Oh em effing gee. Does anyone else feel like they fell asleep last Thursday and woke up in an arse-clenchingly uncomfortable episode of House of Cards? You couldn’t make it up (unless of course you are Boris, who has clearly been making it up all along).
But I’m not going to dwell on the last seven days here, not because I don’t care or have an opinion (who doesn’t?) or I fear alienating some of my precious readers (frankly alienation is a feeling we’re all going to have to get used to in the coming years) but because I won’t be saying anything that hasn’t been said before. What’s done is done: we have made our bed and so must lie in it.
Which is precisely what I’m thinking about doing, with a plate stacked high with these cheesy pancakes and perhaps a bottle of red, while watching the wazzocks of Westminster – on both sides displaying new heights of arrogance, duplicity and self-interest – trying to navigate their way out of the shitstorm they have created. Would make fun viewing – if it weren’t actually real.
Cheddar and jalapeño corn cakes
Forget about getting beach body ready, it’s the end of days FFS. Eat carbs, eat cheese, drink wine. Add a pile of bacon, fried to a crisp, then glazed with maple syrup, why don’t you? What’s the worst that can happen? Oh yeah, Donald Trump…
Makes 6-8 pancakes
- kernels from 1 cob of sweetcorn or about 100g frozen
- 70g quick cook polenta
- 70g self-raising flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- about 100ml milk
- 60g strong cheddar, coarsely grated
- 40g butter, melted
- 1 fresh jalapeño pepper (or green chilli) sliced into thin rounds
- Preheat your oven to 200°C (fan). Put the corn kernels in a small baking tray (no need to defrost first if using frozen) and drizzle over a little oil and a pinch of salt and stir to coat. Place in the oven for 15-20 minutes until beginning to brown and dehydrate a little.
- Put the flour, polenta, baking powder and salt in a bowl and whisk to combine, then make a well in the centre and crack in the egg with about a third of the milk and whisk to a thick paste. Slowly incorporate the rest of the milk and whisk until smooth. Stir in the melted butter, then the grated cheese and cooked corn. (Add a little more milk if the batter is too thick – you want it to be dropping consistency, so it holds its shape in the pan, not runny). Season with black pepper.
- Heat a drizzle of oil in a non stick frying pan over a medium heat then cook the pancakes – about a heaped tbsp of batter for each – on one side for about 2 minutes, placing a few rings of jalapeño on the uncooked side, then flip over and cook for a further two minutes, or until nicely browned.
Serve with sliced avocado and maple-glazed bacon with a sprinkle of chilli flakes, or, for a veggie version this salsa:
Corn and black bean salsa
Adapted from Mexican Food Made Simple by Thomasina Miers.
- 75g cooked sweetcorn
- 75g cooked black beans
- 75g chopped ripe tomatoes
- 2 spring onions, finely sliced
- handful of chopped coriander leaves
- juice of 1/2-1 lime
- good pinch of ground cumin
- salt and black pepper
- Combine all the ingredients together and season to taste.