Name: Corn Quichetador
Ingredients: 1 9 inch pastry case; 2 c Frozen sweetcorn; thawed and drained; ; (or tinned); 1 c Evaporated skimmed milk; 1 ts Light olive oil with a dash of toasted; ; sesame oil; 1 sm Onion; peeled and finely; ; chopped; 1/2 ts Dried oregano; 2 tb Chopped fresh coriander; 1 md Red pepper; roasted and finely; ; chopped; 1 c Liquid egg substitute; 1 tb Dijon mustard; 1/4 c Freshly-grated parmesan; 1/4 ts Freshly ground white pepper; 16 Strips red pepper; 8 Ears baby corn; 1 tb Fresh chopped coriander; Paprika

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Kerr	6	servings

INGREDIENTS

1		9 inch pastry case
2	c	Frozen sweetcorn; thawed and drained
		; (or tinned)
1	c	Evaporated skimmed milk
1	ts	Light olive oil with a dash of toasted
		; sesame oil
1	sm	Onion; peeled and finely
		; chopped
1/2	ts	Dried oregano
2	tb	Chopped fresh coriander
1	md	Red pepper; roasted and finely
		; chopped
1	c	Liquid egg substitute
1	tb	Dijon mustard
1/4	c	Freshly-grated parmesan
1/4	ts	Freshly ground white pepper
16		Strips red pepper
8		Ears baby corn
1	tb	Fresh chopped coriander
		Paprika

INSTRUCTIONS

FILLING
GARNISH
To roast the red pepper, cut off the top and bottom, seed and cut the
pepper into 4 large flat pieces. Put on a baking sheet skin-side up
and grill until blistered and black (about 10 minutes). Remove from
the grill and put into a paper bag, seal and let the pepper steam for
20 minutes. Peel off the charred skin and chop the flesh. In a food
processor, puree the corn and 1/8 cup of the milk for 5 minutes.
Strain, pressing hard to extract the liquid. Discard the solids and
reserve the puree.
Preheat the oven to 350F/180C. Pour the oil into a large frying pan
over a medium heat and fry the onion and oregano for 5 minutes.
Remove from the heat, stir in the coriander and chopped roasted
pepper, and pour the filling into the pastry case.
In another bowl, combine the egg substitute, remaining milk, corn
puree, mustard, parmesan and white pepper. Pour this custard gently
over the filling until it's about 1/2 inch from the top. Reserve the
remaining custard. Bake the flan for 5 minutes, pour in the rest of
the custard and bake for 15 minutes.
Remove from the oven and gently lay the baby corns alternating with
the red pepper strips around the top. Put back in the oven for 25
minutes, until the custard is just set. Remove from the oven and
stand for 10 minutes before slicing. Garnish with coriander and a
sprinkling of paprika, and serve.
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Converted by MM_Buster v2.0l.

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