Recipes           

Fresh Corn Chowder with Chorizo Sausage

chowder recipe courtesy of Luleta Brown of My Secret Chef

Ingredients:
Approximately 100 grams Chorizo Sausage
sliced into thin rounds
1 medium sized onion finely diced
1 tbsp. canola oil
2 cloves minced garlic
½ cup diced celery
½ cup diced sweet red pepper
1 cup raw, peeled diced potatoes
2 cups sodium reduced vegetable stock
3 tbsp. flour
1 1/2 cups milk
½ cup cold water
2 cups fresh corn kernels off the cob
(about 2 large corns)
1 bay leaf
Fresh ground pepper and salt to taste
Pinch of saffron threads
Fresh chives for garnish

Method:
Place saffron in 2 tsp. of water to soak. In heavy sauce pan, heat oil over medium heat;
sauté sausage, onions, garlic, celery, and pepper until lightly browned, about 2 minutes.
Remove sausage from pot and place on paper towel to drain.
Add potatoes, bay leaf and stock to pot.
Cover and simmer until potatoes are cooked but still firm
Discard bay leaf. Blend flour and water and add to pot stirring until combined.
Heat milk to boiling point. Add milk to chowder and stir until combined.
Add corn and heat to boiling point; do not boil.
Adjust seasoning. Stir in ½ saffron liquid.
Ladle into individual serving bowls. Garnish with chives and a drizzle of reserved saffron liquid.
Serve with fresh crusty bread.
4-6 servings

Savoury Biscuits

Ingredients: Topping
1 1/2 cups pastry flour 1 egg white
2 1/2 tsp. baking powder sesame seeds
1/2 tsp. salt
1/4 tsp. dry mustard
1 tsp. fresh thyme
4 tbsp. shortening or butter
1/4 cup brown sugar
Mix dry ingredients together then cut in shortening
with pastry cutter or fork, add:
1 beaten egg
1/4 cup milk
1/3 cup fresh chives
Mix lightly and roll out on floured board. Cut into rounds or
shapes using cookie cutter and place on greased baking sheet
or parchment paper on baking sheet. Bake at 425º for 8 min.,
brush with egg white and sprinkle with sesame seeds, bake 7
more minutes. (total 15 minutes baking time)