Sweetcorn and chorizo fritters with Aioli sauce

Ingredients

(If you can’t get creamed sweetcorn, blitz down 2x198g tins of drained sweetcorn until creamed and then continue as below)
1x418g tin creamed style corn
1x198g sweetcorn, drained
75g plain flour
25g cornflour
1 teaspoon baking powder
1 spring onion, finely chopped
100g chorizo sausage, diced
Salt and freshly ground black pepper
Oil for frying
1 small bag baby spinach leaves, washed
1 firm ripe Avocado 

Method

Put the creamed corn and sweetcorn kernels in a large mixing bowl, stir in the flours, baking powder, onion and chorizo until well combined, then season and set aside.
Heat 3-4 tablespoons of oil in a large non-stick frying pan over a medium heat. Add spoonfuls of the batter, making sure they are spaced well apart, and cook for 2-3 minutes each side until crispy and golden. Remove from the pan and place on absorbent kitchen paper to drain. Keep them warm while you cook the remaining fritters.
Arrange a pile of spinach leaves on the serving plates.
Cut the avocado in half, remove the stone and then peel and cut each half of the avocado into 6 wedges/slices. Place three slices on top of the spinach, season lightly then place a couple of sweetcorn chorizo fritters on top.
Serve with the Aioli sauce.



Brava sauce.
3tbls olive oil; 1 small onion, finely chopped; 2 cloves garlic, finely chopped; 1Ž2 green pepper, finely diced; 1Ž4 tsp dried chilli flakes; 1Ž4 tsp each dried oregano & thyme; 1 tsp paprika; 1 bay leaf; 1Ž2 glass white wine; 1x400g tin tomatoes, crushed to a pulp; pinch of sugar, salt and freshly ground black pepper.
Heat oil in pan. Add onions, garlic, pepper and gently sauté until lightly golden on the edges. Add the spices/herbs, continue to cook over a medium heat and after 2minutes add white wine, tomato pulp, pinch of sugar and continue to cook for about 20 minutes until its nice and pulpy but not too thick…add a little water if necessary. Check seasoning and serve.

Aioli
In a large bowl whisk together 2-4 cloves garlic, crushed with salt flakes, juice of 1Ž2 lemon, and 2 egg yolks. Now slowly whisk in, drop by drop to start with, 100ml each of extra virgin olive oil and sunflower oil. When the thick emulsion begins to form, add the oil with more confidence. Season to taste. You might need to add some more lemon juice.