pure space RECIPE OF THE MONTH
A new kitchen is all about cooking, and I hope to give you a flavour of my kitchen and hopefully of yours, too, by having a new recipe each month. Please send your favourites in to me at donovanflintham@yahoo.co.uk and we'll share our love of good food.
.SEA-FOOD PANCAKES
This recipe comes from Cornwall, but I make it a bit Welsh by adding cockles and lava-bread. I visit the Gower peninsula regularly and Selwyns at Penclawdd sell both in 100g tubs. Lava-bread is quite a strong flavour and really gives this dish a flavour of the sea, but if you don't like it, leave it out.
PANCAKES
Make a well in the centre of 250g flour, add two eggs, then gradually blend in 600ml of 1:1 milk / water. Beat until thick and smooth, ideally leave for 30 minutes (but you don't have to), then drop 60ml or so into a frying pan over a high heat. Spread out and cook for 2 minutes, then turn over (toss if you dare) and cook the other side. Repeat until the batter is all used up then set aside.
CHEESE SAUCE
Make about 500ml cheese sauce with flour, butter, milk and a cheese of your choice. I tend to use strong Cheddar from my local cider farm.
FILLING
Take any fish, or mixture of fish, pre-cooked. I find that a smoked fish gives this dish a great flavour, along with the cockles and lava-bread mentioned and any shrimps, prawns and mussels you happen to have. In all,about 500g of sea-food should be plenty. Mix this in a bowl with a bit of the cheese sauce, a good dose of taragon and maybe some paprika or even chilli if you want a bit of heat.
Take 8 tortillas and wrap each around a good dollop of the filling, fry briefly to seal and line up in a greased, oven-proof dish.
Cover with the rest of the cheese sauce, sprinkle some grated cheese on top and put in the oven at 180C /GM4 for 25 - 30 minutes.
Serve with salad, tortilla chips and a glass of fine white burgundy. Or two.
This recipe comes from Cornwall, but I make it a bit Welsh by adding cockles and lava-bread. I visit the Gower peninsula regularly and Selwyns at Penclawdd sell both in 100g tubs. Lava-bread is quite a strong flavour and really gives this dish a flavour of the sea, but if you don't like it, leave it out.
PANCAKES
Make a well in the centre of 250g flour, add two eggs, then gradually blend in 600ml of 1:1 milk / water. Beat until thick and smooth, ideally leave for 30 minutes (but you don't have to), then drop 60ml or so into a frying pan over a high heat. Spread out and cook for 2 minutes, then turn over (toss if you dare) and cook the other side. Repeat until the batter is all used up then set aside.
CHEESE SAUCE
Make about 500ml cheese sauce with flour, butter, milk and a cheese of your choice. I tend to use strong Cheddar from my local cider farm.
FILLING
Take any fish, or mixture of fish, pre-cooked. I find that a smoked fish gives this dish a great flavour, along with the cockles and lava-bread mentioned and any shrimps, prawns and mussels you happen to have. In all,about 500g of sea-food should be plenty. Mix this in a bowl with a bit of the cheese sauce, a good dose of taragon and maybe some paprika or even chilli if you want a bit of heat.
Take 8 tortillas and wrap each around a good dollop of the filling, fry briefly to seal and line up in a greased, oven-proof dish.
Cover with the rest of the cheese sauce, sprinkle some grated cheese on top and put in the oven at 180C /GM4 for 25 - 30 minutes.
Serve with salad, tortilla chips and a glass of fine white burgundy. Or two.
