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Recipes

The Resilience Sessions: Rum and Raisin Akasan

Each week, OmVed Gardens and Chefs Manifesto chef Arthur Potts-Dawson is joined by a guest chef to discuss a resilient ingredient within their particular food culture.

Each chef cooks with their chosen ingredient, connecting to their localised food systems, cultural food history and migration of food and people. In this instalment, Arthur is joined in the kitchen by Haitian chef Natacha Gomez to talk about and cook with corn.

This event was hosted by the Chefs Manifesto London Action Hub, OmVed Gardens.

Rum and Raisin Akasan

Ingredients
  • ½ cup of cornflour
  • 4 tbsp of fresh corn (canned corn works fine)
  • 1 tsp of unsalted butter
  • 2 cups of water
  • 1 cup of evaporated milk
  • ½ cup of coconut milk
  • 2-star anise
  • 1 lime peel (not zested)
  • 1 tbsp brown rum
  • ¼ cup of sugar
  • 1 pinch of salt
  • 1 tsp of ground cinnamon
  • ½ tsp of ground nutmeg
  • 1 tsp vanilla extract
  • 2 tbsp of dried raisins
Method
  1. In a small bowl put the dried raisins and rum. Mix and set aside.
  2. In a saucepan, mix in the water, lime peel, cinnamon, nutmeg, and star anise, then bring to a boil over medium-high heat. Once the water starts to bubble, remove lime peel and star anise to discard
  3. Lower the heat to medium, then slowly whisk in the cornflour. Add both the evaporated milk and coconut milk in a slow pour while still whisking. Keep whisking until cornflour dissolves and mixture thickens
  4. Finish up by adding vanilla extract and salt and set aside.
  5. In a sauté pan, add fresh corn and butter and sauté for one minute. Then add the rum-infused raisin and cook for a minute more. Remove and set aside.
  6. In a serving bowl, pour Akasan and garnish the top with the corn and raisin mixture. This dish could be served warm or chilled.