Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo supplied.
Wobbly Goat's corn and bacon chowder
Serves 8-10 approx
Ingredients
100g butter
70g flour
2L hot milk, microwaved
1 onion, diced
6 slices streaky bacon, diced
3 420g cans creamed corn
Method
Melt butter in a large pot. Add butter, whisking to make a roux. Cook for a couple of minutes.
Slowly add hot milk, whisking to stop it forming lumps; cook for about 5 minutes, stirring all the time.
In a frypan sweat off diced onion and bacon then add to roux. Mix and cook for another 5-10 minutes.
Add creamed corn and season with salt and cracked pepper to taste. Cook, stirring to stop corn from sticking to bottom of pot.
Set aside to cool slightly then serve with your choice of toasted home-made bread or ciabatta.
Recipe supplied by the Wobbly Goat, Outram.
Recipe requested by Robyn McFarlane.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, P.O. Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
