Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lg Chinese leaves
400 g Canned sweetcorn; drained
4 Milk (4-5 tbs)
2 Eggs, beaten
2 tb Finely chopped fresh herbs
- (e.g. marjoram, basil,
- coriander, etc.)
Pepper to taste

Serves 3-4

This recipe was given to me by a friend who lived in Chile for several
years, and it has become a firm favourite. A sweetcorn paste tasting
of fresh herbs is poached inside a wrapping of Chinese leaves. A
delicious supper dish. Serve on rice or with noodles.

Steam the Chinese leaves for a minute or two until supple but not too
soft. Liquidize all the rest of the ingredients together to a paste.
Divide the mixture into eight and put spoonfuls into the centre of
each leaf. Wrap up like a spring-roll, with the ends folded in, and
secure with a wooden cocktail stick. Steam over hot water for 20-25
minutes until the filling is set.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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