Hi everyone and welcome to the blog. This week’s blog is dedicated to Pancake Day or Shrove Tuesday celebrated this year on 8th March.
Shrove Tuesday (or Pancake Day) is a term associated in English-speaking countries, especially the United Kingdom, Canada, Australia, New Zealand, and parts of the United States for the day preceding Ash Wednesday, the first day of the season of fasting and prayer called Lent. The word shrove is the past participle of the English verb to shrive, which means to obtain absolution for one's sins by way of confession and doing penance. During the week before Lent, sometimes called Shrovetide in English, Christians were expected to go to confession in preparation for the penitential season of turning to God. Shrove Tuesday was the last day before the beginning of Lent on Ash Wednesday, and noted in histories dating back to 1000 AD. The popular celebratory aspect of the day had developed long before the Protestant Reformation, and was associated with releasing high spirits before the sombre season of Lent. It is analogous to the continuing Carnival tradition associated with Mardi Gras (and its various names in different countries) that continued separately in European Catholic countries.
In the United States, the term Shrove Tuesday is less widely known outside of people who observe the liturgical traditions of the Episcopal, Lutheran, Methodist, and Catholic Churches. Because of the increase in many immigrant populations and traditions since the 19th century, and the rise of highly publicized festivals, Mardi Gras has become more familiar as the designation for that day. In the United Kingdom and many other countries, the day is often known as Pancake Day. Making and eating such foods was considered a last feast with ingredients such as sugar, fat and eggs, whose consumption was traditionally restricted during the ritual fasting, associated with Lent. All Catholic and some Protestant countries traditionally call the day before Ash Wednesday Fat Tuesday. The name predated the Reformation and referred to the common Christian tradition of eating special rich foods before the fasting season of Lent. Examples include Portuguese, Terça-feira Gorda; French, Mardi Gras; Italian, Martedì Grasso.
In the United Kingdom and Ireland, Shrove Tuesday is often known colloquially as Pancake Day or Pancake Tuesday. Pancakes and doughnuts are associated with the day preceding Lent because they were a way to use up rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. The liturgical fasting emphasized eating plainer food and refraining from food that would give pleasure: In many cultures, this means no meat, dairy, or eggs. In England, as part of community celebration, many towns held traditional Shrove Tuesday football ('Mob football') games, dating as far back as the 12th century. The practice mostly died out in the 19th century, after the passing of the Highway Act 1835, which banned playing football on public highways. A number of towns have maintained the tradition, including Alnwick in Northumberland, Ashbourne in Derbyshire (called the Royal Shrovetide Football Match), Atherstone (called the Ball Game) in Warwickshire, Sedgefield (called the Ball Game) in County Durham, and St Columb Major (called Hurling the Silver Ball) in Cornwall.
Shrove Tuesday was once known as a 'half-holiday' in England. It started at 11:00am with the signalling of a church bell. On Pancake Day, pancake races are held in villages and towns across the United Kingdom. The tradition is said to have originated when a housewife from Olney was so busy making pancakes that she forgot the time until she heard the church bells ringing for the service. She raced out of the house to church while still carrying her frying pan and pancake. It remains a relatively common festive tradition in the UK, particularly in England even today, is the pancake race whereby participants race through the streets whilst tossing pancakes into the air, catching them in the pan whilst running. The tradition of pancake racing had started long before that. The most famous pancake race at Olney in Buckinghamshire has been held since 1445. The contestants, traditionally women, carry a frying pan and race to the finishing line while tossing the pancakes as they go. The winner is the first to cross the line having tossed the pancake a certain number of times.
