Saturday, April 4, 2020
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Appetisers

Corn Pops, Roasted Bell Pepper Coulis

Chef Vicky Ratnani, 28 Apr, 2017
  • Corn Pops, Roasted Bell Pepper Coulis
 

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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