I learnt about succotash whilst visiting the elder sister in NC. Despite a horribly rude shop assistant, we managed to visit a book shop to get me plenty of inspiration of what to make for dinner that night, whilst sister Soo created a dress (all in all, it felt like a rather domesticated evening with the two of us indulging our various hobbies). Since that first night I've worked more on the succotash recipe, added some of Soo's suggestions and made it my own. It's a wonderful fresh, clean tasting side dish that can be bulked up with the addition of some chorizo or bacon and a bread crumb crust to make it a healthy main (NB. the amounts below are appropriate for a side dish)
I would recommend using fresh corn with this dish rather than frozen- they do have a different taste and the more intense, buttery flavour of the fresh is needed here.
Serves 4
Ingredients
2tbsp olive oil
1/2 large red onion
1 large red bell pepper, diced
Kernels from 3 ears of sweet corn
1 cup edamae beans (if you can't get these then substitute with broad beans)
4tsp White wine/Vermouth/ or in my case Sake
1/2cup water
1/2 cucumber, seeded and diced
3 spring onions, sliced
1/4 cup coriander, coarsely chopped
1/4 cup parsley, coarsely chopped
Juice of 1 lime
1tbsp butter
Salt and pepper
Directions
Put the oil in a wide bottom pan, and warm to a medium high heat. Add the onion and the bell peppers and stir until they soften, this should take about 2 mins. Stir in the corn, beans, sake, water and a good crunch of salt and pepper. Turn down the heat to medium, and cook, stirring occasionally until most of the liquid has evaporated and the vegetables are almost cooked through. Add the cucumber and spring onions and cook for another minute just to allow them to heat through. Add the herbs, the lime juice and another crunch of black pepper before allowing to cook for another 30 seconds. Add the butter and stir in until melted, taste and adjust seasonings if needed.
- Posted using BlogPress from my iPad
I would recommend using fresh corn with this dish rather than frozen- they do have a different taste and the more intense, buttery flavour of the fresh is needed here.
Serves 4
Ingredients
2tbsp olive oil
1/2 large red onion
1 large red bell pepper, diced
Kernels from 3 ears of sweet corn
1 cup edamae beans (if you can't get these then substitute with broad beans)
4tsp White wine/Vermouth/ or in my case Sake
1/2cup water
1/2 cucumber, seeded and diced
3 spring onions, sliced
1/4 cup coriander, coarsely chopped
1/4 cup parsley, coarsely chopped
Juice of 1 lime
1tbsp butter
Salt and pepper
Directions
Put the oil in a wide bottom pan, and warm to a medium high heat. Add the onion and the bell peppers and stir until they soften, this should take about 2 mins. Stir in the corn, beans, sake, water and a good crunch of salt and pepper. Turn down the heat to medium, and cook, stirring occasionally until most of the liquid has evaporated and the vegetables are almost cooked through. Add the cucumber and spring onions and cook for another minute just to allow them to heat through. Add the herbs, the lime juice and another crunch of black pepper before allowing to cook for another 30 seconds. Add the butter and stir in until melted, taste and adjust seasonings if needed.
- Posted using BlogPress from my iPad
