Launched by a trio of New Zealanders in 2010, Caravan has become renowned for its well-travelled all-day dining menu and superlative coffee. With five sites now operating across London, the restaurant group serves a unique menu of staples including the likes of Stilton and peanut wontons with ketjap manis; charred Hispi cabbage with sweet miso, blue cheese and Thai basil; or fried chicken wings, chilli nam pla caramel, lime salt. One dish that’s become an assured signature, however, is Caravan’s jalapeño cornbread, chipotle butter, coriander and lime – served in all of the group’s restaurants and available at breakfast, brunch and dinner.
Ingredients
Serves 4
- Coriander, a handful, leaves picked
- Lime, 4 wedges
- Spring onions, sliced, to taste
For the cornbread
- Milk, 400ml
- Eggs, 3
- Butter, 60g, melted
- Corn, 200g
- Spring onions, ½ bunch, chopped
- Baking powder, 1 tbsp
- Caster sugar, 1 tbsp
- Table salt, 1 tbsp
- Polenta, 1 cup
- Bread flour, ½ cup
For the chipotle butter
- Soft butter, 250g
- Salt, a pinch
- Chipotle, ½ tbsp, minced
- Lime, juice of ½
- Coriander, ¼ cup, chopped
To make the cornbread
- Preheat oven to 200c.
- Mix all wet ingredients including the corn and the spring onions in a large bowl.
- Mix all the dry ingredients together in another bowl.
- Combine the wet and dry ingredients and promptly pour into a paper lined loaf tin and place immediately in the oven. Bake for 30mins. Cool for 5 minutes then turn out of the tin onto a cooling rack.
- Once the loaf is cool, trim the ends and slice the loaf into 8 equal sized slices. (2 slices each).
- The cornbread is now ready for the next step.
To make the chipotle butter
- Mix all ingredients together.
- Serve while soft but the excess will keep in the fridge for up to 1 week.
To prepare
- Heat a large pan with a dash of vegetable oil.
- Carefully place the slices of cornbread in the pan and fry until golden brown.
- Flip the slices and fry till brown on both sides, repeat process until all slices are cooked.
To Serve
- Place the fried slices of corn bread on a plate and top with a generous dollop of chipotle butter.
- Finally, garnish with some picked coriander leaves, a wedge of lime and some slice spring onions.
Further information on Caravan Restaurants can be found here.
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Jalapeño cornbread with chipotle butter
Ingredients
- Coriander a handful, leaves picked
- 4 wedges Lime
- Spring onions sliced, to taste
For the cornbread
- 400 ml Milk
- 3 Eggs
- 60 g Butter melted
- 200 g Corn
- ½ bunch Spring onions chopped
- 1 tbsp Baking powder
- 1 tbsp Caster sugar
- 1 tbsp Table salt
- 1 cup Polenta
- ½ cup Bread flour
For the chipotle butter
- 250 g Soft butter
- Salt a pinch
- ½ tbsp Chipotle minced
- Lime juice of ½
- ¼ cup Coriander chopped
Instructions
To make the cornbread
- Preheat oven to 200c.
- Mix all wet ingredients including the corn and the spring onions in a large bowl.
- Mix all the dry ingredients together in another bowl.
- Combine the wet and dry ingredients and promptly pour into a paper lined loaf tin and place immediately in the oven. Bake for 30mins. Cool for 5 minutes then turn out of the tin onto a cooling rack.
- Once the loaf is cool, trim the ends and slice the loaf into 8 equal sized slices. (2 slices each).
- The cornbread is now ready for the next step.
To make the chipotle butter
- Mix all ingredients together.
- Serve while soft but the excess will keep in the fridge for up to 1 week.
To prepare
- Heat a large pan with a dash of vegetable oil.
- Carefully place the slices of cornbread in the pan and fry until golden brown.
- Flip the slices and fry till brown on both sides, repeat process until all slices are cooked.
To Serve
- Place the fried slices of corn bread on a plate and top with a generous dollop of chipotle butter.
- Finally, garnish with some picked coriander leaves, a wedge of lime and some slice spring onions.