food for thought

by michelle

sweet corn bake

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Golden and cheesy on the top, the centre of this bake is reminiscent of a soft corn tamale studded with juicy sweet corn.


Preheat the oven to 180C (350F). Fry 1 large chopped leek, 1 diced green pepper and 2 finely diced green chillies in some vegetable oil until just starting to soften. Cut the corn from 3 fresh corn cobs and add to the leek, cooking for a few minutes more. In a bowl combine this mixture with 2 cups of small-curd cottage cheese, 1 cup of mik, 2 large eggs, 1 cup of masa harina suitable for making arepas (this is flour made from roasted white corn and is available at Spanish and South American stores), 1 teaspoon of baking powder and half a cup of  grated easy-melt cheese such as Colby. Season to taste with salt and pepper and mix to combine. Pour the mixture into a greased oven dish and bake for 50-60 minutes or until golden brown.

To accompany my corn bake I made this amazing quick tomato relish or salad from a recipe by Christine Manfield published by Gourmet Traveller.


Heat 4 tablespoons of vegetable oil over medium heat in a fry-pan and add  1 teaspoon each of cumin and brown mustard seeds. When they sputter add 4-6 chopped tomatoes and stir. Now add ½ a teaspoon of ground cumin, 1 teaspoon of ground coriander, 1½ teaspoons of chilli powder, 1 teaspoon of salt and 2 tablespoons of white sugar. Reduce the heat and simmer for a few minutes but don’t allow the tomatoes to break down completely. Serve garnished with fresh coriander.

caramelised-bacon-and-pepitasAnd last but not least, this crunchy and decadent topping or accompaniment  of caramelised bacon and pepitas is from a recipe by Matt Preston. 

In a fry-pan cook 60g (2 oz) of bacon (cut into strips) until browning. Add 60g (2 oz) of pepita seeds and cook for another minute before adding 2 tablespoons of brown sugar. Cook until the sugar melts and coats the seeds and bacon. Delicious with anything!


Written by michelle picker

October 1, 2013 at 6:26 am

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