Category Archives: Sweetcorn

Recipe: Chicken & Sweetcorn Spring Rolls

Chicken & Sweetcorn Spring Rolls
Chicken & Sweetcorn Spring Rolls

Ingredients;

4 cooked chicken breasts, shredded or finely chopped
Small tin sweetcorn (260g)
2 carrots, julienned
1 leek, cut in fine rings (or substitute 1 onion)
Half a bag of beansprouts
Thumb-sized piece of ginger, finely diced
1 red chilli, finely diced
2 cloves of garlic, finely diced
Soy sauce
Toasted sesame oil
Oyster sauce
Juice of 1 lime (or 1/2 a lemon)
Vegetable Oil
Packet of spring roll pastry (or substitute filo pastry)


Makes between 8 – 18 spring rolls, dependant on the size of your pastry sheets and amount of mix placed in each one.

Prepare all ingredients as described above. Heat oven to 200C.

Heat a wok, then add 2 tablespoons vegetable oil. Stir fry the ginger, garlic & chilli for approx 2 mins, stirring all the time so it does not burn. Add the carrots & leek, continue stirring for 2 mins more.

Add 1 tablespoon oyster sauce, 1 tablespoon soy & half a teaspoon sesame oil, along with the juice of the lime, stirring in well. Add in the sweetcorn & chicken and stir until well coated, remove from heat. Stir through the beansprouts.

Place a sheet of spring roll pastry on a clean surface, with the corner towards you. Spoon on filling in the centre, then fold up corner nearest you over the filling. Fold in the two sides, then roll entire piece over to finish sealing. Place on a non-stick baking tray and repeat until filling is all used.

Baste the finished spring rolls with some vegetable oil, then bake for 20-25 mins in the oven, until crispy to the touch. Serve as a meal or a snack.

Recipe: Cold Veggie Couscous

Ingredients;

2 x 125g bags “boil in the bag” couscous
2 sticks celery
1 small bell pepper (your choice of colour)
3 medium tomatoes
1 200g tin sweetcorn
Handful frozen peas
Handful baby broccoli
Handful fresh flat-leaf parsley
Handful sun-dried tomatoes
3 handfuls raisins
Half teaspoon chilli powder
Herbs to taste (e.g. dried oregano, basil, rosemary – approx 2 teaspoons)
Olive oil

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I love couscous, but the preparation can be messy. Superquinn stocks Roma Boil in the Bag Couscous which simply requires it to be boiled for 1 minute, then snip open the bag and pour out. It really is the easy option.

The recipe is so simple here – just chop up the celery, pepper & tomatoes really small and place in a bowl. Using a kitchen scissors, cut the parsley (stalks and all) into teeny chunks directly into the bowl. Also toss in the sweetcorn and raisins.

Bring a large pot of water to the boil, then add in the baby broccoli, sun-dried tomatoes and frozen peas. Boil these for 2 mins, then throw in the bags of couscous. After 1 minute, drain off the water and carefully snip open the bags, pouring the couscous into the bowl, mixing it in immediately.

Slice up the cooked baby broccoli and sun-dried tomatoes (briefly boiling them allows them to re-hydrate slightly) and place these in the bowl along with the cooked peas.

Finally add approx 1 tablespoon olive oil, the chilli powder and dried herbs and stir everything together until well mixed.

This couscous can be eaten on it’s own, or mixed with some protein – try diced prawns & crab sticks; leftover roast chicken; or even flaked roast salmon. I like to make up a batch of this on the weekend and grab a bowlful each day for lunch, with a different topping each time.

If you don’t like any of the vegetables in the recipe, then you can leave them out, but I’d highly recommend replacing them with something you prefer – you could try diced onion, spring onions, roast sweet potato, broccoli or alfalfa shoots or asparagus.

Recipe: Clearing out the bits salad

Clearing out the bits Salad
Clearing out the bits Salad

Ingredients;

4 romain lettuce leaves
2 slices of chorizo
Small handful of mangetout
Small handful of sweetcorn
Some fresh thyme
Some fresh mint leaves
Small handful of dry roasted onion
Parmesan cheese
Vinaigrette dressing

Serves 1

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This isn’t so much a recipe as a way of thinking, the ingredients are completely flexible, depending on what you have available. So to start with, have a look in your fridge, presses and the garden (if you grow your own) to see what’s available.

