|Leg ham fresh of the bone, yum!|
With some fresh from the garden green beans and cherry tomatoes we had quite a good dinner tonight. Here are the recipes for the three dishes I prepared tonight; ham and corn fritters, blanched green beans, and roast cherry tomatoes.
|Ham and corn fritters|
1.5 cups chopped ham
1/2 a red capsicum, diced
420gm can of corn kernels, drained and rinsed
3 spring onions, finely sliced
1 cup plain flour
1 tsp baking powder
1 tsp caster sugar
1/3 cup milk
Oil for frying
Sift the flour, and baking powder into a bowl with the sugar. Crack the eggs and pour the milk into a bowl and whisk until smooth, add it to the flour and mix until well combined. Add your ham, capsicum, corn and spring onions to the batter and combine. Spoon about a tablespoon of batter for each fritter into your hot frying pan, fry for about 2-3 minutes per side or until they are golden brown. Unless you have a giant pan you will need to do this in batches.
Green beans, top and tailed
Salt and pepper to taste
Bring water to the boil in a saucepan. Add the beans. Wait for the water to come back to the boil for a minute, you still want your beans to be crunchy. Drain well and add salt and pepper to taste. Easiest beans in town and they don't lose their 'beaniness'.
|Roast cherry tomatoes|
Cherry tomatoes and/or baby tomatoes on the truss, as pictured
Salt and pepper
Preheat the oven to 180 degrees. Put your tomatoes an a baking dish and drizzle with olive oil, sprinkle some salt and pepper over the top and whack it in the oven. Cook until the skin starts splitting, about 5-10 minutes depending on the size of the tomatoes.
So there you have it! It's a great combo, the crunchiness of the beans complements the fritters and tomatoes perfectly. An optional extra is to put sour cream or cream cheese on top of the fritters for serving. Michael says that this one stays on the 'keeper's list' and I should make it again. Maybe next time we have giant amounts of ham?