Posts tagged ‘breakfast’

August 10, 2011

Last Night’s Dinner: Sweetcorn ‘brunch’ fritters

Sunday 7 August

Sunday brunch is a fine thing. Think of it as a good old-fashioned weekend breakfast that’s been off and travelled the world a bit, tasted different cultures and arrived back with tales of how life could be, if only everyone lived ‘there’, not ‘here’.

Sunday brunch at ETP Towers sometimes nods to New York or or even Asia. I’m not sure where these fritters lie on the map (Mexico?), but they’re easy (if you have a few leisurely minutes to spare) and damn tasty. Corn at breakfast? Hell yeah! Ours came from the lovely huge pile of corn on the cob found at Cansdale Ross & Co, around the corner from us (and as previously mentioned in this blog).

Our serving for each person consists of two fritters. For each serving you’ll need one corn on the cob, two spring onions, a small amount of fresh chopped green chilli, a couple of sprigs of coriander, an egg and around two level dessert spoons of flour (plain white or wholemeal is fine, but I like to use gram flour – the chickpea flour used to make bhajis – and also gluten free).

The recipe below is for one serving, but it will be easier to mix when you double or treble, or quadruple it up, depending on how many people are eating.

First, bring a pan of water to the boil, add the whole corn on the cob (any leaves and stringy bits removed), return to the boil and then simmer for ten minutes. Remove the cob from the water, let it cool slightly and then, standing the corn on its end, slice off the kernels with a sharp, sturdy knife.

Chop the spring onion and add it to a mixing bowl with the chilli, flour and the egg (lightly beaten), season with salt and pepper. Mix for 30 seconds, then add the sweetcorn kernels. Chop and add the coriander and mix all the ingredients well until the kernels are coated with the batter.

Heat some olive oil in a large frying pan. When hot, drop a large serving spoon-sized scoop of the sweetcorn and batter mixture into the oil. It should sizzle slightly. With a spatula, gently prompt, push and pull the mixture into a vaguely rounded disc shape. After 4 minutes the bottom of the fritter should be set and golden. Turn it over and cook the other side for another 4 minutes. Done.

We served the fritters with a tomato salsa that Ella made: chopped tomato, a tiny bit of finely sliced red onion, chopped fresh chilli, a dash of wine vinegar and a splash of olive oil.

The fritters are light, moreish and, somehow, a perfect start to the day.

A wholely different kind of sweetcorn fritter recipe was published in the Guardian newspaper the day after we made this. You can see it here.

Hugh Fearnley-Whittingstall’s sweetcorn fritters recipe is here.

But try ours first, and try it for brunch.

May 1, 2011

Breakfast blues

The best meal of the day? No. Plain old no. Breakfast is often more likely to be a coffee and pastry eaten at the desk while checking emails, or a dull slice of toast while getting ready to leave the house. Fried breakfasts? Hotels. Proper continental breakfasts? Ditto.

We don’t have enough time on weekday mornings for breakfasts to be great, although they can be good if you give them a little thought. Defrost some summer berries overnight and spoon them over yoghurt and a little oaty muesli – that’s not a bad way to start the day. A bit limited though.

Recently we’ve been experimenting. Around the world, people have completely different ideas as to what constitutes a good meal at the start of the day. A one-pan fry-up in Vietnam? Get outta here. Pastries? Yawn. Instead, what about chillis to wake the senses, hot and spicy soups, noodles with an egg…

My favourite ever breakfast arrived in Bryant Park, New York, and the highlight on the plate was potato. The hotel’s ‘Breakfast Potatoes’ were fluffy little balls of seasoned mash with herbs and cream cheese. Delicious alongside a poached egg. At home on a Sunday we’ll now have all kinds of tomatoey, peppery concoctions for breakfast. We even had some of our own version of breakfast potatoes with some spring greens and chilli the other day. So much for croissants.

Yesterday, after 24 hours where we’d eaten almost nothing very nutritious, we craved fruit. A fruit salad with a dollop of yoghurt was just the thing to get us up and running. Best meal of the day? It’s possible.