Bob Hart's corn pancakes

I have had a number of enquiries about my chimichurri sauce, and the recipe for which is now on the web site. The main point of the enquiries is to the effect that this is a great-sounding sauce, but what if you are a vegetarian? Can you just eat is with a spoon?

Well, possibly. But there is a better way: the sauce is brilliant on beef, chicken or fish but, if you are cooking inside, it is equally good on corn pancakes, which are called "arepas" in Columbia and Venezuela, which is where they originated. They are truly amazing.

To make them, simply slice the kernels, vertically, from 5 cobs of fresh, raw corn. This should give you about 2.5 cups of kernels. In a food processor, pulse these until coarsely chopped and wet. Meanwhile, melt 3tbs unsalted better, and leave to cool. Separate three eggs.

In a bowl, whisk together the butter, the 3 egg yolks and 3/4 cup whole milk. Coarsely grate 125g (buffalo if possible) mozzarella and add to  the corn mush, 1/4 cup plain flour, 3/4 cup fine yellow cornmeal, salt and pepper. Add this to egg yolk mix. Beat the egg whites until stiff and fold into mixture.

Cook this mixture in oil in a moderately hot pan. Working in batches, dollop the mixture, in heaped 1tbs quantities, into pan, making pancakes about 5cm in diameter. Do not spread or flatten pancakes. Cook until edges start to set and undersides are golden brown. Flip, and cook through. Add more oil to the pan, allow to heat, and repeat the process until all mixture is used up. This should make about 30 pancakes, or enough for about 8. You can make them a day ahead, cover in plastic film and chill, and then reheat in moderate oven for about 15mins before serving. Place three on each plate and slosh the chimichurri alongside. And if you choose to serve a small piece of seared eye fillet, charred chicken or a grilled fillet of dense, white fish (such as rockling) alongside, so be it.

RECIPE: Bob Hart's Chimmichurri sauce

• Page
• 1