For the Green Corn Cream
8 ears of green corn (2 kg)
1 1/2 cup milk (360 ml)
1 1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons paprika
For the Beef Filling
500g ground beef
1 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon coriander powder
1 pinch black pepper
1/4 cup olive oil (60 ml)
1 medium onion, finely chopped
3 tablespoons black currant jam
For the Chicken Filling
500g boneless and skinless chicken breast
1 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon coriander powder
1 pinch black pepper
1/4 cup olive oil (60 ml)
1 medium onion, finely chopped
1/2 cup water (120 ml)
3 tablespoons black currant jam
Butter (for greasing)
For dusting
1/2 cup pitted black olives, finely chopped (70g)
4 tablespoons black currant jam
1 tablespoon paprika
2 tablespoons black currant jam (for decorating)
For the Green Corn Cream
8 ears of green corn (2 kg)
1 1/2 cup milk (360 ml)
1 1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons paprika
For the Beef Filling
500g ground beef
1 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon coriander powder
1 pinch black pepper
1/4 cup olive oil (60 ml)
1 medium onion, finely chopped
3 tablespoons black currant jam
For the Chicken Filling
500g boneless and skinless chicken breast
1 teaspoon salt
2 cloves garlic, minced
1/2 teaspoon coriander powder
1 pinch black pepper
1/4 cup olive oil (60 ml)
1 medium onion, finely chopped
1/2 cup water (120 ml)
3 tablespoons black currant jam
Butter (for greasing)
For dusting
1/2 cup pitted black olives, finely chopped (70g)
4 tablespoons black currant jam
1 tablespoon paprika
2 tablespoons black currant jam (for decorating)
Prepare the Green Corn Cream: grind the corn and mix in a blender until you get a cream
Transfer to a large pan, add milk and bring to medium heat, stirring constantly, until thickened (about 20 minutes)
Season with salt, olive oil, and paprika, mix well, and reserve
Prepare the Beef Filling: grind the beef and mix in a bowl
Season with salt, garlic, coriander powder, and black pepper
Heat oil in a pan over high heat, add onion and cook until golden (about 3 minutes)
Add the beef and cook, stirring occasionally, until browned (about 5 minutes)
Transfer to a processor and process until the beef is well ground
Return to the pan and bring to medium heat until lightly browned
Add water slowly, stirring constantly, and scrape the bottom of the pan with a wooden spoon until the meat is cooked and golden (about 3 minutes)
Add black currant jam and mix well, reserve
Preheat oven to 180°C (medium)
Grease a 22.5 cm x 35 cm or oval terra cotta dish with butter
Divide the Green Corn Cream into three portions and the chicken and beef fillings into two
Use a spoon, place one portion of cream in the prepared dish without pressing down
Cover with a layer of beef filling and then another of chicken filling, always in spoonfuls
Dust with half of the black olives and black currant jam
Repeat the procedure alternating layers
Finish with Green Corn Cream and dust with paprika
Lower oven temperature to 150°C (low) and bake until the surface is golden (about 20 minutes)
Decorate with black currant jam and serve immediately
525 calories per serving
