Recipes

Step 1

Jalapeno Cornbread

Pre heat your oven to 160 degrees

Line a large skillet, or two loaf tins with baking paper or greased tin foil.

Place a sauté pan on medium low heat. Add the olive oil, chopped onion, and jalapeno. Sweat for 15 minutes until the onion is transparent and soft. Place in a large mixing bowl along with the corn, cornmeal, buttermilk, grated cheddar and salt. Hold.

Separate the egg whites from the yolks. Place the egg yolks in a bowl and whisk until creamy. For the whites, place into another, clean bowl then whisk to soft peaks. Now fold the egg yolks into the whites to create a light airy egg mix.

Fold this into the corn and onion mix until fully combined then pour into the lined skillet or two loaf tins

Place in the oven and bake for 45 minutes until the cornbread is golden and firm to touch. Take a toothpic or similar to check if the centre is cooked.

Remove from the oven and let the corn bread cool a little before turning out.

Step 2

Spicy Black Beans

Cover the black beans with plenty of water and rehydrate overnight.

Once rehydrated place in a medium sized saucepan. Cover with plenty of cold salted water and place on high heat. Bring up to the boil then lower the heat to a simmer. Cook for 1 to 1 ½ hours until the beans are soft to the bite. Strain off the cooking liquid (keep) and hold the beans.

Place another saucepan on medium heat, add the chilli flakes, onion, celery, green capsicum, garlic, dried oregano and ground cumin.  Turn down the heat and sweat for 20 minutes stirring occasionally.  Now add the cooked black beans, pureed tomatoes, sugar, and black bean cooking liquid. Cook for another 20 minutes or so until the liquid is reduced.

Finish the spicy black beans by adding the lime zest and juice. Taste, then season with sea salt and fresh black pepper.

Refrigerate until required.

Step 3

Roasted Capsicum Salsa

Add all the ingredients to a bowl except the salt and pepper. Mix to combine then season accordingly. Refrigerate until required.

Step 4

Cooking and Serving

Pre heat oven to 120 degrees.

Cut six wedges of corn bread. Take a skillet or sauté pan and place it on medium heat. Once hot add a little canola oil, then cook the pieces of corn bread on either side until golden, remove and place in the oven to keep warm.

Heat up the spicy black beans in a saucepan, stirring occasionally.

Cook the six eggs in a non-stick pan just prior to serving. Keep warm.

To serve, place a wedge of cornbread in the centre of each warmed plate, add a ladle of the beans and top with an egg. Finish with a healthy spoonful of the salsa and a dollop of sour cream. Serve now.