Chilli Corn Soup Tablets

3:10 pm on 13 December 2013

Makes approxiamtely 18 tablets


  • 60 g onion, chopped
  • 40 g leek, washed and chopped
  • 400 g corn
  • 500 ml milk
  • 2 tsp curry powder
  • 1 tbsp chopped cilantro
  • 1 tbsp chopped garlic
  • 1 tsp chilli paste
  • 200 g butter
  • sea salt and white pepper to season
  • 1.5 g agar


Sweat the onions and leek in a little oil without colour. Add the remaining ingredients except the butter, seasoning and agar.

Simmer for approx 20 mins before blending in a food processor to create a smooth, creamy soup. Pass through a sieve into a saucepan. Adjust the seasoning and whisk in the agar. Bring back to a simmer for approx 4 minutes, pour into a 'setting dish' and refrigerate for 24 hours.

Cut the bite-sized tablets out of the set soup and gently crumb with flour, beaten egg and 2/3 dried bread crumbs and 1/3 desiccated coconut.

Deep fry the tablets in light oil pre-heated to approx 150°C (not particularly hot).

From Afternoons with Jesse Mulligan

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