoes peppers and coriander and, I hate to say it but it might have been the hint of Autumn in the air,  which made me think of this “Spicy Chipotle Sweet Potato and Black Bean Chilli”.

Spicy Chipotle Sweet Potato & Black Bean Chilli

I have made it many time before and I love it because it is so versatile. You can have it on its own,  with rice, in a jacket potato, add a tortilla wrap and you have a burrito or serve it up in Taco shells. You can even liquidise it and have it as soup. Or how about in an enchiladas or quesadilla. Add what you like – charred sweetcorn, tomato salsa, guacamole, sour cream or cheese. The possibilities are endless.

Taco Shells

Spicy Chipotle Sweet Potato and Black Bean Chilli
2 tablespoons olive oil
1 large Spanish onion, chopped
4 sticks of celery, finely chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
2 medium sweet potatoes, peeled and diced
3 large garlic cloves, minced (about 2 tablespoons)
1 to 2 teaspoons sea salt
1 to 2 teaspoons crushed Chipotle Chillis
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon dried marjoram or handful of fresh oregano
1 bay leaf
1 (14.5-ounce) can diced tomatoes
2 (15-ounce) cans black beans, rinsed and drained
Juice of 1 lime (about 2 tablespoons)
Small bunch of coriander, finely chopped
Heat oil in a heavy large saucepan over medium-high heat; add onion and celery. Reduce heat to medium, and cook, stirring occasionally, about 10 minutes or until tender. Add bell peppers and continue cooking for a further 10 minutes or so. Stir often to avoid burning. Stir in garlic, and cook about 1 minute. Add chilli, the salt, the herbs and spices. Stir and cook 1 minute. Next add the sweet potato. Give everything a good mix and add tomatoes and enough water to cover the sweet potato. Simmer, uncovered, about 30 minutes until the sweet potato is cooked. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Finally add the coriander and adjust the seasoning to taste.

guacomole

Guacamole

Guacomole can be used to heat up a dish or cool it down so bare this in mind when adding the chilli. The most important factor to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good.

2 ripe avocados
2 spring onions (finely sliced)
1 fresh red or green Serrano chilli, seeds removed and finely chopped
½ bunch fresh coriander, finely chopped
Juice of 1 fresh lime
½ teaspoon fine sea salt
Freshly grated black pepper
Drizzle of Olive Oil

Cut avocados in half. Remove seed. Scoop out and put in a mixing bowl. Using a fork, mash the avocado. Add the chopped onion, coriander, lime, salt and pepper and mash some more. Chilli peppers vary individually in their hotness. Start with a little, add more to taste. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Sweet Potato Chilli

 

Mexican Tostadas

Finally this week, I have been focused on Mexico. I think it just must just be the sort of vegetables that are in season right now – cherry tomatoes, chillies. sweetcorn, avocadoes and chard all lend themselves handsomely to Mexican flavours and as sweet potatoes appear back in the boxes, I am sure I will be making a whole lot more. Mexican food may at first seem complicated but the essence of it is a selection of fillings which pretty much always comprise of a few staple ingredients – meat or vegetables with chilli (a huge assortment), black beans, re-fried beans, avocados, lime, sweetcorn, cheese, sour cream, queso fresco, salsa of some sort and coriander. These can be put together in any combination of your choice. Then there is the choice of vessel.
I decided to make Tostadas which are little, fried corn tortillas. You can do this quite simply yourself by buying ready made all corn tortillas but if you wished you can make your own. There is a recipe in Thomasina Mier’s book Mexican Food At Home but beware – it does require the purchase of Masa Harina flour, unless you already have some in the store cupboard.
If you didn’t fancy Tosdadas, which just happen to be my particular favourite when we occasionally visit to Wahaca, the following recipes would make equally tasty fillings for a Burrito, Taco or a Quesadilla, maybe with a little extra cheese.

 
To make the Tostasas
All corn tortillas
Vegetable oil
Lay the corn tortillas flat stacking them neatly on top of each other and using a pastry cutter, about 8 cms, cut three stacks of rounds. If you trim up what you are left with, you should have perfect shape for Tortilla chips. Heat about 200ml of oil in a shallow frying pan until it is sizzling hot (you can test it with a piece of off-cut tortilla – the oil should really sizzle when it goes in) and fry them in the hot oil until crispy and golden. Drain on kitchen paper and sprinkle with salt. Fry the Tortilla chips the same way and serve with the salsa or avocado dip.

