This is a super easy meal when you want something hearty with a heap of flavour!
CHEESY CORN BREAD
- 1/3 cup melted butter
- 1 teaspoon white sugar
- 2 eggs (we used one duck egg which worked out great!)
- 1 cup masa flour
- 1 teaspoon baking powder
- ½ cup cheese
- 3 tablespoons of milk
- 1 tsp apple cider vinegar
Mix the above ingredients well, knead together into a ball and leave to rest for at least 20 minutes to make sure all the flour is hydrated.
Bring your oven up to 180C and roll your ball of dough out into an oiled pie dish or cake tin. Glaze with a little milk or a beaten egg and bake for 10-15 minutes.
Once done, leave to cool on a baking rack before cutting.
You can make these thicker if you want, just adjust your cooking time accordingly.
SPICY CHIPOTLE BEANS
- 1/2 a red onion
- 2 cloves of garlic
- olive oil
- ½ cup corn kernels
- 1 half capsicum
- 2Tbsp St. Matthew Manuka & Chocolate Chipotle
- 1tsp cumin seeds
- 1tsp black mustard seeds
- 1tsp brown sugar
- 1/2 tsp smoked paprika
- 1tsp flour (I use chickpea or masa but plain flour works fine too)
Place 2 tablespoons of olive oil in a saucepan on medium heat, spread 1 teaspoon of mustard and cumin seeds in evenly. When mustard seeds start to pop add your red onion, crushed garlic, capsicum and carrot and saute until tender. Once soft, add tomato paste, St. Matthew Chipotle, flour, corn and kidney beans and stir until fragrant.
Once the flour is completely combined stir in the tin of tomatoes, sugar and a bruised bay leaf (you can do this by denting it with the back of your knife, this helps to release the oils).
Place a lid on and let it simmer until ready to serve. Add salt and pepper to taste.
Garnish with a little spring onion, avo and chopped tomato and a little St. Peter Kiwi & Kawakawa verde.