Thursday, July 2, 2020
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Appetisers

Corn Pops, Roasted Bell Pepper Coulis

Chef Vicky Ratnani, 28 Apr, 2017
     

    Corn Pops, Roasted Bell Pepper Coulis by Chef Vicky Ratnani

     

    Ingredients:

     
    150 gms corn on the cob
    1 small onion, chopped
    2 garlic cloves
    2 green chilies
    1 tsp baking powder
    ½ tsp baking soda
    1 tbsp polenta
    1 tbsp gram flour (besan)
    1 tbsp all purpose flour (maida)
    ½ tsp cumin powder
    1 tbsp olive oil
    4-5 tbsp of vegetable oil for frying
    1 big pinch of smoked paprika
    1 tsp parsley, chopped
    2 tbsp milk
    1 tsp red chili powder
     

    For the sauce:

     
    1 red bell pepper
    Salt and pepper to season
    2-3 tsp of olive oil
    1-2 tsp of red wine vinegar
    1 pinch of smoked paprika
    2-3 cloves of garlic
     

    Preparation

     
    If using corn on the cob, cut the corn kernels. If using frozen corn then defrost. In a pan, sauté chopped onions, garlic, corn kernels and chilies for two minutes.
     
    Transfer this into a food processor with polenta, maida, besan, baking powder, baking soda, cumin powder and paprika blitz to make a stiff dough. Add a little milk if it’s too dry.
     
    Shape this mix into small balls and deep-fry until crispy brown. 
     
    For the sauce, rub the red bell pepper with salt, pepper and olive oil. Roast in the oven at 180 degrees Celsius or char on a grill. 
     
    Transfer into a bowl and cover with cling film. This will crinkle the skin and make it easier to peel off.
     
    Slice into two, de-stem and de-seed. Using a food processor, puree the peppers along with garlic, salt, pepper, white pepper and paprika into a thick luscious sauce. Serve the corn pops with the roasted bell pepper sauce.

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