FOR THE ALLIYUM CORNCAKE
This is actually a hush puppy recipe that you can do up in the deep fryer, or pour tbsp on a hot griddle like I did. Adapted from The Sugar Hit.
1 ear of corn
3 scallions (spring onions/green onions)
1 cup (140g) cornmeal
½ cup (75g) plain flour
2 tsp sugar
1 tbsp Alliyum
1 tsp baking powder
1 tsp baking soda
½ tsp smoked paprika
1 cup (250ml) buttermilk
3oz (75g) grated cheddar if you wish
Oil for the griddle
Remove the husk and silk from the corn, and carefully run a knife down its sides to remove the kernels. Wash and thinly slice the scallions.
Place the cornmeal, flour, sugar, Alliyum, baking powder, baking soda, and paprika into a large mixing bowl and stir to combine.
Crack in the egg and pour in the buttermilk, and then stir just until everything is incorporated. Finally, add the corn kernels, scallions and grated cheddar (optional) and stir through.
Oil the griddle and heat to medium high.
Pour batter onto the grill. For tiny cakes, use 1 tbsp. For bigger cakes, use a 1/4 c measuring cup. Wait til bubbles appear in the batter. Flip and keep warm in 200º oven until you’re ready to assemble. The bite tastes best when there’s contrast between a warm corn cake and chilled crème fraîche.
FOR THE PETER RABBIT CREME FRAÎCHE
8 oz of crème fraîche
1 tbsp Peter Rabbit
Gently blend the two together with a fork. Use the leftovers for dipping raw veggies. Drop a blorp on each cake.
FOR THE FRENCH TICKLER -DUSTED CHERRY TOMATO
Slice the tomatoes in half length-wise, spear them to the blorped corn cakes, and dust with French Tickler.