Doubly
cheesy
sweetcorn | broccoli | chilli
#Story
Time
Aye, veggies on sticks, not really Junk, is it?
However… With a big filthy delectable sauce covering those veggies - total Junk! We’re sure you’re all sick of sweetcorn and corn-on-the-cob on this website, but we don't care - we fucking love that stuff. BBQ Corn is the tits of all tits. Prove us wrong. Broccoli however, not our favourite veg in the world. It really comes alive and takes on a different character when charred though.
My first experience of really enjoying broccoli was when I was down in London working in a wee country house Hotel. One of the Chefs Colin, (Colin if you’re reading this - You're a Cunt - In-house joke, he’ll understand) made me a pork dish with charred broccoli and a burnt garlic gastric. The pork was all well and good but the broccoli fucking blew my mind. The smoky charred, sweet and sour gastric goodness. Outstanding! Since then I have always loved broccoli but only when it is burnt. Also one of Jade’s favourite wee dinner accompaniments. Thanks Colin!
Cam
Junk’s Jam:
Serves 2
Hey!
These two sauces will keep for a good 4 or 5 days so you can easily make more than you need. They go great with loads of shit: nachos; chicken wings; toasties; just make tones!
It’s cheese sauce people, you know what’s good!
Equipment…
>Blender
>Bamboo Skewers
The Recipe
Stage #1
>The Prep
Spicy Cheese Sauce
50g Plain Flour
60g Butter
20g Ginger
1 Banana Shallot
2 Cloves Garlic
2 Small Birdseye Chilli’s
450g Milk
100g Chedder
40g Parmesan
30g Wensleydale
5g Crushed ChilliSalt
Black Pepper
Peel and finely chop the Garlic and Ginger.
Finely chop the Shallot and Chilli’s (Seeds in!).
Grate all of the Cheese.
Put the Butter into a large enough pot to hold all the ingredients.
Melt down the Butter and add the chopped Chilli, Ginger, Garlic and Shallot - sweat it all down until fully aromatic.
Add in the Flour and cook out to a thick roux.
Slowly add the Milk until you have a nice looking béchamel sauce.
Add in all of the Grated Cheese and keep cooking until all melted and fully incorporated.
Adjust the seasoning, add in the Crushed Chilli (unless your heat level is shite), give it a quick blend with a hand blender and voilà. Easy as a cheese sauce!
Blue Cheese Dip
2 Whole Eggs
200g Milk
200g Cream
120g Stilton
2 Green Chilli’s
15g Parsley
10g Chives
Tsp of Sugar
Table Salt
Deseed and finely chop the Chillis. Roughly chop the Parsley (stalks and all). Finely chop the Chives.
Place your Eggs, Milk and Cream into a microwaveable bowl and whisk until smooth.
Microwave on full power for 3 minutes then check. The mix should be fully cooked and resemble scrambled egg that has not yet been scrambled. Make sense? Of course it does!
Anyway, place your non scrambled egg into a fine sieve and let some of the liquid drain away.
Put it into a blender and add the Stilton, a pinch of Salt, and a teaspoon of Sugar.
Blend on full until emulsified and looking like a smooth puree.
Adjust your seasoning and acidity and finish with the Herbs and chopped Green Chilli.
Congratulations. You’ve made a Blue Cheese Dip!
Sticks
2 Corn on the Cobs
2 Tenderstem Broccoli
30g Butter
1/2 Lemon
Table Salt
Vegetable Oil
Kitchen Paper
5 Bamboo Skewers
Bring a deep pan full of water to the boil and fuck in a hand full of Salt.
When the water is at a rolling boil, add the Corn and cook for 5 minutes. After 3 minutes add the Broccoli.
Refresh in ice water.
Cut the Corn into 12 rounds and spike onto 3 Skewers.
Cut the Broccoli into large bite sized pieces and spike onto 2 Skewers.
Juice the 1/2 Lemon for cooking with later!
Stage #2
>Cook it Baby!
Heat a frying pan to its absolute hottest!
Put a little drizzle of Veg Oil, a sprinkle of Salt, and add in your Corn Sticks. Rotate the Corn until each side is blackened.
Add in the Broccoli Sticks and quickly colour each side.
Put the Butter into the pan - cook until brown. Finish with the Lemon Juice and remove from the heat.
Drain on Kitchen Paper.