I believe Creamed corn pancakes originally came from Australia, a popular brunch food on the menu, however, I think they call them fritters! I decided to give them a go, the weather is getting colder and I crave warmer filling food, so this is ideal either as a breakfast, brunch or lunch.
This recipe made 6 large pancakes:-
For the pancakes:-
1 tsp baking powder
100ml full fat milk (or you could use buttermilk)
1 can creamed corn
1 handful of fresh sweetcorn
handful of parsley
Salt & pepper
Whisk together milk, egg, creamed corn, sweetcorn, salt & pepper
Mix flour and baking powder together and add to the above mixture, throw in the parsley stirring through
Heat a large pan with 1 tbsp oil and then spoon into pan making a pancake shape (I love this bit, you always know when it’s homemade when it’s a weird shape and 2 are never the same….lol!)
Cook through for about 5-7 mins each side or until browned and cooked through (medium heat)
Meanwhile for the Salsa:-
Handful of cherry tomatoes – halved
1 onion – chopped finely
1 clove Garlic
1 tbsp sugar
1 tbsp tomato paste
Salt & pepper
Heat 1 tbsp oil in a pan – high heat, add the onion and the pancetta, cook until onion is softened down
Add in the cherry tomatoes, garlic, salt & pepper and sugar, mix through, cook for about 5-7 mins. Any liquid should thicken.
I served mine with some mashed avocado also. Yummy!
This week we celebrate Scottish Seafood Week, an eight day celebration that aims to encourage people across the UK to eat more fish, more often – and the quality and quantity of seafood that comes from the rich, clear waters around Scotland is certainly something to celebrate.
From fine-dining favourites like oysters and langoustines to beautiful fish-and-chip-shop classics like cod and haddock, Scottish seafood offers something for every taste and budget. Not to mention that the current holders of two major national competitions, run by Seafish, are from Scotland. Glasgow-based Gamba are the proud holders of the Seafood Restaurant of the Year, while Independent Takeaway Fish and Chip Shop of the Year was handed to Frankie’s in Shetland earlier this year.
My Avocado Salsa Scottish Salmon
2 pieces of lovely Scottish Salmon
1 tbsp Coriander
Juice from 1 lime
1 tsp olive oil
1/2 red onion – chopped finely
1 tsp Chilli powder
1 tsp smoked Paprika
Salt & Pepper
1/2 tsp Cumin
In a bowl, mix all the spices:- chilli, paprika, cumin, salt & pepper, then rub onto one side of the salmon, chill for 30 mins in fridge.
Meanwhile, chopped avocado into small chunks/slices, add to a bowl, mix in the red onion, lime juice, coriander and 1tsp of olive oil. Set aside.
Steam cook your salmon first then place on a griddle at high heat for a minute to seal in the spices. Alternatively, you can cook under the high grill for approx 6-7 mins until cooked through.
Place the salsa mixture on top of Salmon and serve. Yummy! The good thing with this is you can tailor to your own taste, more spicy…add more chilli….less…..add less, it’s up to you. Enjoy!