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Sweetcorn "Risotto"

  • Sweetcorn kernels 410.0 g
  • Butter 30.0 ml
  • 2 Cloves Garlic (finely chopped)
  • Chardonnay 60.0 ml
  • Chicken stock 125.0 ml
  • Cream 60.0 ml
  • Crème Fraîche 30.0 ml
  • Parmesan cheese (grated) 85.0 g

Barbecue Avocado Tempura

  • 1 Avocado (Peeled and sliced into wedges)
  • Flour 100.0 g
  • Egg yolk 1.0 pc
  • Sparkling water 200.0 ml
  • Vegetable oil (as needed for deep frying)
  • 2 Cocktail onions (charred)
  • Chilli and paprika oil 30.0 ml
  1. Sweetcorn "Risotto"

    • Sauté sweetcorn in 1 tablespoon of butter for 1 min, then add garlic and Robertsons Chip & Potato Seasoningand fry for 1 min.
    • Add Chardonnay and reduce until evaporated. Add chicken stock and reduce. Add cream and crème fraiche and reduce further.
    • Remove from the heat and stir in remaining butter and parmesan.
  2. Barbecue Avocado Tempura

    • Sprinkle avocado wedges with 1 tablespoon of Robertsons BarbecueSpice. Combine flour, remaining Robertsons BarbecueSpice, egg yolk and sparkling water and mix with chopsticks. Don’t over whisk.
    • Dip avocado in tempura batter and deep fry over medium high heat in vegetable oil. Drain on kitchen paper.

    To Plate:

    • Place sweetcorn “risotto” in a bowl, topped with tempura avocado, and garnish with charred onion filled with chilli and paprika oil.