The brunch that keeps on giving.
Devotees of the great Aussie brunch (of which I am one) will know a luscious plate of café fare can sometimes leave one, well, a little sleepy and salty-faced.
This miraculous plate hits the same spot, but with the addition of superfoodie almond kale pesto, some good-fat avocado and a trail of lycopene-loaded, anti-aging tomatoes, it’ll also bring with it a nutrient kick that’ll last ‘til Monday.
Corn Fritters with Almond Kale Pesto
Makes: 6 fritters - a generous brunch for two
Almond Cavolo Nero Pesto
1 ½ cups chopped cavolo nero (black kale) – curly kale will work too
½ cup of raw whole almonds
4 tbsp olive oil
1 crushed garlic clove
squeeze of lemon
Optional: 1tbsp nutritional yeast or pecorino
1 cup corn kernels (fresh corn is beautiful here, frozen can work, tinned is too mushy)
2 good-quality eggs (separate one of the eggs and set the white aside)
1 ½ tbsp buckwheat flour
1 tbsp finely chopped coriander stalks
1 red chilli deseeded and finely chopped
salt and pepper
1 tbsp coconut oil (or half butter half coconut oil for a bit of luxe)
10 cherry tomatoes on the vine
dash of balsamic or red wine vinegar
handful of coriander leaves
lime or lemon wedge to serve
Kale me stupid.
I love cooking with cavolo nero, and curly kale’s smooth, dark Italian cousin really holds it’s own here. Bonus: making kale into pesto breaks down the cell wall of the raw leaves, making them easier to digest.
Put all your pesto ingredients in a food processor. Blitz and season to taste.
Use extra for spreading, dipping or spaghetti.
Say it with corn.
If you’re using fresh corn, run a large, sharp knife down the sides of each husk to release the kernels. Place your corn, along with the chopped coriander stalks, chopped chili, one whole egg and the egg yolk into a bowl along with the buckwheat flour and salt and pepper. Mix well.
In a separate, dry mixing bowl, whisk the separated egg white until it forms a medium peak (about 1 minute, by hand). Gently fold the egg whites into the corn mix.
Heat coconut oil (or coconut oil and butter) in a large, non-stick frying pan on a medium-high heat. Once sizzling, spoon dots (about 2 tbsp each) of batter into the pan. Cook for a few minutes, then flip to cook the other side until golden. Drain on paper towel. Repeat until all the mix is finished.
Meanwhile, pop your tomatoes on a piece of baking paper. Drizzle with olive oil, a splash of balsamic or red wine vinegar and a generous crack of salt and pepper. Grill for 4-5 minutes.
Now’s the time to channel your inner Picasso: Three corn fritters a plate, some artfully sliced avocado, a generous mound of almond kale pesto, scattered coriander leaves, a drizzle of olive oil, a lime or lemon wedge aside, plus those cascading grilled tomatoes on top.
Story and photography by Josie Taylor.