Ingredients

Method

• 2 cobs sweetcorn
• canola oil, for frying
• 50 g butter
• 1 shallot, finely diced
• 1 finger-sized stick celery , finely chopped
• 2 cloves garlic, finely chopped
• sea salt and freshly ground black pepper, to taste
• ¾ cup cream
• 1 cup vegetable stock

Method

Ingredients

1. Char the corn over an open flame. Don’t singe it, but get some good burnt bits. Roasting it won’t have quite the same effect, but if you don’t have access to a fire, roast it at 200°C for 12 minutes. Remove the kernels from the cobs.

2. Heat the oil in a medium saucepan. Add the shallot and celery and fry gently for 10 minutes. Add the garlic and cook for 5 minutes, then season.

3. Add the cream and bring to a simmer. Cook for a further 10 minutes, stirring occasionally. Stir in the stock and simmer for a further 5 minutes, then remove from the heat. Strain through a fine-mesh sieve, then bottle and refrigerate. Use within 3 days.

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Photographs: Toby Murphy 
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa