Thursday, 21 February 2013

Chorizo & Cheese Pancakes

After such a hard year year at Skylark Farm I already feel really settled at The Red Lion where I started working on February 4th. Just been working part time for the past 3 weeks but already have had the chance to put a lot of imput in which is lovely.
This weeks challenge for me was to create a 'Spicy Dish Of The Day' for the specials board.
Not being a big fan of spicy food I didnt have any recipes in my head. I guess it would be all to easy to just make curries every week but I wanted to make something different.
I searched through all my cook books until I came across a recipe for 'Chorizo & Cheese Pancakes in Spicy Tomato Sauce' and knew I'd found a winner.
Spanish Chorizo is a seasoned, smoked pork sausage flavored with garlic, chili powder and other spices and is widely used in  Spanish cooking.  It's usually sold whole,  cut lengths or in rounds and being dry-cured, can be just sliced and eaten or added to dishes
Food at The Red Lion is still in it's infancy and reputation growing so I didnt make too many portions of the dish and was therefore delighted when our first order of the evening was for 'Spicy Dish'!!
It's an extremely easy dish to make and can be made in advance and just reheated in the oven.
Our customers loved it, so give it a go yourself!

4oz/110g plain Flour
2 Eggs
5 floz/1/4pt Milk
5tbsp Water
Pinch Salt                                                  

2 Tbsp Oil
1 Small Onion (Chopped)
1 Clove Garlic
2 Lg Tomatoes, Skinned and Chopped
3 Tbsp Tomato Puree
1 Bay Leaf
Salt & Pepper
1 Green Chilli
2 1/2 floz/65ml Sour Cream
1 Tbsp Chopped Coriander

Chopped Chorizo
Grated Cheese

1. Put all the pancake ingredients in a bowl and use an electric hand whisk to blend together.
Heat a small amount of oil or butter in a non stick frying pan and make 6 pancakes from the mixture. Leave to one side.
2. Make sauce by heating the oil and frying onion and garlic for 5 mins.
 Add tomatoes, puree, bayleaf, salt & pepper and simmer for 15 mins. Add a little water if you feel it's too thick.
3. Take out the bayleaf and put the mixture in a blender with chilli and sour cream. Mix in the coriander.
4. Pour half the sauce in a dish.
Roll sausage and some cheese in each pancake and lay in sauce. Pour the rest of the sauce over the top and top with grated cheese.
Bake in the oven 15-20 mins at 180C/160C fan/gas 4.


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