Avocado pikelets, grilled corn, basil and bacon
19/2/2010
Serves 4
Ingredients
| 2 | Corn cob, (husks on) |
| 1 cup | Self raising flour |
| ½ tsp | Salt, (plus extra) |
| 1 to taste | Black pepper - ground |
| 25 g | Butter, (melted) |
| 1 | Avocado |
| 1 | Egg |
| 1 cup | Milk, approximately |
| 8 | Bacon rashers, (free range) |
| 1 to fry | Olive oil |
| 1 cup | Basil leaves |
| 1 | Lemon, (juice) |
| 1 to serve | Creme fraiche |
Directions
- Preheat the barbecue. Lie the corn on the grill and let cook while turning occasionally, for 30 minutes.
- Make the pikelet batter by sifting the flour with the salt into a bowl. Stir in pepper to taste.
- Make a well, then add the melted butter, mashed avocado and egg. Pour in the milk and mix until smooth. Add more milk if necessary.
- Brush the hotplate with olive oil. Cook the bacon on the hot plate until crispy while cooking the pikelets.
- Make the vinaigrette by finely chopping the basil leaves, then mix with enough olive oil, lemon juice and seasoning to make a thick sauce.
- Remove the husks from the corn and slice the kernels off the cobs. Serve the pikelets with the bacon, corn and creme fraiche. Spoon over the vinaigrette.
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