Recipes continued
Corn Fritters | Serves 4 |
| Makes approx. 20 fritters |
1 cup self raising flour
½teaspoon bicarbonate soda
½teaspoon sweet paprika
½teaspoon ground coriander
²/³ cup buttermilk 2 eggs
2 cups corn kernels
1 small red capsicum, diced finely
3 small green onions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander Sea salt
Freshly ground black pepper Olive oil
Tomato chilli jam, to serve
1.Combine flour, soda, paprika in a bowl; whisk through buttermilk and eggs to form a batter.
2.Combine corn, capsicum, green onions, parsley and coriander in a large bowl. Stir through the batter; season with salt and pepper.
3.Heat frypan on setting 8. Drizzle a little olive oil in frypan and spoon tablespoonfuls of mixture into pan. Cook fritters for
4.Serve with tomato chilli jam if desired.
Spanish Paella | Serves |
2 small raw blue swimmer crabs
8 large green prawns
8 small black mussels
3½ cups fish/chicken stock 1 teaspoon saffron threads 180g chorizo sausage, sliced 200g chicken thighs, halved
1 tablespoon extra virgin olive oil
1 medium onion, chopped finely
1 clove garlic, crushed
¼teaspoon smoked paprika 1 x 400g canned tomatoes 1½ cups Arborio or Spanish rice 300g whole pipis, purged
½ cup frozen peas
1 small roasted red capsicum, sliced
1.Remove flap from the undersides of crabs then flip crab over. Place your thumb under the shell between the two back legs and slowly pull the shell away from the body. Discard. Remove the feather like gills and front feelers and discard. Carefully rinse the crab if needed – do not put under running water. Using a sharp knife cut the body in half; then cut between the smaller legs to make 4 pieces. Crack the large nippers with crab crackers; this will help the heat get into the shell.
2.Peel four of the prawns and devein. Leave the other four whole for presentation. Clean and
3.Place stock and saffron in a saucepan and heat gently to infuse. Cover and keep warm.
10
