bites
Uncanny Creativity Transform pantry staples into positively delicious feasts
T
hese days, many of us are spending more time at home and relying on cupboard essentials for cost-effective meals to get us through between shopping trips. However, these staples can be much more than workhorses in the kitchen. In “Tin Can Magic,” Scottish cook, food stylist and founder of Edinburgh’s 27 Elliott’s, Jessica Elliott Dennison, elevates these time- and moneysaving basics, celebrating their versatility and simplicity with recipes for elegant appetizers, flavorful mains and creative desserts. The book is organized into clever chapters centered around basic canned ingredients like coconut milk, chickpeas and cherries, including the following recipes that illustrate how canned tomatoes and corn can provide saucy comforts from the cold as well as zesty reminders of al fresco summers. —Amital Shaver
Sweet Corn Fritters and Charred Little Gem Lettuce with Basil Aioli MAKES 8 FRITTERS—2 GENEROUS SERVINGS
These are a staff lunch favorite at 27 Elliott’s and always remind me of the brunch spots I’d spend time in when living in Sydney. I’m often asked what the key to good fritters is, and my response is always a good non-stick pan, plus the bravery to let the fritters do their thing when frying and not interfere too much, as this is what causes them to break up! Here I’ve teamed the fritters with a fresh herby aioli and some charred little gem lettuce (Bibb lettuce), turning them into a complete meal, but if you fancied a lighter snack or starter, the fritters as they are with a wedge of lemon for squeezing over are a beautiful thing too! 1 (12 ounce) can sweet corn in water, drained 6 scallions, finely sliced on an angle 3 tablespoons all-purpose flour 2 eggs ½ teaspoon sea salt flakes, plus extra to sprinkle scant ⅔ cup canola or vegetable oil for frying 1 little gem lettuce (Bibb lettuce), cut into quarters through the core
For the Basil Aioli 1 egg yolk 1½ teaspoons Dijon mustard ½ garlic clove, peeled and minced 1 teaspoon sea salt flakes juice and grated zest of ½ lemon 1¼ cups canola oil handful of basil leaves, finely chopped
1. First, stir together the drained sweet corn, scallions, flour, eggs and salt in a large mixing bowl, then set aside to rest. 2. To make the aioli, combine the egg yolk, mustard, garlic, salt and lemon juice/zest in a large bowl using a balloon whisk. Dampen a few paper towels slightly, then place the bowl on the paper towels to stop it moving around. Then, drop by drop, pour in the oil while continuously whisking until very thick. This should take a couple of minutes. Don’t be tempted to rush pouring in the oil or your aioli will split. Stir in the basil, then taste for seasoning. Transfer to a small serving bowl, then set aside.
4 real food winter 2020
