1/ @LiangRhea this tweetorial is for you
2/ I cooked one chopped red onion, 3 potatoes, and 8 ears of 🌽 kernels and 4 cloves of garlic in olive oil for about 10 minutes. I left out the 2 capsicums and 2 celeries the recipe asked for because I am picky and I hate capsicum and celery.
3/ I then added 4 cups of stock, 2 cups of water, 1/4t hot chilli powder and 1/4t chipotle (recipe wanted a poblano pepper but I couldn’t find). Added a bay leaf (fresh but apparently they have no flavour until you dry them- my bad) and a bit more salt and pepper. Simmer 25 min.
4/ these are my bay trees. I have since been told I have to cut off a branch and let the leaves dry out for 1-2 weeks before they will add any flavour. Now I know. Thanks Jennifer Rosen. (Not on Twitter)
5/ after simmering, transfer about half to another pot, blend, and add a good knob of butter. Then combine back with the other half so some is blendy and some has intact corn kernels and potato chunks.
6/ I then added a bunch of chopped coriander, 1/3c of plain yoghurt (or shoot cream or creme fraiche) and juice of half a lime. Salt and pepper to taste and more 🌶 if you like it hot.
7/ I topped it with fresh chives, coriander, grated cheddar, and a little red pepper.
Review: 6/10. Tasty but not my fave. A little meh. Maybe omitting the capsicum and celery was a fatal flaw? May try adding shredded chicken and maybe a splash of soy sauce and a bit o ginger.
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