CUR­RIED MEALIE CHOW­DER WITH TOASTED KER­NELS

Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

olive oil 30g but­ter 1 onion, chopped 1 gar­lic clove, crushed 2T curry pow­der 625g cooked mealie ker­nels 2T cake flour 500ml co­conut milk 500ml chicken stock 1t melted but­ter sea salt and milled

black pep­per 125ml cream

Serves 8

In a large saucepan, heat the olive oil and but­ter, then sauté the onion and gar­lic un­til soft and translu­cent. Add the curry pow­der and 500g of the mealie ker­nels and cook for about one minute. Add the flour and cook for a minute more, then grad­u­ally add the co­conut milk and the stock. Bring to the boil, then re­duce the heat and sim­mer the soup for about 20 min­utes.

Pre­heat the grill to the high­est set­ting. Place the re­main­ing ker­nels in a bowl and toss them in the melted but­ter. Place on a bak­ing tray and sea­son with salt and pep­per. Grill the ker­nels, about 8cm be­low the el­e­ment, for four min­utes. Shake the tray and grill for a fur­ther four min­utes un­til they are golden-brown. Re­move and set aside.

Blend the soup un­til smooth then re­turn to the stove over a gen­tle heat and add the cream. Serve with a ta­ble­spoon of toasted ker­nels sprin­kled over each por­tion.

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