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- Corn on the cob, stilton fonduta and crispy potato skins
Corn on the cob, stilton fonduta and crispy potato skins
Published: August 16, 2019 at 12:07 PM
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Serves 4 as a starter
Easy
Total time: 25 mins
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Recreate modern pub food in the comfort of your own home with this easy starter recipe from Islington’s Four Legs
Gluten free
Vegetarian
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*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
2 corn on the cob
-
for deep frying vegetable oil
-
1 (about 250g) large potato
-
sea salt flakes
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a few large pinches smoked paprika
plus extra to serve
-
300ml double cream
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100g stilton
Nutrition: per serving
- kcal762
- fat65.3g
- saturates32.2g
- carbs29.1g
- sugars3.1g
- fibre4.1g
- protein11.9g
- salt1.5g
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Method
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step 1
Blanch the corn cobs for 1 minute in a large pan of boiling salted water, then cool and cut each cob in half to make 2 smaller cobs.
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step 2
Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Peel the potato into shavings, then deep-fry, in batches, for 1-2 minutes or until golden and really crisp. Scoop out onto kitchen paper and sprinkle with salt and paprika.
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step 3
Put the double cream and stilton into a small pan, and heat gently, while whisking, until it forms a smooth sauce. Simmer for 1 minute, then remove from the heat.
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step 4
Heat a griddle or frying pan over a high heat and drizzle the corn cobs lightly with oil. Griddle or fry for 8-10 minutes or until really charred.
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step 5
To serve, divide the sauce between 2 sharing plates, put the corn cobs on top and then pile on the crispy potato skins and sprinkle with a little more paprika.
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