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Barbecued sweetcorn with burnt lime & sea salt |

serves 4

A mix of sweet and sour makes an interesting departure from butter and pepper on your corn on the cob. We saw this being done in north India on roadside charcoal burners. If the weather isn’t good enough, or you don’t have a barbecue, use a cast-iron griddle or heavybottomed frying pan and fry the corn in their husks, with no oil. Leave them until the husks cook to a dark brown/black colour, then turn every few minutes so the whole husk is coloured, about 15 minutes in total.

ingredients • • • • •

4 sweetcorn cobs with the husk still on 2 limes pinch of brown sugar butter flaky or coarse sea salt



Fire up the barbecue (or see above). Soak the sweetcorn cobs in cold water for 20 minutes. Throw the cobs on the barbecue and cook for about 15 minutes, turning frequently. The husks will burn but you should be left with perfect smoky corn underneath. Cut the limes in half, sprinkle the cut side with a little sugar and rub it in with your thumb until dissolved. Press the lime on to the bars of the barbecue until lightly caramelised. Strip the corn from the husk, slather over some butter, squeeze and rub the lime over the corn and sprinkle with salt.

There's nothing better than home cooking made from fresh organic ingredients.


Domaine Begude Terroir 11300, Chardonnay, French, White Wine, RRP £9.99 This citrusy Chardonnay is full of fruit with a continuous freshness from crisp apple. It is rich in citrus flavours with a clean, subtle pear on the nose. The Domaine Begude Terroir 11300 has a fresh, minerally thread that works brilliantly with the buttery, grilled corn. Villa Maria, Pinot Grigio, New Zealand, White Wine, RRP £10.99 Especially well suited to aromatic, spicy cuisine. There is enough smokiness and heat from the corn and seared lime that works beautifully with the ripe, fruity flavours of the pear. This wine is compatible and perfectly crisp and dry with a good acid "bite", which goes hand in hand with this dish.

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highlighting local luxury

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San Leo Rosato NV, £10.49

Product Photography: Waitrose

Some kind of magic happens when marinated ingredients and a roaring fire come together. Whether it is barbecuing with coal, firewood or a simple grill or just an excuse to host a good party, help is at hand, with Riverford's Barbecued Sweetcorn with Burnt Lime & Sea Salt recipe. Here is a mouth-watering range of deliciously fresh wines that will make a perfect accompaniment.

Profile for The Beacon

Beacon Magazine Issue 73  

September/October 2016 Wedding Special - A local Leicestershire publication

Beacon Magazine Issue 73  

September/October 2016 Wedding Special - A local Leicestershire publication