Tag Archives: butter

Caribbean Chargrilled Sweetcorn

11 Aug

The sweetcorn plants that I walk past every morning with the dog are starting to show their sweet kernels, which means it must be nearly ready for harvesting.

This recipe could easily be adapted to suit a variety of different influences. I made it Caribbean because I have so many scotch bonnet chillis at the moment but I have also made a Thai version with birds-eye chilli, ginger, red curry paste and fresh coriander which is also fantastic.

You start by making a flavoured butter (or I used an olive oil spread) that you pack as much flavour into as possible. Then you remove the corn silk from inside the leaves, but keep the leaves on.

Smear the flavoured butter all over the sweetcorn kernels then cover them back up with the leaves. Heat up your griddle pan or barbecue to hot and cook for about 12 minutes rotating slightly, with tongs, every 3 minutes until all sides are cooked. The leaves with be blackened, you may need to open a window!

Caribbean Chargrilled Sweetcorn Recipe

Serves 2, vegan, gluten-free. Inspired by Como Water (Tiffany made a version using harissa paste which I will be trying out next time)

  • 2 ears of sweetcorn, with leaves still attached
  • about 3 tbsp olive oil spread (flora) or butter
  • 1 or 2 spring onions, finely chopped
  • 1 scotch bonnet chilli pepper, stemmed and finely chopped
  • 1 or 2 cloves garlic, finely chopped
  • 1 tsp minced ginger
  •  a small handful of fresh parsley, chopped (marjoram would be nice too, I couldn’t get any)
  • 1 sprig fresh thyme leaves, stripped
  • 1/4 tsp ground allspice
  • a tiny pinch of ground cloves
  • the juice of half a lime
  • salt & black pepper

Remove the butter from the fridge to soften if using. Mix the olive oil spread (or butter) with the rest of the ingredients, except the corn and season with salt & pepper. Store, covered in the fridge until you are ready to use it.

Carefully peel back the leaves of the corn without removing them and pull off the corn silk (strands). Smear the flavoured spread all over the corn kernels and replace the leaves to cover the corn.

Heat your griddle pan or barbecue to hot and cook the corn in the leaves for about 3 minutes on each side, using tongs to turn them, 12 minutes in total.

Serve immediately sprinkled with a little more salt. 

I served mine with some of my homemade Scotch Bonnet Hot Pepper Sauce.

As I said before, adapt this recipe to suit your preferences or the style of meal you are planning. I would always start by adding spring onions, garlic, salt & pepper to the butter and then add…

Thai: minced ginger, chilli, red/green curry paste, fresh coriander, lime juice.

Mexican: cumin, oregano, fresh coriander, chipotle sauce, lime juice

Indian: garam masala (or curry paste), minced ginger, fresh coriander, chilli powder, lemon juice

Middle Eastern: cumin, coriander, cinnamon, fresh coriander, harissa paste, lemon juice

Cajun/Creole: paprika, cayenne, oregano, thyme, dried basil, white pepper, lemon juice

Italian: dried oregano, fresh basil, sundried tomatoes, dried chilli flakes

Greek: dried oregano, fresh mint, fresh thyme, crushed fennel seeds,cinnamon, black olives, lemon juice

Things That Made Me Smile Today……

Beautiful bright coloured gerberas……

And sunflowers reaching for the sky…..

Also, I have a new camera which I am very excited about. I will still be using my trusty point and shoot for when I’m walking the dog but I am using a “proper” SLR camera for my food pictures. Please bear with me as I have no idea what I’m doing and the instructions are in Spanish, which could take a while. 

I’m learning as I go and loving it, any advice?

Butter Bean Puree with Stuffed Roasted Peppers

7 Jan

It’s all about the Butter Bean Puree. You can serve it with whatever you like. Think about a mix between hummus & mashed potato and you’re almost there. It is comfort food heaven for me. The beans are pureed with roasted garlic, lemon juice, olive oil & rosemary and served hot, like a beany, garlicky mash. They are the perfect accompaniment to any Italian, Spanish, Greek or Middle Eastern dish. Or just eat it on its own from the bowl with a big spoon….

Butter Bean Puree with Stuffed Roasted Peppers

serves 2 vegetarian

  • 1 jar/can butter beans, rinsed well (about 400 gr)
  • 3 or 4 cloves garlic, unpeeled
  • a small sprig fresh rosemary, chopped, (about 1/2 tsp)
  • the juice of 1/2 a lemon, maybe more
  • about 4 tbsp extra virgin olive oil
  • salt & black pepper
  • 2 large red peppers
  • some leftover risotto/couscous/quinoa whatever you have
  • about 50 gr crumbled feta
  • 1/2 tsp dried oregano
  • some breadcrumbs
  • olive oil & rosemary to garnish

Preheat the oven to 200 degrees. Slice the tops off of the peppers, cut out the seeds and pull out any white membrane. Stuff the peppers with the risotto (or whatever you are using), top with the crumbled feta and sprinkle with oregano. Put the peppers in a foil lined baking tin with the unpeeled garlic cloves. Sprinkle the breadcrumbs over the feta and drizzle the tops & garlic with olive oil. Bake the peppers in the preheated oven for 35 – 40 minutes but take the garlic cloves out after 15 minutes. 

Put the rinsed beans, lemon juice and rosemary in a bowl then squeeze the roasted garlic out of their skins into the bowl as well. Drizzle with 1 or 2 tbsp of extra virgin olive oil and blend with a stick blender or in a food processor. Drizzle in the rest of the oil while blending until you have reached a kind of sticky mashed potato consistency. Season well with salt & black pepper, taste and add more lemon juice if you want. Add more olive oil if you want it more liquidy. Heat the bean puree in a pan and serve drizzled with olive oil & a sprig of rosemary garnish.

Or serve alongside the stuffed roasted peppers…

This Butter Bean Puree is quicker, easier and, dare I say it, more delicious than mashed potato. A really great side dish to do when entertaining, or just for yourself, you may not want to share it…!

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