Broadbean Succotash

With Riverview Farms Deli Roast Pork

PrepTime 15 Mins
Serves 4
Cook Time 15 Mins
Ingredients

1 Riverview Farms Pork

Succotash

2 ears Corn

1 Red onion

2 Capsicums – different colours

2 Jalapeno

2-3 cloves Garlic

150g Broadbeans (frozen)

½ Lime

Handful of Parsley

Aioli

4 tbsp Mayonnaise

2 tbsp Sriracha

OR

2 Egg yolks

1 tsp Lemon juice

150ml Olive Oil

1 Garlic – crushed

½ tsp Dijon mustard

1 tbsp Sriracha

1 tsp Honey

Essential Tools

Bbq or grill pan

Frying pan

Chef knives

Chopping board

Mixing bowl

Whisk or small food processor (for aioli)

Tips/Tricks

If making homemade aioli it will keep in the fridge for 3 – 4 days.

Succotash can be eaten cold so make it in advance (if you are organized) for the perfect quick dinner with the addition of Riverview Farms pork.

  1. 1

    For Succotash, Drizzle the corn with oil and salt and grill the corn for about 5 – 6 minutes until charred and then cut from the ear.

    Dice onion, jalapenos & capsicums.

    On medium-high heat fry onions, capsicums & jalapenos for a couple minutes. Add garlic, broadbeans and continue to fry for 3 more minutes. Add corn, toss together and finish with a little parsley and squeeze of lime.

  2. 2

    For Aioli, Combine mayo and sriracha together

    OR

    Beat eggs, lemon, crushed garlic & mustard together in a medium sized mixing bowl. Add seasoning and slowly add oil while continuing to beat until you have a mayonnaise like thickness.

  3. 3

    Stir in honey and sriracha.

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