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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
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Post by Sylvia on Apr 25, 2009 4:23:00 GMT -6
Good morning S1,
I'm glad you enjoyed the corn on the cobs. If you wanted to add a bit of greenery (always adds a finishing touch), you could use freshly chopped coriander. The American name for coriander escapes me for the moment. Senior moment!
It's quite a good way of doing cobs for a BBQ, saves taking up grill space.
Sylvia446
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