Simon Collins

11/08/2014

Tatty’s Elote Recipe

11/08/2014

CORNElote is the quintessential mexican street food being served on every corner of Mexico City. It can be served on the cob or in a cup. This is a great time of year to go for the cob option and I can very much recommend Maldon growers as well as Mclauchlans of Boxted.

For on the cob you can bbq grill or boil, now slather with salted butter, pepper parmesan, smoked paprika, sour cream, fresh coriander and lime juice.

For in the cup mix tinned sweetcorn inc half the juice with some butter, double cream and parmesan. Season with salt and pepper and top with sour cream more parmesan, smoke paprika, fresh salsa and a squeeze of lime juice.

As with all street food play around with the quantities till your happy.

Join me this Friday 15th August from 7pm at the Waiting Room with DJ Floyd, where I shall be serving this as a starter alongside my main of Chili. It’s the dish I am famous for….you think you know chili but you don’t! :-)

Book online now or call 07817 000953 – Friday 15th August 7pm til late

TO START (£4) Elote - This amazing dish is designed to hit every taste bud. Buttery, creamy salted sweetcorn is topped with a 36 month aged parmesan cheese, smoked paprika, lime infused sour cream and the same fresh salsa that tops of the chili. This is comfort food at its best.

OPTION 1 (£9) Beef brisket & shredded pork shoulder, brined, smoked then slow cooked for 12hrs. Added to a rich 24hr beef stock & infused with spices & chillies imparting different levels of flavour. Caramalised onions are added followed by roasted peppers, completing a complex dish.

OPTION 2 (£9) A variety of vegetables are roasted, caramalised and smoked before being added to a rich vegetable broth and deep tomato sauce enriched with spices and chillies imparting subtle notes of smoke, chocolate, coffee, dried fruits and licorice.

Both options served on a bed of washed basmati rice and topped with a smoky cheese sauce with a touch of truffle oil, sour cream infused with lime zest, fresh vibrant salsa and a light drizzle of olive oil. The final touch is a mix of 13 different chillies, toasted and ground just hours before service to really add that spicy kick.

Book online now or call 07817 000953 – Friday 15th August 7pm til late

 

From: Food, News

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