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