GOLDCREST GOURMET IN A FLASH RECIPES
Sweetcorn and Clam custard with Soup and a Toasted Sweetcorn Salad (serves 6) (Chef: Jodi-Ann Palmer: Chef of the Year, 2008 & SA Culinary Team 2004-2008)
Ingredients: Custard and Soup: 1 onion, finely chopped 20 ml garlic, crushed 10 ml ginger, grated olive oil 1 can Goldcrest sweetcorn niblets 1 tin Goldcrest coconut cream 3 eggs Seasoning 1 tin Goldcrest clams Salad: 100 ml Goldcrest sweetcorn niblets 30g butter 1 spring onion, sliced thinly at an angle ¼ red onion, chopped finely 1 radish, julienned ¼ cucumber, brunoise 15ml parsley olive oil to taste seasoning
Goldcrest melba toasts for serving
Method: 1. Grease 6 dariole moulds well. Fill a bain marie with 1 cm of water. 2. Sweat the onion, garlic and ginger in a little olive oil until completely soft. Add the sweet corn, coconut cream and clam brine and bring to a gentle simmer. Allow to simmer until the sweet corn is completely soft. 3. Meanwhile, toast the 100ml of the salad sweet corn in butter until just golden. 4. Toss all the salad ingredients with the sweet corn and season well. Set aside until service. 5. Blend the simmering mixture until smooth, then pass it through a sieve or chinois. 6. Split the mixture in half. Add the clams to one half. 7. Add the eggs to the other half of the mixture, blend again and pass through a sieve or chinois. 8. Pour the mixture with the eggs into the small moulds and place in the bain marie. 9. Bake at 150°C until just set. 10. Allow to cool and turn out of moulds. 11. Warm up the soup and clam meat gently until simmering. To plate: Place a custard mould in to a bowl, pour the soup and clam meat around it and spoon a tablespoon of salad at an angle across it. Drizzle with a little olive oil and serve with crisp melba toast.