In Episode 2 of Sense in the City Sydney, artist Esmeralda Raven Aponte reveals one of her favourite recipes – Columbian Corn and Spinach Wraps with red pepper relish.
Ingredients
- 4 long fresh corn cobs
- Two cups of grated tasty cheese
- 2 eggs
- Two cups of self raising flour
- Salt & pepper
- Half a dozen silver-beet / spinach leaves
Method
- In a pot of water cook the corn cobs.
- Remove and cut off kernels and place into a food processor with two cups of grated tasty cheese and two eggs and process the mixture until roughly creamy. Leave some texture so don’t over process.
- Place mixture in a bowl and add the self raising flour and mix though well. Add salt and pepper to taste.
- Place a sheet of foil on a board and place half a spinach leaf flat. Place corn mixture on spinach and roll up into a small parcel shape and then using the foil to keep its form. Roll up edges to make waterproof.
- Place all the foil wrapped corn parcels into boiling water and cook for 10 minutes. Remove from pot, undo folded edges and take foil off.
- Serve with sweet chilli sauce.
Red Pepper Relish
Ingredients
- 3 red peppers/capsicums medium size
- 1 small red onion
- 1 garlic clove crushed
- 1 cup of water
- Salt and Pepper
- Tsp of chilli chopped
- 2 Tsps of brown sugar
Method
- Place all ingredients in a pot and simmer until red pepper is soft and sauce is syrupy. Jar and keep in fridge. Makes a jar.
Great for sandwiches or on top of hot meals.
