If you’re like me, then you come home of an afternoon strip off your clothes, flick on the A/C and telly then its off to the kitchen to raid the fridge in a ravenous hunger fueled, undie clad frenzy only to find no food, no snacks because you’re “trying to be healthy”. Sound familiar?? I feel for you. So here I have an easy quick fix to your problems, make this on the weekend to have afternoon snacks all week long that won’t make you feel terrible!
Prep time – 10 mins, Cooking time – 10 mins, Serves 4
Corn Fritters with Avocado & Sour Cream Dip
1 avocado, halved peeled and stone removed
2 heaped tbs extra-light sour cream
1 small red chilli – deseeded and chopped finely
Salt and pepper- to taste
420g can corn kernels – drained
2 eggs – whisked
2/3 cup plain flour
1/3 cup grated parmesan
2 tbs vegetable oil
3 tbs chopped chives
- In a food processor add the avocado, chilli and sour cream, process until smooth. Season with salt and pepper to taste. Set aside
- In a large mixing bowl add the corn, egg, parmesan and flour and whisk until well combined.
- In a large non stick frying pan heat the oil over a medium/high heat. Spoon a heaped table spoon worth of corn batter into the pan to make each fritter. Cook fritters until each side is golden. In between batches, transfer cooked fritters to a plate and cover to keep warm.
- Serve your fritters with the avocado and sour cream dip.
Cornbread is a staple of Southern style cooking and is just generally yummy and can be eaten whenever you want! (That’s the rule in our house anyway!) This recipe is relatively simple and a great addition to any Southern style meal (like this Slow Cooker Honey Parmesan Pork Roast!).
Why not try it the next time you make something saucy as it’s perfect for mopping up your plate after a meal.
Prep time – 20 mins, Cooking time – 30-40 mins, Serves 12
1 ¾ cups Cornmeal*
¾ cup plain flour
4 tsp baking powder
¼ tsp bi carbonate of soda
1 tsp salt
¼ cup sugar
2 cups buttermilk
¼ cup vegetable oil
2 cups corn kernels (canned is fine, make sure it is drained)
- Pre-heat your oven to 220 degree Celsius and place a heavy based cast iron pan inside to heat up.
- In a bowl mix the cornmeal, flour, baking powder, bi carb, salt and sugar.
- In a separate bowl mix the buttermilk, eggs, oil and corn kernels.
- Make a hole in the dry ingredients mix and gently pour in the wet ingredients and mix well. Your batter should be wet. Don’t worry!
- Take your cast iron pan out of the oven and pour in some oil/butter/bacon fat (all of these will work, you just need enough to coat the bottom of the pan). If you don’t have a cast iron pan a baking dish that has been well buttered will also work.
- Into your hot pan gently pour the batter, you should hear a sizzle as the batter starts cooking. Place immediately into the oven and cook for 30-40minutes or until golden and a skewer comes out clean.
- When cooked removed from oven and let sit for 10mins. Turn out onto a rack and allow to cool further.
- Enjoy with your favourite meal or just on its own, this cornbread will be super yummy either way!
*If you can’t source cornmeal, polenta will also work, it’s basically the same thing, just not milled as finely as cornmeal.
I had a really hard time figuring out what to say to introduce this meal. Its been a tough couple of days in our household. A very good friend suffered horrible injuries in a freak accident which landed her on the operating table and now in hospital for at minimum a week.
When I got home today from seeing her, the last thing I wanted to do was cook but I knew I should make something. I had a look and found that we had left over BBQ chicken and enough in the pantry to create this comforting soup. It turned out to be just what I needed.
That whole chicken soup for the soul stuff? They might actually be onto something. Just wish I could have taken some in so our friend didn’t have to eat hospital food!
If you read this, please send good vibes to our dear friend for a speedy recovery!
Now, on to the yummy stuff!
Prep time 15 mins, Cooking time 15 mins, Serves 6
Chicken, Corn and Noodle Soup
420g can sweet corn kernels
420g can creamed corn
270g packet dry ramen noodles
1 small bunch spring onion
2 eggs – beaten
1tbs sesame oil
3tbs soy sauce
1 litre chicken stock
1 ½ tbs corn flour
5 tbs water
½ BBQ Chicken – shredded (I used left overs so about ½ a chicken was more than enough)
1 inch piece of ginger – grated
- Bring stock to the boil and add in one strand of spring onion and the grated ginger.
- In a bowl mix the two tins of corn and add soy, oil and beaten eggs mixing till combined.
- Add corn mix to the stock. Stir well and removed strand of spring onion.
- Add shredded chicken to the stock mixture.
- In a cup mix the corn flour and 5 tbs water making sure there are no lumps.
- While the pot is boiling, add the corn flour and water and stir until thickened slightly.
- Add ramen noodles and cook until tender.
- Serve topped with sliced spring onion and your favourite crusty bread.