This month the cooking club is featuring Donna Hay and while I don’t own one of her books, I am tempted to pick a couple of them up after perusing some of her wonderful recipes and with the vegetable stand open for the summer and fall seasons it was a no brainer choice picking up fresh corn and the local seasonal fruits for breakfast, lunch and dinner.
Both recipes were easy and company friendly sides to our Greek pork kabobs with tzatziki. My advice for the corn don’t add additional salt and I used less miso and I only had red miso, it worked just fine. For the risotto I tossed in a couple of lemon quarters to cook with the risotto.
Ingredients for the corn:
6 ears of corn
250g unsalted butter
⅓ cup white miso paste
2 teaspoons finely grated lime zest
1½ teaspoons red pepper flakes, plus extra to serve
1 teaspoon sea salt flakes
1 cup coriander leaves
Preheat a barbecue to high heat. Grill the corn turning, for 15–18 minutes or until charred and cooked through.
To make the miso lime butter, place the butter, miso, lime rind, chill flakes, salt and coriander in a small food processor and process until well combined. I just smashed and blended it with a fork…
Spread the miso lime butter on the corn, sprinkle with extra chilli flakes and serve with lime wedges. Serves 4.
20g (3/4 oz) butter
1 tablespoon olive oil
1 onion, finely chopped
5 1/2 cups (2 1/4 pints) chicken or vegetable stock
2 cups arborio rice
3 teaspoons finely grated lemon rind
1/2 cup finely grated parmesan cheese
20g (3/4 oz) butter, extra
sea salt and cracked black pepper
1) Heat a large saucepan over medium heat. Add the butter, oil, and onions; cook for 6-8 minutes or until soft and golden.
2) Place the stock in a separate saucepan. Bring to a slow simmer.
3) Add the rice and lemon rind to the onion mixture and stir for 2 minutes, or until the rice is translucent.
4) Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente. This should take 25-30 minutes.
Link to the risotto recipe: