14 January 2015

{Bookshelf} Sweetcorn Slaw from Ottolenghi's Plenty More


This another Ottolenghi gem from Plenty More & it is perfect for those summer BBQs & the weather here in Auckland has been just perfect for BBQs these past few weeks.  Long sunny days & balmy evening. She was a long time coming but summer did arrive & it looks like she wants to hang around. She's been perfect for picnics; lazing around in parks under the dappled light of trees, fountains burbling away in the background, making daisy chains & watching the clouds drift past high above. 




Even better with a picnic basket full of all sorts of goodies from the the French Markets; fresh baked Pukeko Bakery kumura bread, perfectly ripe cheese; especially good a Gorgonzola Picante & a creamy buttery melt in the mouth goat cheese, a hummus spiked with smoked paprika, giant olives stuffed with chillies & feta & blue cheese & even a little salad as a token gesture to new year healthy.  And of course something a little chilled & white. Yes it could well be the summer of picnics if this weather keeps up.  We’re so lucky to have so many, parks, beaches & beautiful spots all over the city; you wouldn’t even need to leave Auckland for an endless summer of picnics.

This slaw takes us to Mexico.  And what’s not to love about Mexican flavours... smokey BBQ sweetcorn, chillies & coriander. And then it's all wrapped up in a sharp tangy dressing with dijon, lemon juice & garlic to give a summery Mexican twist on your usual slaw.




Sweetcorn Slaw, from Ottolenghi's Plenty More

Ingredients

For the salad 
100ml white vinegar 
1/4 white cabbage, shredded
3 small carrots, peeled & ribboned
1 medium red onion, finely sliced
4 corn cobs, lightly brushed with olive oil
2 red chillies, finely chopped
Bunch of fresh coriander leaves, chopped
Bunch of fresh mint leaves, chopped 
Olive oil
Salt & pepper

For the dressing 
50g mayonnaise
2 tsp dijon mustard
1.5 tsp rice bran or other neutral oil
1 tbsp lemon juice
1 garlic clove, crushed



Directions

Place vinegar, 200ml of water  & 1 tablespoon of salt in a small saucepan. Bring to a boil & remove from the heat. Place the cabbage & carrot in a medium bowl & pour over 2 thirds of the salty liquid & set aside to soften for 20 minutes. Pour the remaining liquid over the onion & set that aside for 20 minutes as well.  Rinse the vegetables & onion, pat dry, place in a large bowl & set aside.

Place a ridged griddle pan or BBQ on a high heat & when smoking hot add the corn.  Char grill for 10-12 minutes, turning every now & then so that all sides get a little colour. If griddling inside best to switch on extractor or open some windows!  Remove from the heat & when cool enough to handle cut off the kernels in clumps & add to the vegetables & onions.


Whisk together the dressing ingredients, pour over the salad & gently mix it all together.  Add the chilli, coriander & mint, season with a little black pepper, one more gentle stir & serve.

This is indeed perfect for Summer.  Sweet smokey corn, creamy yet punchy dressing, a hit of chilli, fragrant coriander & fresh burst of mint.




Enjoy!

1 comment:

  1. Yum, I have all those ingredients on hand - this is definitely one for me to try. Summer has been spectacular down here too, but it's definitely abandoned us briefly today!!

    ReplyDelete

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