Sage and prosciutto corn cakes – Donna Hay Styling and photo Challenge #4
Are you all excitedly waiting for the new challenge to see if it is any better then the last one?? Well I can assure you it IS better then the last one, although it doesn’t take a lot to make it better. I thought about which recipe to pick a lot before choosing. It is the time right before Christmas after all and a lot of people are stressed and feeling the pressure of performing for Christmas dinner. So I am giving you a real easy recipe this time. A real easy one that you can also use for the actual Christmas dinner itself. Now what more do you want?
The challenge recipe this month comes from Donna Hay issue 48 and the photo is either by Ben Dearley or William Meppem. It was a Christmas feature with various menu’s and it didn’t specify which photographer took which photo, so I’ll just name them both. Having learned from the previous challenge I tested the recipe this time beforehand and I am glad to tell you that it is correct and works. I couldn’t find instant polenta which the recipes calls for so I used semolina instead. That worked fine. I also did a batch with cornflour. Those were drier and slightly less fluffy so I would advice to go with either polenta or semolina, but if you have nothing else, you can use cornflour and add a little bit more sour cream to make it moist enough. That should work too. I’ll first give you the recipe
Sage and prosciutto corn cakes
- 170 g instant polenta
- 75 g all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sage leaves chopped
- sea salt
- black pepper
- 360 g sour cream
- 2 eggs
- 12 sage leaves extra
- 12 slices prosciutto
- Preaheat oven to 180. Place the polenta, flour, baking powder, bicarbonate of soda (baking soda), sage, salt, pepper, cream and eggs in a bowl and mix well to combine. Place extra sage in the bases of 12 lightly greased 1/2 cup capacity (125 ml) muffin tins. Line each tin with prosciutto and fill with polenta mixture. Bake for 15-20 minutes or until cooked. Turn out to serve. Makes 12
- I could not find instant polenta so I used semolina flour instead. That worked fine, so if you have no polenta use that. I also made a batch with cornflour and that worked as well although the batter and the final cakes were a littl drier then the one with semolina. I would use a bit more fluids if you bake with the cornflour.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Now… you can see that the first photo here is by me, so I can also post this to foodgawker and the likes.. I’m not entirely satisfied with my result and I am sure you can do a better job. Couple of notes to remember; while the light is coming from roughly behind and a little from the right it is not extremely bright light. As you can see in my photo I was too close to the light source (south facing window) so it is too bright in the background. I also noticed that they actually wrap the prosciutto around the bottom of the cakes giving it a different look. Keep that in mind when following the recipe. I will try and redo them too since I finally found polenta too. I am curious to see the difference in taste.
We ate these pretties together with our red lentil soup and it was quite good. I can see this work really well with some good gravy (as that is what they’re intended to be for.. as a side dish to your Christmas turkey.)
You can find all the rules for the Donna Hay Styling and Photography Challenge on the special page here. Deadline for this entry is December 30th. Due to Newyears it’s gonna be one day early so I can actually post it before the new year. (Can you believe it is almost 2012??)
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