Tag Archives: Sweetcorn

Monday Munchies with DoodleMoose Designs

Cajun Prawns

So this is pretty cool. This is the result of a nifty little collaberation between myself and the two fine people behind DoodleMoose Design, who have been running their Monday Munchies blog for the last few months.

It is a great blog and they have a very intriguing style running through all of their designs. I recommend checking them out and keep a close eye on this series. I’m sure there are going to be some seriously incredible stuff coming through here in the next while.


Mexican Sweetcorn Soup

The bars and watering holes of Central American are incredible places. Open plan, laidback affairs with doors swung open to the midday sun in the hopes of catching some non-existent breath of cooling wind. Neon cerveza lights flickering above wooden countertops emblazoned with ice cream adds and chalkboard menus.

These menus are a minefield of equal part tourist traps and incredible local fare. Here is a basic recipe for a soup I had a few times while in Costa Rica, the grilled corn adds great texture while bringing the smoky sweetness up a few notches.
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50g Butter
1 White Onion
1 Leek
4 Medium Potatoes
1 Vegetable Stock Cube
500g Frozen Sweetcorn
3 Corn on the Cob

-In a large, heavy bottomed saucepan melt the butter on a medium heat with a small pinch of salt.
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-Finely dice the leek and the onion, don’t be too worried about precision, it’s going to get blitzed later.
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-Fry the onion and leek until translucent and sweet.
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-Peel and finely dice the potatoes.
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-Add the potato chunks to the pan along with the vegetable stock cube.
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-Half fill your pot with boiling water and boil the potatoes until you can cut them easily with a knife.
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-Add the frozen sweetcorn to the boiling water and cook for about two minutes.
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-Now you can blend the soup with a blender, food processor, soup gun or whatever you can think. Or you can just leave it chunky but I like it smooth.
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-Once you soup is done, get a griddle pan or frying pan onto a really high heat. The hottest it will go. It should be smoking. Get the extractor fan on and open a window.
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-Strip your corn cobs down.
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-Get them on the pan and rotate every few minutes until they take on a golden charred colour and are cooked through. About ten minutes.
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-Mix the charred corn through the soup and serve with a little sliced coriander.
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This recipe is an incredible accompaniment to an afternoons light drinking. Or if serving it as part of a meal, try it in a hot class with a dollop of sour cream on top. It’ll launch you straight to the beaches of the Caribbean. I guarantee.

Stupidly Simple Couscous Salad

Feb '12 010


This salad again is really easy and if you are in the middle of making a big dinner can pretty much be whipped up in the time it takes them to get off the couch and to the table. It is a very basic recipe and can be adapted to whatever you have to hand, like if you don’t have coriander, use basil or any other herb you happen to have.
100g couscous,
2 Jarred roasted red peppers,
Handful of fresh coriander,
1 tin of sweetcorn,
1 red onion,
1 lemon,
Olive oil,
-Pour the couscous in a bowl and cover by about a centimeter with warm water.
-Chop up the peppers,  coriander and red onion. Make sure the onion is finely chopped because the last thing you want is someone getting the mouth knocked off them with a big chunk of onion.
-After about 5-10 mins the couscous should have absorbed all of the water, give it a bit of a mix up and then add all your chopped ingredients
-Give the bowl a generous lug of good olive oil, and then squeeze in the juice of the lemon.
-Give it another mix up and season to taste.
-If it is still a bit stiff add some more olive oil to loosen it up.