ELOTE REVISITED & CALIFORNIA WINE MONTH

My summer adventures are over for now. I’m back in London, but the sun is shining and we have some exciting events lined up for the supper club. Flaming Flamingo has been asked to team up by Borough Wines for their California wine month. Which was a big yes for me., extending the summer for as long as possible?! Yes!!

It’s also a pretty fitting theme since I’m returning from a summer in California. I had a chance to try some delicious Californian wines while I was there too, making me even more excited to be a part of this.

You can see the menu on the events page of my website. In my usual style we’ll have colourful, fresh, vibrant flavours with a strong Mexican and Asian influence.

The beautiful photography for this post is the result of the photo shoot with Rebecca Jane Callaby and Rosie Jenkins. Both very talented and I was lucky to have the opportunity to get these great snaps.

Pictured are dishes served at previous supper clubs, black bean hummus tacos, palm heart tostados with sesame salsa and elote.

I thought I’d share my updated recipe for elote.. The black bean hummus recipe you can find here too!  

The updated recipe replaced aioli with cashew cream instead, and no cheese, so it’s vegan! Just as delicious and a nice little perk, but if you want to stick to the original here’s the recipe.

Serves 4 as a starter or a side dish

Elote bowl

4 corn, husks removed

1 tbsp. coconut oil

20g coriander, chopped

2-3tbsp chipotle cashew crema

½ -1 tsp. pico limon or ground arbol chili

Steam the corn on a medium high heat for 4 minutes until just cooked. Allow to cool enough to handle, using a sharp knife remove from the cob.

Heat a large fry pan and add your coconut oil and corn, cook until the corn is toasted and a little charred. Try not to move the pan too much here to help with the browning and stop the corn breaking up too much. Stir through the coriander and lime juice. 

Transfer to a serving dish or divide into 4 separate bowls, Top with a few dollops of chipotle crema and an extra sprinkle of chili if you like it hot.

On the cob elote

4 corn

4 tbsp chipotle cashew crema.

1 lime, quartered

sprinkling of pico limon or ground arbol chilli

Steam the corn for 4 minutes until tender. Remove the corn from the pan, slather with the crema, a sprinkle of chilli, serve with wedge of lime and enjoy!

NB.. if you’re still in BBQing, grill the corn on medium high heat in their husks, for about 5 minutes until just cooked.

Chipotle cashew crema

50g cashews, soaked for 4 hours minimum

1 tsp Dijon mustard

1 heaped tsp capers

1 clove garlic

1 tbsp nutritional yeast

1 tsp apple cider vinegar

1tsp chipotle

juice ½- 1 lime

20g coriander

75ml water

75ml olive oil

salt to taste

Blend all the ingredients for the cashew crema in a high powered blender until very smooth and taste for seasoning.

NB. Tickets for the 22nd and 28th September supper clubs are available through GrubClub.