Corn fritters with smashed avocado and tomato salsa
These Moorish corn fritters are quick and easy to whip up, bringing a café style meal into your own home.
The mixture should be relatively thick. If you would like to make the meal a little more substantial you can whip up a salad and serve the corn fritters on a bed of salad.
2 small potatoes
2 medium zucchinis
125grams corn kernels
1 small onion
½ c SR flour
2Tb olive oil
Salt and pepper
200grams baby roma tomatoes
1tsp lemon juice
1. Peel the potatoes and the carrot, grate both vegetables using the smallest side of the grater place into a sieve and allow the liquid to drain.
Grate the zucchini and onion using the largest side of the grater place into the sieve, press down to remove the moisture. Into a bowl add the vegetables, corn kernels, flour, salt and pepper, mix well, add the eggs carrot and potato mix until well combined.
Smashed avocado salsa: Run a knife around the avocado, split in half and remove the seed, scoop out the flesh mash with the back of spoon, slice tomatoes in half, add to a bowl, toss with lemon juice, 1Tb of olive oil sprinkle with salt and pepper.
Heat ½ Tb of olive oil in a non stick fry pan on a medium heat, allow to heat up for a few minutes, dollop 1/3c of the mixture into the fry pan, cook for 4minutes each side or until golden brown. Once half of the mixture has been used, add the remaining oil to the fry pan and continuing with remaining mixture.
Place corn fritters onto a plate, place a dollop of the salsa on top, serve and enjoy
Traditionally carrot cakes are made with walnuts. This recipe uses finely ground macadamia nuts, I find macadamia nuts have a sweeter more delicate texture than walnuts do. The delicious sweet and nutty smell of this cake will waft through your kitchen, you may even find yourself staring at your oven door in anticipation of the cake being ready.
A trick I have learnt is to soak a thick tea towel in water and to tie it around the cake tin, be sure to make sure the end tuck in so no small pieces are sticking out. Why would I do that? I do that because it allows for an even penetration of heat, stopping the dreaded dome. I will try to photograph how it looks through the oven door during my next cake bake.
1 cup brown sugar
1 1/3 cup plain flour
1 ½ tsp bicarbonate soda
1 ½ tsp baking powder
1 ½ tsp cinnamon
2 cups grated carrot
½ cup sultanas or currants (which ever you prefer)
Pre heat oven to 180c. Line a medium spring for tin with baking paper and spray with oil.
Separate eggs, place yolks aside in a small cup. Beat egg whites until stiff peaks form.
In a separate bowl cream butter, sugar and vanilla until light and fluffy, add egg yolks lightly beat until combined. Add flour, cinnamon, baking powder, baking soda, carrot, currants and macadamia nuts, mix until well combined.
Gently fold eggwhites into the cake mixture, do not over mix or the air you worked hard to incorporate will deflate.
Pour mixture into cake tin. Bake for 35-40min or until skewer comes out clean.
Prepare the frosting mixture whilst the cake is baking, to make the carrot cake variation, after step 1, add the cream cheese and lemon zest, beat until combined then add remaining ingredients. Set frosting aside until required. I find frosting easier to work with at room temperature.
Allow cake to cool.
Cover cake with a generous layer of icing. If need be one layer of icing can be placed onto the cake, then pop the cake into the fridge for 15minutes to harden the frosting and apply another layer. Using the back of a spoon, gently press coarsely chopped macadamias around the base of the cake and around the top edge of the cake, place remaining nuts into a peak in the middle.
This delicious slow cooked pork recipe is slightly smokey with just a hit of sweetness. The onions and the fennel just about dissolve during the cooking process, if you do not like the taste of fennel your can omit it. This pork dish is really versatile can be served on slider buns, tortillas on a bed of mashed/roasted potato or polenta. I chose to serve the pork with roast potatoes with a sprinkle of rosemary and a capsicum.
2 kg pork shoulder
2 red onions
1 fennel bulb
6 cloves garlic
600ml good quality vegetable stock
Salt and pepper
1T olive oil
1 tsp cumin
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground fennel
Pre heat oven to 110C.
Rub cumin, fennel, garlic powder, paprika, salt and pepper all over the pork shoulder.
Place 1tb oil into a oven proof dish with a lid (e.g cast iron pot), turn cook top onto a medium heat place dish on top and allow to heat up, add pork to pot and seal each side until lightly golden, sprinkle with brown sugar.
Heat vegetable stock with garlic in the fry pan, pour over pork.
Chop fennel into 1cm thick pieces, cut onions into small wedges and scatter around pork shoulder.
Put lid onto dish and place into oven, cook for 6hrs.
Remove pork from oven, remove any excess liquid, using a fork and tongs pull the pork.
This pork can be served on slider buns, tortillas on a bed of mashed/roasted potato or polenta.