Post by Sylvia on Apr 22, 2009 4:02:21 GMT -6
Corn Cobs in curried butter sauce
Serves 4
2 oz/50g/1/4 cup butter, cut into small pieces
2Tbsp/30ml mild curry paste
4 fl oz/120ml/1/2 cup boiling water
4 corn cobs, fresh and halved
1 Tbsp of fresh parsley, finely chopped.
Put the butter in the slow cooker and cook on high for 30 minutes until melted.
Stir in the curry paste and water, then add the corn cobs. Turn until they are coated in the curry butter.
Cover and cook for 3 hours on high, or low for 6 hours, check for a kernel coming away from the cob easily with a fork.
Serve hot with the sauce spooned over the corn and sprinkled with fresh parsley.
Sylvia446
Serves 4
2 oz/50g/1/4 cup butter, cut into small pieces
2Tbsp/30ml mild curry paste
4 fl oz/120ml/1/2 cup boiling water
4 corn cobs, fresh and halved
1 Tbsp of fresh parsley, finely chopped.
Put the butter in the slow cooker and cook on high for 30 minutes until melted.
Stir in the curry paste and water, then add the corn cobs. Turn until they are coated in the curry butter.
Cover and cook for 3 hours on high, or low for 6 hours, check for a kernel coming away from the cob easily with a fork.
Serve hot with the sauce spooned over the corn and sprinkled with fresh parsley.
Sylvia446