500g sweetcorn, tinned or frozen
150ml whole milk
½ tsp salt
1 tbsp olive oil
300g onions, chopped
1 clove garlic, finely chopped
200g mushrooms, thinly sliced
3 tsp Bahia Spice Blend
2 hard-boiled eggs, sliced
125g mozzarella cheese, sliced
12 pitted green olives, halved
Place the sweetcorn (drained if tinned) into a blender with 50ml
of the milk.
Blend for 1-2 minutes to create a creamy mixture.
Melt the butter in a large saucepan. Add the salt, the blended corn
mixture and the remaining milk and simmer for about 10 minutes
until the mixture thickens. Stir regularly to prevent sticking.
Meanwhile, heat the olive oil in a saucepan over a low-medium heat.
Add the onions and fry for 3 minutes, stirring regularly. Add the
garlic and cook for 2 minutes, then add the mushrooms and cook for
another 2 minutes, stirring regularly.
Preheat the oven to 200°c (gas mark 6).
Spread the cooked onion and mushrooms on the bottom of a shallow
ovenproof dish (about 20cm diameter) and mix in the Go Spice
Blend. Layer on the the hard-boiled eggs, raisins, mozzarella cheese
and olives. Then top the dish with the corn mixture and use a spatula
or spoon to smooth over.
Place the dish in the oven and bake for 30 minutes, until the top
layer is golden.
Serve warm with a tomato and green leaf salad.
Some suggested blends: Bahia, Mexica, Texan Smoke, Vermilion, Shala, Toluca