SOMETIMES YOU JUST NEED A GOOD RECIPE TO MAKE SOMETHING DIFFERENT FROM SEASONAL PRODUCE..HERE ARE SOME IDEAS/RECIPES TO HELP:
Plant derived milk is great to use in these recipes
Baked FRESH Corn. 4 side dishes
Pre heat oven to 375F
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1 tsp salt1/4 tsp mustard
Make a roux and then a smooth sauce using hot milk.
Allow to cool then
Add:
2 cups corn ( off the cob)
1 large egg beaten
1tbsp Worcester sauce
1 tsp hot sauce( optional)
dash of paprika
Fold into a buttered oven proof dish and top with 1 cup fresh breadcrumbs mixed with 2 tbsp melted butter.
Bake in middle oven for 15-20 mins until golden
remove from oven, wait 10 mins then serve
Variations:
you can add:
chopped ripe bell pepper, chopped scallions, grated cheese, any other cooked vegetable. top with chopped fresh herbs of choice
With any of these fried dishes try serving them with salsa's made with fresh seasonal fruit peaches, plums, grapefruit, avocado, pineapple, mango, pear salsas..they are fabulous..chopped scallion or sweet onion, cilantro/parsley/mint, chopped fruit and any citrus juice ( oranges, grapefruit, limes, lemons)!
Fried Cucumbers again 4 side dishes
and as odd as it sounds they are really delicious..serve with any dipping sauce or salsa
1 large egg
1 cup milk
2-3 medium cucumbers
2 cups (Ritz or saltine cracker) fine crumbs ( place the crackers in a plastic bag and pound with a rolling pin)
Vegetable oil for frying
Beat the egg with the milk and set aside.
Peel and de-seed the cucumbers, cut into bite sized chunks.
Dip and coat the cucumbers well in the cracker crumbs..then place on a wire rack until they dry out a little ( 1 hour max)..the salt in the cracker crumbs will cause some of the juice to drain out of the cucumbers that is fine.
Dip the chunks into the egg and milk mixture then again into the cracker crumbs and coat well.
Shake well to remove excess crumbs then deep fry in very hot oil until golden brown.
Drain on wire rack and season with salt & paprika
Variation:
you may add hot sauce, any fresh herbs of choice to the batter
A good use of large own harvests
Fried eggplant "steaks"..this is a great alternative to always using eggplants in sauces and stews, and are great in sandwiches with tahini-garlic sauce and fresh tomatoes
1 large eggplant ( IN USA the large globe type are called Italian eggplant)..when yo buy eggplant it should be hard as an apple NOT spongy.
2 large eggs beaten
1/2 cup milk
Mix the eggs and milk together
Cracker crumbs ( as in previous recipe..the amount varies depending on size of your eggplant)
oil for frying
remove both ends from the eggplant and slice into 1/2 inch slices, place in a colander and sprinkle lightly with salt.
Place colander over a large bowl and leave for 1 hour ( this allows the bitter juices to drain out).
Wash the eggplant in running water, drain well and pat dry.
Dip the slices in the egg and milk mix and then the crumbs, shake to remove excess then fry in hot oil, slowly to ensure cooking, turn when each side is lightly brown/golden.
remove from oil and drain on a wire rack (keeps it somewhat crispy which draining on a paper towel will not)
Use in a sandwich or salad
This is fabulous
Variation add any fresh chopped herbs/hot spices to the milk mix
Onion Patties..these are Superior to onion rings
3/4 cup all purpose flour ( or whole wheat)
1/2 tbsp sugar
1 tbsp corn meal
2 tsp baking powder
1 tsp salt
3/4 cup milk
2 1/2 cups finely chopped onions ( can be processed)
in a large bowl mix together all the dry ingredients, then stir in the milk to create a thick batter.
Add the onions and mix well.
Drop gently by the tablespoon in very hot oil ( 2 inches deep max) and flatten into pattie shapes as you turn them over with spatula.
When golden brown on all sides remove and cool on wire rack
these are great with anything an onion ring would be served with, even makes a great "burger" when added to a bun with cheese and relishes.
Variations:
add ketchup, hot sauce, dill pickle relish to batter
herbs of choice, grated cheese, corn off cob along with grated onion.
Potato Patties something similar to a latke
2 pounds raw starchy potatoes, peeled and shredded
2 scant tsp salt
place in a colander and allow to drain for 1 hour ( they might oxidize as the juice and starch drains out that is fine)
Place in a large bowl and add 2 tbsp all purpose flour( or whole wheat) and enough milk to make a thin batter
Season with ground paprika
add 1 cup chopped parsley( or herb of choice)
1 cup chopped onions
1 cup chopped ripe bell pepper or cut corn optional)
gently drop by tbsp into very hot oil 2 inches deep max.
Fry until golden and drain on a wire
variations : these are great with grated broccoli or cauliflower added, and served with a citrusy chutney or salsa
A great way to incorporate more vegetables in someones diets and everyone seems to love fried foods
Honest, Simple and great recipes that are over 100 yrs old, have a great weekend, John Nigel
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