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Recipe Inspiration from Waitrose





 

Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Sweetcorn.



The recipes are divided into three courses, so you can take your pick, and easily prepare your own meal.


See more Recipes from Waitrose


Starters


Smoked chipotle buttered corncobs

Smokey chipotle chilli compliments these quick and easy barbecued or griddled whole sweetcorn.

  • Vegetarian
  • Preparation time:10 minutes, plus chilling
  • Cooking time:10 minutes
  • Total time:20 minutes, plus chilling

Serves: 4

Ingredients

4 sweetcorn
100g unsalted butter, softened
1 tbsp Cooks' Ingredients Chipotle Paste
Few shakes Smoked Chipotle Tabasco, to taste
1 tbsp fresh rosemary or sage leaves
1 tbsp sea salt

Method

1. Heat a griddle or barbecue to hot.  Meanwhile, boil the sweetcorn in a large pan of water for 5 minutes until par-cooked.  Drain and set aside.

2. Beat the butter with the chipotle paste and Tabasco in a small bowl, then scopp onto a large piece of baking parchment and roll into a sausage.  Refridgerate for about an hour, until firm.

3. In a small spice grinder, whizz the rosemary or sage with the sea salt, or chop finely together.

4. Cook the sweetcorn on the preheated griddle or barbecue for 5 minutes until charred.  Serve with slices of the chipotle butter, scattered with the herb salt.


Beetroot, Goat's Cheese, Mint and Sweetcorn Wrap

  • Vegetarian

Serves: 1

Ingredients

  • 1 tortilla wrap
  • 50g pant-ysgawn farm mild full fat soft goats cheese
  • waitrose baby beetroot
  • 1 tbsp canned sweetcorn
  • ½ tbsp freshly chopped mint

Method

  1. Place a tortilla wrap, heated according to pack instructions, on a board and crumble 50g Pant-Ysgawn Farm Mild Full Fat Soft Goat's Cheese in a thick line down the centre. Top with 3-4 Waitrose Baby Beetroot, cut into quarters, 1 tbsp canned sweetcorn and ½ tbsp freshly chopped mint. Roll up the wrap and serve.

Sweetcorn Soup

The secret is a fresh chicken stock and fresh corn kernels – don’t use canned sweetcorn if you can help it. The thickening egg added at the end of the recipe creates a wonderful, ribboning visual effect.

  • Preparation time:140 minutes
  • Cooking time:35 minutes
  • Total time:2 hours 55 minutes   

Serves: 6 as part of a banquet

Ingredients

  • Chinese chicken stock
  • 500g Cooked chicken carcass, cut into chunks
  • 1 Red onion, roughly chopped
  • 25g Fresh root ginger, sliced
  • 4 Garlic cloves, crushed
  • 4 Salad onions, trimmed and cut in half crossways
  • Soup
  • 4 Sweetcorn cobs
  • 2 tbsp Groundnut oil
  • 1 Small onion, finely chopped
  • 2 tbsp Fresh root ginger, peeled and julienned
  • 1 Garlic clove, finely diced
  • 125ml Chinese cooking wine
  • 2 tsp Light soy sauce
  • 2 Eggs, lightly beaten
  • 2 tbsp Salad onions, cut in half

Method

  1. Place the chicken in a large stockpot with the other stock ingredients and 1.75 litres cold water, and bring to the boil. Reduce heat to a gentle simmer, skimming with a ladle to remove the scum. Turn down the heat until the surface of the stock is barely moving. Cook for 2 hours, skimming as required. Remove the stock from the stove and discard the carcass. Strain stock through muslin and add enough water to bring it up to 1.75 litres. It can then be stored, covered, in the fridge for up to 3 days or in the freezer for 2–3 months.
  2. Remove the corn kernels by running a sharp knife down the sides of each cob. Heat the oil in a medium, heavy-based pot, sauté the onion, ginger and garlic for 1 minute and season with salt. Add the cooking wine and simmer for a further minute or until the liquid has reduced by half. Stir in the corn and stock and bring to the boil. Reduce the heat and simmer for 30 minutes or until the corn is tender. During cooking you may need to skim the surface occasionally.
  3. Stir through the soy sauce. Lower the heat until the soup is barely simmering and slowly pour in the beaten egg, stirring constantly with a fork. Remove the soup from the heat as soon as you see the egg forming fine ribbons. Adjust the seasoning, adding more soy or salt as required. Serve in bowls, garnished with salad onions.

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