Harvesting vegies: blog radio 2

A while ago I posted my first attempt at Blog Radio here, an MP3 of the little segment I do regularly on Sydney radio station 2UE (AM 954), as part of Don Burke's weekend mornings radio program called 'Burke's Backyard'.

And so this is the second installment of blog radio, and it's all about knowing when is the right time to harvest your vegies. At the end, I include a recipe for capsicum and corn fritters by the magazine's cookery editor, Tracy Rutherford.

And so, here's Blog Radio 2: harvesting vegies

Tracy's recipe can be found at the BBY website, here:

or here...

Tracy Rutherford’s Corn and Capsicum Fritters

• 1 cup (150g) self-raising flour

• 1/4 teaspoon cayenne pepper

• 1/2 cup finely grated parmesan

• 2 eggs

• 1/2 cup (125mL) milk

• kernels cut from 1 corn cob (or 400g can corn kernels, drained)

• 1 large red capsicum, diced

• vegetable oil, for cooking

• 2 tablespoons chopped chives

• 1/2 cup (125g) sour cream

• crispy grilled bacon, to serve

1. Sift the flour, cayenne pepper and a generous pinch of salt into a large bowl. Stir in the parmesan. Whisk the eggs and milk together and gently stir into the flour mix. Add the corn and capsicum to the batter. Fold in with a large metal spoon, until just combined. Don’t overwork the mixture or the fritters will be tough.

2. Pour a thin film of oil into a large frying pan and heat over medium heat. For each fritter, measure 1/3 cup of the mixture, drop it into the pan, and let it spread to about 10cm diameter. Cook for 3 minutes on one side, and 1 1/2 minutes on the other.

3. Stir the chives into the sour cream. Serve a spoonful of this mix on top of the fritters, with some crispy bacon on the side.

And if you like the sound of Don's radio show, you can access the full podcast at the 2UE website here, and also subscribe to it via iTunes.