Four Sisters Food

While this bread doesn’t look terribly attractive, it is delicious and perfect at a barbecue (thanks Brian’s mom for the recipe)

Ingredients

1 T toasted bread crumbs

2 t baking powder

150g (5oz) cake flour

1 t bicarbonate of soda

50ml (10 t) caster sugar

Pinch salt

60g (2oz) butter or margarine

3 eggs, lightly beaten

50ml (10t) milk

1 X  410g (1lb) tin whole kernel sweetcorn, drained

Method

Grease a round microwave ring or pan (26X12 cm, 10X5 inch) and coat the inside with the crumbs.

Sift the dry ingredients into a bowl and rub in the butter or margarine.  Combine the eggs, sweetcorn and milk in a jug, pour into the flour mixture and mix until just combined.  Don’t over mix.

Turn into the prepared pan and sprinkle with toasted breadcrumbs.  Cover with plastic wrap.

Microwave on 70% power for 8 – 10 minutes.  Uncover and stand for 5 minutes before turning out.

Ingredients

About half a loaf of Ciabatta or similar bread

Olive oil to toss with bread

2 cloves garlic, crushed

4 anchovy fillets

1 Tablespoon capers

1/2 teaspoon salt

Ground pepper

5 Tablespoons good quality olive oil

1 Tablespoon red wine vinegar

Sweet yellow, red or orange pepper, seeded and diced

Seeded and cubed English cucumber

2 vine or meaty tomatoes

1 small red onion, peeled, halved and sliced

Method

Preheat oven to 200 degrees

Tear the bread into bite sized pieces, toss with olive oil. Place on a baking sheet and bake in oven until lightly browned. Remove and set aside.

Mash the garlic, anchovies and capers to a pulp in a mortar and pestle, or blend in a blender. Put in a large work bowl.

Add the salt and pepper, olive oil, and vinegar and blend thoroughly. Add the bread, pepper, cucumber, tomato and onion and toss gently to coat in the dressing. Taste for seasoning.

Allow to stand for about 30 minutes then place in a serving bowl.

Serves about 4 as a salad.