Ingredients

For the fritters (corn cakes):

500g self raising flour

150ml milk

1 egg

60g Akudjura/Yakajirri cheddar

60g Australian mint cheddar

60g Mountain pepper cheddar

1 cob fresh corn

For the beetroot jam:

1 large beetroot (beets)

1 Paperbark roll*

100ml white balsamic vinegar

100ml dark balsamic vinegar

80g sugar

Garnish

30g rocket (arugula)

(* Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=5&products_id=21 )

Preparation

Beetroot jam:

  1. In a camp oven lined with damp paperbark, place the diced beetroot, fit the lid and set over medium heat for 40-50 minutes of until the beetroot is soft and fully smoked.

  2. In a saucepan combine both vinegars and the sugar and begin to reduce the volume by half.

  3. Add the paperbark smoked beetroot and continue cooking to make a thick jam; stir as needed.

Corn fritters:

  1. Peel the corn and poach in hot water until done.

  2. In a mixing bowl combine the flour, milk and eggs to make a pancake batter consistency.

  3. Chop or grate the cheeses and add into the mix.

  4. In a lightly oiled hot pan make pancake sized fritters.

  5. Place on a grease proof sheet until ready to serve.