Masa Corn Cakes With Poached Eggs Food

CORN CAKES WITH POACHED EGGS

Steps:

• In a small bowl, combine all salsa ingredients; let stand at room temperature while preparing corn cakes., In a large bowl, mix corn, muffin mix and water. Lightly grease a griddle; heat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water., Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.

SWEETCORN CAKES WITH POACHED EGGS & SALSA

Steps:

• First, make the salsa by mixing together all the ingredients. Season and put in the fridge while you make the sweetcorn cakes.
• For the cakes, put the cottage cheese and eggs in a large mixing bowl, whisk together until smooth, then stir in the sweetcorn, coriander and garlic. Fold the flour, spices and bicarbonate into the batter and season.
• Heat 1 tsp sunflower oil in a non-stick frying pan. When the oil is hot, spoon 3 tbsp of the batter mixture into the pan for each cake - you should be able to cook 3 cakes at a time. Fry for 3-4 mins until golden brown on the underside, then flip over and cook for another 3-4 mins or until golden and cooked through. Repeat until all the batter is used up, putting the cooked cakes in a low oven to keep warm while you fry each batch.
• Bring a large pan of water to the boil, then turn down until barely boiling. Crack one egg at a time into a small bowl, then gently slide into the water. Cook the eggs for about 4 mins until the whites are firm but the yolks are still runny, then remove from the water with a slotted spoon.
• To serve, divide the cakes between 4 plates, then top each stack with some slices of avocado and a poached egg. Season the eggs with black pepper, then scatter over the rocket. Serve with the salsa and lime wedges on the side.

MASA CORN PANCAKES

Steps:

• Mix all ingredients in a large bowl until blended.
• Let mixture sit for 5 minutes to soften the masa, then stir again.
• Heat a non-stick skillet over medium heat.
• Pour 1/2 cup batter into the skillet. When the pancakes appear dry around the edges and start to bubble up, flip and cook until done, about two minutes.
• Keep pancakes in a warm oven until ready to serve.

SWEET CORN CAKE

Steps:

• In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
• Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
• In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
• Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

CORN CAKES WITH POACHED EGGS AND MANGO SALSA

Steps:

• In a small bowl, combine the mango, salsa, cilantro and onion; set aside., Separate 2 eggs. In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper. In another bowl, whisk the remaining eggs, egg yolks, cream-style corn, milk and butter. Stir into dry ingredients just until blended. Fold in corn and onions. In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter., Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or hot griddle. Cook on each side or until golden brown, 2-3 minutes. , Meanwhile, place 2-3 in. water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water. Serve with corn cakes and salsa.