We’ve never had sweetcorn mash before but we are definitely going to be having it again in the very near future. It was absolutely delicious. Sweetcorn kernels always seemed a bit bland to me but with the spring onions and smoked paprika they came into a world of their own. I used butter to sauté my spring onions and upped the quantity to 4.
Horror of horrors – I overcooked my beautiful fillet steak (a very inconvenient ring of the doorbell) but thankfully it was still amazing and almost melted in the mouth. I wondered whether it would perhaps be a little bit on the dry side with no sauce, but the drizzle of oil and lime juice combined with the chillis made it perfection, and the sweetness of the sweetcorn mash perfectly complimented it.
As I had a couple of leeks in the vegetable basket, I sautéed these and they worked well with the steak and mash.
2 tablespoons coconut oil or butter
2 spring onions, finely sliced
½ teaspoon smoked paprika plus a little extra
2 x 325g cans sweetcorn, drained
Juice of 1 lime
2 fillet grass-fed steaks (or sirloin)
1 red chilli, finely sliced
Olive oil to serve
Heat 1 tablespoon of coconut oil or butter in a saucepan over a low-medium heat. Add the spring onions and ½ teaspoon paprika and cook for 3 to 5 minutes until golden. Add a tablespoon of water if the mix starts to ‘catch’.
Tip in the sweetcorn kernels and half of the lime juice and cook gently for 5 minutes with the lid on. Remove from heat and mash the mixture or purée with a blender. I found a stick blender perfect for this job.
Heat a griddle pan with the remaining oil or butter to a high heat and sear the steaks for about 2 minutes on each side., depending on the thickness and how you like your steak cooked. Ideally they should be lovely and brown on the outside but still rare in the middle. Transfer to a plate to rest, then slice into slivers.
Arrange the meat slices on a plate; scatter over the fresh chilli and sprinkle with some smoked paprika. Drizzle over some olive oil and the remaining lime juice. Season and serve.
This superb recipe courtesy of Sainsburys Magazine.
NB: All the photographs used in this blog have been taken by me, and are of food I have prepared myself.