Corn and zucchini timbale with ancho chilli sauce

Timbale is a moulded dish, coming from the French term "timbale" meaning "a small drum". Historically, timbale moulds were shaped like drums, hence the name.

A timble is a type of shell or container filled with meat, fish, cheese, vegetables, or custard, and it can be turned out into a firm structure. They can be both sweet and savoury and are most often found in French or Italian cuisine.

When we look at the world of custard dishes, timbales, soufflés, and brûlées, we see very specific differences. A timbale is the firmest because it is turned out and usually filled with a stuffing. The rise in a timbale is minimal if at all. These dishes are elegant in architecture and sliceable. A brûlée is a soft custard, mainly made of eggs and cream, without much, if any, stuffing. They can be sweet or savoury and have no rise. Examples are the famed crème brûlée and chawanmushi. Finally, a soufflé made with whipped egg whites and a cream or sauce. They are very airy, fragile and light, rising dramatically. They can also be both sweet and savoury.

I call this a take on Californian-Mexican cuisine. Fresh sweet corn, when in season in summer, is paired with a rich, contrasting Mexican sauce. This is a lovely timbale with a depth of flavour. The lightness of the zucchini is contrasted with the chewy, sweet corn, and the egg and cheese add salty notes and a creamy texture. The ancho sauce is the highlight, bold, smoky and spicy, it makes the dish pop dramatically. I have made this dish a few times now, and it is one of my favourites and one I enjoy tremendously.

Deborah Madison was one of the first chefs to embrace the farm-to-table movement when she opened her restaurant Greens, one that I have dined at a few times. Her cookbooks are lovely, and this one, in particular, is amazing. Simple recipes that are loaded with flavour. Like me, you should get all her cookbooks; each is a masterpiece!

For more wonderful recipes from this cookbook, click here.

Ingredients:

For the ancho chilli sauce:

2 ancho chillies, lightly roasted and soaked in 1 cup hot water for at least 30 minutes until soft

1 lb tomatoes

12 garlic cloves

1 teaspoon dried oregano, Mexican preferred

Salt, to taste

3 tablespoons oil

For the timbales:

2 tablespoons olive oil

1/2 onion, white preferred, finely diced

2 zucchini, shredded on a coarse grater

2 cups corn kernels, fresh or frozen

4 tablespoons parsley. minced

3 tablespoons cilantro, minced

1/2 cup white wine

1/2 teaspoon pepper

Salt, to taste

1/2 cup cream

1 teaspoon chilli powder

1 cup cheddar cheese, shredded

2-3 dashes of hot sauce of your choice

4 eggs

Cilantro, to garnish

Butter

1/2 cup breadcrumbs

Start by making the ancho chilli sauce.

De-seed and de-stem the chillies, saving the skins and the soaking liquids. Ad. them to a blender with the rest of the sauce ingredients and soaking liquid, and blitz until you have a smooth sauce.

Add the sauce to a pot and cook over medium-low heat for at least 45 minutes, until it is rich and aromatic. The sauce should have thickened considerably, and the oil should have started to bubble on the surface. Taste for pungency and salt should be bold. Set aside.

For the timbales:

Heat the oil in a large frying pan and add the onions. Fry on low heat for 7-10 minutes until the onions are very soft, but do not let them take on any colour. Add the zucchini and corn to medium heat and cook for 7 minutes until the corn is cooked through. Again, the dish should not be caramelised.

Add the parsley, cilantro, wine, pepper, and salt, and cook until the mixture is dry; all the wine should have cooked away. Remove from the heat and cool completely. Add the cream, chilli powder, cheese, and hot sauce, and mix well. The dish can be stored in the fridge until needed after this step.

Butter small ramekins well. Add breadcrumbs, then roll the dish in your hand to coat the sides. Set aside.

Heat the oven to 375°F.

When ready to serve, add the eggs and mix well. Ladle the mix into the crumbed ramekins to about 3/4 full. Lay the ramekins on a tray filled about halfway with water. Bake the tray in the oven for 40-45 minutes until the custards are crisp and caramelised on top. Cool for 1 minute.

Meanwhile, heat the ancho sauce and ladle it into a wide bowl. Remove the custard from the ramekin and place it on top of the ancho sauce. Serve immediately, garnished with cilantro if desired.