2 corn cobs
60 g (2 oz) 4 tbsp butter
115 g (4 oz) red (bell) peppers, cored, seeded and finely diced
285 g (10 oz) 2 1/2 cups dried short-cut macaroni
150 mI (1/4 pint) 2/3 cup double (heavy) cream
25 g (1 oz) 1/4 cup plain (all-purpose) flour
4 egg yolks
4 tbsp olive oil
salt and pepper
1. Bring a saucepan of water to the boil, add the corn cobs and cook for about 8 minutes. Drain thoroughly and refresh under cold running water for 3 minutes. Carefully cut away the kernels on to kitchen paper (towels) and set aside to dry.
2. Melt 25 g (1 oz) 2 tbsp of the butter in a frying pan (skillet). Add the (bell) peppers and cook over a low heat for 4 minutes. Drain and pat dry with kitchen paper (towels).
3 Bring a large saucepan of lightly salted water to the boil. Add the macaroni and cook for about 12 minutes, or until tender but still firm to the bite. Drain the macaroni thoroughly
and leave to cool in cold water until required.
4. Beat together the cream, flour, a pinch of salt and the egg yolks in a bowl until smooth. Add the corn and (bell) peppers to the cream and egg mixture. Drain the macaroni and then toss into the corn and cream mixture. Season with pepper to taste.
5. Heat the remaining butter with the oil in a large frying pan (skillet). Drop spoonfuls of the mixture into the pan and press down until the mixture forms a flat pancake. Fry until golden on both sides, and all the mixture is used up. Serve immediately with oyster mushrooms and fried leeks.
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