Everyday Gourmet eBook Newsletter Edition

EVERYDAY GOURMET eBOOKNEWSLETTER EDITION

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78 everyday gourmet everyday gourmet 79

Mainmeals

350g buckwheat noodles

2 tbsp vegetable oil

115g fresh shiitake mushrooms, quartered

2 garlic cloves, finely chopped

1 tbsp grated fresh ginger

225g bok choy

1 green onion (scallion), finely sliced

diagonally

1 tbsp sesame oil

2 tbsp mirin

2 tbsp soy sauce

2 smoked trout, skinned and boned, flaked

into bite-size pieces

salt and freshly ground black pepper

2 tbsp coriander leaves, to garnish

2 tsp sesame seeds, toasted, to garnish

01 Bring a large pan of water to the boil and cook the buckwheat

noodles for about 7–10 minutes or until just tender, following

the directions on the packet.

02 Meanwhile heat the oil in a wok or a large frying pan. Add the

shiitake mushrooms and stir-fry over a medium heat for 3 minutes.

03 Add the garlic, ginger and bok choy, and continue to stir-fry

for 2 minutes.

04 Drain the noodles and add them to the mushroom mixture

with the green onion, sesame oil, mirin and soy sauce. Toss and

season with salt and pepper.

05 Arrange the noodles on individual serving plates and place the

smoked trout on top. Garnish with coriander and sesame seeds

and serve at once.

SERVES 4

NUTRITIONALS Energy 343kcal/1443kJ; Protein 16.3g; Carbohydrate 47.9g, of which sugars 3.8g; Fat 10.9g, of which saturates 1.2g; Cholesterol 10mg; Calcium 29mg; Fibre 3.5g; Sodium 814mg.

Buckwheat noodles with smoked trout and bok choy


Mainmeals

350g buckwheat noodles

2 tbsp vegetable oil

115g fresh shiitake mushrooms, quartered


1 tbsp grated fresh ginger

225g bok choy

1 green onion (scallion), finely sliced

diagonally

1 tbsp sesame oil

2 tbsp mirin

2 tbsp soy sauce

2 smoked trout, skinned and boned, flaked

into bite-size pieces

salt and freshly ground black pepper

2 tbsp coriander leaves, to garnish

2 tsp sesame seeds, toasted, to garnish

01 Bring a large pan of water to the boil and cook the buckwheat

noodles for about 7–10 minutes or until just tender, following

the directions on the packet.

02 Meanwhile heat the oil in a wok or a large frying pan. Add the

shiitake mushrooms and stir-fry over a medium heat for 3 minutes.

03 Add the garlic, ginger and bok choy, and continue to stir-fry

for 2 minutes.

04 Drain the noodles and add them to the mushroom mixture

with the green onion, sesame oil, mirin and soy sauce. Toss and

season with salt and pepper.

05 Arrange the noodles on individual serving plates and place the

smoked trout on top. Garnish with coriander and sesame seeds

and serve at once.

SERVES 4


Buckwheat noodles with smoked trout and bok choy

everyday gourmet 5958 everyday gourmet

Lightbites

8 kaffir lime leaves

300g white fish fillets such as whiting or

John Dory, cut into chunks

2 tbsp Thai red curry paste

1 egg

2 tbsp Thai fish sauce

1 tsp sugar

2 tbsp cornflour

1 tbsp chopped fresh coriander

50g green beans, thinly sliced

vegetable oil, for deep-frying

For the cucumber relish

4 tbsp coconut or rice vinegar

50g sugar

4 tbsp water

1 head pickled garlic

1cm piece fresh ginger, peeled

1 cucumber, cut into thin batons

4 shallots (eschalots), thinly sliced

01 Make the cucumber relish. Mix the coconut or rice vinegar,

sugar and water in a small pan. Heat gently, stirring constantly

until the sugar has completely dissolved. Remove the pan from

the heat and leave to cool.

02 Separate the pickled garlic into cloves. Chop the cloves finely,

along with the ginger, and place in a bowl. Add the cucumber

batons and shallots, pour over the vinegar mixture and mix

lightly. Cover and set aside.

