The first time I ever ate in a fancy restaurant as a young pup I ordered a crispy skin chicken breast which came with a corn puree. It was great and so is this. Cheap, quick, limited ingredients. The goats cheese feta I use for this recipe is amazing - usually I cannot stand goats cheese but this stuff is rad. When you are finished with the cheese, keep the jar in the fridge and use the left over oil is salad dressings etc.
Two cobs of corn, kernels sliced off
3 cloves garlic minced
1/2 an onion in fine dice (or 1 shallot)
1 tbs butter
Splash of white wine
1/4 cup chicken stock
Couple of sprigs of thyme
2 or 3 cubes of Meredith Dairy Marinated Goats Cheese
Salt and pepper
Squeeze of lemon
When slicing off the corn kernels, use a small pairing knife and cut the kernels into a bowl with high sides so that they don't go fanging all over the place. Sauté the onion with a pinch of salt and thyme sprigs in the butter over a low heat until soft - try not to get colour on them. When soft add in the garlic and corn. Sauté this until soft. Splash in some white wine and cook down. Add in the chicken stock and bring up to a simmer. Remove the sprigs of thyme, add in the goats cheese feta and blend with a stick blender until smooth. Season with cracked pepper and a squeeze of lemon juice. If you want it thinner, add more stock and blend again. So good
I serve this with whole chicken breast which I have brined, pan fried mushrooms, snow peas and roast potatoes
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