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Braaied Mielies with Caponata and Toasted Nuts by Jan Hendrik van der Westhuizen

80 Minutes
8 Servings
8 Ingredients

Description

Elevate the humble braaied corn side dish into a mouth-watering plant-based meal. All you need is this Braaied Mielies with Caponata and Toasted Nuts recipe by Chef Jan Hendrik van der Westhuizen, and a few Forage and Feast ingredients.

What is Caponata? It’s a Mediterranean classic of Italian origin. Smoky, roasted aubergines, sweet plum tomatoes and capers with a hint of garlic in sunflower oil. Cover your corn in generous spoonsful of this delicacy, then add indulgent shavings of Pecorino Romano cheese and a sprinkling of mixed nuts for a crunch. Your winter lunch and dinner will never be the same again.

What are you waiting for? Add this Braaied Mielies with Caponata and Toasted Nuts recipe to your repertoire today. All of the ingredients are available at Checkers stores nationwide. Shop on Sixty60 and we’ll even deliver them to your door in 60 minutes.

 

Directions

1. Parboil the corn for about 15 minutes.

2. Place a grid over hot coals and cook the corn until a charred colour is achieved. While cooking, brush the corn with the coriander pesto dressing and cook for another 2 minutes.

3. Remove from the heat and place on a baking tray or wooden cutting board. Add the butter cubes and sprinkle with salt. Cover with spoonsful of the Caponata Mixed Vegetables.

4. Use a potato peeler to make shavings from the pecorino and place them on top of the Caponata.

5. Garnish with toasted nuts and season with additional salt and pepper, if needed.

 

Ingredients

  • 8 corn on the cob, with leaves
  • 50ml Forage and Feast Coriander Pesto Dressing
  • 60g butter; cubed
  • 190g Forage and Feast Caponata Mixed Vegetables in Sunflower Oil
  • 60g Forage and Feast Pecorino Romano PDO
  • 60g toasted mixed nuts; chopped
  • Flaked sea salt, to taste
  • Freshly ground black pepper, to taste