Chilean Sweetcorn Parcels Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
8 large: Chinese leaves,
400 gram: Canned sweetcorn, drained
4: Milk, 4-5 tbs
2: Eggs, beaten
2 tbsp: Finely chopped fresh herbs, e.g. marjoram, basil, coriander, etc.
Pepper to taste,
Directions:
Serves 3-4
This recipe was given to me by a friend who lived in Chile for several
years, and it has become a firm favourite. A sweetcorn paste tasting
of fresh herbs is poached inside a wrapping of Chinese leaves. A
delicious supper dish. Serve on rice or with noodles.
Steam the Chinese leaves for a minute or two until supple but not too
soft. Liquidize all the rest of the ingredients together to a paste.
Divide the mixture into eight and put spoonfuls into the centre of
each leaf. Wrap up like a spring-roll, with the ends folded in, and
secure with a wooden cocktail stick. Steam over hot water for 20-25
minutes until the filling is set.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
This recipe was given to me by a friend who lived in Chile for several
years, and it has become a firm favourite. A sweetcorn paste tasting
of fresh herbs is poached inside a wrapping of Chinese leaves. A
delicious supper dish. Serve on rice or with noodles.
Steam the Chinese leaves for a minute or two until supple but not too
soft. Liquidize all the rest of the ingredients together to a paste.
Divide the mixture into eight and put spoonfuls into the centre of
each leaf. Wrap up like a spring-roll, with the ends folded in, and
secure with a wooden cocktail stick. Steam over hot water for 20-25
minutes until the filling is set.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
Tags
Vegetables