Yata Watte And Sweet Corn Custard

Methods and Directions

• Coat the sweet corn ears in the olive oil and tea and grill for about 15 minutes or until cooked through.
• Strip the kernels off the corn and set aside to cool.
• Preheat the oven to 170 °C. Melt 1 tablespoon of butter and brush the inside of 4 rectangular moulds or ramekins.
• Melt the remaining butter in a large frying pan over medium heat.
• Add the onions and cook until soft and translucent (about 8 minutes). Set aside.
• Lightly beat the eggs in a large mixing bowl, stir in the cream, milk, nutmeg and pepper to taste.
• Stir in the corn.
• Blend and pass.
• Divide the mixture amongst the moulds or ramekins and top each with a little onion.
• Bake the custards until set, for about 25 to 30 minutes.
• Allow to cool before removing.

• Heat the oven to 180 °C.
• Pour water over the bread and set aside to soak.
• Fry the onions in the butter stirring regularly for 10 minutes until they are soft and starting to colour.
• Add the garlic and lamb mince, stir well.
• Crush the mince into fine grains until it changes colour.
• Stir in the curry paste, herbs, spices, chutney, sultanas and bay leaves.
• Season to taste with salt and freshly ground black pepper.
• Cover and simmer for about 10 minutes.
• Squeeze the water out of the bread and beat into the mince mixture.
• Divide the mince mixture into frikkadel balls.
• Heat olive oil with a little butter in a large non-stick frying pan and gently cook the frikkadels until cooked all the way through (about 12 minutes).
• Be sure to move them around so they don’t stick or burn.

• Pre-heat the oven to 165 °C.
• Place the bread in a mixing bowl, drizzle with butter.
• Sprinkle with the herbs and seasonings.
• Arrange in a single layer on a baking tray and bake in the oven for about 15-18 minutes, occasionally turning until golden brown.

• Combine all the ingredients together in a large mixing bowl.
• Cover and allow the sultanas to sit in the liquid overnight.

• In a small saucepan, sauté the red onion for about 5 minutes until soft.
• Add the mixed spice and chilli flakes.
• Add the sultanas, cider vinegar, sugar and soaking liquid. Stir everything together well.
• Bring the mixture to a simmer and allow to cook for about 1 hour, or until the chutney has thickened to the correct consistency.