Recipe
Charred Corn and Nduja Beanotto
Information
4
Ingredients
2 large corn on the cob
12 cherry tomatoes, quartered
2 garlic cloves. crushed
1 shallot
2 tbsp crème fraiche
2 tbsp olive oil
1 heaped tablespoon Nduja paste (optional)
400g white beans
1 tbsp smoked paprika paste
100g parmesan
1/2 lemon
Corn tortillas
Sea salt
Handful of sunflower and pumpkin seeds
Method
Step 1
Preheat oven to 175c.
Step 2
Slice off the head your corn, placing your flat edge on the chopping board. Slice the kernels from the corn and put into a bowl.
Step 3
Heat 1 tbsp olive oil in a frying pan on medium to high heat. Add your corn, sprinkle with some smoked paprika and a sprinkle of salt. Keep it moving. You want the corn to char slightly; this will take about 5 mins. Take off heat and put to one side to cool.
Step 4
In another pan, heat up the rest of your olive oil and put in shallot, have on low to medium heat. Add sprinkle of salt and soften onion for about 5 mins.
Step 5
Add garlic and Nduja and fry for about 5 mins whilst breaking up the Nduja with your spoon.
Step 6
Add quartered tomatoes, fry for a couple of mins.
Step 7
Add beans (including the liquid) , keep on low heat, stirring occasionally.
Step 8
Meanwhile, blend half of the charred corn in a blender into a rough paste.
Step 9
Add both the corn paste and the charred corn kernels to your beans. Keep gently stirring on low heat.
Step 10
Now for the extras! Slice tortillas into wedges, toss with rapeseed oil, salt, sprinkle of paprika and bake in hot oven for about 15 mins until crisp.
Step 11
Reheat frying pan (that is already flavoured with corn and paprika) and add seeds. Keep tossing and moving around to stop them burning. They will pop in the pan so take care. They are done when they are slightly browned.
Step 12
Grate your parmesan.
Step 13
To finish, stir the remaining paprika, crème fraiche, half your parmesan and a squeeze of lemon juice to your beans.
Step 14
To serve your beanotto, pour into bowls, add your nachos, parmesan and toasted seeds on top.
