Name: Spicy cabbage hash browns & crispy fried eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: potatoes, peeled and grated 500g,cabbage, finely sliced ¼,flour 40g,free-range eggs, lightly beaten 2,Asian gochujang paste 2T,fresh ginger, grated 1T,spring onions, chopped 2,coriander, chopped 15g,sea salt and freshly ground black pepper, to taste ,coconut oil 2T,For serving: ,free-range eggs 6,coconut oil 2T,mayonnaise 1cup,Asian chilli Szechuan oil 2T,spring onions, chopped 2,fresh coriander 15g

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Garlic-and-burnt leek creamed corn

20 minutes

Garlic-and-burnt leek creamed corn

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

6 cobs sweetcorn
300 g leeks, halved lengthways
2 T olive oil
3 T butter
4 cloves garlic, grated
2 sprigs thyme
2 cups cream
2 t sugar
sea salt and freshly ground black pepper, to taste
50 g Grana Padano, finely grated

Method

1. Remove the corn kernels from the cobs and set aside. Using the back of a knife, scrape the corn cobs to remove the starch. You should end up with about 1 t per cob. Set aside.

2. Brush the leeks with olive oil and place on a braai grid over medium coals. Char for about 5 minutes on each side, or until blackened. Remove the burnt exterior of the leeks and cut the remaining parts into chunky pieces. Set aside.

3. Place a cast-iron pot over medium coals. Add the oil, butter, garlic and thyme. Cook for 30 seconds, then add the corn and combine. Cook for 5 minutes, then add the cream and bring to a simmer.

4. Stir in the reserved cornstarch and the sugar, then season.

5. Add the leeks and cook for 1 minute, or until thick. Remove from the fire and top with the cheese. Serve immediately.

Find more corn recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa

This is a test recipe

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Garlic-and-burnt leek creamed corn

Garlic-and-burnt leek creamed corn

Ingredients

Method