08/09/2010 by D.

1 chilli
1/2 lime (or lemon), juiced
4 tbsp salted butter

NB, this freezes well so you make it into a sausage shape using clingfilm, then just cut off a slice as and when needed. 

Soften the butter in a pan, a microwave (or by balancing the bowl on a lid of a boiling pot of water containing something like sweetcorn).  Finely chop the chilli and squeeze the lime.  Whisk the lime and chilli into the butter and refrigerate to cool.  You may find not all of the lime juice incorporates; that is fine.

Use as flavouring on boiled or grilled sweetcorn (you can brush the liquid mixture straight onto the corn, then pop in under the grill to brown for a couple on minutes).  It is fantastic when used to pep up plain boiled rice, potatoes, peas, beans…. whatever you have really!

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08/09/2010 by D.

fruit: nectarines, peaches, bananas, plums
veg: tomatoes, stir fry leaves, spinach, chilli peppers, mushrooms, sweetcorn, carrots, onions, Accent potatoes

It is already dark and gloomy outside and a chill is in the air.  We’ve already started using the box tonight by cooking up a harvest vegetable soup with a left over green pepper from last week and some of the potatoes, carrots and onions from this week.  The stock came from yesterday’s chicken carcass and we’ll be using some of the left over chicken tomorrow night in a noodle stir-fry, together with the bag of stir fry leaves and some chilli.

I love fresh sweetcorn and it needs to be used as soon as possible as once picked it steadily becomes starchy and less sweet.  We just boil it in plenty of salted water and then slather on a chilli-lime butter to re-create a great thai snack we enjoyed whilst travelling.

Finally the mushrooms and tomatoes will be excused from all other cookery duties in order to attend the Great British Weekend Grill-up, which is an institution in our house.

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