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Tuesday, 6 February 2007

A happy holiday brekkie for five people you love.

During my last trip home, the gang and I enjoyed the tranquil surrounds of Wilson's Prom.
Laura and Lisa fussed over a delicious Roast Veg and Polenta stack with balsamic gizz, rosellas pecked at Adam and Will's pasta sheets as they dried on the veranda railing. Ollie skillfully applied bronzer to my face, and I made Corn Fritters with Avocado Salsa and Rocket.

What you need:
2 to 3 corn cobs or 2 tins of good canned corn (Don't get the cheap stuff. Pay the extra p's)
1 or 2 eggs
plain flour
salt and pepper
chopped spring onions or chives

Shave the corn from the cob into a big bowl (or drain the canned corn).
Break the eggs into the bowl and razz it with a fork. Splash a bit of milk or soy milk into the mix.
Add spring onions and salt and pepper.
Sprinkle some flour into the mixture. Mix well. Keep adding flour and soy milk, mixing until it's all battery. It shouldn't be too thick or too runny.
Heat a frypan, when hot, add a splash of oil.
Add two tablespoons of the mixture to the pan and shape roughly into a round - make them too big and you'll find the flipping manoeuvre difficult.
Repeat, but don't overcrowd the pan. Turn down to a medium heat. After a little while, flip the fritters and cook the other side.
Keep warm on a plate in an oven on low heat.

While all this is going on, cube a couple of avocados into a bowl. Cut open some tomatoes, scoop out the pips and slimey bits. Chop, and add to the cubed avo. Rip up a big handful of basil leaves and throw them in too.
Mix gently with a fork. Squeeze a lemon over the mixture and some salt and pepper. (If you don't have lemon, balsamic is also good)

Serve the salsa on or next to the fritters with a handful of rocket.

Some other things you can throw on the plate:
Cooked baby spinach
A dollop of sour cream
a few teaspoons of pesto

Eat whilst comtemplating Oliver's ponytail, and listening to the sound of crashing waves.

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