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Recipes continued
Corn Fritters Serves 4
Makes approx. 20 fritters
1 cup self raising flour
½ teaspoon bicarbonate soda
½ teaspoon sweet paprika
½ teaspoon ground coriander
²/
³
cup buttermilk
2 eggs
2 cups corn kernels
1 small red capsicum, diced finely
3 small green onions, sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
Sea salt
Freshly ground black pepper
Olive oil
Tomato chilli jam, to serve
1. Combine flour, soda, paprika in a bowl;
whisk through buttermilk and eggs to form
a batter.
2. Combine corn, capsicum, green onions,
parsley and coriander in a large bowl. Stir
through the batter; season with salt and
pepper.
3. Heat frypan on setting 8. Drizzle a little
olive oil in frypan and spoon tablespoonfuls
of mixture into pan. Cook fritters for 2-3
minutes on each side until golden.
4. Serve with tomato chilli jam if desired.
Spanish Paella Serves 6-8
2 small raw blue swimmer crabs
8 large green prawns
8 small black mussels
3½ cups fish/chicken stock
1 teaspoon saffron threads
180g chorizo sausage, sliced
200g chicken thighs, halved
1 tablespoon extra virgin olive oil
1 medium onion, chopped finely
1 clove garlic, crushed
¼ teaspoon smoked paprika
1 x 400g canned tomatoes
1½ cups Arborio or Spanish rice
300g whole pipis, purged
½ cup frozen peas
1 small roasted red capsicum, sliced
1. Remove flap from the undersides of crabs
then flip crab over. Place your thumb
under the shell between the two back legs
and slowly pull the shell away from the
body. Discard. Remove the feather like gills
and front feelers and discard. Carefully
rinse the crab if needed – do not put under
running water. Using a sharp knife cut the
body in half; then cut between the smaller
legs to make 4 pieces. Crack the large
nippers with crab crackers; this will help
the heat get into the shell.
2. Peel four of the prawns and devein. Leave
the other four whole for presentation. Clean
and de-beard mussels.
3. Place stock and saffron in a saucepan
and heat gently to infuse. Cover and keep
warm.