03 Reserve five kaffir lime leaves for the garnish and thinly slice

the remainder. Put the chunks of fish, curry paste and egg in

a food processor and process to a smooth paste. Transfer the

mixture to a bowl and stir in the fish sauce, sugar, cornflour,

sliced kaffir lime leaves, coriander and green beans. Mix well,

then shape the mixture into about twelve 5mm thick cakes,

each measuring about 5cm in diameter.

04 Heat the oil in a wok to 190°C or until a cube of bread, added to

the oil, browns in about 40 seconds. Fry the fish cakes, a few at

a time, for about 4–5 minutes, until cooked and evenly brown.

05 Lift out the fish cakes and drain them on paper towel. Keep

each batch hot while frying successive batches. Garnish with the

reserved kaffir lime leaves and serve with the cucumber relish.

MAKES 12

NUTRITIONALS Energy 83Kcal/346kJ; Protein 5.5g; Carbohydrate 5.8g, of which sugars 5.6g; Fat 4.4g, of which saturates 0.6g; Cholesterol 27mg; Calcium 15mg; Fibre 0.3g; Sodium 111mg.

Fish cakes with cucumber relishTHESE WONDERFUL SMALL FISH CAKES ARE A VERY FAMILIAR AND

POPULAR APPETISER IN THAILAND AND INCREASINGLY THROUGHOUT SOUTH-EAST ASIA. THEY ARE USUALLY SERVED WITH THAI BEER.


Lightbites

8 kaffir lime leaves

300g white fish fillets such as whiting or

John Dory, cut into chunks

2 tbsp Thai red curry paste

1 egg

2 tbsp Thai fish sauce

1 tsp sugar

2 tbsp cornflour


50g green beans, thinly sliced


For the cucumber relish

4 tbsp coconut or rice vinegar

50g sugar

4 tbsp water

1 head pickled garlic

1cm piece fresh ginger, peeled

1 cucumber, cut into thin batons

4 shallots (eschalots), thinly sliced

01 Make the cucumber relish. Mix the coconut or rice vinegar,

sugar and water in a small pan. Heat gently, stirring constantly

until the sugar has completely dissolved. Remove the pan from

the heat and leave to cool.

02 Separate the pickled garlic into cloves. Chop the cloves finely,

along with the ginger, and place in a bowl. Add the cucumber

batons and shallots, pour over the vinegar mixture and mix

lightly. Cover and set aside.

03 Reserve five kaffir lime leaves for the garnish and thinly slice

the remainder. Put the chunks of fish, curry paste and egg in

a food processor and process to a smooth paste. Transfer the

mixture to a bowl and stir in the fish sauce, sugar, cornflour,

sliced kaffir lime leaves, coriander and green beans. Mix well,

then shape the mixture into about twelve 5mm thick cakes,

each measuring about 5cm in diameter.

04 Heat the oil in a wok to 190°C or until a cube of bread, added to

the oil, browns in about 40 seconds. Fry the fish cakes, a few at

a time, for about 4–5 minutes, until cooked and evenly brown.

05 Lift out the fish cakes and drain them on paper towel. Keep

each batch hot while frying successive batches. Garnish with the

reserved kaffir lime leaves and serve with the cucumber relish.

MAKES 12

NUTRITIONALS Energy 83Kcal/346kJ; Protein 5.5g; Carbohydrate 5.8g, of which sugars 5.6g; Fat 4.4g, of which saturates 0.6g; Cholesterol 27mg; Calcium 15mg; Fibre 0.3g; Sodium 111mg.

Fish cakes with cucumber relishTHESE WONDERFUL SMALL FISH CAKES ARE A VERY FAMILIAR AND

POPULAR APPETISER IN THAILAND AND INCREASINGLY THROUGHOUT SOUTH-EAST ASIA. THEY ARE USUALLY SERVED WITH THAI BEER.


Mainmeals

1 small swede, weighing about 500g

1 onion

1 parsnip

2 carrots

1 tbsp olive oil

1.5kg piece pork belly, well scored

1 tbsp fresh thyme leaves or 1 tsp dried

thyme

sea salt flakes and ground black pepper

01 Preheat the oven to 220°C. Cut the vegetables into 2cm cubes

and stir them with the oil in a roasting pan until evenly coated.

