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R E C I P E S
RUSSELL CZINEGE BAY FUSION & AKARRA TEA GARDENS
CORN CAKES AVOCADO SALSA Makes: 12 portions Ingredients Corn Cakes ◆ 1kg fresh corn kernels (approx 6 corn cobs) ◆ 2 small Spanish onions, brunoise ◆ 2 eggs ◆ 1 bunch of coriander, chopped ◆ 100g plain flour ◆ 1tsp baking powder ◆ Salt/pepper to taste Avocado Salsa ◆ 4 avocados, cut into segments ◆ 1 bunch of coriander, chopped ◆ 2tbl lemon juice ◆ 1 shallots, very finely chopped ◆ 3 or 4 dashes of tabasco sauce ◆ Salt and pepper to taste ◆ 250ml olive oil Method 1. Blend half corn and all other ingredients in Robot Coupe. 2. Stir in remaining corn. 3. Pan fry with a little oil. 4. Mix all salsa ingredients together and serve on top of corn cakes. 5. Serve with my blistering sweet chilli sauce on the side (recipe on next page). Tip: If cakes are falling apart, add a little more flour.
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July 2017
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