Page 42 - Fresh Magazine - Summer 2017

Besecs fo i a
es

Griddled corn on the cob with Irish
seaweed butter

SERVES 6

25g unsalted butter, Combine the butter and When the pan is smoking hot,
softened seaweed in a small bowl, add three cobs to the pan at a
½ teaspoon Irish seaweed then spoon onto a piece time. Grill for 8 minutes, until
seasoning of parchment in a line and charred on all sides, turning
6 corn on the cob mould into a sausage shape. throughout. Repeat with the
1 tablespoon olive oil Roll the parchment away remaining corn.
freshly ground black from you to tightly wrap Put the corn cobs on a platter.
pepper around the butter, then twist Slice the butter into six pats
each end to make an 8cm x and place a piece on top of
2cm log. Place in the fridge each cob to melt. Sprinkle
for at least 1 hour to set. with freshly ground black
Heat a griddle pan on a high pepper and serve while still
heat. Toss the corn in the oil. warm, with plenty of napkins.

HEALTHY TIP
Swap out your salt for some dried milled
seaweed. It gives a similar salty taste
but without the salt intake. It’s magic
BUTTERY TIP on scrambled eggs, but experiment
You can make the butter ahead with other dishes too, as it adds an extra
of time. It can be made and stored in the savoury or umami avour to food.
freezer too. You can also swap the seaweed
for other herbs, which is a great way to use
up leftover herbs and you’ll always have
a handy knob of herby butter in
the freezer.

Gluten free

40 | FRESH SUMMER 2017

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