Chinese Chicken and Corn Soup

Fresh sweetcorn is in season and so cheap to buy, and after a trip to the Farmer's market I decided to use some of it in a soup, as it is still cool enough at night to enjoy soup. I found this wonderful recipe by Lorraine@Not Quite Nigella, which is originally her Mother's recipe and who is also a great cook of Chinese food. I was pleasantly surprised at how quick and simple this is to make, the secret being to have all of the ingredients prepared prior to starting to cook.

It also reminded me of the first time my son, Matthew brought home a cooked dish from school when he had to study a semester of home economics, and it was the most delicious Chinese Chicken and Corn Soup. I remember I made a huge fuss of the soup, hoping to encourage future cooking activities and we ate it for dinner that evening.  I'm not sure where that recipe is now, but this one is delicious. Thanks Lorraine.

I like to add a couple of extra drops of sesame oil to my bowl and another sprinkling of white pepper and garnish the bowls with finely chopped spring onions.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4-6

Ingredients:

6 cups chicken stock (preferably homemade from scratch if you have time)
4 tablespoons cornflour mixed with 4 tablespoons of cold water
180g/6oz. raw chicken breast, very thinly sliced or extra for a more substantial dinner
1 teaspoon cornflour
1/2 teaspoon salt
1/2 teaspoon sugar
210g/7 oz. tin of creamed corn
210g fresh corn kernels off the cob, or 210g/7 oz can of corn kernels, drained
1 egg, beaten
1 teaspoon salt (or to taste)
1 teaspoon sugar (or to taste)
A few drops of sesame oil and ground white pepper to season




Method:

1.  Mix the sliced chicken with 1 teaspoon of cornflour, and 1/2 teaspoon salt and 1/2 teaspoon sugar and set aside. Heat the chicken stock and bring it to the boil, and then turn down to a simmer.
2. When the stock is simmering, add the cornflour and water mixture and mix it in. The cornflour mixture will need to be mixed again before adding as cornflour settles and thickens at the bottom. Stir the stock and then add the creamed corn, the fresh corn kernels and the chicken mixture in small portions so that it doesn't clump up. Stir for a minute or two and the chicken should just about be cooked. It doesn't take long.
3. Add the beaten egg to the stock in a thin trickle while stirring. Season with equal proportions of salt and sugar. I added 1 teaspoon of each but taste it and add more if needed. 
4. Drizzle with sesame oil and white pepper just before serving.
5. Garnish with finely sliced spring onions

I also realised after making this and serving up and trying to take a good photo that I need to buy some proper Chinese serving bowls and spoons. Added to the list for next time!

Best wishes

Pauline

Sweet Corn and Zucchini Fritters For Brunch

Fritters are such an old favourite from a bygone era, however they are still on the menu at many of the better coffee shops. Just by serving them with a side salad and a tasty relish, the price escalates to around $15.00 a meal or even more, and yet they are so easy to cook in your own kitchen using your own combination of ingredient, and depending on what you have on hand. Canned sweet corn has become a staple in my pantry, and as I always have  an abundance of fresh vegetables and herbs on hand, corn marries well with those to make lots of savoury meals such as fritters, muffins, and quiches to mention a few. Leftover chopped cooked meats such as chicken and corned silverside can also be added. Perhaps I am addicted to the natural sweetness and the crunch that corn brings to most of my creations. If you manage to grow your own sweet corn instead of needing to buy the cans, then you are set to go.

After our early morning coffee this morning Neil and I went for a meander through our vegetable and herb garden which inevitably led to a weeding, watering and tidying mission. This is when I really enjoy the early morning solitude of the garden, the surprises it yields, the twittering of our visiting birds and the crispness in the air. During this time, part of my brain is already planning meals for the day, future projects, wondering how my children are managing and what our friends and family might be doing. However, pottering in the garden is a very relaxing and rewarding pastime where I can escape from all of the political and commercialised issues we are bombarded with these days. Thank goodness the frenzy of Christmas marketing hasn't started yet although decorations are appearing in the shops already, heaven forbid! My Mum always used to say that gardening is great therapy, without paying a fortune for it. How true!

Back to reality. The light bulb in our frig has blown necessitating an excursion to find the right bulb, not easy for something so small, and before we know it, breakfast time has passed and we have moved into the brunch time frame. Within half an hour of arriving home, the bulb is installed in the refrigerator by my wonderful handyman husband, and my homemade fritters are cooked and ready to be demolished. A side salad of greens from the garden, fresh Bowen tomatoes from the markets, and some spicy tomato relish and we are ready to enjoy our brunch at home at a fraction of the cost of eating out. Another productive and fulfilling morning in the retiree's garden and kitchen. I must add though that not eating out much when we are at home, makes it all the more enjoyable when we are travelling, especially for moi, who does most of the cooking.

Sweet corn and Zucchini fritters

Ingredients:

420g can corn kernels, drained
1 small zucchini, grated or approx. 150g.
2 eggs, lightly beaten
1 cup self raising flour (or a combination of plain flour and baking powder. 1 cup of flour + 2 teaspoons of baking powder, sifted together)
1/3 cup milk
1 tablespoon finely chopped parsley or other favourite herb such as coriander(optional)
2 spring onions, finely chopped or garlic chives (optional)
1/2 teaspoon ground cumin (optional)
salt and cracked black pepper to taste

Let's cook:

1. Lightly mix together the corn, zucchini, eggs, spring onions, parsley and milk. 
2. Gradually stir in the sifted flour and cumin, salt and pepper.
3. Heat a small amount of oil in a non-stick pan, over a medium heat. Place heaped tablespoons of the fritter mixture in the pan and cook in batches depending on the size of your pan.
4. When you see small bubbles starting to appear on the surface of the fritters, it should mean they are nearly ready to flip over.
5. Using a non-metal spatula flip them over once, until nicely golden and cooked through. Keeping them all the same size will ensure that they all cook at around the same time. 
6. Drain each batch as it is finished on some paper towel on a plate and cover with alfoil to keep warm, until all the fritters are cooked.
7. Serve three fritters to a plate with a small side salad, and a spicy tomato relish or with chopped avocado, and coriander and relish. Whatever you prefer really.

Delicious. Enjoy!

Best wishes and happy cooking,

Pauline