Without wanting to step on Nigel
's toes, I have a recipe I must share.
I went to a Kerrygold event last week, where the wonderful Rachel Allen was on hand to extoll the virtues of their their new softer block butter (bear with me). While many more spreadable butters are pumped full of vegetable oils and hydrogenated fats and other nasties, Kerrygold's version is rendered more malleable simply due to the way they heat and cool the milk. That is about as much of the science as I understand, but I am completely sold on the product. I have been using it to butter my pre-emptive Hot Cross Buns all week.
At said event, they served the most delicious savoury pancakes. I inhaled about six of the delights and would have eaten many more had politeness not prevailed. Anyway, now I have my hands on the recipe, I intend to rustle up a batch tonight.
Black Friday all week and Shrove Tuesday on a Monday? Seems I need to sort out my culinary calendar...
Enjoy!SPINACH AND MUSHROOM PANCAKESServes 4Ingredients
: For the pancake batter
15g (1/2oz) Kerrygold block butter, now softer
150g (5oz) plain flour
pinch of salt
200ml (7fl oz) milk
2 tablespoons waterFor the filling
25g (1oz) Kerrygold block butter, now softer
1 onion, finely chopped
400g (14oz) baby spinach
225g (8oz) mushrooms, sliced
100ml (4fl oz) single cream
1 teaspoon freshly chopped parsley
squeeze of lemon juice
salt and freshly ground pepper
chopped fresh chives, to garnish (optional)Method
1. For the pancake batter, melt the Kerrygold butter over a low heat. Put the flour, salt, milk, eggs and water into a mixing bowl and beat together with a hand whisk to make a smooth batter. Whisk in the melted Kerrygold butter and leave to rest for 20-30 minutes.
2. For the filling, melt the Kerrygold butter in a heavy saucepan until it foams. Add the onion, then cover and sweat over a gentle heat for 5-10 minutes, until soft but not coloured.
3. Meanwhile, cook the spinach in a tiny amount of water in a large lidded saucepan, until the leaves wilt (about 3-4 minutes). Drain, then squeeze out the excess liquid with the back of a spoon.
4. Add the mushrooms to the onion and cook for a few more minutes, then stir in the cream, parsley and spinach. Season with lemon juice, salt and pepper.
5. Cook ladlefuls of the pancake batter in a non-stick frying pan until set on the surface. Turn over to cook the other side. Use to make 4 large or 8 small pancakes.
6. Lay the pancakes on warm plates and spoon the filling in the middle. Serve, sprinkled with chopped chives.Tip
: Use the filling as a sauce for pasta - simply stir it though your favourite cooked pasta shapes.