CHEESE CORN BALLS WITH HOME MADE PERI PERI SAUCE

Ingredients - Portion - 6-8

  • Potatoes – 500 gms , boiled & peeled
  • Processed cheese- 500 gms(grated)
  • Sweet corn kernels – 250 gms
  • Green chillies – 15 . finely chopped
  • Corn flour – 5-6 tbsp
  • Oil – as required
  • Salt as per taste

Method of Preparation

  • Mix the corn, potatoes and cheese in a bowl.
  • Add the green chillies and salt.
  • Mix well and make small balls of the mixture.
  • Heat oil in a deep frying pan over medium flame.
  • Roll the prepared balls in corn flour and add them to the hot oil.
  • Fry until golden brown and remove.
  • Drain excess oil and transfer to a serving dish.
  • Sprinkle the reserved cheese on top.
  • Serve with Peri peri sauce

CHEESE CORN BALLS WITH HOME MADE PERI PERI SAUCE

Ingredients - Portion - 6-8

  • large red bellpeppers char grilled - 2 no
  • large redonion chargrilled- 1no
  • cloves garlic minced- 4 no
  • lemon juice- 50 ml
  • red wine vinegar or apple cider vinegar- 25 ml
  • zest of one lemonfinely grated
  • 10 small red Thai chilis roughly chopped (more to taste for hotter sauce)
  • Smoked paprika or plain paprika- 15 gm
  • dried oregano- 15 gm
  • kosher salt- 15 gm
  • black pepper= 5- 8 gm
  • Bay leaves – 2 no
  • To finish the sauce (when cooked)
  • lemon juice= 25 ml
  • zest of one lemon finely minced
  • red wine vinegar or apple cider vinegar- 25 ml
  • extra virgin olive oil- 50 ml

Method of Preparation

  • Start by roasting the red peppers and onions. This can be done on a gas grill, under the broiler or on a cast iron grill pan. You want to get good char marks on the outside of the peppers and onions. Don't worry if they are not fully cooked, they will get fully cooked in the sauce.
  • Chop the peppers and onions and add them to a food processor or blender. You can us an immersion blender if that is all you have on hand, just take the time to get the ingredients well pureed.
  • Add the garlic, lemon juice, red wine vinegar, lemon zest, red Thai chilis, smoked paprika, oregano, salt and pepper to the food processor with the grilled onions and peppers and puree until smooth.
  • Transfer the sauce to a medium saucepan, add the bay leaves and simmer slowly for 20-30 minutes.
  • Let the sauce cool to warm. Remove the bay leaves then return the sauce to the food processor again
  • Add the additional lemon juice, red wine vinegar and lemon zest. Puree for another few minutes until very smooth. Slowly add in the olive oil in a thin stream as the processor is running
  • Store in Air tight jars in refrigeration.