food / drink
RECIPE
Savoury Pancakes
words RUTH JOSEPH www. ruthjoseph. co. uk
5
OF THE BEST... pic: COLOURLINE
Ways To Cook A Carrot
Often shamefully overlooked as an accompaniment, the humble carrot is due the centre stage as a meal in its own right for all its fantastic flavour, nutrition and versatility. In honour of this month’ s Vegetarian Week, Deri Reed suggests five great things to try with a carrot.
ROAST
With a drizzle of oil and a sprinkle of salt, roasting carrots for 20 minutes in the oven really brings out a hidden sweetness perfect to eat alone or make a great dish from.
PICKLED
A great way to retain its nutrition is to make a pickling liquor from white wine vinegar, sugar, salt and some whole spices. Heat to infuse all the flavours and pour over thinly sliced carrots. Leave for 20 minutes and you’ re ready to roll. Add to a salad or just have them as a snack; they will keep for over two weeks covered in the fridge.
STEAMED
Steaming helps to keep all the flavour from leaching out into the water, which happens when boiled. If you get local carrots from your local farmers’ market you will really taste the difference from your supermarket ranges.
RAW
If the thought of munching on a raw carrot gives you the shivers, then try a fresh baby carrot or even juicing some bigger ones for their true magical properties. Again this is best when using local in season carrots, or next best, organic ones from the supermarket. If a little too carroty, try adding a bit of orange juice, ginger or both.
BAKE
One of the few vegetables that is fantastic in cakes, adding a texture, moistness and flavour like no other cake. Secretly one of my favourite cakes!
Get more inspiration from Deri Reed, Cardiff’ s Ethical Chef, on his website, or attend one of his meat-free Supper Clubs using local ingredients from Cardiff’ s Riverside Market. Info: www. ethicalchef. co. uk
MAY has to be my favourite month: fresh vegetables are at their best and it’ s easy to make luscious recipes out of the simplest of ingredients. This particular recipe is based on a recipe from my cookbook Warm Bagels And Apple Strudel, and I remember making these pancakes all day in a freezing cold field when I made them with the Hairy Bikers. At least I was warm while everyone else was frozen – ahh, the joys of pancake making.
MAKES 16-18
INGREDIENTS Pancakes: 400g plain flour / pinch salt / 100g melted butter / 800ml whole milk / 50ml olive oil / 4 organic free range eggs / vegetable oil for frying
Filling: 250g freshly picked peas or broad beans / 1 bunch spring onions, finely chopped / 1 tsp olive oil / 300g soft low fat cheese / ½ fresh chilli deseeded and chopped finely / salt and pepper / grated cheese
PREPARATION
• To make the pancakes make a well in the flour, add the salt, and carefully whisk in the remaining ingredients apart from the frying oil – using a whisk prevents lumps. Leave the mixture to stand for approximately ½-one hour in the fridge.
• For the filling pour oil into a pan, keep on a medium heat, adding the chopped spring onions and chilli. Stir well. When softened a little add the baby new broad beans or peas and stir for approximately three minutes to slightly tenderise. Leave to cool. Beat in the soft cheese and season.
• Cook pancakes one ladle at a time and layer on a plate, placing paper between the layers. When you have finished the pancakes, stuff each with the filling and roll. Place in a wide oven to table dish and sprinkle with cheese. Bake in the oven at 180c, gas mark four, for 45 minutes or until the cheese is golden and bubbling.
• Perfect for entertaining with a salad to accompany.
BUZZ 28