Pour in 300ml water.

02 Sprinkle the pork rind with thyme, salt and pepper, rubbing

them well into the scored slashes. Place the pork on top of the

vegetables with the skin side uppermost.

03 Put the pork and vegetables into the hot oven and cook

for 30 minutes, by which time the liquid will have almost

evaporated to leave a golden crust in the bottom of the pan.

04 Add 600ml cold water to the vegetables in the pan. Reduce the

oven to 180°C, and cook for 1ñ hours, or until the pork is tender

and the juices run clear when the centre of the meat is pierced

with a sharp knife. Check during the final 30 minutes to make

sure the liquid does not dry up completely, adding a little extra

water if necessary.

05 If the crackling is not yet crisp enough, increase the oven

temperature to 220°C and continue cooking for another

10–20 minutes, adding extra water if necessary.

06 With a sharp knife, slice off the crackling. Serve it with thick

slices of the pork, some vegetables and the golden juices

spooned over.

SERVES 4-6


Roast pork belly with root vegetablesNOTHING QUITE COMPARES WITH THE RICH FLAVOUR OF PORK

BELLY, PARTICULARLY WHEN IT IS SLOWLY ROASTED IN THE OVEN UNTIL TENDER WITH A CRISP LAYER OF CRACKLING.


Mainmeals

1 small swede, weighing about 500g

1 onion

1 parsnip

2 carrots

1 tbsp olive oil

1.5kg piece pork belly, well scored

1 tbsp fresh thyme leaves or 1 tsp dried

thyme

sea salt flakes and ground black pepper

01 Preheat the oven to 220°C. Cut the vegetables into 2cm cubes

and stir them with the oil in a roasting pan until evenly coated.

Pour in 300ml water.

02 Sprinkle the pork rind with thyme, salt and pepper, rubbing

them well into the scored slashes. Place the pork on top of the

vegetables with the skin side uppermost.

03 Put the pork and vegetables into the hot oven and cook

for 30 minutes, by which time the liquid will have almost

evaporated to leave a golden crust in the bottom of the pan.

04 Add 600ml cold water to the vegetables in the pan. Reduce the

oven to 180°C, and cook for 1ñ hours, or until the pork is tender

and the juices run clear when the centre of the meat is pierced

with a sharp knife. Check during the final 30 minutes to make

sure the liquid does not dry up completely, adding a little extra

water if necessary.

05 If the crackling is not yet crisp enough, increase the oven

temperature to 220°C and continue cooking for another

10–20 minutes, adding extra water if necessary.

06 With a sharp knife, slice off the crackling. Serve it with thick

slices of the pork, some vegetables and the golden juices

spooned over.

SERVES 4-6


Roast pork belly with root vegetablesNOTHING QUITE COMPARES WITH THE RICH FLAVOUR OF PORK

BELLY, PARTICULARLY WHEN IT IS SLOWLY ROASTED IN THE OVEN UNTIL TENDER WITH A CRISP LAYER OF CRACKLING.


Lightbites

750g fresh squid, cleaned

juice of 4–5 lemons

1 tbsp freshly ground black pepper

1 tbsp sea salt

2 tsp caster sugar

115g cornflour

3 egg whites, lightly beaten


chilli sauce or sweet-and-sour sauce,

for dipping

skewers, to serve

01 Cut the squid into large bitesize pieces and score a diamond

pattern on each piece, using a sharp knife or a cleaver.

02 Trim the tentacles. Place in a large mixing bowl and pour over

the lemon juice. Cover and marinate for 10–15 minutes. Drain

well and pat dry.

03 In a separate bowl mix together the pepper, salt, sugar and

cornflour. Dip the squid pieces in the egg whites and then toss

lightly in the seasoned flour, shaking off any excess.

04 Fill a wok one-third full of oil and heat to 180°C or until a

cube of bread, dropped into the oil, browns in 40 seconds.

Working in batches, deep-fry the squid for 1 minute. Drain on

paper towel and serve threaded on to skewers with chilli or

sweet-and-sour sauce.

SERVES 4

NUTRITIONALS Energy 346Kcal/1462kJ; Protein 31.2g; Carbohydrate 31.3g, of which sugars 2.6g; Fat 11.6g, of which saturates 1.8g; Cholesterol 422mg; Calcium 32mg; Fibre 0g; Sodium 1741mg.

