| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Sainsbury13, Sainsbury’s |
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 |
ml |
White wine vinegar; (3fl oz) |
| 175 |
ml |
White wine; (6fl oz) |
| 150 |
ml |
Water; (5fl oz) |
| 2 |
tb |
Double cream |
| 1 |
bn |
Fresh coriander; chopped |
| 1 |
ts |
Lightly crushed coriander seeds |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
FOR THE CORN
FOR THE BUTTER
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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