CORN & HAM FRITTERS WITH ROASTED CHERRY TOMATOES - 13.05.11

Ingredients (serves 4)

  • 250g vine-ripened cherry tomatoes
  • Olive oil, to drizzle
  • 1 cup (150g) plain flour
  • 1 tsp baking powder
  • 1 tbs caster sugar
  • 2 eggs
  • 1/3 cup (80ml) milk
  • 1 cup (180g) finely chopped leg ham
  • 420g can corn kernels, rinsed, drained
  • 1 small red capsicum, finely chopped
  • 6 spring onions, finely chopped
  • 1 tbs chopped chives
  • Sunflower oil, to shallow-fry
  • Rocket, sour cream and sweet chilli sauce, to serve

Method

Preheat the oven to 180°C. Place the tomatoes on a baking tray and drizzle with olive oil. Roast in the oven for 5 minutes or until starting to split.

Meanwhile, sift flour, baking powder and 1 teaspoon salt into a bowl with the sugar. Beat the egg and milk in a jug until well combined. Add to the flour, then stir until you have a smooth batter. Add the ham, corn, capsicum, spring onion and chives, then stir to combine. Season to taste with sea salt and freshly ground black pepper.

Heat 2cm sunflower oil in a frypan over medium-high heat. Using a heaped tablespoon of batter for each fritter, add 3-4 spoonfuls to the pan and cook for 2-3 minutes each side until golden. Keep warm while you repeat to make 12 fritters in total. Serve with the tomatoes, rocket, sour cream and chilli sauce.

SPAGHETTI WITH ZUCCHINI AND CHERRY TOMATOES - 13.05.11

Ingredients (serves 4)

  • 250g vine-ripened cherry tomatoes
  • Olive oil, to drizzle
  • 1 cup (150g) plain flour
  • 1 tsp baking powder
  • 1 tbs caster sugar
  • 2 eggs
  • 1/3 cup (80ml) milk
  • 1 cup (180g) finely chopped leg ham
  • 420g can corn kernels, rinsed, drained
  • 1 small red capsicum, finely chopped
  • 6 spring onions, finely chopped
  • 1 tbs chopped chives
  • Sunflower oil, to shallow-fry
  • Rocket, sour cream and sweet chilli sauce, to serve

Method

Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.

Meanwhile, heat oil in a small, non-stick frying pan over high heat. Add garlic, zucchini and tomatoes. Cook, stirring often, for 3 minutes or until tender.

Drain pasta, reserving 2 tablespoons cooking water. Return pasta and reserved water to saucepan. Add zucchini mixture, salt and pepper to pasta. Toss over low heat until heated through. Spoon into bowl. Top with parmesan and serve.