Claw-Sliced Skins with Chargrilled Cobs

Sliced with claws, this cheesy potato and corn-on-the-cob dish brings out Wolverine’s nature and appearance without getting too violent!

Servings

2

Ready In:

1 hour

Good For:

Dinner

Inspiration from

Wolverine

Wolverine is a fictional character appearing in American comic books published by Marvel Comics, mostly in association with the X-Men. He is a mutant who possesses animal-keen senses, enhanced physical capabilities, powerful regenerative ability known as a healing factor, and three retractable claws in each hand. Wolverine has been depicted variously as a member of the X-Men, Alpha Flight, and the Avengers.

The character appeared in the last panel of The Incredible Hulk #180 before having a larger role in #181 (cover-dated Nov. 1974). Wolverine then joined a revamped version of the superhero team the X-Men.

Wolverine is typical of the many tough antiheroes that emerged in American popular culture after the Vietnam War his willingness to use deadly force and his brooding nature became standard characteristics for comic book antiheroes by the end of the 1980s. As a result, the character became a fan favourite of the increasingly popular X-Men franchise, and has been featured in his own solo comic book series since 1988.

The Hunchback of Notre Dame Salade Niçoise

Ingredients

2 Corn-on-the-Cob
Vegetable Oil
6 Potatoes
Salt
Paprika
300ml Double Cream
100g Stilton
400g Chickpeas
10 Cherry Tomatoes

Inspired by Wolverine, this dish uses chargrilled corn-on-the-cob to match the Canadian farming roots. It uses deep fried potato skins and chargrilled potatoes to match the claws Wolverine has. I’ve also tried to keep the dish yellow to focus on his comic book suit, with splashes of red tomatoes to highlight the amount of blood he has spilt. Despite his violent nature, I’ve opted to keep this recipe vegetarian.

The recipe requires deep fat frying. As I have gas hobs, I always use an electric hob for deep frying. Please do not use a gas hob for deep fat frying as it can easily cause a fire due to spitting and dripping oil.

The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise
The Hunchback of Notre Dame Salade Niçoise

Step by Step Instructions

Step 1

In a pan of boiling water, blanch the corn cobs for 3 minutes, then set aside. Cook the chickpeas in the pan until cooked (8-10 minutes) and set aside. Meanwhile peel the potatoes, then set aside the skins. Slice the potatoes and add to the saucepan. Cook the potato slices in boiling water for 15 minutes until firm.

Step 2

In a skillet over high heat, add some vegetable oil then add the cooked sliced potatoes until charred lines appear on base. Flip each slice and char again. Plate up the potatoes. Add the corn on the cob to the pan and char the corn evenly on all sides. Plate up the corn too.

Step 3

In a saucepan, add vegetable oil until about 1cm deep. Heat over high heat until the oil is rippling then add the potato skins. Deep fry until the skins are brown all over then remove from heat. Place the skins on sheets of kitchen roll to dry then sprinkle with salt and paprika.

Step 4

In a small sauce pan add the double cream and stilton. Cook over medium heat until the cheese has melted into the cream and stir to combine. Do not let it bubble as it will burn. To serve, pour the sauce over the potatoes and corn. Add tomatoes and chickpeas to the plates, and finally add the fried skins to the side.

Claw-Sliced Skins with Chargrilled Cobs

Sliced with claws, this cheesy potato and corn-on-the-cob dish brings out Wolverine's nature and appearance without getting too violent!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Canadian
Keyword: Marvel, Wolverine
Servings: 2 people
Calories: 762kcal

Equipment

  • Skillet
  • Saucepan
  • Electric Hob
  • Peeler

Ingredients

  • 2 Corn-on-the-Cob
  • Vegetable Oil
  • 6 Potatoes
  • Salt
  • Paprika
  • 300 ml Double Cream
  • 100 g Stilton
  • 400 g Chickpeas
  • 10 Cherry Tomatoes

Instructions

  • In a pan of boiling water, blanch the corn cobs for 3 minutes, then set aside. Cook the chickpeas in the pan until cooked (8-10 minuteand set aside. Meanwhile peel the potatoes, then set aside the skins. Slice the potatoes and add to the saucepan. Cook the potato slices in boiling water for 15 minutes until firm.
  • In a skillet over high heat, add some vegetable oil then add the cooked sliced potatoes until charred lines appear on base. Flip each slice and char again. Plate up the potatoes. Add the corn on the cob to the pan and char the corn evenly on all sides. Plate up the corn too.
  • In a saucepan, add vegetable oil until about 1cm deep. Heat over high heat until the oil is rippling then add the potato skins. Deep fry until the skins are brown all over then remove from heat. Place the skins on sheets of kitchen roll to dry then sprinkle with salt and paprika.
  • In a small saucepan add the double cream and stilton. Cook over medium heat until the cheese has melted into the cream and stir to combine. Do not let it bubble as it will burn. To serve, pour the sauce over the potatoes and corn. Add tomatoes and chickpeas to the plates, and finally add the fried skins to the side.

Sources and Inspiration:

Character InformationRecipe Inspiration

 

More Meals inspired by Marvel

Iceman Salad

Iceman Salad

Chill with this tasty iced salad. Don’t feel blue with the dressing, it’s messy but delicious!

Hulk Green Curry

Hulk Green Curry

Smash your way through this Thai Green Chicken Curry made especially for the Hulk when he’s angry!

Spider Web Spaghetti

Spider Web Spaghetti

Swinging into action is this Spaghetti Bolognese packed full of flavour and juiciness to keep the bad guys at bay!