Corn on the cob, stilton fonduta and crispy potato skins
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter
Ingredients
- 2 corn on the cob
- for deep frying vegetable oil
- 1 (about 250g) large potato
- sea salt flakes
- a few large pinches smoked paprika, plus extra to serve
- 300ml double cream
- 100g stilton
Method
- STEP 1
Blanch the corn cobs for 1 minute in a large pan of boiling salted water, then cool and cut each cob in half to make 2 smaller cobs.
- STEP 2
Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Peel the potato into shavings, then deep-fry, in batches, for 1-2 minutes or until golden and really crisp. Scoop out onto kitchen paper and sprinkle with salt and paprika.
- STEP 3
Put the double cream and stilton into a small pan, and heat gently, while whisking, until it forms a smooth sauce. Simmer for 1 minute, then remove from the heat.
- STEP 4
Heat a griddle or frying pan over a high heat and drizzle the corn cobs lightly with oil. Griddle or fry for 8-10 minutes or until really charred.
- STEP 5
To serve, divide the sauce between 2 sharing plates, put the corn cobs on top and then pile on the crispy potato skins and sprinkle with a little more paprika.
