Masterchef, Mexico & Miers

Here's a corker of a breakfast recipe kindly given to us by Tommi Miers. Happy munching!

Corn pancakes with avocado cream and crispy bacon

• 4-5 large, ripe plum tomatoes
• 1 tablespoon extra virgin olive oil
• sea salt and freshly ground black pepper
• few pinches of sugar
• 4 corn cobs or 450g frozen corn
• large handful of coriander
• 180g plain flour
• 1 teaspoon baking powder
• 2 eggs and 2 egg yolks
• 140ml milk
• 40g butter
• 3 spring onions, finely sliced
• 8-10 rashers of streaky bacon
• For the avocado cream:
• 2 avocados
• juice of 1 lime
• 1 small garlic clove
• 2 tablespoons crème fraîche

Preheat the oven to 160°C/320°F/gas 3. Cut the tomatoes in half and place them in roasting tin. Drizzle them with a little olive oil and season with salt, pepper and a small pinch of sugar. Roast in the oven for 30 minutes.

Meanwhile, if using fresh corn, stand each cob in a bowl, hold tight and use a long, sharp knife to shave off the kernels. Cook the corn (whether fresh or frozen) in salted, boiling water for 4-5 minutes, until tender, then drain.

Finely chop half the coriander. Sift the flour, baking powder and a pinch of sugar into a large mixing bowl. Make a well in the centre, break in the eggs and add a little of the milk. Start whisking and gradually add the rest of the milk to make a lump-free batter. Melt the butter and add half to the mixture, then fold in the corn, spring onions and chopped coriander. Taste and season with salt and pepper.

Heat a heavy-bottomed, non-stick frying pan until it is smoking hot, then brush with a little of the remaining melted butter. Dollop in 2 tablespoons of the corn mixture, spaced well apart so that the 2 pancakes don't run into each other (or make them one at a time if your pan is small). Fry over a medium heat for about 2 minutes a side until golden brown. Tansfer the cooked pancakes to a plate, cover with foil and keep warm in a low oven.

Whiz up the avocado cream ingredients in a blender until smooth and season to taste. Fry the bacon on a high heat with a drizzle of olive oil. Serve family and friends with a couple of pancakes, topped with 2 tomato halves, a sprinkling of coriander leaves, a generous dollop of the avocado cream and the crispy bacon.

Eat at once!

Here's a corker of a breakfast recipe kindly given to us by Tommi Miers. Happy munching!

Corn pancakes with avocado cream and crispy bacon

• 4-5 large, ripe plum tomatoes
• 1 tablespoon extra virgin olive oil
• sea salt and freshly ground black pepper
• few pinches of sugar
• 4 corn cobs or 450g frozen corn
• large handful of coriander
• 180g plain flour
• 1 teaspoon baking powder
• 2 eggs and 2 egg yolks
• 140ml milk
• 40g butter
• 3 spring onions, finely sliced
• 8-10 rashers of streaky bacon
• For the avocado cream:
• 2 avocados
• juice of 1 lime
• 1 small garlic clove
• 2 tablespoons crème fraîche

Preheat the oven to 160°C/320°F/gas 3. Cut the tomatoes in half and place them in roasting tin. Drizzle them with a little olive oil and season with salt, pepper and a small pinch of sugar. Roast in the oven for 30 minutes.

Meanwhile, if using fresh corn, stand each cob in a bowl, hold tight and use a long, sharp knife to shave off the kernels. Cook the corn (whether fresh or frozen) in salted, boiling water for 4-5 minutes, until tender, then drain.

Finely chop half the coriander. Sift the flour, baking powder and a pinch of sugar into a large mixing bowl. Make a well in the centre, break in the eggs and add a little of the milk. Start whisking and gradually add the rest of the milk to make a lump-free batter. Melt the butter and add half to the mixture, then fold in the corn, spring onions and chopped coriander. Taste and season with salt and pepper.

Heat a heavy-bottomed, non-stick frying pan until it is smoking hot, then brush with a little of the remaining melted butter. Dollop in 2 tablespoons of the corn mixture, spaced well apart so that the 2 pancakes don't run into each other (or make them one at a time if your pan is small). Fry over a medium heat for about 2 minutes a side until golden brown. Tansfer the cooked pancakes to a plate, cover with foil and keep warm in a low oven.

Whiz up the avocado cream ingredients in a blender until smooth and season to taste. Fry the bacon on a high heat with a drizzle of olive oil. Serve family and friends with a couple of pancakes, topped with 2 tomato halves, a sprinkling of coriander leaves, a generous dollop of the avocado cream and the crispy bacon.

Eat at once!