In season sweet corn
The Australian Women's Weekly Food|Issue 78 2022
The versatility of this vegetable will a-maize you! First grown by American Indians, it is a variety of sweet maize, perfect for soup, quiche and to create a umami blast of flavour on the barbecue.
In season sweet corn

Miso corn ramen soup

Miso corn ramen soup

PREP + COOK TIME 45 MINUTES SERVES 4

1 barbecued chicken (900g)

4 corn cobs (1.6kg)

6 green onions (180g)

8 x 18g sachets instant miso soup

with wakame (145g)

180g ramen noodles

2 tablespoons extra virgin olive oil

1 Remove stuffing from chicken; reserve for another use. Carefully remove skin from chicken in large pieces; reserve. Remove meat from bone, then finely shred. Place chicken carcass in a large saucepan with 2.5 litres (10 cups) water.

2 Remove the husks and silks from 3 corn cobs; discard. Cut kernels from cleaned cobs, reserve kernels; add cobs to saucepan. Trim 5cm off the top of the green onions; add tops to pan. Thinly slice the green onions.

3 Add remaining corn cob in the husk to the pan; bring stock to the boil. Cook the corn cob in husk for 5 minutes; remove from pan. Reduce heat; cook stock, covered, for a further 15 minutes. Strain stock through a fine sieve into a large bowl; discard solids.

4 Meanwhile, heat oil in a large saucepan over medium heat; cook reserved corn kernels and two-thirds of the sliced green onion for 5 minutes or until tender. Add strained stock and miso soup sachets; bring to the boil. Add noodles and shredded chicken; cook for 2 minutes or until the noodles are just cooked.

5 Heat a large non-stick frying pan over high heat; cook chicken skin for 2 minutes or until crisp.

6 Remove husk and silks from cooked corn cob; cut kernels from cob.

Esta historia es de la edición Issue 78 2022 de The Australian Women's Weekly Food.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición Issue 78 2022 de The Australian Women's Weekly Food.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

MÁS HISTORIAS DE THE AUSTRALIAN WOMEN'S WEEKLY FOODVer todo
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 minutos  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 minutos  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 minutos  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 minutos  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 minutos  |
Issue 93