Crispy salt and pepper squid

COOK’S TIP Keep egg whites in the freezer, ready to thaw for use in dishes such as this.


Lightbites

750g fresh squid, cleaned

juice of 4–5 lemons

1 tbsp freshly ground black pepper

1 tbsp sea salt

2 tsp caster sugar

115g cornflour

3 egg whites, lightly beaten


chilli sauce or sweet-and-sour sauce,

for dipping

skewers, to serve

01 Cut the squid into large bitesize pieces and score a diamond

pattern on each piece, using a sharp knife or a cleaver.

02 Trim the tentacles. Place in a large mixing bowl and pour over

the lemon juice. Cover and marinate for 10–15 minutes. Drain

well and pat dry.

03 In a separate bowl mix together the pepper, salt, sugar and

cornflour. Dip the squid pieces in the egg whites and then toss

lightly in the seasoned flour, shaking off any excess.

04 Fill a wok one-third full of oil and heat to 180°C or until a

cube of bread, dropped into the oil, browns in 40 seconds.

Working in batches, deep-fry the squid for 1 minute. Drain on

paper towel and serve threaded on to skewers with chilli or

sweet-and-sour sauce.

SERVES 4

NUTRITIONALS Energy 346Kcal/1462kJ; Protein 31.2g; Carbohydrate 31.3g, of which sugars 2.6g; Fat 11.6g, of which saturates 1.8g; Cholesterol 422mg; Calcium 32mg; Fibre 0g; Sodium 1741mg.

Crispy salt and pepper squid

COOK’S TIP Keep egg whites in the freezer, ready to thaw for use in dishes such as this.


Soups Soups

75g chickpeas, soaked overnight

1 tbsp butter

225g diced lamb

1 onion, chopped

450g tomatoes, peeled and chopped

a few celery leaves, chopped

2 tbsp chopped fresh parsley


1/2 tsp ground ginger

1/2 tsp ground turmeric

1 tsp ground cinnamon

1.75 litres water

75g green lentils

75g San Remo vermicelli or small

pasta shapes

2 egg yolks

juice of 1/2–1 lemon

salt and ground black pepper

fresh coriander, to garnish

lemon wedges, to serve

01 Drain the chickpeas, rinse under cold water and set aside. Melt

the butter in a large flameproof casserole or pan and fry the

lamb and onion for 2–3 minutes, stirring occasionally, until the

lamb is just browned.

02 Add the chopped tomatoes, celery leaves, herbs and spices and

season well with ground black pepper. Cook for about 1 minute,

then stir in the water and add the green lentils and the soaked,

drained and rinsed chickpeas.

03 Slowly bring to the boil and skim the surface to remove the

froth. Boil for 10 minutes, then reduce the heat and simmer very

gently for 2 hours, or until the chickpeas are very tender.

04 Season with salt and pepper, then add the vermicelli or pasta

shapes to the pan and cook for 5–6 minutes until it is just

tender. If the soup is very thick at this stage, add a little more

water.

05 Beat the egg yolks with the lemon juice and stir into the

simmering soup. Immediately remove the soup from the heat

and stir until thickened. Pour into warmed serving bowls

and garnish with plenty of fresh coriander. Serve with lemon

wedges for squeezing over the soup.

SERVES 6

NUTRITIONALS Energy 248kcal/1042kJ; Protein 16.3g; Carbohydrate 25.8g, of which sugars 4.1g; Fat 9.5g, of which saturates 4g; Cholesterol 101mg; Calcium 64mg; Fibre 3.6g; Sodium 70mg.

Spiced lamb soupAROMATIC GINGER, TURMERIC AND CINNAMON

ARE SLOWLY COOKED WITH CHICKPEAS AND LAMB TO MAKE THIS HEARTY, WARMING SOUP.


