If you're not at Glastonbury, what better way to spend a Glasto Friday than cooking up a storm with awesome Somerset private chef and all round lovely one, Steve James - you can have Glasto on in the background obviously! ;)
I did exactly this a little while back and shared it on my BBC Radio Somerset Show last year. As well as bringing you a special show packed to the Pyramid with great Glasto stories, I also shared what happened when I went to make a taster of festival food with Steve - and the good news? The recipes are totally timeless so you can celebrate with these year in, year out.
So, in case you want to get into the festival food spirit too, here are the recipes - and scroll down to hear our cooking session as well, if you missed it!
P.S. Have fun creating these 3 dishes. The corn is to die for - and so simple to make!
A FESTIVAL FEAST
Elotes
Serves 4 as a side
You will need:
4 corn on the cob
60g sour cream
60g mayonnaise
110g cotija or feta cheese
1 clove of garlic, minced
¼ tsp chilli powder (preferably chipotle)
salt
20g coriander (leaves and fine stalks), chopped
Lime or lemon wedges to serve
Method:
Heat a pan over a high heat until hazing. Add the corn and cook for approximately 8-10 minutes until well charred on all sides and cooked through.
Meanwhile, mix together the sour cream, mayonnaise, cheese, garlic, chilli powder, coriander and a small pinch of salt. Remember, the cheese will already be salty so don’t add too much.
Taste the mix to make sure you are happy with the flavour, add more salt if needed and more chilli powder if you like it spicy!
When the corn is cooked, remove from the heat and toss in the cheese mix. Spoon the sauce over the top and then serve with lemon or lime wedges.
Satay mushroom skewers
Serves 4 as a starter
You will need:
500g mixed mushrooms, any larger ones halved or quartered
2 tbsp kecap manis
2 tbsp vegetable or rapeseed oil
1 clove of black garlic mashed to a paste
1tsp ground turmeric
1/4 tsp smoked paprika
Wedges of lime to serve
Satay sauce
1tbsp vegetable oil
1 clove of garlic, minced
1 small knob of ginger, peeled and grated
1 birdseye chilli finely chopped, seeds removed if you prefer it cooler
(you can use a regular chilli too)
150g peanut butter
100ml coconut or almond milk
½ tsp mild chilli powder
1 tsp dark brown sugar
2 tbsp dark soy sauce
Juice of 1 lime
Method:
For the mushroom marinade, mix together the kecap manis, oil, turmeric, paprika and black garlic. Add the mushrooms. Mix well and leave to marinade for at least 10 minutes - or overnight.
Get 4 long skewers or 8 smaller skewers. Thread the mushrooms evenly on the skewers.
When ready to cook, make the satay sauce by adding the oil to a small saucepan over a medium heat. Add the ginger, garlic and chilli. Cook for about 30 seconds until fragrant.
Add the rest of the ingredients and continue to cook until hot. Add a splash of water if needed. Depending on the peanut butter you use it may thicken up considerably.
Taste and season with more soy sauce if required. Leave to one side and keep warm.
Heat a large frying pan over a medium-high heat or get a BBQ ready. When ready, add the skewers. You may need to cook them in batches.
Cook for a couple of minutes on each side until cooked through and well caramelised on the outside.
Serve with the sauce and extra wedges of lime.
Vegetable summer rolls
Makes 4
You will need:
4 rice paper sheets
Small bunch of coriander
Small bunch of mint
Filling
2tbsp rice vinegar
2tbsp dark soy sauce
1 tbsp caster sugar
Juice of a lime
A large carrot peeled and julienned
½ cucumber deseeded and julienned
4 spring onions julienned
¼ small red cabbage finely sliced
100g rice vermicelli noodles, soaked in boiling water for 5 minutes and run under cold water
75g unsalted peanuts, chopped & toasted
Method:
In a large bowl mix together all of the filling ingredients.
Fill a deep round plate, big enough to lay the rice paper sheet flat in, with warm water.
One sheet at a time, dip them into the warm water until they have softened. Depending on the temperature of your water this can take from 10-30 seconds.
Remove from the water, keeping it as flat as you can. Lay it on a board or your work surface. Divide your filling equally between the four sheets.
To roll the summer rolls, fold the bottom of the sheet over the filling. Fold in the left and right hand sides of the sheet to close the edges. Then, roll tightly from the bottom up to the top.
And here's what all that sounded like on the radio!
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