Corn On The Cob In Curry Leaf Coconut Broth

 Corn On The Cob In Curry Leaf Broth

If you haven't been able to get away, this Kerilan-inspired coconut and corn broth with transport you to somewhere far flung. 

Ingredients:

1 tablespoon coconut oil

1 teaspoon black mustard seeds 

Pinch of asafetida (optional)

12 fresh curry leaves

1/4 teaspoon ground cloves

1 star anise

1/2 teaspoon ground turmeric 

1 red chili split down the middle

3 tablespoons ginger cut into fine sticks

2 tablespoon tamarind paste

1 tablespoon light brown sugar

13 1/3 ounce or 400 ml canned coconut milk

4 sweetcorn on the cob cut into 4 rounds

1/4 x 25 g pack coriander leaves

1 lime juice

Steamed basmati rice, to serve

Directions:

In a large saucepan, heat the oil over a medium-high heat.  Once it is  very hot, add the mustard seeds.  As soon as they start to pop, add the asafetida if using and the curry leaves.  Let it all crackle briefly, then add the cloves, star anise, and the turmeric, fry briefly and then add the  chili and ginger.

Cook until the ginger has softened, then add the tamarind paste and sugar.  Stir for 2 minutes then stir in the coconut milk and about 7/8 cup water.  Season with salt and bring to a boil and simmer for a few minutes until slightly thickened.

Add the corn on the cob and cover and simmer over low heat for about 20 minutes or until the corn is tender.  Carefully fish out the star anise.  Scatter the coriander and add the lime juice and the serve with freshly steamed basmati rice.  Serves 4  

 

Buttermilk Brined Garlicky Turkey Tenderloins With Grilled Corn Relish

Buttermilk Brined Garlicky Turkey 

TenderloinsWith Grilled Corn Relish

Serves 6.

Ingredients:
2 cups buttermilk
3 T. sugar
4 T. olive oil, divided use
3 T. kosher salt plus more for tasting
6 cloves garlic, smashed
6 bay leaves
2 tsp. hot sauce
12 black peppercorns
4 wide strips of lemon peel
Juice of 1 lemon, divided use
6 turkey tenderloins (remove as much of the tendon as possible) 
6 ears of fresh corn, husked
1/4 cup chopped fresh Italian parsley
2 T. chopped chives
Directions:
1. For the brine, combine the buttermilk, sugar, 2 T. olive oil, 3 T. salt, garlic, bay leaves, hot sauce and peppercorns in a large bowl. Stir in lemon peel and juice from 1/2 lemon. Add the turkey tenderloins, turning to coat well. Cover and refrigerate 4 hours.

2. Remove turkey from refrigerator 30 minutes before grilling. Preheat grill to medium and lightly brush the grates with oil. Remove turkey from the brine, letting the excess drip off. Add to the grill; cover and cook until turkey reaches an internal temperature of 160 degrees, 7 to 9 minutes per side. Let rest for about 8 minutes before slicing and serving.

3. Meanwhile, rub the corn with 1 T. olive oil and season with salt. Grill the corn until charred, about 10 minutes, turning often. Cut the corn kernels from the cob and combine with juice from remaining 1/2 lemon, the remaining 1 T. olive oil, the parsley and chives; toss to combine well and season to taste with salt. Serve with turkey tenderloins.

Tip: Also great with chicken tenders or pounded out chicken breasts.