Sweetcorn Moulds Recipe
Sweetcorn Moulds is definitely the most popular vegetarian dish at my restaurant. These make for very simple and delicious sidedishes and can be easily made at home! Why don€™t you surprise your family with the help of this amazing Sweetcorn Moulds recipe?
Summary
Main IngredientVegetable
Ingredients
1 teaspoon vegetable oil
10 oz. canned creamed sweetcorn
4 oz. Gruyere cheese, grated
5 fl. oz. double cream
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons prepared mustard
4 eggs, lightly beaten
GARNISH
2 bunches watercress, washed and shaken dry
8 oz. streaky bacon, rinds removed, grilled until crisp and crumbled
Directions
Preheat the oven to warm 325°F (Gas Mark 3, 170°C).
Using the teaspoon of oil, lightly grease 6 dariole moulds.
Set aside.
In a medium sized mixing bowl, combine the sweetcorn, cheese, cream, salt, pepper and mustard, beating well until the ingredients are thoroughly combined.
Gradually beat in the eggs.
Spoon the mixture into the prepared dariole moulds.
Place the moulds in a large roasting tin and pour in enough boiling water to come half way up the sides of the moulds.
Place the tin in the oven and bake for 45 minutes or until a knife inserted into the centre of each mould comes out clean.
Remove the tin from the oven and take out the moulds.
Set aside for 5 minutes.
Run a knife around the edge of the moulds to loosen the sides.
Hold individual serving plates, inverted, over each of the moulds and reverse the two.
The moulds should slide out easily.
Garnish with the watercress and crumbled bacon and serve at once.
Using the teaspoon of oil, lightly grease 6 dariole moulds.
Set aside.
In a medium sized mixing bowl, combine the sweetcorn, cheese, cream, salt, pepper and mustard, beating well until the ingredients are thoroughly combined.
Gradually beat in the eggs.
Spoon the mixture into the prepared dariole moulds.
Place the moulds in a large roasting tin and pour in enough boiling water to come half way up the sides of the moulds.
Place the tin in the oven and bake for 45 minutes or until a knife inserted into the centre of each mould comes out clean.
Remove the tin from the oven and take out the moulds.
Set aside for 5 minutes.
Run a knife around the edge of the moulds to loosen the sides.
Hold individual serving plates, inverted, over each of the moulds and reverse the two.
The moulds should slide out easily.
Garnish with the watercress and crumbled bacon and serve at once.
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