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Corn and peppers with thyme
Method
- Cut the bell peppers in equal size pieces.
- Heat the butter and olive oil in a pan; add the chopped shallots and chopped garlic and sauté till the shallots are translucent.
- Add the white wine and reduce along with the garlic and shallots.
- Add the corn kernels and bell peppers and saute for about 2 mins.
- Add the thyme, sage and add the cream.
- Add a little of the parmesan cheese and cook till it binds.
- Pour into a heatproof bowl and top with the remaining parmesan cheese.
- Bake in an oven for 2-3 mins.
- Serve hot.
Ingredients:
300 gms. American corn kernels
200 gms. double cream
20 gms. white pepper powder
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
A few shallots, chopped
10 gms. garlic, chopped
50 gms. parmesan cheese
A pinch of nutmeg, grated
25 gms. butter
30 ml. olive oil
30 ml. white wine
Salt to taste
A pinch of thyme
A pinch of sage
300 gms. American corn kernels
200 gms. double cream
20 gms. white pepper powder
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
A few shallots, chopped
10 gms. garlic, chopped
50 gms. parmesan cheese
A pinch of nutmeg, grated
25 gms. butter
30 ml. olive oil
30 ml. white wine
Salt to taste
A pinch of thyme
A pinch of sage
RECIPES BY REHANA KHAMBATY
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