Chard and sweetcorn

Swiss Chard and Smoky Pan-Toasted Sweetcorn
Kernels from 2 ears sweet corn
1 tsp smoked paprika
Pinch of smoked chipotle chilli
Extra virgin olive oil
2 cloves of garlic
1 handful red, yellow or green chard
Pinch of smoked chipotle chilli
Sea salt
Cut the sweetcorn from the cobs. Do this by first removing the husks and then top and tail each cob to give it a secure base and cut each one in half. (As in photo)

Removing corn kernals

Stand each piece upright and using a sharp knife cut downwards releasing the individual kernals. Heat a large heavy frying pan over medium-high heat until very hot. Add a little oil and the corn kernels and cook, shaking the pan and stirring, until the kernels brown, about 5 minutes. Be careful because the corn can pop. Season with salt and add the chilli and smoked paprika. Shake well and remove corn from the heat.

Steamed Chard

If the chard has a large stalks (this is not usually the case early in the season) separate the chard stalks from the leaves and chop both leaves and stalks roughly, keeping them separate. Add the stalks to a pan of boiling salted water and cook for 2 minutes and then add the leaves as well and blanch briefly. Remove and spread out on a dry tea towel to cool. When cool use the tea towel to squeeze out as much water as possible. Cut the garlic into very thin slithers. Heat a little more olive oil in a saucepan and fry the garlic until just turning light golden brown. Add the Chard and season with salt and mix well. Fry briefly and remove from the heat. Add the corn and stir through and check the seasoning. I like these topped with sour cream.

Cherry Tomato and Black Beans Salsa

Cherry Tomato, Black Bean and Coriander Salsa
8 ripe cherry tomatoes
½ tin of black beans (drained)
2 spring onions
1 lime
Small bunch of coriander
1 – 2 small fresh red chilli
Sea salt
A glug of extra virgin olive oil

Cut your tomatoes into quarters and chuck them in a bowl. Finely shred the spring onions and add them. Squeeze the juice from the lime and add ½ to the tomatoes with a good pinch of salt and a glug of olive oil. Roughly chop the coriander and add that two. Remove the seeds from the chilli and finely chop. Add ½ to begin with. Stir in the beans well and check seasoning. It should have a good kick, so if it is too mild add more chilli. Add move lime or olive oil to taste. Top with creamed avocado.

Creamed Avocado
This is simply Guacamole without all the ingredients. Since the same ingredients are in the salsa, there is no need to add them twice. I especially omit the chilli as the salsa should have more than enough. The avocado topping is there to cool your mouth down.

1 avocado (perfectly ripe)
Juice of ½ a lime
Tbsp. of sour cream
Handful of coriander, washed, drained and finely chopped
Sea salt.

Mash up the avocado until completely smooth. Add the lime, sour cream and finely chopped coriander. Add salt to taste.

Beetroot Tostadas

Beetroot, Cumin Seed, Sour Cream and Coriander with Feta
This one is not strictly Mexican. In fact I have no idea if they have beetroot in Mexico. However I just felt that these Mexican flavours go so well with beetroot, I had to try it and I was really pleased with the results.
Most Mexican recipes call for queso fresco, which literally means fresh cheese. It is hard to find in England unless you make your own but feta cheese is a good substitute.

1 large beetroot
1 tsp cumin seeds
1-2 tbsp sour cream
Large handful of coriander, washed, drained and finely chopped (save a few extra leaves for decorating.)
100g feta

Pre-heat oven to 180⁰C. Wash the beetroot and trim of the tops and tail. Wrap it well in tin foil and put in the oven. Cook for about 40 minutes to 1 hour. A skewer or knife should insert and pull out again without any effort. Allow to cool until you can handle. Slip off the skins with your hands. (You can wear disposable gloves if you have any.) Finely dice the beetroot and put in a bowl with the cumin seeds, sour cream and coriander. Season well with salt and taste. Serve with crumbled feta and a few extra coriander leaves.

Washed Chard