In my case, there were some romain leaves, chorizo, parmesan, sweetcorn and mangetout in the fridge. Some dry roasted onion and vinaigrette dressing in the press and finally some fresh thyme and mint in the garden.

Once you’ve assembled your ingredients simply tear the romain leaves and chorizo slices onto a plate or salad bowl. Next, throw the mangetout over the top and scatter some sweetcorn.

Then finely chop the mint leaves and pick the thyme leaves, then sprinkle over the top. Take a few very fine slices of parmesan and crumble them over the rest. Sprinkle some dry roasted onions over and finally, drizzle some vinagarette over the lot to finish.

If you don’t have any vinegarette made up, simply drizzle a little extra virgin olive oil and balsamic vinegar over the salad to dress it.

It’s a great way to use up those odds and ends before they go off.

In the past I’ve used peppers, ham, chicken, turkey, salami, beansprouts, tomatoes and all manner of fresh herbs just because they were there. One of my favourite herb combinations I discovered by accident while making a salad in this way, fennel and mint, try it with a lemon or lime juice vinaigrette 😉

Recipe: Tuna Bake

Tuna Bake
Tuna Bake

Ingredients;

3 tins tuna
1 tin sweetcorn
4 medium potatoes, diced
good handful frozen peas
2 carrots, diced
2 onions, diced
2 parsnips, diced
15g butter
handful plain flour
glass of white wine
glass of milk
3 good pinches of dried herbs (whatever you have in the cupboard, i.e. oregano, thyme, basil, etd)
2 slices brown bread
large handful cheddar, finely grated
Packet of Lidl bacon bits

Serves 6.

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Open and drain the cans of tuna. Peel and dice the vegetables into approx 1 cm chunks. Toast the slices of bread and use a blender to zap into breadcrumbs, set aside.

Turn your oven on to 180° C and set aside a large casserole dish.

In a large stock pot or frying pan, heat up some oil and add the onion, potato, parsnips and carrots and fry on a medium heat for 10 mins. Add the peas and sweetcorn and fry for another 2-3 mins. Add the tuna and stir well until it breaks up.

Turn up the heat and add the butter, letting it melt and coat all the vegetables. Toss in a good handul of plain flour and stir well until it vanishes.

Add 1 glass of white wine. As it starts to boil off, turn the heat back down to medium and add the glass of milk and slowly add glass of water as needed – the mix should be wet and move freely, but there shouldn’t be too much free liquid. Now add your pinches of herbs and a little salt and pepper (half a pinch or so of each).

Stir the mix well and cook for another 5 mins, then turn the heat off. Pour the mix into your casserole dish and smooth down. Top with the breadcrumbs, then the handful of cheese, and finally scatter the Lidl bacon bits over the top.

Bake for 30-40 mins, until the top is golden and the bacon bits are well cooked. Keeps well for a few days and leftovers can easily be microwaved in a bowl, approx 2 mins on high per portion.

Recipe: Turkey stew

Turkey stew with mashed spudsIngredients;

1 knob of butter
1 good lug of olive oil
1 kg turkey thigh meat, diced
1 handful of fresh thyme leaves
1 large leek, chopped
2 sticks of celery, chopped
2 carrots, chopped
1 large sweet potato, diced
1 parsnip, chopped
2 large onions
1 handful of plain flour
1 wineglass of rosé or white wine
1 wineglass of milk
1 wineglass of water
1 small tin of sweetcorn
8 pork sausages

Serves 6-8, can be frozen

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Take your Largest Saucepan, and get it on a Low heat, add a good lug of olive oil and a knob of butter.

Next add your turkey meat, fresh thyme, leek, celery, carrots, sweet potato, parsnips, onions and give it about 15 minutes at a simmer, stirring occasionally so nothing sticks.

Get your pan up to a high heat and add a good handful of flour and stir it in, keep stirring for about 2-3 minutes, then add the wine, let it simmer for a minute. Then add the milk and water and stir throughly until all the ingredients combine.

Then bring this to a simmer for about 1 hour or until the leeks and onion have started to break up.

Add the sweetcorn for the last 10 minutes of the hour.

Take your pack of sausages and squeeze all the sausage meat out of the skins. Roll it into a large marble sized balls (wet hands work best). Do this with all the sausage meat and then stir fry them until cooked and add this to the rest of the stew, stirring them in well.

Serve in a bowl with a warm crusty bread roll or some mashed spuds.