Taunton and South Somerset Living Aug - Sep 2022
The August/September edition is here! We feature a gorgeous bathroom transformation, a chef interview, not to mention a whole host of fabulous goodies to be won with our competition page. Recipes, fashion tips and travel reviews are aplenty of course, as standard!
The August/September edition is here! We feature a gorgeous bathroom transformation, a chef interview, not to mention a whole host of fabulous goodies to be won with our competition page. Recipes, fashion tips and travel reviews are aplenty of course, as standard!
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CORN ON<br />
THE COB<br />
with Olive Oil,<br />
Parmesan & Lemon<br />
Created by Wilson, inhouse<br />
Chef at Robert Welch<br />
Serves 4<br />
H<strong>and</strong>s on time 10 mins<br />
Cook time 10 mins<br />
INGREDIENTS<br />
4 fresh corn on the cob<br />
2 tbsp good quality Olive oil<br />
1 lemon (juiced)<br />
25g Parmesan (finely grated)<br />
Sea salt & pepper to taste<br />
METHOD<br />
Using your pestle & mortar grind the<br />
Parmesan <strong>and</strong> olive oil to a paste <strong>and</strong> add<br />
lemon juice.<br />
Season to taste with salt & pepper.<br />
To cook your corn - wrap each corn cob in<br />
a double layer of aluminium foil. BBQ for<br />
approx. 30-35mins turning regularly until<br />
tender <strong>and</strong> slightly charred. If you like me<br />
love the blackened bits, simply unwrap<br />
them <strong>and</strong> throw directly on the barbecue<br />
for a few more mins.<br />
Drizzle your prepared dressing over<br />
cooked corn. Enjoy!<br />
SERVES<br />
4<br />
PREP<br />
10<br />
COOK<br />
10<br />
www.minervamagazines.co.uk | 19
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