Food & Drink 56

Our Food & Drink

METHoD:

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.

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 up a bit and browned. Roughly chop the Jalapeños then tip over the corn with a good sprinkle of mozzarella and chopped parsley.

Mix together equal amount of yoghurt and mayo with a good slug of harrisa paste, add more if you like it hot.

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

R N COX

PAINTER & DECORATOR PAINTER & DECORATOR

Experienced painter & decorator for over 30 years Experienced painter & decorator for over 30 years Reliable & excellent tradesman Interior & exterior work undertaken Maintenance & renovation Reliable & excellent tradesmanReferences provided on request

Interior & exterior work undertaken Maintenance & renovation 07970 936640 References provided on request undercoot@gmail.com

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