Tenderstem’s brunch ideas

Donal Skehan's Tenderstem Sweetcorn Fritters

 

Sunday is the best day of the week. Time to sleep, to wake up slowly, to make up a real breakfast… But forget fry ups for a minute. Celebrate the day. Add taste and colour to your plate. Make it festive! Earlier this week, chef Donal Skehan joined the Tenderstem team to cook up a feast. And oh my, was it good! And even better: it’s healthy and counts towards your 10 a day. Brilliant!

 

Tenderstem sweetcorn fritters

We started with sweetcorn fritters. Simple ingredients we all have in the kitchen: flour, egg, milk, baking powder. Now spice it up a little, add a Mexican vibe with a touch cumin and paprika. For texture, you will want sweetcorn – tinned if it’s not in season but fresh makes a wonderful difference. Finally throw some thinly sliced spring onions and chopped coriander… and simply cook in a pan as you would some pancakes. Craving bacon? Try pancetta instead. More taste, more crispiness, more decadence. For perfection, roast some vine tomatoes and Tenderstem in the oven for 15-20 minutes. Wow. Just imagine how much vitamins are in your plate right now. The Tenderstem is, indeed amazing, and is a wonderful alternative to asparagus. I can’t wait to try it again and dip in an egg yolk, an upgraded version of eggs and soldiers.

 

>> Find Donal Skehan’s recipe for Tenderstem sweetcorn fritters here <<

 

Donal Skehan's Tenderstem Sweetcorn Fritters

 

Charred Tenderstem with Romanesco sauce

 

Trust me, by now you are fully addicted to Tenderstem… But wait, there is more! Chef Donal Skehan another of his favourite recipes with us, one he serves for brunch but also adapts as canapés for parties. It all start with a smoky Romanesco sauce. Take your blender out and simply mix almonds, hazelnuts, garlic, olive oil, red wine vinegar, paprika, bread, tomato, onion, red peppers and parsley together. Just imagine how fresh this tastes, what a wonderful contrast of textures this brings! The trick is to make a large batch: this will keep 2 to 3 weeks in the fridge. It’s perfect as a dip, a pasta sauce, an alternative to red pesto. And makes a perfect gift to friends too. Just saying.

You’ve done most of the job. You now need two griddle pans. In the first one, grill slices of Sourdough bread. In the other, place your Tenderstem, brushed with a little oil and butter. Season with salt flakes and cook for 4 minutes each side. To keep the veg even juicier, finish with a splash of water and keep press down with a lid for a couple minutes. A gentle steam effect that is worth the extra effort.

It’s now time to pile everything up. Start with your Sourdough tartine, spread with whipped ricotta cheese, crown with your Romesco sauce (go on, be generous: you’ve earned it), a layer of charred Tenderstem, sprinkle with almonds and chopped parsley and slice as you like. Be warned. The way the sauce melts into the ricotta… This is moreish. You might even want to make a salad with charred Tenderstem and the extra sauce for your Monday pack lunch.

 

>> Find Donal Skehan’s recipe for charred Tenderstem with Romanesco sauce here <<

 

Donal Skehan's Charred Tenderstem and Romesco Donal Skehan's Charred Tenderstem and Romesco

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