| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Sainsbury13 | 4 | Servings | |
INGREDIENTS
| 1 | 800 g pack, 4 corn on the | |
| cobs | ||
| 250 | g | Butter, chilled and cubed |
| 8oz | ||
| 2 | Shallots, finely chopped | |
| 1 | Bay leaf | |
| 75 | White wine vinegar, 3fl oz | |
| 175 | White wine, 6fl oz | |
| 150 | Water, 5fl oz | |
| 2 | T | Double cream |
| 1 | Fresh coriander, chopped | |
| 1 | t | Lightly crushed coriander |
| seeds | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
For the corn: cook as per pack instructions. Melt 25g (1oz) butter, add shallots, cardamon pods and bay leaf. Cook gently until shallots are soft. Add the vinegar and reduce by three quarters. Add the wine and reduce again, do the same when the water is added. Slowly add the double cream and bring to simmering point, then add the butter while whisking, a few pieces at a time. Season to taste, then strain through a sieve If the sauce becomes too thick add a few drops of water or lemon juice. Reserve a quarter of the coriander leaves for chopping as a garnish. Roughly chop the remainder and add to the sauce with the crushed coriander seeds. Add the chopped coriander just before serving over the corn on the cobs. Converted by MC_Buster. NOTES : The time taken to make this coriander butter is well worth the effort. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 679
Calories From Fat: 452
Total Fat: 51.5g
Cholesterol: 134.4mg
Sodium: 446.9mg
Potassium: 846.3mg
Carbohydrates: 55.5g
Fiber: 8g
Sugar: 18.3g
Protein: 7.7g