MIELIES WITH HERB BUTTER
Serves 4
4 mielies, husks removed
olive oil for brushing
coarse salt and pepper
Herb butter
125g butter, softened
45ml chopped mixed herbs (parsley, chives, rosemary)
1-2 cloves garlic, crushed
15ml lemon juice
5ml grated lemon rind
salt and pepper
Cook mielies in boiling salted water for 10 minutes. Refresh in cold water.
Rub mielies with some oil, salt and pepper, and cook over medium hot braai coals, turning frequently, for 10 to 12 minutes, or until lightly charred and cooked.
To make the herb butter, combine all ingredients well.
Spread to a thickness of 1.5cm on a piece of foil.
Place in fridge or freezer to harden.
Cut into either squares or fancy shapes with a cutter.
Serve with the hot mielies.
CREAMY CORN AND BACON CHOWDER
Serves 4
125g bacon bits
1 onion, chopped
3 stalks celery, chopped
2 cloves garlic, chopped
15ml chopped thyme leaves
2-3 potatoes, peeled and cubed
1 bay leaf
1 litre chicken stock
corn cut from 5 cobs
150ml milk
125ml cream
salt and pepper
Fry bacon until crisp. Remove and set aside.
To a pot, add onion, celery and garlic and fry over a gentle heat until onion is soft. Add the thyme, potatoes, bay leaf, stock and corn.
Simmer for 20 minutes.
Add bacon bits, milk and cream and simmer until potatoes are very soft.
Season well and serve.
CORN MUFFINS
Makes 12
500ml flour
15ml baking powder
pinch of salt
250ml grated Cheddar cheese
250ml corn kernels
250ml buttermilk
80ml olive oil
1 egg
30ml chopped piquanté peppers
30ml sweet chilli sauce
30ml chopped chives
Combine flour, baking powder and salt in a bowl. Add cheese and corn and mix well.
Combine buttermilk, oil and egg and mix well.
Add to dry ingredients and mix gently.
Carefully mix in the piquanté peppers, chilli sauce and chives.
Spoon into 12 greased muffin cups and bake at 200°C for 20 minutes until golden brown.
CORN BAKE
Serves 4
2x400g tins of sweetcorn kernels, drained
1 green pepper, seeded and diced
1 red onion, finely chopped
4 tomatoes, seeded and diced
400g can of leek and mushroom soup
10ml wholegrain mustard
30ml chopped parsley
salt and pepper
250ml fresh white breadcrumbs
125ml freshly grated Parmesan cheese
125ml grated Cheddar cheese
Combine all the ingredients except the breadcrumbs and cheeses in a bowl and mix well.
Transfer to an oven-proof baking dish. Combine breadcrumbs and cheeses and mix well.
Sprinkle over the mixture and bake at 180°C for 20-30 minutes until topping is golden brown.
ANGELA DAY
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected]
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