Delicious UK - (09)September 2020

Sweetcornandprosciutto
soupwithbasil,garlic
andchillibutter
SERVES6.HANDS-ONTIME 25 MIN,
SIMMERING TIME 20-25 MIN

MAKE

AHEAD

Makethesoupandthechilli
butterupto2 daysahead.
Chillthebutter.Coolthe
soup,thencoverandchill.Warm
thesoupina panandbringthe
buttertoroomtemperaturesoit
softensandisscoopable.Leftover
buttercanbefrozen,well wrapped,
for up to a month.

• 50gunsaltedbutter,chopped


• 2 onions,thinlysliced


• 30gthinlyslicedprosciuttoor
  parmaham,finelychopped


• 5 corncobs,husksremoved


• 1.5 litres chicken stock

FORTHEBASIL,GARLICANDCHILLIBUTTER

• 3 longredchillies,stalkstrimmed


• 4 garliccloves,roughlychopped


• Largebunchfreshbasil leaves,
  plusextratoserve


• 200g unsalted butter, softened

YOU’LLALSONEED

• Blender/largefood processor or
  stick blender

1 First,makethebasil,garlicand
chillibutter.Putthechilliesin
a smallfryingpanovera medium-
highheat,thencook,turning
occasionally,for 10 minutesoruntil
blisteredandblackenedallover.
Transfertoa chopping board and
roughlychop.
2 Puttheremainingbutter
ingredientsina smallfood
processor,thenwhizzuntilsmooth
(orchopfinelyandmixtogether).
Stir in the chopped chilli, then set

aside(seeMakeAhead).

3 Tomakethesoup,meltthe50g

butterina saucepanovera medium

heat.Addtheonionsandprosciutto,

thencook,stirringoccasionally,for

10-15minutesoruntiltheonions

areverysoftandbeginningto

brown(butdon’tletthemburn).

4 Usinga sharpknife,slicethecorn

kernelsawayfromthecob,thenadd

totheonionmixtureandcook,

stirringoccasionally,for5 minutes

oruntilthecornisslightlysoftened.

Addthestock,increasetheheatto

medium-high,thensimmer,stirring

occasionally,for 10 minutes or until

thecornistender.

5 Transferhalfthesouptoa blender

orfoodprocessor,thenwhizzuntil

smooth.Returntothepan,season

withsaltandpeppertotaste,then

stirtocombine.(Ifyoudon’thave

a blenderorprocessor,whizzhalf

ina bowl/largejugwitha stick

blender.)SeeMakeAhead.

6 Dividethesoupamongbowlsand

adda dollopofthebasil,garlicand

chillibutter.Scatterwithextrabasil

anda pinchoffreshly ground black

peppertoserve.

PERSERVING380kcals,35.7gfat

(22gsaturated),3.3gprotein,

9.9gcarbs(4.6g sugars), 0.5g salt,

2.5g fibre

COVERRECIPE

Porkchopswithplums,

walnutsandsagebutter

SERVES2.HANDS-ONTIME20 MIN,

OVEN TIME 5-8 MINUTES

MAKE

AHEAD

Makethesageandmustard

butterupto2 daysahead

andchill.If you’rescaling

uptherecipeyoucouldmakeextra

butterandfreezeina tubeshapeto

cut slices off to use in other dishes.

• 75gunsaltedbutter,softened


• 2 tbspfinelychoppedsage leaves,
  plus3 wholeleaves


• 1 tbspwholegrain or English
  mustard


• 1 garlicclove,crushed


• Oliveoilfor frying and
  rubbing


• 2 thickfree-rangeporkloinchops
  (preferablybone-in), with a good
  layeroffat


• 2 largeyelloworpurpleplums,or
  4 smaller plums, stoned and
  sliced


• 50g walnut halves

YOU’LLALSONEED

• Heavy-based oven-safe frying
  pan

1 Ina smallbowl,mixthebutter,

choppedsage,mustardandgarlic

withsomeseasoning.Coverand

chillinthefridgeuntilready to use

(seeMakeAhead).

2 Heattheovento200°C/180°Cfan/

gas6.Ina heavy-based,oven-safe

fryingpan,heata splashofoliveoil

overa medium-highheat.Season

theporkchopsliberallyandrub

witholiveoil.Fryfor2-3minuteson

eachsideuntildeepgoldenbrown,

pressingthefatdownwithtongs or

aspatulatohelpit render.

3 Transfertheporkchopstoa plate,

thenremovethesagebutterfrom

thefridgeandadda littletothepan.

Frytheplumsandwalnutsfor

2-3minutes.Addthewholesage

leavesandtosstocoatinthe

butteryjuices.Nestlethepork

chopsbackinthepan,thentransfer

totheoventocookfor5-8

minutesuntilthechopsare

cookedtoyourliking.

4 Removethepanfrom

theovenandtopeach

porkchopwithsome

oftheremaining

sagebutter.Serve

withmashand

greens.

PERSERVING626kcals,

48.2gfat(17.6gsaturated),

38.7gprotein,

8.2gcarbs(5.5gsugars),

1g salt, 2.4g fibre →

make it special.