Gastronomixs

Baby sweetcorn with an apple balsamic glaze

Creation by Nik Tonglet, De Houtloods restaurant, Tilburg, the Netherlands.

Baby sweetcorn with an apple balsamic glaze

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Ingredients

50

ml

soy sauce

100

ml

honey

40

g

onion, chopped

1

 

star anise

200

ml

white wine

80

ml

apple balsamic vinegar

200

g

baby sweetcorn

Preparation method

  • Boil all the ingredients except for the baby sweetcorn until you have a syrupy consistency.
  • Pass the mixture through a sieve and keep the onion as a component and the glaze as a component.
  • Cut the baby sweetcorn on the diagonal and rub with the apple balsamic glaze.
  • Allow to marinate for 10 minutes.
  • Fry the sweetcorn in a pan over a low heat to give them a lovely dark colour. 

Serving suggestions

  • In a dish with hay-smoked quail, legumes and a light blackcurrant jus.
  • As an aperitif snack.

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