Liquid error (recipe-products line 9): comparison of String with 0 failed
Our Charred Corn & Chilli Salad is a quick recipe, that’s perfectly balanced in flavour - sweet, spicy, salty and tangy. It’s a summer inspired side that pairs well with any meat that’s cooked over an open fire. Grilling the corn over the hot coals, ensures a nice and smokey flavour that infuses the entire salad.
Nothing screams camping like cooking foil wrapped spuds directly onto hot coals. We’ve taken this classic up a notch by topping them with a herb and garlic infused butter which also tastes great on top of steak.
Serves 2-4 as a side
Charred Corn & Chilli Salad
2 Chillies, finely sliced
1/2 Red Onion, thinly sliced
Coriander, roughly chopped
Juice 1 lime
Salt & Pepper
Coal Roasted Spuds
1kg Potatoes, preferably small or cut in half
100g Butter, room temperature
Handful Parsley, Rosemary, roughly chopped
1 Garlic Clove, finely chopped
Salt & Pepper
Wrap potatoes in foil and place directly onto the coals.
Brush some olive oil onto the corn cobs and place on grill on top of coals. Grill until nicely charred and tender.
Once the corn has cooled, remove corn from the husk and place into bowl.
Mix through red onion, chilli and coriander.
Squeeze the juice of one lime, drizzle over olive oil and season with salt and pepper.
Combine butter with herbs and garlic and season.
Once the potatoes are cooked through, remove the foil and dollop over butter.
*Note - It's easy to burn the spuds as they'll cook quickly from the hot coals, so keep checking on them. When they're cooked they'll feel much lighter.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.
There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.