TRY A MEX­I­CAN STYLE CORN CHOW­DER

7 Days in Dubai - - LIFE -

Recipe by She­lina Per­mal­loo (Serves 6 as a starter or 4 as a main)

2tbsp olive oil 4 spring onions, finely chopped 15g frozen gar­lic 100g mixed frozen pep­pers 1tsp cumin seeds 1tbsp crushed co­rian­der seeds 1 chipo­tle chilli (pre-soaked in hot water for 15 min­utes, drained and finely chopped) A dash of Worces­ter sauce (12tbsp) 2 medium pota­toes cut into 1inch cubes 800g frozen sweet­corn A cou­ple of bay leaves 400ml chicken stock (or veg­e­tar­ian stock) Salt and black pep­per to taste 200ml semi-skimmed milk Soured cream, fresh co­rian­der and jalapenos for serv­ing (op­tional)

PREPA­RA­TION

Roll out the pas­try to 3 mm thick­ness and line a tart ring, 26 cm wide and 31⁄2 cm deep. Place it in the fridge for 30 min­utes to rest. Pre­heat the oven to 175C. Re­move the pas­try from the fridge, cover with tin­foil and line with bak­ing beans. You can also use lentils or any dry pulses if you don’t have bak­ing beans.

Blind bake the pas­try for 20–25 min­utes, un­til golden. Re­move bak­ing beans and tin­foil and put to one side.

Mix a lit­tle of the cream with the corn­flour to make a paste. Mix the sugar with the egg yolks and whisk. Add the paste to the sugar and yolk mix, and then add whip­ping cream. Mix well. Re­duce oven to 140C. Pass the cus­tard mix­ture through a sieve into the pas­try. Grate nut­meg over the top of the cus­tard and bake in the oven for about 45 min­utes or un­til it is set in the mid­dle.

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