Corn Pikelets with Roasted Tomatoes and Pesto
(adapted from delicious. magazine)
For the pikelets:
2 eggs
200g fresh ricotta
1/2 cup buckwheat flour
1/2 cup self raising flour
1/2 cup buttermilk (or just normal milk)
3 corn cobs, kernels sliced off
2 spring onions, finely chopped
Salt and pepper
For the pesto:
1 cup basil leaves
1/3 cup almonds
2 garlic cloves, minced
Small chunk of parmesan cheese
1/3 cup extra virgin olive oil
Salt and pepper
20 cherry tomatoes, still on vine
Whisk eggs and add in milk, salt and pepper, flours and spring onions. Lightly break up the ricotta and fold into the mixture along with the corn kernels. Set aside.
To make the pesto, blend together all ingredients, pouring the olive oil into the mixture slowly as it blends to aid in the emulsification.
Roast the tomatoes, still on their vines, on a tray in a hot oven for about 10-15 mintues until blistered and slightly wiltered.
While this is happening, heat a small amount of oil in a medium pan. Dollop pikelet sized amounts of the corn batter into the pan. Brown both sides, and put onto a lined tray to reheat in the hot oven with the tomatoes roasting away inside.
Serve pickelets with roasted tomatoes on top and a drizzle of the pesto on the side.
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