APPETITE
RECIPES
LIME-CHILLI CORN AND CRISPY ONIONS SALAD THIS CRUNCHY SIDE DISH HAS TANG FROM FETA AND HEAT FROM CHILLI. WHAT MORE COULD YOU WANT?
MUSHROOM, SAGE AND GARLIC PASTA IN A RUSH BUT NEED SOMETHING FILLING AND TASTY? TRY A BOWL OF THIS GARLICKY CARBY GOODNESS.
Ingredients: (Serves 2) n 125g dried pasta or 250g cooked n 4tbsp olive oil or rapeseed oil n 1tbsp plain white flour n 300ml vegetable or chicken stock n 20g Parmesan, finely grated (or other hard cheese)
n 1 bay leaf n 4 large sage leaves n 100g chestnut or button mushrooms, sliced n 3tbsp dried breadcrumbs n 1 garlic clove, crushed or very finely chopped n Salt
Ingredients: (Serves 2) n 3tbsp rapeseed oil or olive oil n 1/2 red onion, thinly sliced n 1tbsp plain flour n 2 ears of fresh corn, kernels cut off with a knife n 1.5tsp honey n Juice of 1/2 lime n 1/2-1 jalapeno chilli, finely chopped n 30g feta, crumbled n Salt Method: 1. Line a plate with kitchen paper. Heat the oil in a small frying pan over a high heat. Reduce the heat to medium-low, then toss the onion with the flour and fry in the oil until golden. Remove the onion from the pan with a spoon or tongs, leaving behind some of the oil and place the onions on a prepared plate. Sprinkle with salt and set aside. 2. Place the pan back on the heat. Add the corn kernels and turn the heat up to high. Cook, stirring occasionally, until the corn is nice and hot. Add the honey, lime juice and jalapeno chilli and stir to combine. Season with salt to taste. 3. Remove the pan from the heat and transfer to a serving platter. Adorn with some crumbled feta and the crispy onions and serve.
Method: 1. If starting with dried pasta, place the pasta in a medium pan and cover with just-boiled water from the kettle. Bring to the boil and cook until al dente (this will generally be the shorter cooking time on the packet). Drain, reserving a small mugful of the pasta water.
sage leaves and fry until crisp. Drain on kitchen paper and set aside.
2. Heat one tablespoon of the oil in a medium pan over a medium heat. Add the flour and stir for one minute then reduce the heat to low and gradually pour in the stock, stirring well between additions, until all the stock has been added. Stir in the Parmesan and add the bay leaf. Simmer for five minutes, stirring occasionally, then season with salt to taste.
5. Add the breadcrumbs, garlic and a pinch of salt to the frying pan and toast, stirring constantly but gently, for two minutes, so the garlic cooks and the breadcrumbs are crisped.
3. Heat the remaining oil in a small frying pan over a medium-high heat. Add the
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4. Add the sliced mushrooms to the pan and cook over a medium heat for five to seven minutes until dark and soft. Pour the cooked mushrooms into the sauce and return the frying pan to the heat.
6. Remove the bay leaf from the sauce and pour it over the cooked pasta. Stir together and splash in a little of the reserved pasta water to loosen the mixture, if needed. Divide between dishes, then top with the mushrooms, breadcrumbs and crispy sage, and serve. ISLE OF MAN PREMIER MAGAZINE