Recipes
Panisse with creamed corn, charred corn, and charred onion dressing
Panisse with creamed corn, charred corn, roasted chickpeas and a smoky charred onion dressing — a rich, textured sharing dish with deep savoury flavour.
Serves 4 – 6 as a starter or sharing plate
Ingredients
Panisse
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450g gram flour
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120g semolina
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1.8 litres cold water
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100g olive oil
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1 tsp curry powder
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Salt, to taste
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Vegetable oil, for deep-frying
Creamed and Charred Corn
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4–5 ears of sweetcorn
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2 shallots, peeled
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1 garlic clove
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Olive oil
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Salt
Roasted Chickpeas
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1 tin chickpeas (240g drained)
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Olive oil
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Salt
Charred Onion Dressing
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2 large onions – charred in the oven
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1 tsp Dijon mustard
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1–2 tsp white wine vinegar
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3–4 tbsp olive oil
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Salt, to taste
Roasted Shallots
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6–8 whole shallots, unpeeled
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1 tbsp olive oil
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½ tsp fine salt
Method
Make the Panisse Base
Chill the Panisse
Roast the Onions (for Charred Onion Dressing)
Char and Cream the Corn
Roast the Chickpeas
Make the Charred Onion Dressing
Roast the Shallots
Fry the Panisse
Assemble the Dish
1. Make the Panisse Base
In a large bowl, whisk together the gram flour, semolina, curry powder, and a good pinch of salt.
Gradually whisk in about 500ml of the cold water to form a smooth paste, until all the lumps are removed.
Add in the olive oil.
Pour the remaining water into a large saucepan and bring to a simmer.
Whisk the paste into the hot liquid.
Cook over medium heat, stirring constantly, for about 8 minutes. It’ll thicken suddenly — you’re looking for a very thick white-sauce consistency. Adjust the seasoning as needed.
2. Chill the Panisse
Line a tray with greaseproof paper and lightly oil it.
Pour the hot mixture into the tray and smooth the top.
Cover with another tray and add a weight on top (it needs to be weighed). Chill until completely cold and set — at least 5 hours, ideally overnight.
Once cold, cut into chunky rectangles or fingers. It’ll keep in the fridge for a few days.
3. Roast the Onions (for Charred Onion Dressing)
Heat the oven to 200°C (fan).
Roast the whole onions (skin on) directly on a tray until completely blackened — about 45–60 minutes.
Turn the oven off and leave them inside to dry slightly.
Peel away the burnt skins, add to a blender, and blitz into a powder.
4. Char and Cream the Corn
Blanch 3 ears of sweetcorn in boiling salted water for 3 minutes, then drain.
Char the corn in a hot pan or on a grill until the kernels are darkened and smoky.
Slice the corn off the ears and set aside.
For the creamed corn:
Blanch the remaining ears of sweetcorn in boiling salted water for 3 minutes, then drain.
Remove the blanched sweetcorn from the ears.
Blend the corn with the shallots, garlic, a splash of olive oil and salt until creamy.
5. Roast the Chickpeas
Toss the chickpeas with honey.
Roast at 200°C for about 20 minutes until crisp and golden.
6. Make the Charred Onion Dressing
Whisk together mustard, vinegar, and olive oil.
Stir in a generous spoonful of the charred onion powder.
Season to taste. It should be punchy and smoky, not oily.
7. Roast the Shallots
Preheat to 190°C fan (210°C conventional).
Lay a sheet of greaseproof paper on the work surface. Place the shallots in the centre, drizzle with olive oil and sprinkle with salt.
Fold the greaseproof over the shallots to enclose them completely. Wrap the parcel tightly in tin foil, sealing the edges well.
Place on a tray and roast for 45–60 minutes, until the shallots feel very soft when squeezed.
Open the foil and greaseproof carefully. Pop the shallots out of their skins. The flesh should be sweet and lightly jammy.
8. Fry the Panisse
Heat vegetable oil to 180°C.
Fry the panisse pieces in batches for 3–4 minutes, until deeply golden and crisp.
Drain on kitchen paper and season lightly with salt.
9. Assemble the Dish
Spoon creamed corn onto the plate.
Add crispy panisse on the side.
Scatter over charred corn kernels and roasted chickpeas.
Drizzle with charred onion dressing.
Top with the roasted shallots.
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