Shrove Tuesday (or Pancake Day) is a term associated in English-speaking countries, especially the United Kingdom, Canada, Australia, New Zealand, and parts of the United States for the day preceding Ash Wednesday, the first day of the season of fasting and prayer called Lent. The word shrove is the past participle of the English verb to shrive, which means to obtain absolution for one's sins by way of confession and doing penance. During the week before Lent, sometimes called Shrovetide in English, Christians were expected to go to confession in preparation for the penitential season of turning to God. Shrove Tuesday was the last day before the beginning of Lent on Ash Wednesday, and noted in histories dating back to 1000 AD. The popular celebratory aspect of the day had developed long before the Protestant Reformation, and was associated with releasing high spirits before the sombre season of Lent. It is analogous to the continuing Carnival tradition associated with Mardi Gras (and its various names in different countries) that continued separately in European Catholic countries.
In the United States, the term Shrove Tuesday is less widely known outside of people who observe the liturgical traditions of the Episcopal, Lutheran, Methodist, and Catholic Churches. Because of the increase in many immigrant populations and traditions since the 19th century, and the rise of highly publicized festivals, Mardi Gras has become more familiar as the designation for that day. In the United Kingdom and many other countries, the day is often known as Pancake Day. Making and eating such foods was considered a last feast with ingredients such as sugar, fat and eggs, whose consumption was traditionally restricted during the ritual fasting, associated with Lent. All Catholic and some Protestant countries traditionally call the day before Ash Wednesday Fat Tuesday. The name predated the Reformation and referred to the common Christian tradition of eating special rich foods before the fasting season of Lent. Examples include Portuguese, Terça-feira Gorda; French, Mardi Gras; Italian, Martedì Grasso.
In the United Kingdom and Ireland, Shrove Tuesday is often known colloquially as Pancake Day or Pancake Tuesday. Pancakes and doughnuts are associated with the day preceding Lent because they were a way to use up rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. The liturgical fasting emphasized eating plainer food and refraining from food that would give pleasure: In many cultures, this means no meat, dairy, or eggs. In England, as part of community celebration, many towns held traditional Shrove Tuesday football ('Mob football') games, dating as far back as the 12th century. The practice mostly died out in the 19th century, after the passing of the Highway Act 1835, which banned playing football on public highways. A number of towns have maintained the tradition, including Alnwick in Northumberland, Ashbourne in Derbyshire (called the Royal Shrovetide Football Match), Atherstone (called the Ball Game) in Warwickshire, Sedgefield (called the Ball Game) in County Durham, and St Columb Major (called Hurling the Silver Ball) in Cornwall.
Shrove Tuesday was once known as a 'half-holiday' in England. It started at 11:00am with the signalling of a church bell. On Pancake Day, pancake races are held in villages and towns across the United Kingdom. The tradition is said to have originated when a housewife from Olney was so busy making pancakes that she forgot the time until she heard the church bells ringing for the service. She raced out of the house to church while still carrying her frying pan and pancake. It remains a relatively common festive tradition in the UK, particularly in England even today, is the pancake race whereby participants race through the streets whilst tossing pancakes into the air, catching them in the pan whilst running. The tradition of pancake racing had started long before that. The most famous pancake race at Olney in Buckinghamshire has been held since 1445. The contestants, traditionally women, carry a frying pan and race to the finishing line while tossing the pancakes as they go. The winner is the first to cross the line having tossed the pancake a certain number of times.
So this week my recipes are all about pancakes. They are The Classic Pancake, American Blueberry Pancakes,Swedish Bacon Pancake with Lingonberry Preserve, Mardi Gras Flasher and Staffordshire Oatcakes. The spice of the week is Fenugreek.
My first recipe is The Classic Pancake recipe from Goodfood Magazine March 2011.
Makes 12, prep in 10mins, cook in 20mins plus resting
140g x Plain Flour
200ml x Whole Milk
2 x Eggs
25g x Unsalted Butter , melted, plus a little extra for greasing
200ml x Whole Milk
2 x Eggs
25g x Unsalted Butter , melted, plus a little extra for greasing
Sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water together. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so. Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins, then whisk the melted butter into the batter.
Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30secs until it freckles. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
Heat the pan over a medium heat. Very lightly grease the pan with melted butter. Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so the bottom of the pan is evenly coated. You want to use just enough batter to make a delicate, lacy pancake. Cook the pancake for about 45secs on one side until golden and then using a palette knife or fish slice, flip the pancake over and cook the other side for about 30secs until it freckles. Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
My next recipe is American blueberry pancakes, recipe from GoodFood Magazine Mach 2004.
Makes 10, cooks in 35mins
200g x Self-Raising Flour
1 tsp x Baking Powder
1 x Egg
300ml x Milk
A Knob of Butter
150g x Blueberries
Sunflower Oil, or a little butter for cooking
Golden or Maple syrup
1 tsp x Baking Powder
1 x Egg
300ml x Milk
A Knob of Butter
150g x Blueberries
Sunflower Oil, or a little butter for cooking
Golden or Maple syrup
Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.
Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.
Spice of the week – Fenugreek (Trigonella foenum-graecum)
Fenugreek is a plant in the family Fabaceae and is used both as a herb (the leaves) and as a spice (the seed, often called methi). The plant is cultivated worldwide as a semi-arid crop and is a common ingredient in many curries. Its name is derived from Latin for "Greek hay". The plant's similarity to wild clover has likely spawned its Swedish name: "bockhornsklöver" as well as the German: "Bockshornklee", both literally meaning: "ram's horn clover". Zohary and Hopf note that it is not yet certain which wild strain of the genus Trigonella gave rise to the domesticated fenugreek but believe it was brought into cultivation in the Near East. Charred fenugreek seeds have been recovered from Tell Halal, Iraq, (radiocarbon dating to 4000 BC) and Bronze Age levels of Lachish, as well as desiccated seeds from the tomb of Tutankhamen. Major fenugreek producing countries are Nepal, India, Pakistan, Bangladesh, Argentina, Egypt, France, Spain, Turkey, Morocco and China. India is the largest producer of fenugreek in the world where Rajasthan, Gujarat, Uttaranchal, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana and Punjab are the major fenugreek producing states. Rajasthan produces the lion's share of India's production, accounting for over 80% of the nation's total fenugreek output. Qasoori Methi, more popular for its appetizing fragrance, comes from Qasur, Pakistan, and regions irrigated by the Sutlej River, in the Indian and Pakistani states of Punjab.
The cuboid yellow to amber coloured fenugreek seeds are frequently used in the preparation of pickles, curry powders, and pastes, and the spice is often encountered in the cuisine of the Indian subcontinent. The dried leaves - also called kasuri methi (or kasoori methi in India), after the region of Kasur in Punjab, Pakistan province, where it grows abundantly - have a bitter taste and a characteristically strong smell. When harvested as microgreens, it also known as Samudra Methi, in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name (Samudra means "ocean" in Sanskrit). In India, fenugreek seeds are mixed with yogurt which is used as hair conditioner. It is also one of the ingredients of khakhra, a type of bread. Fenugreek is used in Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes. Some Jews customarily eat fenugreek during the meal of the first and/or second night of Rosh Hashana (The New Year).
Fenugreek seeds are thought to be a galactagogue that is often used to increase milk supply in lactating women. Because the maple syrup-like flavour is strong and not always liked, the seeds are ground to a powder and administered in capsules. Many lactating women who take fenugreek in the quantities required to increase their milk supply notice that their skin exudes a distinct "maple syrup" odour. Recent non-clinical trials have indicated that fenugreek may have potent antiviral properties, having relieved common cold symptoms in a group of volunteers. This may progress to clinical trials in the future.
Fenugreek seeds are a rich source of the polysaccharide galactomannan. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline.
Fenugreek seeds are used as a herb in Traditional Chinese Medicine under the name Hu Lu Ba. In TCM it warms and tonifies kidneys, disperses cold and alleviates pain. Main indications are called hernia, pain in the groin. It's used raw or toasted. Fenugreek seeds or "Methi" as it is known in India, if taken/swallowed raw(about 2-3 gms)early morning with warm water even before brushing ones teeth and before tea/coffee is supposed to have a therapeutic and healing effect on joint pains, without any side effects.
