‘Make vegetables the hero . . .’

Images and recipes from Three Veg and Meat by Olivia Andrews
Photography by Phu Tang
Published by Murdoch Books
RRP $45

Three Veg and Meat author Olivia Andrews is on a mission to get people eating more vegetables. Dubbed the new ‘flexitarianism’, she suggests people make vegetables the ‘hero’ of their diet and move meat to the side of the plate without cutting it out.

Corn dogs to be proud of

INGREDIENTS:
8 baby carrots, the size of small frankfurters
1 tablespoon olive oil
¼ teaspoon garlic powder (optional)
½ teaspoon smoked paprika (optional)
3 cups creamed corn
1½ cups plain flour
2¼ teaspoons baking powder
neutral-flavoured oil, for shallow-frying

MUSTARD MAYO:
3 tablespoons mayo
1 tablespoon American or German mustard
¼ teaspoon Tabasco sauce (optional)

METHOD:
• Soak 8 thick bamboo skewers in water for at least 30 minutes.
• Meanwhile, preheat the oven to 200°C .
• Scrub or peel the carrots.
• In a shallow baking dish, combine the oil with the garlic powder and smoked paprika, if using. Season with sea salt and freshly ground black pepper, add the carrots and toss to coat. Roast for 25–30 minutes, or until tender when pierced with a skewer. Remove and set aside to cool.
• Meanwhile, place the creamed corn, flour and baking powder in a bowl. Season with salt and pepper and mix to combine. Chill the mixture in the freezer for 20 minutes to firm up.
• Combine the mustard mayo ingredients in a bowl and transfer to a squeezy bottle if you have one.
• Insert a soaked skewer lengthways into each carrot, about two-thirds of the way through, starting from the thinner end or ‘bottom’ of the carrot.
• Mould one-eighth (about ½ cup) of the chilled corn mixture around each carrot; don’t worry too much if the coating isn’t smooth. You can place the dogs in the freezer for about 10 minutes to firm up while you heat the oil, then smooth the coating out with your hand.
• Reheat the oven to 150°C. Pour enough oil into a large frying pan to come 2.5cm up the side. Heat the oil to 180°C, or until a cube of bread dropped into the oil turns golden brown in 15 seconds.
In several batches, cook the corn dogs for 4 minutes, or until golden, turning to colour all over. Drain well on paper towel and keep warm in the oven while cooking the remaining corn dogs.
• Serve the corn dogs hot, with the mustard mayo.

Three Veg and Meat author Olivia Andrews is on a mission to get people eating more vegetables. Dubbed the new ‘flexitarianism’, she suggests people make vegetables the ‘hero’ of their diet and move meat to the side of the plate without cutting it out.

Corn dogs to be proud of

INGREDIENTS:
8 baby carrots, the size of small frankfurters
1 tablespoon olive oil
¼ teaspoon garlic powder (optional)
½ teaspoon smoked paprika (optional)
3 cups creamed corn
1½ cups plain flour
2¼ teaspoons baking powder
neutral-flavoured oil, for shallow-frying

MUSTARD MAYO:
3 tablespoons mayo
1 tablespoon American or German mustard
¼ teaspoon Tabasco sauce (optional)

METHOD:
• Soak 8 thick bamboo skewers in water for at least 30 minutes.
• Meanwhile, preheat the oven to 200°C .
• Scrub or peel the carrots.
• In a shallow baking dish, combine the oil with the garlic powder and smoked paprika, if using. Season with sea salt and freshly ground black pepper, add the carrots and toss to coat. Roast for 25–30 minutes, or until tender when pierced with a skewer. Remove and set aside to cool.
• Meanwhile, place the creamed corn, flour and baking powder in a bowl. Season with salt and pepper and mix to combine. Chill the mixture in the freezer for 20 minutes to firm up.
• Combine the mustard mayo ingredients in a bowl and transfer to a squeezy bottle if you have one.
• Insert a soaked skewer lengthways into each carrot, about two-thirds of the way through, starting from the thinner end or ‘bottom’ of the carrot.
• Mould one-eighth (about ½ cup) of the chilled corn mixture around each carrot; don’t worry too much if the coating isn’t smooth. You can place the dogs in the freezer for about 10 minutes to firm up while you heat the oil, then smooth the coating out with your hand.
• Reheat the oven to 150°C. Pour enough oil into a large frying pan to come 2.5cm up the side. Heat the oil to 180°C, or until a cube of bread dropped into the oil turns golden brown in 15 seconds.
In several batches, cook the corn dogs for 4 minutes, or until golden, turning to colour all over. Drain well on paper towel and keep warm in the oven while cooking the remaining corn dogs.
• Serve the corn dogs hot, with the mustard mayo.

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