Soups Soups

75g chickpeas, soaked overnight

1 tbsp butter

225g diced lamb

1 onion, chopped

450g tomatoes, peeled and chopped

a few celery leaves, chopped

2 tbsp chopped fresh parsley


1/2 tsp ground ginger

1/2 tsp ground turmeric

1 tsp ground cinnamon

1.75 litres water

75g green lentils

75g San Remo vermicelli or small

pasta shapes

2 egg yolks

juice of 1/2–1 lemon

salt and ground black pepper

fresh coriander, to garnish

lemon wedges, to serve

01 Drain the chickpeas, rinse under cold water and set aside. Melt

the butter in a large flameproof casserole or pan and fry the

lamb and onion for 2–3 minutes, stirring occasionally, until the

lamb is just browned.

02 Add the chopped tomatoes, celery leaves, herbs and spices and

season well with ground black pepper. Cook for about 1 minute,

then stir in the water and add the green lentils and the soaked,

drained and rinsed chickpeas.

03 Slowly bring to the boil and skim the surface to remove the

froth. Boil for 10 minutes, then reduce the heat and simmer very

gently for 2 hours, or until the chickpeas are very tender.

04 Season with salt and pepper, then add the vermicelli or pasta

shapes to the pan and cook for 5–6 minutes until it is just

tender. If the soup is very thick at this stage, add a little more

water.

05 Beat the egg yolks with the lemon juice and stir into the

simmering soup. Immediately remove the soup from the heat

and stir until thickened. Pour into warmed serving bowls

and garnish with plenty of fresh coriander. Serve with lemon

wedges for squeezing over the soup.

SERVES 6

NUTRITIONALS Energy 248kcal/1042kJ; Protein 16.3g; Carbohydrate 25.8g, of which sugars 4.1g; Fat 9.5g, of which saturates 4g; Cholesterol 101mg; Calcium 64mg; Fibre 3.6g; Sodium 70mg.

Spiced lamb soupAROMATIC GINGER, TURMERIC AND CINNAMON

ARE SLOWLY COOKED WITH CHICKPEAS AND LAMB TO MAKE THIS HEARTY, WARMING SOUP.


Mainmeals

3 tbsp tuk prahoc (Cambodian fish paste)

juice of 3 limes

3 tbsp sugar

2 lemongrass stalks, trimmed and finely

sliced

2 shallots (eschalots), peeled and finely

sliced


450g beef fillet, very finely sliced

1 fresh red chilli, seeded and finely sliced

50g roasted, unsalted peanuts, finely

chopped or crushed

a small bunch of fresh coriander, finely

chopped, plus extra leaves, to garnish

01 In a bowl, beat 2 tbsp tuk prahoc with the juice of 2 limes and

2 tbsp of the sugar, until the sugar has dissolved. Add the

lemon grass, shallots and garlic and mix well.

02 Toss the lime mixture with the slices of beef, then cover and

place in the refrigerator for 1–2 hours.

03 Meanwhile, in a small bowl, beat the remaining tuk prahoc

with the juice of the third lime. Stir in the remaining sugar

and set aside.

04 Put the beef slices, drained of any remaining liquid, in a clean

bowl. Add the chilli, peanuts and coriander. Toss with the

dressing, garnish with coriander and serve.

SERVES 4

NUTRITIONALS Energy 321kcal/1343kJ; Protein 29g; Carbohydrate 15g, of which sugars 14g; Fat 16g, of which saturates 5g; Cholesterol 65mg; Calcium 48mg; Fibre 1.6g; Sodium 78mg.

Cambodian raw beef salad with peanutsTHIS CAMBODIAN BEEF SALAD HAS A DISTINCTIVE TASTE AS

IT USES THE FLAVOURFUL FISH EXTRACT, TUK PRAHOC. SERVE WITH RICE NOODLES AND STIR-FRIED VEGETABLES FOR AN

IMPRESSIVE DINNER PARTY DISH.


Mainmeals

3 tbsp tuk prahoc (Cambodian fish paste)

juice of 3 limes

3 tbsp sugar

2 lemongrass stalks, trimmed and finely

sliced

2 shallots (eschalots), peeled and finely

sliced


450g beef fillet, very finely sliced

1 fresh red chilli, seeded and finely sliced

50g roasted, unsalted peanuts, finely

chopped or crushed

a small bunch of fresh coriander, finely

chopped, plus extra leaves, to garnish

01 In a bowl, beat 2 tbsp tuk prahoc with the juice of 2 limes and

2 tbsp of the sugar, until the sugar has dissolved. Add the

lemon grass, shallots and garlic and mix well.