Fenugreek is frequently used in the production of flavouring for artificial maple syrups. The taste of toasted fenugreek, like cumin, is additionally based on substituted pyrazines. By itself, fenugreek has a bitter taste. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. Studies have shown that fenugreek is a potent stimulator of breast milk production and its use was associated with increases in milk production of as much as 900%. It can be found in capsule form in many health food stores. Several human intervention trials demonstrated that the anti-diabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models by reducing serum glucose and improving glucose tolerance. Fenugreek is currently available commercially in encapsulated forms and is being prescribed as dietary supplements for the control of hypercholesterolemia and diabetes by practitioners of complementary and alternative medicine.
Fenugreek is a plant in the family Fabaceae and is used both as a herb (the leaves) and as a spice (the seed, often called methi). The plant is cultivated worldwide as a semi-arid crop and is a common ingredient in many curries. Its name is derived from Latin for "Greek hay". The plant's similarity to wild clover has likely spawned its Swedish name: "bockhornsklöver" as well as the German: "Bockshornklee", both literally meaning: "ram's horn clover". Zohary and Hopf note that it is not yet certain which wild strain of the genus Trigonella gave rise to the domesticated fenugreek but believe it was brought into cultivation in the Near East. Charred fenugreek seeds have been recovered from Tell Halal, Iraq, (radiocarbon dating to 4000 BC) and Bronze Age levels of Lachish, as well as desiccated seeds from the tomb of Tutankhamen. Major fenugreek producing countries are Nepal, India, Pakistan, Bangladesh, Argentina, Egypt, France, Spain, Turkey, Morocco and China. India is the largest producer of fenugreek in the world where Rajasthan, Gujarat, Uttaranchal, Uttar Pradesh, Madhya Pradesh, Maharashtra, Haryana and Punjab are the major fenugreek producing states. Rajasthan produces the lion's share of India's production, accounting for over 80% of the nation's total fenugreek output. Qasoori Methi, more popular for its appetizing fragrance, comes from Qasur, Pakistan, and regions irrigated by the Sutlej River, in the Indian and Pakistani states of Punjab.
The cuboid yellow to amber coloured fenugreek seeds are frequently used in the preparation of pickles, curry powders, and pastes, and the spice is often encountered in the cuisine of the Indian subcontinent. The dried leaves - also called kasuri methi (or kasoori methi in India), after the region of Kasur in Punjab, Pakistan province, where it grows abundantly - have a bitter taste and a characteristically strong smell. When harvested as microgreens, it also known as Samudra Methi, in Maharashtra, especially in and around Mumbai, where it is often grown near the sea in the sandy tracts, hence the name (Samudra means "ocean" in Sanskrit). In India, fenugreek seeds are mixed with yogurt which is used as hair conditioner. It is also one of the ingredients of khakhra, a type of bread. Fenugreek is used in Eritrean and Ethiopian cuisine. The word for fenugreek in Amharic is abesh (or abish), and the seed is used in Ethiopia as a natural herbal medicine in the treatment of diabetes. Some Jews customarily eat fenugreek during the meal of the first and/or second night of Rosh Hashana (The New Year).
Fenugreek seeds are thought to be a galactagogue that is often used to increase milk supply in lactating women. Because the maple syrup-like flavour is strong and not always liked, the seeds are ground to a powder and administered in capsules. Many lactating women who take fenugreek in the quantities required to increase their milk supply notice that their skin exudes a distinct "maple syrup" odour. Recent non-clinical trials have indicated that fenugreek may have potent antiviral properties, having relieved common cold symptoms in a group of volunteers. This may progress to clinical trials in the future.
Fenugreek seeds are a rich source of the polysaccharide galactomannan. They are also a source of saponins such as diosgenin, yamogenin, gitogenin, tigogenin, and neotigogens. Other bioactive constituents of fenugreek include mucilage, volatile oils, and alkaloids such as choline and trigonelline.
