salt and pepper Archives

Spiced nacho-crumbed chicken with avocado and fresh corn rice

10 minutes

Savoury bake

Fresh mango and rocket salad with smoked tuna

Seared beef fillet with horseradish baby potatoes

40 minutes

Egg recipes

Spinach, Parmesan and soft egg salad

Burger recipes

Home-made burger stacked with pineapple and Brie

15 minutes

Corn recipes

Corn fritters with mango-and-black bean salsa served with Mexicola

15 minutes

Corn fritters with mango-and-black bean salsa served with Mexicola

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

For the corn fritters:

1 x 410 g tin corn kernels, drained
1 cup self-raising flour, sifted
1 cup soda water
Sea salt and freshly ground black pepper
1 free-range egg white, beaten
Sunflower oil, for frying

For the mango-and-black bean salsa:

2 ripe mangoes, chopped
1 x 410 g tin black beans
150 g baby tomatoes, halved
1 red onion, chopped
¼ cup chopped coriander
2 cloves garlic, chopped
Juice of 2 limes
3 T red wine vinegar
1 T extra virgin olive oil

For the Mexicola:

3 limes, cut into quarters
Smoked salt, for dipping
½ cup tequila
Ice cubes
Coca-Cola, for serving

Method

To make the corn fritters: Mix together the corn, flour and soda water. Season and fold in the egg white.
Heat the oil over a medium heat and drop spoonfuls of batter into the oil. Cook until golden brown and crispy.
Drain on paper towel and serve with salsa and a big jug of Mexicola.

To make the mango-and-black bean salsa: Mix all ingredients together and refrigerate until ready to serve.

To make the Mexicola: Rub the rim of six glasses with a cut lime and dip into the smoked salt.
In a shaker, shake the tequila with the ice and lime quarters.
Pour into glasses and top up with ice-cold Coca-Cola.

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Roast pepper panzanella with pancetta

Parmesan crisp and pickled pear salad

Goats cheese with mustard, carnations and broad bean vinaigrette

Beetroot mousse

Spiced nacho-crumbed chicken with avocado and fresh corn rice

Spiced tortilla bake

Fresh mango and rocket salad with smoked tuna

Seared beef fillet with horseradish baby potatoes

Spinach, Parmesan and soft egg salad

Home-made burger stacked with pineapple and Brie

Corn fritters with mango-and-black bean salsa served with Mexicola

Corn fritters with mango-and-black bean salsa served with Mexicola

Ingredients

Method