When we got tomatillo for the first time in the harvest I was both excited and curious. I'd heard of them before but never seen one, never mind eaten one! We tried one raw: I found it far too sour, although refreshingly citrusy. A quick internet search revealed that mostly people make salsa with tomatillo, which didn't appeal to me. After a bit more searching I came across this recipe which reminded me of a recipe I've made for years from an ancient cook book: Vegetarian Main Meals by Kathryn Hawkins. So I combined the two and this pie was born. 1 tbsp oil 4 cloves garlic, sliced 1 onion, sliced 1 red pepper, diced 1 green pepper, diced 1 tsp lazy chilli 200g sweetcorn 180g tomatillo (husked weight), chopped 1 tin kidney beans, drained and rinsed salt & pepper handful fresh coriander For the topping: 250g cornmeal 2 tbsp plain flour 4 tsp baking powder 2 eggs, beaten 180ml milk 1 tbsp oil 80g mature cheddar, grated Directions
Variations
This recipe tastes even better made with vegetables from Community Harvest Whetstone :) |
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