Fenugreek seeds are used as a herb in Traditional Chinese Medicine under the name Hu Lu Ba. In TCM it warms and tonifies kidneys, disperses cold and alleviates pain. Main indications are called hernia, pain in the groin. It's used raw or toasted. Fenugreek seeds or "Methi" as it is known in India, if taken/swallowed raw(about 2-3 gms)early morning with warm water even before brushing ones teeth and before tea/coffee is supposed to have a therapeutic and healing effect on joint pains, without any side effects.
Fenugreek is frequently used in the production of flavouring for artificial maple syrups. The taste of toasted fenugreek, like cumin, is additionally based on substituted pyrazines. By itself, fenugreek has a bitter taste. Fenugreek seed is widely used as a galactagogue (milk producing agent) by nursing mothers to increase inadequate breast milk supply. Studies have shown that fenugreek is a potent stimulator of breast milk production and its use was associated with increases in milk production of as much as 900%. It can be found in capsule form in many health food stores. Several human intervention trials demonstrated that the anti-diabetic effects of fenugreek seeds ameliorate most metabolic symptoms associated with type-1 and type-2 diabetes in both humans and relevant animal models by reducing serum glucose and improving glucose tolerance. Fenugreek is currently available commercially in encapsulated forms and is being prescribed as dietary supplements for the control of hypercholesterolemia and diabetes by practitioners of complementary and alternative medicine.
My next recipe is Swedish Bacon Pancakes with Lingonberry Preserve, recipe by Tristan Welch, courtesy of GoodFood Channel website.
Serves 2-4, Prep time 20mins, cooking time 1hr 10mins.
200 g plain flour
2 eggs
400 ml milk
200 g piece smoked streaky bacon
butter, for frying and greasing
1 onion, finely chopped
½ head celery, including leaves
Handfuls rocket, watercress, and/or other salad leaves
vinaigrette, to taste
2-4 tbsp Lingonberry Preserve (available from Ikea supermarkets, but can be replace with cranberry preserve)
2 eggs
400 ml milk
200 g piece smoked streaky bacon
butter, for frying and greasing
1 onion, finely chopped
½ head celery, including leaves
Handfuls rocket, watercress, and/or other salad leaves
vinaigrette, to taste
2-4 tbsp Lingonberry Preserve (available from Ikea supermarkets, but can be replace with cranberry preserve)
Put the flour and a pinch of salt into a bowl, add the eggs and whisk. Gradually pour in the milk, whisking constantly to prevent lumps forming. Cover and set the batter aside. Boil the bacon in a pan of water for 20 minutes, then drain thoroughly and cut into cubes or lardons, discarding the rind. Meanwhile, preheat the oven to 200C/180C fan/gas 6. In a frying pan, heat a knob of butter and fry the bacon lardons until golden brown. In a separate pan, fry the onions until soft and golden, then tip them into the bacon. Grease an ovenproof dish with a little butter and tip the bacon and onion into the dish. Pour in the batter and stir to mix lightly. Bake for 40 minutes, or until set and browned.
Finely slice the celery into long strips and place in iced water until curly and crisp. Chop the celery leaves finely. Drain the celery strips then toss them in a bowl with the chopped leaves, rocket and/or watercress and some vinaigrette. To serve, cut the pancake into wedges and accompany each with some salad and a dollop of lingonberry preserve.
Finely slice the celery into long strips and place in iced water until curly and crisp. Chop the celery leaves finely. Drain the celery strips then toss them in a bowl with the chopped leaves, rocket and/or watercress and some vinaigrette. To serve, cut the pancake into wedges and accompany each with some salad and a dollop of lingonberry preserve.
My next recipe is a local delicacy Staffordshire Oatcakes, recipe by The Hairy Bikers, courtesy of The Hairy Bikers’ Food Tour of Britain.
Oatcakes are a savoury variety of pancake particularly associated with Staffordshire, although many other counties have differing variations.
