Food on Fridays

MACARONI AND CORN PANCAKES.

Serves 4

2 corn on the cob
4 tbsp butter
115 g red capsicums, deseeded and finely diced
275 g dried short cut macaroni
150 ml double cream
25 g plain flour
4 egg yolks
4 tbsp olive oil
salt and pepper
TO SERVE
oyster mushrooms
fried leeks

1. Bring a pan of water to the boil over a medium heat. Add the corn on the cobs and cook for about 8 minutes. Drain thoroughly and refresh under cold running water for 3 minutes. Cut away the kernels onto kitchen paper and leave to dry.

2. Melt 2 tablespoons of the butter in a frying pan over a low heat. Add the capsicum and cook for about 4 minutes. Drain and pat dry on kitchen paper.

3. . Bring a large pan of lightly salted water to the boil over medium heat. Add the macaroni and cook until tender, but still firm to the bite. Drain and lean in cold water until required.

4. Beat the cream with the flour, a pinch of salt and the egg yolks in a bowl until smooth. Add the corn and capsicum. Drain the macaroni, then toss into the corn mixture. Season with pepper to taste.

5. Heat the remaining butter with the oil in the frying pan over a medium heat. Drop spoonfuls of the mixture into the pan and press down to form pancakes. Fry until golden on both sides and all the mixture is used up. Serve with mushrooms and leeks.