I haven't got some cooking done in a while now and the kitchen seems to be beckoning. So yesterday, I decided to get some grocery shopping done and put together a meal. Infact, like I was telling the husband, it was one of those rare days when I was feeling very efficient - bought groceries on the way back from work, set the house straight, cooked a meal, finished off some work work and went to sleep before 11pm too!
The fridge was full of drying vegetables bought two weeks back while the family was in town and it was time to put them to good use. On the menu was angel hair pasta with spicy aubergine topped with lemon pepper corn.
Recipe:
Lemon pepper corn
Ingredients:
- Corn kernels
- 1 tablespoon olive oil
- Juice of 1 small lemon or 1/2 a lime
- Salt
- Pinch of nutmeg powder
- Chilli flakes
- Oregano
- Pepper
- Basil
- Parsley
- Ketchup
- Heat olive oil on a frying pan and add the herbs (oregano, chilli flakes, basil, parsley) to the hot oil for a slightly smoked flavour
- Stir for 5-10 seconds and add in the corn kernels
- Mix the kernels well with the herbs, add salt and nutmeg powder
- Once the corn starts turning golden, cover the pan with a lid and let cook for 2-3 minutes, uncover and stir occasionally.
- Uncover it and pierce with a fork to see if it's slightly mushy and juicy inside, the corn should have also let off some water. Don't drain the water.
- Add some ketchup for a slightly thick consistency and for added flavour. Mix well.
- Add lemon juice just before turning off the heat and stir.
- Your spicy, juicy, lemon pepper corn is ready in less than 20 minutes!
My rating: 3.75/5
Hope you like the corn recipe. I would love to know how it turns out if you do make it... Angel hair aubergine pasta recipe coming up in the next post!
No comments:
Post a Comment