Grilled Mexican Street Corn

Name: Grilled Mexican Street Corn
Prep time: 5 min
Cook time: 10 min
Yield: 4 People
Cuisine: Mexican
Ingredients: 4 Ears corn; 1/2 cup Mayonnaise; 1 1/2 cup Sour cream; 1/2 cup Coriander leaves (chopped); 1 cup Feta cheese (freshly grated); Red chilli powder (to taste); 1 Limes (cut into wedges, for garnish)

10 Jan

Enjoy a delightful char-grilled corn on the cob with a tangy, creamy sauce.

Course

Side Dish

Cuisine

Mexican

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

4 Ears corn
1/2 cup Mayonnaise
1 1/2 cup Sour cream
1/2 cup Coriander leaves chopped
1 cup Feta cheese freshly grated
Red chilli powder to taste
1 Limes cut into wedges, for garnish

Course

Side Dish

Cuisine

Mexican

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

4 Ears corn
1/2 cup Mayonnaise
1 1/2 cup Sour cream
1/2 cup Coriander leaves chopped
1 cup Feta cheese freshly grated
Red chilli powder to taste
1 Limes cut into wedges, for garnish

Instructions

Heat a gas or charcoal grill to 200° C
While coals heats, mix the mayonnaise, sour cream and coriander together. Stir until combined and set aside.
Grate the feta cheese in another bowl.
When grill is hot, place corn directly over hot side of grill and cook, occasionally rotating, until cooked through and charred in spots on all sides, about 8 minutes total.
Remove the corn from the grill and set aside. While the corn is still warm smear with mayonnaise mix.
Coat with crumbled Feta cheese and chilli powder and serve immediately with lime wedges.

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Thyme Gravy

10 Nov

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Thyme Gravy

Course

Side Dish

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

Pan drippings from turkey roulade or roast
1/3 cup Dry white wine such as Sauvignon blanc
4 tbsp Unsalted butter
1/2 cup Plain flour
2 1/2 cups Low salt chicken stock
Sea salt and pepper to taste
12 sprigs Fresh thyme

Course

Side Dish

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

Pan drippings from turkey roulade or roast
1/3 cup Dry white wine such as Sauvignon blanc
4 tbsp Unsalted butter
1/2 cup Plain flour
2 1/2 cups Low salt chicken stock
Sea salt and pepper to taste
12 sprigs Fresh thyme

Instructions

Start by straining the pan drippings into a large heat proof measuring cup. Let sit for 10 minutes before removing and discarding the fat from the surface, set aside.
In a hot saucepan, add wine and cook for 2 minutes. Remove from heat and pour into the cup with the pan juices.
Melt butter in a large fry pan over medium heat. Sprinkle with flour and cook, stir regularly for about 5 minutes, until golden brown. While stirring, slowly add chicken stock and reserved pan juices and the thyme. Bring to the boil then reduce heat, keep stirring until it thickens, roughly 10 minutes. Finally, remove from heat. Discard the thyme sprigs and stir in salt and pepper to taste. Serve on top of the hot turkey roulade.

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Brown Butter Honey Glazed Carrots

03 Nov

Brown Butter Honey Glazed Carrots

Course

Christmas, Side Dish

Prep Time

1 hour

Servings

people

Ingredients

600 grams Dutch carrots peeled
3 tbsp Butter
2 tbsp Honey
1/2 tsp Garlic powder
1/2 tsp Salt and black pepper to taste
Sprigs of fresh rosemary

Course

Christmas, Side Dish

Prep Time

1 hour

Servings

people

Ingredients

600 grams Dutch carrots peeled
3 tbsp Butter
2 tbsp Honey
1/2 tsp Garlic powder
1/2 tsp Salt and black pepper to taste
Sprigs of fresh rosemary

Instructions

Preheat fan forced oven to 180C°.
Place carrots in a baking pan and season well with salt and pepper then set aside.
In a non-stick saucepan add butter, sugar and rosemary, whisk the mixture constantly for about 5-10 minutes. Turn the stove off once the syrup appears a deep brown colour. Stir in garlic powder, honey and season to taste.
Drizzle the warm syrup over carrots in the baking pan, toss to coat. Bake the carrots for 35-40 minutes. Check carrots and flip them around after 15 minutes. Pierce carrots with a fork, if it feels tender, they are done. Place in a serving dish, garnish with fresh rosemary and serve warm.

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Grilled Peach Salad With Honey & Mint Vinaigrette

03 Nov

Grilled Peach Salad With Honey & Mint Vinaigrette

Course

Christmas, Side Dish

Prep Time

20 minutes

Servings

people

Ingredients

Salad

6 cups Rocket salad fresh
3 Peaches sliced
1 cup Blueberries
200 grams Goat cheese

Vinaigrette

1½ tbsp Honey
2 tbsp White balsamic vinegar
1 handful Fresh mint finely chopped
5 tbsp Extra Virgin Olive Oil
1/2 Shallot finely chopped
Salt & freshly ground black pepper to taste

Course

Christmas, Side Dish

Prep Time

20 minutes

Servings

people

Ingredients

Salad

6 cups Rocket salad fresh
3 Peaches sliced
1 cup Blueberries
200 grams Goat cheese

Vinaigrette

1½ tbsp Honey
2 tbsp White balsamic vinegar
1 handful Fresh mint finely chopped
5 tbsp Extra Virgin Olive Oil
1/2 Shallot finely chopped
Salt & freshly ground black pepper to taste

Instructions

Warm a grill pan over high heat. Lightly grease the pan with cooking spray or oil and add peaches, cut side down. Grill for 1-2 minutes or until you have golden brown grill marks. Transfer peaches to a cutting board and let cool while you prepare the rest of the salad.
Lay rocket on a large salad plate, add blueberries, and top with goat cheese.
To make the vinaigrette, combine vinegar, honey, mint, shallot, salt, pepper, and oil in a small mason jar. Tighten the lid and shake until well blended.
Once the peaches are cooled, add them to the salad. Drizzle with the honey vinaigrette and serve immediately.

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King Prawns With a Mango & Ginger Salsa

03 Nov

King Prawns With a Mango & Ginger Salsa

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Instructions

Add lime juice, zest, garlic, ginger, chilli, soy and olive oil into a large bowl. Add prawns and fold well to combine. Cover and chill in the fridge for one-hour minimum.
In a large bowl combine cubed mango, spring onions, ginger, chilli, mint leaves and coriander leaves, add salt and pepper to taste. In a small bowl mix the juice of 2 limes, olive oil and tamari, season to taste, set aside. Heat the BBQ to medium/high and spray with olive oil.
Cook prawns for around 3 minutes on each side or until cooked through. Transfer prawns to a serving dish and surround with the mango salsa. Top off the dish with a generous drizzle of the lime and tamari dressing.

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