02 Toss the lime mixture with the slices of beef, then cover and

place in the refrigerator for 1–2 hours.

03 Meanwhile, in a small bowl, beat the remaining tuk prahoc

with the juice of the third lime. Stir in the remaining sugar

and set aside.

04 Put the beef slices, drained of any remaining liquid, in a clean

bowl. Add the chilli, peanuts and coriander. Toss with the

dressing, garnish with coriander and serve.

SERVES 4

NUTRITIONALS Energy 321kcal/1343kJ; Protein 29g; Carbohydrate 15g, of which sugars 14g; Fat 16g, of which saturates 5g; Cholesterol 65mg; Calcium 48mg; Fibre 1.6g; Sodium 78mg.

Cambodian raw beef salad with peanutsTHIS CAMBODIAN BEEF SALAD HAS A DISTINCTIVE TASTE AS

IT USES THE FLAVOURFUL FISH EXTRACT, TUK PRAHOC. SERVE WITH RICE NOODLES AND STIR-FRIED VEGETABLES FOR AN

IMPRESSIVE DINNER PARTY DISH.


��Ŷ�,.-

4 jumbo eggs

4 egg yolks

50g caster sugar

600ml coconut milk

toasted slivers of coconut, to decorate

For the caramel

150g caster sugar

01 Preheat the oven to 160°C. To make the caramel, heat the sugar

and 5 tbsp water in a heavy pan, stirring constantly until the

sugar dissolves. Bring to the boil and, without stirring, let the

mixture bubble until it is dark golden and almost like treacle.

02 Pour the caramel into an ovenproof dish, tilting the dish to swirl it

around so that it covers the bottom and sides – you will need to

do this quickly. Put the dish aside and leave the caramel to set.

03 In a bowl, beat the eggs and egg yolks with the caster sugar.

Heat the coconut milk in a small pan, but don’t allow it to boil.

Then gradually pour it on to the egg mixture, while beating

constantly. Pour the mixture through a sieve over the caramel

in the dish or individual ramekins.

04 Set the dish or ramekins in a bain-marie. You can use a roasting

pan or wide oven dish half-filled with water. Place it in the

oven for about 50 minutes, or until the custard has just set,

but still feels soft when touched with the fingertips. Leave the

dish to cool, then chill in the refrigerator for at least 6 hours, or

overnight.

05 To serve, loosen the custard around the sides using a thin,

sharp knife. Place a flat serving plate over the top and invert

the custard, holding on to the dish and plate at the same

time. Shake it a little before removing the inverted dish, then

carefully lift it off as the caramel drizzles down the sides and

forms a puddle around the pudding.

06 Decorate the custard with fresh grated coconut and mint

leaves, and serve.

SERVES 4-6

NUTRITIONALS Energy 256Kcal/1078kJ; Protein 9g; Carbohydrate 31g, of which sugars 31g; Fat 11g, of which saturates 4g; Cholesterol 338mg; Calcium 79mg; Fibre 0.4g; Sodium 200mg

Coconut crème caramel

VARIATION If you are not keen on coconut, you can use full-cream milk instead of coconut milk and infuse it with a vanilla bean, orange peel or aniseed.


��Ŷ�,.-

4 jumbo eggs

4 egg yolks

50g caster sugar

600ml coconut milk

toasted slivers of coconut, to decorate

For the caramel

150g caster sugar

01 Preheat the oven to 160°C. To make the caramel, heat the sugar

and 5 tbsp water in a heavy pan, stirring constantly until the

sugar dissolves. Bring to the boil and, without stirring, let the

mixture bubble until it is dark golden and almost like treacle.

02 Pour the caramel into an ovenproof dish, tilting the dish to swirl it

around so that it covers the bottom and sides – you will need to

do this quickly. Put the dish aside and leave the caramel to set.

03 In a bowl, beat the eggs and egg yolks with the caster sugar.

Heat the coconut milk in a small pan, but don’t allow it to boil.

Then gradually pour it on to the egg mixture, while beating

constantly. Pour the mixture through a sieve over the caramel

in the dish or individual ramekins.

