Sunday 13 November 2022

Galette of Sweetcorn and Peas


Just off the plane from London yesterday: dinner was required, the fridge was glaringly empty, and I had neither time nor inclination for anything that wasn't quick and simple.  Sweetcorn galettes as a first course was a perfect solution - with half an hour to let the batter rest, the actual cooking time is little more than five minutes, and the ingredients are all store cupboard staples. The recipe is a simplified version of a Roux Bros tried-and-trusted.

For two galettes.

40g flour; 1 egg; 85 ml milk; salt; 1 tbs oil; 40g canned sweetcorn 2 tbs peas (defrosted frozen is perfect).


1. Whisk together flour, egg, oil, salt (to taste) and milk, and then stir into this the sweetcorn and peas. Leave the bowl in the fridge for 30 minutes or so.

2. Heat to a high temperature a small (approx 8" diameter) heavy frying pan, and then film the base with oil. Place a 6" metal ring into the pan (heavy enough that the batter doesn't leach out once filled), and into this ladle half of the batter.

3. Let the batter set over a high heat - perhaps three minutes - then run a knife round the interior of the ring to free the galette from the ring, and (using tongs) remove the ring from the pan. With a large metal spatula, turn the galette over, and finish cooking on the other side for a further minute.

4. Remove the galette to a heated plate and keep warm, while you repeat the process using the rest of the batter to make the second galette.