MidJanuary - Using stored Vegetables - Sweetcorn

 Using Stored Vegetables and Fruit- Sweetcorn

Although it’s still mid January, more-or-less, the continuing mild weather is prompting me to do something useful about the coming season. The forecast is predicting a bitterly cold spell in the near future but, with predicted temperatures of anything above freezing – I don’t really call that ‘bitter’. That’s not to say it won’t happen. It is still January and a long way from the end of winter. With the odd and destructive weather we’ve been having over the last couple of years, almost anything is possible. But, we must carry on and hope for the best, then deal with whatever is given to us! I keep trying to not do the hubris thing – hoping to hedge my bets!

I still don’t have my seed potatoes. I know it is early but, I do like to have them with me so that I can chit them properly and I will plant some of my Earlies in my poly-tunnel by mid February – I hope. I have done this for the last 4 years and although last year was disappointing outdoors for potatoes, the only issue which reduced my crop indoors was the nests of red ants. If I can stop their destruction on my crops this year I might just have to up-root and move my poly-tunnel. That would be a pain and I would be grateful for anyone’s advice on removing this pest [that wouldn’t also destroy my crops – non organic methods might be acceptable].

Well, as I feel it is almost springtime I am looking to organise my coming harvesting season – how optimistic is that?

A little freezer – given to me by my daughter and a fairly capacious fridge freezer in my utility room. I also have another reasonably sized freezer upstairs. As it is not so convenient to access I use it for storing stuff I don’t use everyday. Now I feel it has to be cleared…ish!

I have loads of tubs of soft fruit, in spite of the poor weather last year; lots of tubs of sweetcorn, it was an excellent year for sweetcorn, surprisingly and a first for me; a full drawer of peas. I’m just getting the hang of producing lots of peas for freezing.

I think today I will look at my excessive crop of sweetcorn and what can be done with it to add to and produce nutritious and tasty meals. While I accept there are lots of ways of using fresh sweetcorn from the garden or allotment, I am looking at ways of using the frozen stuff [which came from my allotment of course!]– these recipes can also be used with fresh and tinned produce.

Sweetcorn and Potato Bake

8 oz [225g] sweetcorn kernels – fresh, frozen or tinned

2 lb [900gm] approx. potatoes – floury potatoes are best – washed and peeled

1 large red onion

1 medium sweet red pepper

2 fl oz [55ml] milk

2 oz [50g] butter or 2 Tblsp rape-seed oil

Sea salt and freshly ground black pepper to taste

2 medium tomatoes

6 oz [175g] grated cheddar cheese

Method

·         Prepare the potatoes, boil or steam them then mash with the salt, pepper and milk and half of the cheese.

·         Peel and finely chop the onion and seed, core and chop the red pepper.

·         Sweat the onions and pepper in the butter or oil until soft – don’t allow it to burn.

·         Add the sweetcorn and mix in well. [Most fresh sweetcorn is very tender and will cook quickly so doesn’t need prior cooking].

·         Add the mashed potatoes and mix all the ingredients – check seasoning.

·         Put the mixture into a greased ovenproof dish.

·         Slice or section the tomatoes and arrange around the edges of the dish. Sprinkle the remaining cheese on top.

·         Bake in a moderately hot oven until the cheese is golden brown.

·         This is great as a lunch dish served with a crisp salad.

Sweetcorn Soup - this soup is quick, simple and slightly sweet. Will be very popular with children.

8oz [225g] sweetcorn kernels (fresh, tinned or frozen)

2 good sized leeks – washed thoroughly and sliced

2 medium potatoes – washed, peeled and cut into small cubes

1 stick celery – washed and sliced

1 Tblsp. rape-seed or olive oil

1 oz [25g] butter

1 pt [570ml] vegetable stock

¼ pt [275ml] milk – you may use cream if you wish

Freshly ground black pepper and salt to taste

2 oz [50gm] cheddar cheese

Method

·         Wash and slice the leeks – if, like me you are using leeks from the garden or the allotment and they are a bit mucky, slice into short lengths, it is easier to remove any mud or grit.

·         Put the oil and butter into a large saucepan and heat gently.

·         Add the leeks and celery and sweat [cook gently without colouring – don’t allow the leeks to brown as this will make them bitter] until soft.

·         Add the cubed potatoes and the sweetcorn kernels. Mix in well but don’t allow to stick.

·         Add the stock and black pepper and stir in well.

·         Bring to the boil, then simmer gently until the vegetables are well cooked and soft.

·         Add salt to taste and milk or cream. Bring back to the boil briefly.

·         Serve in a tureen or in individual dishes, Sprinkle over with the grated cheese – if you have a cooks blowtorch the cheese can be ‘toasted’ on top. Either way is utterly delicious.

·         Serve immediately with warm crusty bread.

Sweet-Corn Fritters

2 – 3 fresh corn cobs – cut the kernels from the cobs

4 oz [100gm] plain flour                                Pinch salt

2 tsp baking powder                                     Milk to mix

¼ tsp chilli powder                                       freshly cracked black pepper

Method

·         Sieve the flour, salt, pepper, chilli and baking powder into a bowl.

·         Add enough milk to give a creamy batter. Beat well until smooth.

·         Add the corn kernels and mix well.

·         Drop the mixture from a large spoon onto a hot, greased griddle or heavy flat pan.

·         When brown on one side turn and brown on the other.

·         Keep warm on a clean cloth/ teatowel.

·         Serve with fried or roast chicken and fried bananas.

Quick Sweetcorn and Ham Pizza

For the pizza base – I suppose you could use a bought prepared pizza base though, they are not to my taste. You can also make a yeast dough for the base but then it is no longer a ‘quick pizza’.

This base is for a scone mix and will work well for any savoury or sweet topping and is great for a quick lunch dish.

8 oz [225g] plain flour

½ tsp salt

1 tsp baking powder

2 oz [50g] butter

¼pt [150ml] milk approx. or enough to give a soft dough

Method

·         Sieve the flour, baking powder and salt into a bowl and rub in the butter until like fine breadcrumbs.

·         Using a round-bladed knife [or your hands, if you prefer] mix in enough milk to give a soft but workable dough.

·         Kneed the dough together then put out onto a floured board. Shape into a round and roll out until about ½ inch [1cm] thick. Try to keep it in a round.

·         Place the dough on a floured or greased baking tray.

The Topping

1 large red onion

1 sweet green or red pepper

1 oz butter [25gm]

2 good slices thick ham or gammon [not cooked ham though it will do, you may need more]

4 – 6 medium closed-cap mushrooms –optional – sliced.

7oz [200g] sweetcorn kernels, approx.

Freshly cracked black pepper

1 tsp chopped fresh marjoram or oregano if available [ it usually keeps going all year – a little]

1 tsp chopped parsley

4 – 6 oz [100 – 175g] grated meltable cheese. Cheddar is the most popular but Gruyère is definitely ‘the business’. Blue Stilton is also good.

Method

·         Melt the butter in a pan and sweat the onions and red or green pepper.

·         Chop the ham or gammon into pieces and add to the onion in the pan, fry gently.

·         Add the mushrooms [if using]. Add freshly cracked black pepper but not salt – there is enough in the ham/gammon. Add the herbs. Mix in well

·         Mix in the sweetcorn kernels and spread the mixture on top of the pizza base.

·         Sprinkle the cheese on top evenly.

·         Bake in a hot oven - 220°C or No 7 gas until the top is golden brown.

·         Serve immediately with a crisp salad.