Online
Reservation
Integer congue malesuada eros congue varius. Sed malesuada dolor eget velit pretium. Etiam porttitor finibus. Nam suscipit vel ligula at dharetra
Integer congue malesuada eros congue varius. Sed malesuada dolor eget velit pretium. Etiam porttitor finibus. Nam suscipit vel ligula at dharetra
Newborn corn croquettes come with smooth basil potato puree, Mediterranean herbal soy and wine sauce.
If I have fresh corn, I boil it and cut the kernels from the cone. If using the canned corn, I rinse it. I put the kernels in a bowl, add cornmeal flour, chopped pickled peppers, and spices. I mix well to get a sticky batter. If needed, I add water very slowly (or other liquid by choice, like milk or mineral water) and mix well again. Then I let the mixture sit for a while. Then I put a spoon of batter into my hands and form small patties. I bake them in the oven on a baking tray covered with baking sheets or fry in a pan until they are golden brown.
I peel the potatoes and cut into cubes or slices and steam cook them. When done, I mash them over a fine strainer. I add a little coconut oil, season with salt and pepper and mix smoothly.
I take some white wine by choice and reduce it in a pot on high heat. When only one third of liquid is left, I pour soy sauce in and season with marjoram, basil, salt and pepper.
I dry roast pine nuts and crush them together with fresh basil leaves and coarse salt in a mortar. I add a drizzle of my favorite balsamic vinegar.
Make corn this way and take their breath away.
I MAKE MY WAY TO LOVE.
Chef Kamala
Comments are closed.