Oatcakes are a savoury variety of pancake particularly associated with Staffordshire, although many other counties have differing variations.
Makes 12, Prep time approx 3-4hrs (proving time), Cooking Time 30mins to 1hr.
225g x Fine Oatmeal
100g x Wholemeal Flour
100g x Plain Flour
1 tsp x Quick-Action Yeast
A Pinch Salt
825ml x Water
1 tbsp x Baking Powder
12 tsp x Vegetable Oil
24 x Streaky Bacon Rashers
1 tbsp x Olive Oil
150g x Chestnut Mushrooms, cut in half
300g x Mature Cheddar Cheese, grated
100g x Wholemeal Flour
100g x Plain Flour
1 tsp x Quick-Action Yeast
A Pinch Salt
825ml x Water
1 tbsp x Baking Powder
12 tsp x Vegetable Oil
24 x Streaky Bacon Rashers
1 tbsp x Olive Oil
150g x Chestnut Mushrooms, cut in half
300g x Mature Cheddar Cheese, grated
Mix together the oatmeal, wholemeal flour, plain flour, yeast and salt in a bowl until well combined. Make a well in the centre of the mixture, then gradually add the water in a thin stream, stirring well with a wooden spoon, until the batter is well combined and the consistency of thick double cream. (NB: You may not need to use all of the water.) Cover the batter with a damp, clean tea towel and set aside for 3-4 hours (or up to 8 hours), to allow the gluten in the batter to develop.
Once ready to cook the batter, whisk in the baking powder until well combined. Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1-2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the process with the remaining batter mixture, to make about 12 oatcakes.
Stack them on top of each other, separated by greaseproof paper, and keep warm. Meanwhile, preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Meanwhile, heat the olive oil in a separate frying pan over a medium heat.
Add the mushrooms and fry for 3-4 minutes, or until golden-brown and cooked through. Set aside and keep warm. Meanwhile, heat a frying pan over a medium heat until hot. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place two grilled rashers of bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute or until the cheese has fully melted.
Repeat the process with the remaining vegetable oil, oatcakes, bacon, mushrooms and cheese and serve immediately.
Once ready to cook the batter, whisk in the baking powder until well combined. Heat one teaspoon of the vegetable oil in a frying pan over a medium heat. When the oil is hot, add a ladleful of the batter mixture and swirl the pan to coat the bottom of it in a thin layer of the batter. Fry the oatcake for 1-2 minutes, or until golden-brown on one side. Flip the oatcake and fry for a further minute, or until golden-brown on both sides. Set the oatcake aside on a warm plate and cover with a sheet of greaseproof paper. Repeat the process with the remaining batter mixture, to make about 12 oatcakes.
Stack them on top of each other, separated by greaseproof paper, and keep warm. Meanwhile, preheat the grill to its highest setting. When the grill is hot, arrange the streaky bacon onto a grill tray and grill for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Set aside and keep warm. Meanwhile, heat the olive oil in a separate frying pan over a medium heat.
Add the mushrooms and fry for 3-4 minutes, or until golden-brown and cooked through. Set aside and keep warm. Meanwhile, heat a frying pan over a medium heat until hot. Return one of the cooked oatcakes to the hot pan and sprinkle grated cheese over one half of it. Continue to cook for 3-4 minutes, or until the cheese starts to melt, then place two grilled rashers of bacon on top of the melted cheese and sprinkle over a spoonful of the mushrooms. Fold the other half of the oatcake over and continue to heat for a further minute or until the cheese has fully melted.
Repeat the process with the remaining vegetable oil, oatcakes, bacon, mushrooms and cheese and serve immediately.
My last recipe is a cocktail Mardi Gras Flasher, from www.sofakingdrunk.com
Serves 1
Serves 1
6 oz x Ginger Ale
1 tsp x Grenadine
2 oz x Dark Rum
1 tsp x Grenadine
2 oz x Dark Rum
Mix all ingredients together in a glass with crushed ice.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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