Caramelised Corn with Mint.
Q and A. I would have loved to see him while he has been in Melbourne, but am just not organised enough. Instead, I was very pleased to see him singing Ideology live on the telly. (The same sort of pleasure as standing around a colleague's computer at work cheering at our Prime Minister Julia Gillard's Misogyny speech.)
Previously on Green Gourmet Giraffe:
One year ago: VT Pepper-Crusted Cashew Goat Cheese
Two years ago: Potato and Kale Enchiladas
Three years ago: Spring vegetable and lentil chowder
Four years ago: Green Spring Salads
Caramelised corn with mint
serves 1 as a side dish
knob of margarine or butter (between 1 tsp and 1 tbsp)
kernels of 1 cob of corn
handful of mint leaves, chopped
pinch of French lavendar salt (or sea salt)
Melt butter on frypan over medium heat. Fry corn for about 10 minutes or until starting to brown and popping. Add mint and salt. Stir briefly and remove from heat. Eat hot. (Probably would be yummy at room temperature too.)
On the Stereo:
Vegan Month of Food October 2012. Go to my Vegan MoFo list for more of my Vegan MoFo posts.