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Charred sweet corn soup, hen’s egg, pecorino crumble, coriander


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4

Ingredients

6 portion(s)

Sweet corn stock

  • 6 sweet corn cobs
  • grapeseed oil, for coating
  • 1000 g water

Corn soup

  • 600 g sweet corn, kernals only (reserved from making the corn stock)
  • grapeseed oil, for coating
  • 300 g sweet corn stock
  • 200 g Milk
  • 150 g Pouring Cream
  • sea salt flakes, to season

Slow cooked hen's egg

  • 1800 g water
  • 6 70g XL free range eggs
  • sea salt flakes
  • extra virgin olive oil

Pecorino crumble

  • 120 g sheep milk pecorino, cut into pieces
  • 220 g gluten free flour
  • 200 g blanched almonds
  • 100 g butter, cold and in pieces

Coriander oil

  • 3 bunches coriander, including stalks, roughly chopped
  • 300 g Grapeseed Oil

Assembly

  • micro coriander, to garnish
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Recipe's preparation

    Sweet corn stock
  1. Coat the sweet corn with oil, place onto direct flames to char the kernels.

  2. Cut the kernels off the corn and set aside for Corn soup.

  3. Place corn cobs and water into mixing bowl and cook 30 min/100°C/speed 1

  4. Strain using simmering basket and set aside.

  5. Corn soup
  6. Place the corn kernels, corn stock, milk and cream into mixing bowl and cook 15 min/90°C/Reverse/speed 1

  7. Blend on 1 min/speed 10 and season to taste. Set aside in ThermoServer to keep warm. You may wish to strain for a finer end result.

  8. Slow cooked hen’s egg
  9. Place water into mixing bowl.

  10. Place eggs into simmering basket and insert simmering basket into mixing bowl. Cook 60 min/60°C/speed 1

  11. Remove eggs from basket and set aside to cool.  

  12. Pecorino crumble
  13. Preheat oven to 160°C.

  14. Line baking tray with baking paper. 

  15. Place cheese in mixing bowl and grate 5 sec/speed 8.  Set aside.

  16. Place almonds in mixing bowl and mill 10 sec/speed 10.

  17. Add reserved cheese, gluten free flour and butter and combine                               10 sec/speed 3.  Scrape down sides of bowl and repeat. 

  18. Place mixture onto lined baking tray and bake for 30 mins. Making sure to fork the mixture through every 10 mins to cook evenly.

  19. Coriander oil
  20. Place ingredients into mixing bowl and cook 15 min/50°C/speed 10.

  21. Strain through a nut milk bag and keep the coriander oil cool to retain its vivid green colour.

  22. Assembly
  23. Pour soup into a wide shallow bowl. 

  24. Crack warmed slow cooked egg into small side bowl. Season egg with salt and gently place the egg into the soup.

  25. Sprinkle a spoonful of the pecorino crumble onto the soup.

  26. Garnish with coriander oil and micro coriander.

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Accessories you need

11

Tip

My preferred local products in South Eastern Queensland to use in this recipe are:

  • Scenic Rim sweet corn cobs
  • Towri sheep milk pecorino

This recipe captures a taste of the Scenic Rim in South Eastern Queensland. Corn, eggs, sheep milk pecorino cheese and coriander all grow wonderfully well in this magnificent part of Queensland. The saltiness and texture of the crumble and the aroma of the coriander balance out the smoky sweetness and the richness of the corn and egg.

 If you do not reside in Queensland and are unable to source these ingredients, please feel free to substitute them for what's available at your local shops.

 

For a cheat's version of cooking the eggs: 

1. Place water into mixing bowl and cook 10 min/70°C/speed 1

2. Place eggs into simmering basket.  Insert simmering basket and cook 10 min/70°C/speed 1.

3. Remove eggs from basket and set aside to cool.  

 

 

 

This recipe was demonstrated by Josh Lopez at ThermoFest'15, the Thermomix annual national conference.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Not bad, but a lot of

    Submitted by Tana64 on 15. February 2016 - 14:52.

    Not bad, but a lot of effort!

    We made this for Valentine's Day. Each individual element (soup, crumble, oil, egg) was quite tasty, but putting them all together didn't quite deliver the flavour sensation I was expecting. As mentioned elsewhere, this recipe makes more crumb than soup...so we have a couple of days to use it elsewhere before it goes stale!

    ---Tana64

    "There is no love more sincere than the love of food." - George Bernard Shaw

     

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  • Yet to put together but

    Submitted by sally.thermomix on 16. May 2015 - 16:52.

    Yet to put together but wanted to add some notes!

    Makes ALOT of crumb, will reduce by 1/2 or even 2/3 next time. 

    Didnt have gas stove top so used bbq.

    Rather than straining soup, try removing 1/2 and blend speed 10 for another minute and repeat 

    So far so good

    Oil looks amazing and makes alot, also used it in bread (with the left over sheeps cheese/corriandar) to serve with it tmrc_emoticons.)

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  • Made this with the last of

    Submitted by emckayz1@gmail.com on 7. May 2015 - 17:01.

    Made this with the last of the season sweet corn after seeing at Thermofest, can't believe it is even better than it looked, that coriander oil, oh my.

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  • Congratulations on your

    Submitted by Ros Teirney on 31. March 2015 - 02:11.

    Congratulations on your presentation to Thermomix, Josh, and thank you for your inspirational session.  I look forward to trying your recipe and had Thermie eggs poached in shell for Sunday breakfast as stage 1 (more practice required).  I came home via Brisbane after Thermofest and went to GOMA on Saturday morning hoping to check out your restaurant but unfortunately the whole of GOMA was still closed when I visited.  Best wishes for your future.  

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


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