Corn on the cob with dukkha, salt and butter

The Saturday past was the start of the rugby season and it was time to head to Twickenham for a double header. It is always a day of drinking beer and eating, crap food, it is part of the experience! We watched 2 games and it was the last fine minutes of the last game that was really exciting!

07Sept_Kick

Once at home we had a corn on the cob for starter, it is just one of the best veg from the allotment and at the moment there is so much ready to eat!

07Sept_AllotmentVeg

07Sept_Sweetcorn

We ate it with dukkha spice, salt and butter, so simple and so delicious!

07Sept_CookedCorn

Anyone who grows marrow knows big they can grow. The last one we picked weighed 4.6 kg and I was running out of things to make with it. I bought some boneless chicken thighs and I love the combination of chicken and peanut sauce. I wanted to try and make the chicken with marrow and was thinking of how I could incorporate flavour and make the marrow a bit more interesting. In the end I decided to try and make marrow and peanut purée.

Marrow and peanut purée

Preparation time 5 minutes

Cooking time 20 minutes

Serves 2

Ingredients

  • 10 cm or just above 3 inches of marrow 
  • 1 tbsp tahini
  • 1/2 tbsp peanut butter
  • 1/2 tbsp peanut butter
  • 1/2 tbsp hot sauce
  • 1 tbsp extra virgin olive oil
  • 3 tbsp skimmed milk
  • salt to taste

Peel and de seed the marrow and then steam it for 20 minutes. Place in a blender together with all of the other ingredients and blend until smooth. The marrow got a great peanut flavour and the peanut flavour really came through.

07Sept_Chicken&Marrow

It was a light dinner and a perfect dinner after some true indulgence at Twickenham.

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