For the Beetroot jam: In a camp oven lined with damp paperbark, place the diced beetroot, fit the lid and set over medium heat for 40-50 minutes of until the beetroot is soft and fully smoked.
In a saucepan combine both vinegars and the sugar and begin to reduce the volume by half.
Add the paperbark smoked beetroot and continue cooking to make a thick jam; stir as needed.
Corn fritters: Peel the corn and poach in hot water until done.
In a mixing bowl combine the flour, milk and eggs to make a pancake batter consistency.
Chop or grate the cheeses and add into the mix.
In a lightly oiled hot pan make pancake sized fritters.
Place on a grease proof sheet until ready to serve.
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