04 Set the dish or ramekins in a bain-marie. You can use a roasting

pan or wide oven dish half-filled with water. Place it in the

oven for about 50 minutes, or until the custard has just set,

but still feels soft when touched with the fingertips. Leave the

dish to cool, then chill in the refrigerator for at least 6 hours, or

overnight.

05 To serve, loosen the custard around the sides using a thin,

sharp knife. Place a flat serving plate over the top and invert

the custard, holding on to the dish and plate at the same

time. Shake it a little before removing the inverted dish, then

carefully lift it off as the caramel drizzles down the sides and

forms a puddle around the pudding.

06 Decorate the custard with fresh grated coconut and mint

leaves, and serve.

SERVES 4-6

NUTRITIONALS Energy 256Kcal/1078kJ; Protein 9g; Carbohydrate 31g, of which sugars 31g; Fat 11g, of which saturates 4g; Cholesterol 338mg; Calcium 79mg; Fibre 0.4g; Sodium 200mg

Coconut crème caramel

VARIATION If you are not keen on coconut, you can use full-cream milk instead of coconut milk and infuse it with a vanilla bean, orange peel or aniseed.


��Ŷ�,.-

225g plain flour

11/2 tsp bi-carb soda

2–4 tbsp sugar

1 egg

about 300ml buttermilk

butter and oil, mixed, for frying

honey, to serve

01 In a food processor or a large mixing bowl, mix together the

plain flour, the bi-carb soda and enough sugar to taste.

02 Add the egg, blend or stir to mix, then gradually pour in just

enough of the buttermilk to make a thick, smooth batter.

03 Heat a heavy pan and add the butter and oil. Place spoonfuls

of the batter into the hot pan and cook for 2–3 minutes until

bubbles rise to the surface.

04 Flip the pancakes over and cook for a further 2–3 minutes.

You will need to cook the pancakes in batches, so keep them

warm on a low oven temperature, tightly wrapped in foil.

Serve warm with honey.

SERVES 12


Buttermilk pancakesIT IS TRADITIONAL TO HAVE THESE PLUMP PANCAKES ON THEIR OWN,

WITH HONEY, BUT THEY ALSO TASTE GOOD AMERICAN-STYLE, WITH CRISP FRIED BACON AND A GENEROUS DRIZZLE OF MAPLE SYRUP. IN

YORKSHIRE, THEY MIGHT BE ENJOYED WITH RASPBERRY VINEGAR, WHILE SOUTH AFRICANS WOULD ADD A DRIZZLE OF GOLDEN SYRUP.

HOWEVER YOU SERVE THEM, THEY ARE DELICIOUS.


��Ŷ�,.-

225g plain flour

11/2 tsp bi-carb soda

2–4 tbsp sugar

1 egg

about 300ml buttermilk

butter and oil, mixed, for frying

honey, to serve

01 In a food processor or a large mixing bowl, mix together the

plain flour, the bi-carb soda and enough sugar to taste.

02 Add the egg, blend or stir to mix, then gradually pour in just

enough of the buttermilk to make a thick, smooth batter.

03 Heat a heavy pan and add the butter and oil. Place spoonfuls

of the batter into the hot pan and cook for 2–3 minutes until

bubbles rise to the surface.

04 Flip the pancakes over and cook for a further 2–3 minutes.

You will need to cook the pancakes in batches, so keep them

warm on a low oven temperature, tightly wrapped in foil.

Serve warm with honey.

SERVES 12


Buttermilk pancakesIT IS TRADITIONAL TO HAVE THESE PLUMP PANCAKES ON THEIR OWN,

WITH HONEY, BUT THEY ALSO TASTE GOOD AMERICAN-STYLE, WITH CRISP FRIED BACON AND A GENEROUS DRIZZLE OF MAPLE SYRUP. IN

YORKSHIRE, THEY MIGHT BE ENJOYED WITH RASPBERRY VINEGAR, WHILE SOUTH AFRICANS WOULD ADD A DRIZZLE OF GOLDEN SYRUP.

HOWEVER YOU SERVE THEM, THEY ARE DELICIOUS.

Happy Cooking!

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