Seasonal saviours

BY JAN BILTON

Sweetcorn, sweet peppers (capsicums), eggplants and tomatoes are at their best and at their cheapest, even if you haven't grown your own. So now's the time to enjoy "in-season" budget meals.

Sweetcorn is versatile. Not only is it great cooked straight on the barbecue in its leaves, it can be the highlight of fritters, muffins, chillis and salsas. And fresh, young corn kernels enhance summer salads.

To remove the kernels from the cob, strip off the leaves, stand the corn on its straight end, then run a sharp knife down between the kernels and the core.

Eggplants are available in several varieties. The most common is the large shiny purple-black specimen; also becoming popular is the fine slim, elegant, mauve variety often called Asian eggplants. Both can be prepared in similar ways.

Many people prefer to sprinkle sliced eggplant with a little salt to soften it and reduce any bitterness. Fried eggplant soaks up oil like a sponge.

If you're watching your waistline, try pricking the skins with a fork to prevent bursting, then microwaving the eggplant until soft.

Scoop out the flesh and use in dips, salsas and sauces.

Sweet peppers or bell peppers are often known as capsicums, and come in green, red, yellow or black. Peppers for pasta dishes or sauces are best grilled until the skin blackens, cooled in a plastic bag when the skin will easily peel. De-seed and slice. Drizzled with extra virgin olive oil and balsamic vinegar, these grilled peppers are great as a salad or a nibble with drinks.

SUMMER CHILLI

If you have an abundance of tomatoes, make your own tomato puree.

Chop 1kg of tomatoes, season to taste, then simmer, until thick. Puree and sieve.

2 Tbsp olive oil

1kg lean minced beef

1-3 tsp chilli powder, or to taste

1 tsp each: ground cumin, lemon pepper seasoning

1 Tbsp Worcestershire sauce

1 each: large onion, red and green peppers (capsicums), diced

1/2 cup beer or ginger beer

400g can tomato puree

1/2 cup smoky barbecue sauce

2 large cobs sweetcorn

Heat the oil in a non-stick frying pan. Add the beef and saute, pressing down with a fork to break up the meat. Add the chilli powder, cumin, lemon pepper seasoning and Worcestershire sauce. Stir well with the fork. Add the onion and peppers. Cook for 5 minutes, stirring often. Add the beer or ginger beer, the tomato puree and barbecue sauce. Cover and simmer for about 30 minutes, until the meat is cooked. Remove the kernels from the sweetcorn. Add to the chilli and simmer for 5 minutes. Excellent garnished with chopped parsley, chopped onion, diced tomato and/or sour cream and served with corn chips or pita chips to scoop up the chilli.

Serves 6-8.

GNOCCHI WITH SWEETCORN & TOMATO SAUCE

This recipe uses commercially prepared gnocchi from the supermarket.

Tomato sauce:

3 cloves garlic, crushed

2 Tbsp olive oil

1 tsp diced chilli

a handful of torn basil leaves

750g tomatoes, skinned and diced

1 Tbsp tomato paste

Gnocchi: 400g prepared gnocchi

2 cups fresh whole kernel corn

1/2 cup chopped parsley

freshly ground black pepper to taste

1/4 cup shredded parmesan cheese

To make the sauce, gently saute the garlic in the oil in a saucepan. Add the chilli, basil, tomatoes and tomato paste. Simmer, uncovered, for about 30 minutes, until thick.

Cook the gnocchi in boiling water according to the packet directions. Add the sweetcorn during the last minute.

Drain well and combine with the hot pasta sauce, parsley and black pepper. Pour into a serving dish or dishes and sprinkle with parmesan. Serves 4.

PEPPERS FILLED WITH BEANS & RICE

1 onion, diced

1 green pepper (capsicum),diced

1 Tbsp olive oil

2 tomatoes, diced

diced chilli, salt and pepper to taste

1 tsp fresh thyme leaves

1 cup each: cooked kidney beans, cooked long-grain rice, grated tasty

cheddar cheese

4 small-medium red peppers (capsicums)

1/2 cup sour cream

Saute the onion and green pepper in the oil, until softened. Add the tomatoes and cook for 2 minutes. Season with the chilli, salt, pepper and thyme.

Add the kidney beans, rice and cheese and mix well.

Halve the red peppers and remove the white ribs and seeds. Microwave for 2 minutes then cool.

Fill the peppers with the rice mixture and place in a heat-proof pan. Top with the sour cream.

Preheat the oven to 200 degrees Celsius. Bake for 15-20 minutes, until hot and starting to brown. Serve with steamed greens. Serves 4.

EGGPLANT `LASAGNE'

1 medium eggplant

1 large red pepper (capsicum)

1 tsp salt, optional

5-6 Tbsp olive oil

1 medium onion, finely diced

2 cloves garlic, crushed

4 large eggs

1/2 cup each: cream, milk

3 Tbsp chopped italian parsley

3 Tbsp chopped chives

freshly ground black pepper to taste

Lightly oil a 27cm-30cm baking dish. Thinly slice the eggplant. De-seed the red pepper and remove the ribs. Cut into 5mm-wide strips. If preferred, sprinkle the eggplant with salt and stand for 30 minutes on paper towels. Wash and pat dry. Heat a little oil in a non-stick frying pan. Gently saute the eggplant until softened. Saute the red pepper, onion and garlic in the remaining oil, stirring occasionally, until the pepper is soft – about 10 minutes. In a large bowl, whisk the eggs, cream, milk, parsley, chives and black pepper. Place a layer of eggplant in the baking dish. Top with the red pepper mixture then the remaining eggplant. Pour the egg and cream mixture over the top. Stand for 30 minutes before baking. Preheat the oven to 180C. Bake for about 35 minutes, until set. Serve warm with salad and bread. Serves 4-6.

Copyright Jan Bilton

- The Marlborough Express