Our Food & Drink
METHOD:
up a bit and browned. Roughly chop the Jalapeños then tip over the corn with a good sprinkle of mozzarella and chopped parsley.
Remove the husk from the corn cobs and slice the ends from each side. Stand the corn cobs vertically on your chopping board and VERY CAREFULLY cut down the middle into 2 halves and then again into 4 lengths.
Mix together equal amount of yoghurt and mayo with a good slug of harrisa paste, add more if you like it hot.
Smoke a couple of tablespoons sea salt and fennel seeds and toast the other spices and nuts gently in a dry frying pan then roughly grind everything in a pestle and mortar and sprinkle the duqqa all over the corn ribs and drizzle with oil. Place on a roasting tray and roast in the oven for 20 minutes until curled
Serve with sticky barbecue chicken wings or smoked beef short ribs. * the smoking part is optional Mike Whitehurst.
Your Private Chef and Caterer Catering for business and social events or celebrating with family and friends e: events@takefood.co.uk m:07939907371 www.takefood.co.uk 57
