Corn and chicken soup

Well I had caught this winters bug and found myself feeling rather sorry for myself and with a bit of time to kill, as well as some bugs, nothing does a better job than a hearty corn soup or a chicken soup. As I was not completely bed ridden, rather just inconvenienced to feel like a steam roller was trying to escape from my face, I mustered up as much energy as I could and put far too much effort into this chicken-corn soup, but it was worth it, the time taken to reduce the liquid down to a thick silky soup was well used to prepare a hot toddy or two to sooth my scratchy throat.


Measurements are volumetric for you today also, well in the two main ingredients anyway, one litre of stock, and one litre of corn kernels, the end result is about 700 ml of soup. It’s all rather simple to begin with, take a pot and add to it: two chicken thighs, a carrot, bunch of parsley, thyme, dried chilli, bay leaves, peppercorns, the green parts of spring onions and one litre of chicken stock. Bring to the boil and reduce to a simmer, cook until the chicken is cooked through and tender. Remove the thighs from the pot and move them to a bowl and cover with cling-film. Strain the liquid into a bowl and discard the solids, transfer the liquid back to the pot along with the corn kernels.


Frankly it’s winter and I used frozen corn, when the corn has warmed through use a stick blender to purée the mixture, pass through a fine sieve then the remaining solids through a fine mouli, the end result should be a smooth liquid free of kernel skins and a volume of about 1.5 litres, pour this back into the now clean pot and simmer until it has thickened and reduced, I ended up with 700 ml of soup at the right consistency. When the soup has thickened adjust the seasoning, shred the chicken thigh meat and add to the soup, bring it back to a simmer and serve with some spring onion garnish and a good drizzle of a quality chilli oil.

Cornbread

I'm sure the cornbread purists would argue that this is not traditional cornbread, and I would have to humbly agree, although it is indeed bready and corn is the main ingredient (in a form). So where do I stray? I use polenta, it's easier for me to get my hands on than corn meal intended for cornbread use, and I skip the sugar, most recipes I have read have about 1/4 of a cup of it, but that's just not my taste.


Cornbread has become a firm favourite to serve with a hot bowl of chilli, and it's a pleasant change from rice, tacos, tortillas, or nachos. On top of that, the variations you can make are endless.

Base ingredients
1 Cup of Flour
1 Cup of Polenta (or corn meal)
1 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
1/3 Cup of Vegetable oil (or other fat)
1 Cup Butter milk
1 Egg

Preheat the oven to 200°C. Grease/line a loaf tin or lasagne type dish and set aside.

In a bowl whisk together the dry ingredients and set aside. In another bowl whisk together the wet ingredients and other additions (see below). Pour the wet in to the dry bowl and stir until incorporated, do this quickly as the butter milk will react with the baking soda and begin releasing its carbon dioxide. As soon as it has mixed pour it into the baking dish and place it on the middle rack of the oven, cook for 20-25 minutes, or until a knife comes out clean when pierced.


The great thing about cornbread is how customisable it is, the above has had its oil replaced with 50/50 olive oil and melted butter (unsalted), as well as chopped scallions (sounds so much more fun than spring onion) and corn kernels incorporated in the dough with a sprinkle of cheese over it.


And this loaf has had the oil replaced with beurre noisette (brown butter (unsalted)) and incorporated with the dough finely diced parsley, scallions, a touch of smoked paprika and obligatory (well I think so anyway) sprinkle of cheese.


Slices of the moist bread are great for scooping up the sauce of a hot chilli, we had it with a very spicy beef chilli.

Corn Fritter but not what your mum used to make.

Still cooking for one, and decided to skip the visit to the supermarket on the way home, and instead rely on what was in the pantry. After having a poke around, slightly regretting not stopping for supplies, I managed to find a bag of corn the freezer, and so it was decided, corn fritters it was going to be.


Ingredients out and ready, Chard from the garden, corn, parsley, smoked paprika, shallot, wheat flour and chickpea flour (Gram flour).

Dice up the shallot, and parsley.


In a bowl, mix 1/2 cup each of the flours (1 cup total), salt, pepper, paprika. Then add 1 cup of water and mix well, you want the consistency to be that of double cream.


Mix the diced shallot, parsley and corn to the mix.


In a hot pan (I use a small heavy Cuisinart pan that i got free with my pressure cooker), pour in about a tablespoon of oil, and let it get very hot. Once the oil is ready, ladle in the batter mix, and cook for about 3 minutes each side, and then 30 seconds more on the first side.


I served it up with a ball of the chard cooked with some garlic and butter, diced avocado, and a poached egg (which didn't make it to the photo).

Corn Chowder

Monday is never a great day (being the first day back at work) and it was a cold, wet and windy one here in Wellington too. After getting the shopping done and hanging around 30 minutes for my lift, I felt like something to warm me up, so decided on corn chowder with a bit of bite to it. Best of all it takes almost no effort or time.