CURRIED MEALIE CHOWDER WITH TOASTED KERNELS
Recipe Raphaella Frame
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
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.