Corn from Freeman’s Reach

Corn from Freeman’s Reach

Joey Camilleri Freemans Reach

Joey Camilleri will be picking the last of his HUMUNGOUS corn from his Freeman’s Reach paddock. And this is no ordinary corn.

In a clear case of leaving the best till last, this corn is so sweet you could eat it raw, and free of grubs. Which is all the more remarkable as it was grown spray-free. It costs a little more, but we think you’ll agree they’re  worth it.

RECIPES

Fresh Corn, zucchini and Red Capsicum Salad

Barbequed corn on the cob

Corn Fritters, Tomatoes & Crispy Haloumi (Goat’s cheese)

 

Fresh Corn, zucchini and Red Capsicum Salad

Fresh Corn, zucchini and Red Capsicum Salad
 
Author:
Recipe type: Salad
Ingredients
  • 4 fresh corn cobs
  • 1 tomato, chopped
  • 1 zucchini, chopped
  • 1 cucumber, peeled and chopped
  • 1 onion, chopped
  • 1 fresh red capsicum, chopped
  • 125ml Italian-style salad dressing
Instructions
  1. Husk the corn and slice the kernels from the cob. In a large bowl, mix together the corn kernels, tomato, zucchini, cucumber, onion and red capsicum. Pour dressing over vegetables and toss to coat. Refrigerate until chilled, at least 1 hour.

Barbequed corn on the cob
Barbequed corn on the cob
 
Author:
Recipe type: Barbeque
Ingredients
  • 4 corn on the cobs, in their husks
  • 1 fresh red chilli, deseeded and finely chopped
  • 100gms hard goat’s cheese
  • ½ cup unsalted butter
  • 2 limes, cut into wedge
Instructions
  1. A barbeque with a lid. About an hour before you want to cook preheat barbeque. While your barbeque is heating up, put all your corn on the cobs in a big bowl with husks on, cover with cold water and leave to soak.
  2. Once your barbeque is nice and hot drain your corn – make sure you shake off any excess water. Keeping the husks on the corn, pop them on the cooler side of the barbecue then put the lid on and leave to cook for about 20 minutes. The corn husks will act like a natural layer of greaseproof paper, allowing the kernels inside to steam and smoke beautifully.

Corn Fritters, Tomatoes & Crispy Haloumi (Goat’s cheese)
Corn Fritters, Tomatoes & Crispy Haloumi (Goat’s cheese)
 
Author:
Recipe type: Fritters
Ingredients
  • 4 truss tomatoes, halved
  • 1 small garlic clove, crushed
  • 4-5 tbs olive oil
  • Salt and freshly ground black pepper
  • ¾ cup mayonnaise
  • 1½ tbs lemon juice
  • 8 thin slices Halomi
  • For the Corn Fritter
  • 2 corn cobs
  • 2 cups self-raising flour
  • 1 tsp sugar
  • 1 egg
  • 375ml buttermilk (if none, then add lemon juice to the milk until it tastes slightly bitter).
Instructions
  1. Preheat oven to 140°C.
  2. Arrange the tomatoes in a single layer on a baking tray. Brush with oil and season with salt and pepper. Roast for 1 hour 20 minutes until softened, but still just holding their shape.
  3. Combine the mayonnaise with the garlic and lemon juice and season with salt and pepper. Refrigerate.
  4. To make the Corn Fritters:
  5. Slice the kernels off the corn cobs. Combine the flour and sugar in a large bowl. Whisk the egg and buttermilk together in a jug, pour onto the flour and whisk until smooth. Stir in the corn and season well with salt and pepper. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Spoon the mixture one tablespoons at a time into the pan and cook for about 2 minutes on one side. Turn over and cook until golden. Keep warm while you cook the rest, adding more oil as required.
  6. In a separate frying pan, fry the Haloumi in 1 tablespoons of oil until crispy. Serve the fritters accompanied by the roasted tomatoes, Haloumi and garlic mayonnaise.

 

 

 

 

 

 


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