Pea pancakes with poached eggs

pea pancakes

Put cooked peas (frozen are fine) + cornflour + beaten egg + S&P in food processor and blitz to make a purée/pancake batter

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Make this as fine or coarse as you like

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Add chopped parsley + finely sliced spring onions

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Fry in small batches in a good non-stick pan with a little olive oil

Keep warm in the oven or re-heat in low oven as necessary

Poach eggs in simmering water with a dash of white wine vinegar added

Gently remove with slotted spoon

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Top warm pea pancakes with poached egg and sprinkle with chopped chives or more spring onions

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Ideal for Sunday brunch – & gluten-free too!

Great with watercress garnish or some pan-fried chorizo if you fancy

 

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Chocolate hot cross buns – spicy, sweet, fruity & full of chocolate!

Hot Cross Buns 2
Use your favourite hot cross bun recipe and just substitute a quarter of the flour with Green & Blacks organic cocoa

& throw some roughly chopped chocolate chunks into the mix

 

Get them while they’re hot and eat them by the ton
One a penny, two a penny, hot cross buns!

It’s St Patrick’s Day – so cook up a feast! Irish stew inspired meatballs with colcannon & champ

Simply #MeatballDeli-cious!

It’s St Patrick’s Day so why not celebrate with Irish stew inspired meatballs, colcannon & champ?!

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To make the meatballs – mix together minced lamb + finely sliced spring onions + chopped parsley + S&P

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Roll the meatballs in flour and fry until golden

Drain off any excess fat

Cover the meatballs with lamb stock and braise until tender

Add a sprig of thyme if you like

Add baby carrots 15 minutes before the end of cooking time

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Prepare a batch of creamy mashed potatoes

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Add cooked kale for the colcannon

Not forgetting the traditional ‘well’ of melting butter!

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Add sliced spring onions for the champ

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Once the sauce has reduced to a gravy consistency serve generous portions alongside the champ & colcannon, & sprinkle with fresh chopped parsley

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A slice of buttered soda bread to accompany is a must, and a Guinness, if you’re in the mood!

May the luck of the Irish enfold you”!

For more meatball ideas visit:

Meatball Deli  |  www.meatball-deli.co.uk   |  For the love of meatballs!

Chestnut flour pancakes with creamy mushroom & chive filling

chesstnuts pancakkes

Vegetarian & gluten free

 Chestnut flour pancakes

For the mushroom filling:

Slice mushrooms & sauté in light olive oil

When golden add a little finely chopped garlic & cook for a minute or two

Add a big splash of dry sherry + water + sprig of thyme + sea salt + pepper

 Chestnut flour pancakes

Simmer until the liquid has reduced by half

Add corn flour to thicken the sauce

When cooked through remove the thyme sprig & add a spoonful of mascarpone + chopped chives

chestnut pancakes

For the chestnut pancakes:

120g chestnut flour
80g gluten free flour – I used chickpea flour
1 teaspoon baking powder (optional)
pinch of salt
1 egg
150ml milk
150ml cold water

Mix together all the ingredients to make a thin batter – add more liquid if necessary
Leave to rest in fridge for 5 minutes
Put  1/3 of ladleful of batter into a hot lightly oiled non-stick frying pan
Quickly swirl the batter around to cover the bottom of the pan
Cook for 2 minutes over a medium-high heat
Flip and cook for another minute
Cook the rest of the batter & keep the pancakes warm

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Preheat fan oven to 180°C
Spoon 2 tablespoons of the filling down the centre of a pancake & roll it up
Place in a buttered oven proof dish
Repeat with remaining pancakes & filling
Sprinkle over grated vegetarian ‘Parmesan’ mixed with chopped chives & black pepper.

I used Tesco Everyday Italian hard cheese which is suitable for vegetarians

chestnut pancakes with mushroom filling

Bake for 15 minutes or until piping hot & the cheese is golden

Goes well with balsamic dressed rocket salad

chestnut pancake

Tip:

If making sweet pancakes then use 100% chestnut flour which is naturally sweet and omit the salt. Goes great with Nutella  (or homemade cocoa/cacao toasted hazelnut & vanilla spread) + sliced bananas + vanilla ice cream!

 

Summer pizzas

Two summer pizzas using tomatoes, basil, ricotta, Parmesan & garlic –

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Salad pizza:

cooked base + raw topping = perfect for summer!

Using your favourite dough recipe prepare a pizza base

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Place the base on a baking tray and put under a hot grill for 2-3 minutes each side – or until cooked through

Allow to cool slightly

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Garlic oil = finely chopped garlic + extra virgin olive oil

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For the topping mix together ricotta + grated vegetarian Parmesan + minced garlic + chopped basil + garlic oil + black pepper + sea salt

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 Spread the ricotta mix generously over the cooled cooked pizza base

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Top the ricotta mix with sliced ripe tomatoes

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Mix finely shredded basil into some of the garlic

& drizzle it over the fresh tomatoes

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Do not underestimate how delicious this summer salad pizza is eaten cold! The trick is to allow the garlic oil and ricotta topping time to develop lots of flavour – so it’s a good idea to prepare these the day before or at least a few hours in advance.

But if you’d prefer not to eat it cold then put in a medium-hot oven for 4-5 minutes or until just heated through.

 

Three cheese pizza

Using your favourite dough recipe again & prepare a pizza base

pizza

This time only cook one side under a hot grill – this helps achieve the ‘blistered’ look and taste you get when using a traditional pizza oven

Remove the par-cooked pizza base and then switch your oven from grill setting to oven mode and allow it to heat up on its highest temperature

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Spread a small amount of prepared tomato sauce over the base

Top with dollops of the ricotta Parmesan &  basil mix and sliced mozzarella

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 To liven this up a bit I’ve added olives and capers

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Drizzle over some garlic oil

& sprinkle on a little oregano

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Cook for 3 to 4  minutes or until the mozzarella is bubbling and the base crisp

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Good just as it is or add some vegetarian Parmesan shavings

& more shredded basil

Summer pizza 3

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summer pizza 2017

 Buon appetito!

Soda bread

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Mix together 250g plain white flour + 250g wholemeal flour + 1teaspoon salt + 2 teaspoons bicarbonate of soda

Make a well in the centre and add 400ml buttermilk or live yoghurt

Mix into the flour to form a soft dough

Tip out on to a lightly floured work surface

Lightly knead for about a minute & form into a ball

Put the dough on a lightly floured baking sheet & dust the top with flour

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Cut a deep cross in the dough with a serrated knife, about two-thirds of the way through the loaf

Bake @ 200C for 40-45 minutes until the loaf sounds hollow when the base is tapped

Eat warm with plenty of Irish butter and lots of strong tea!

More seitan recipe trials from the SugarPepper Test Kitchen – ‘doner kebab’

Friday night feast of seitan ‘doner kebab’ – 100% vegan – OMG YUM!

seitan doner kebab