Gastronomixs

Corn chips

Creation by Bas Hoog, Niven* restaurant, Rijswijk, the Netherlands.

Corn chips

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Ingredients

125

g

corn kernels, cooked

60

g

chicken stock

75

g

milk

65

g

tapioca flour

Preparation method

  • Cook all ingredients for 15 minutes at 90°C.
  • Strain the mixture and set aside to rest overnight.
  • Spread the mixture thinly on a silicone sheet.
  • Bake for 35 minutes at 120°C.

Serving suggestions

  • As an aperitif with a dip of avocado, lime and coriander.
  • As part of a starter with smoked poultry.
  • As part of a starter with crab or lobster.

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