Ingredients

Serves Makes 20 pieces

Greek 5 Spice:
1 tbsp allspice
1 tbsp cinnamon
1 tbsp ground cloves
1 tbsp ground nutmeg
1 tbsp Fenugreek


Crust:
Zest of 1 lemon
½ tbsp Greek 5 spice
½ tbsp flake salt
7 g chopped fresh coriander leaves finely chopped
½ tbsp aleppo pepper
40 g finely grated Kefalograviera cheese 20 g puffed corn


Mayo:
2 whole eggs
1 tbsp Dijon mustard
15 ml lemon juice
½ litre olive oil blend
20 ml mirin
20 ml Worcestershire sauce
50 ml tomato ketchup
20 ml soy sauce
4 ml tabasco
15 ml rice vinegar


Corn:
20 pieces of Australian baby corn

Method

Greek 5 Spice:
In a bowl add all ingredients and mix together.
Keep leftover mixture in an airtight container.

Crust:
In a bowl mix lemon zest, Greek spice, flake salt, coriander, Aleppo pepper, and kefalograviera cheese and puffed corn.
Just before serving fry the puffed corn then crush in a mortar and pestle and mix with other ingredients.

Mayo:
Place eggs in a bowl with mustard and lemon juice.
Slowly whisk in the oil until blended with eggs and lemon juice.
Add mirin, Worcestershire sauce, ketchup, soy sauce, tabasco and rice vinegar.
Whisk to combine.

Corn:
Char grill the baby corn then insert a skewer into each.
Roll in the mayo, then roll through the crumbs and serve.