Worthing Lifestyle May - Jun 2021

METHOD
Drain the sweet corn and add to a
mixing bowl with 3 sliced spring onions,
grated courgette, carrot, sliced coriander
stalks, half the chopped chilli and a few
scrapings of lime zest. Mix together and
then add the paprika, season well with
salt and pepper then stir in the flour.
Crack one egg into a separate bowl,
whisk then pour into the grated mix with
the milk. Mix well and place to one side.
Peel and de-stone the avocadoes, chop
the flesh and scoop into a bowl. Chop
the tomatoes and add with the remaining
sliced spring onion, chopped chilli,
roughly chop a few coriander leaves,
squeeze over the lime juice and add a
splash of olive oil. Season well, stir and
place to one side.
Poach the 4 eggs to your liking and use
a slotted spoon to place them in a bowl
of cold water. Keep the cooking water on
the hob on a low heat so you can re-heat
the eggs when ready.
Place a large frying pan on a medium
heat. Add enough olive oil to make a
thin layer. Test the oil is hot enough by
dropping a spoon of mixture into the
pan if it bubbles it’s good to go. Add
spoonfuls of batter into the pan and fry
on both sides until golden. Use a fish
slice to transfer to a plate lined with
kitchen roll and then on to warm serving
plates. Repeat until all the mixture has
gone. Re-heat the eggs in the pan of
simmering water and place on top of the
fritters. Divide up the guacamole and
scatter over the coriander leaves.
FRESH EGG PASTA
DOUGH
You can either eat it straightaway or air dry
a batch and then store it in an airtight jar
for another day. To make a truly rich and
bright pasta dough, use only egg yolks
(not the whites) in the dough, at a ratio of 2
egg yolks to 100g Tipo 00 pasta flour.
INGREDIENTS
4 Large Burford Brown eggs
400g Tipo 00 pasta flour
METHOD
If using a food processor, crack in the
eggs and tip in the pasta flour. Pulse a
few times until it comes together like
thick breadcrumbs. If it’s looking quite
dry add a tiny splash of water or olive oil
and pulse a couple more times. Tip the
dough out on a clean work surface and
knead well for a few minutes until it feels
springy and quite firm. Shape the dough
into a disc and wrap in cling film, and
then place in the fridge to rest for around
an hour.
If you’re making the dough by hand,
make a mound of flour on a clean
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