Ingredients
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
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Coat the sweet corn with oil, place onto direct flames to char the kernels.
Cut the kernels off the corn and set aside for Corn soup.
Place corn cobs and water into mixing bowl and cook 30 min/100°C/speed1.
Strain using simmering basket and set aside.
Place the corn kernels, corn stock, milk and cream into mixing bowl and cook 15 min/90°C/Reverse/speed 1.
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.
Place water into mixing bowl.
Place eggs into simmering basket and insert simmering basket into mixing bowl. Cook 60 min/60°C/speed 1.
Remove eggs from basket and set aside to cool.
Preheat oven to 160°C.
Line baking tray with baking paper.
Place cheese in mixing bowl and grate 5 sec/speed 8. Set aside.
Place almonds in mixing bowl and mill 10 sec/speed 10.
Add reserved cheese, gluten free flour and butter and combine 10 sec/speed 3. Scrape down sides of bowl and repeat.
Place mixture onto lined baking tray and bake for 30 mins. Making sure to fork the mixture through every 10 mins to cook evenly.
Place ingredients into mixing bowl and cook 15 min/50°C/speed 10.
Strain through a nut milk bag and keep the coriander oil cool to retain its vivid green colour.
Pour soup into a wide shallow bowl.
Crack warmed slow cooked egg into small side bowl. Season egg with salt and gently place the egg into the soup.
Sprinkle a spoonful of the pecorino crumble onto the soup.
Garnish with coriander oil and micro coriander.
Sweet corn stock
Corn soup
Slow cooked hen’s egg
Pecorino crumble
Coriander oil
Assembly
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.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
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
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
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.
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.
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