![]() Meanwhile, cook the onion in a frying pan with a little olive oil over a medium heat until it is soft and sweet, but not brown this should take eight to 10 minutes. Put the potatoes into a large pot of well-salted boiling water and cook for about 20 minutes, until soft. To serve 1 bunch greens (approx 200g), eg spring greens, cavolo nero, kale 1 small bunch each parsley and coriander 1 unwaxed lemon Photograph: Matt Russell/The Guardianĥ00g potatoes, peeled and roughly chopped Extra-virgin olive oil 1 onion, thinly sliced 100g sharp cheddar, grated 3 t bsp polenta Salt and black pepper If cooking from frozen, allow to defrost for half an hour at room temperature before using.Īnna Jones’ potato, polenta and cheese pancake. They can also be frozen, separated by sheets of greaseproof, for up to two months. These pancakes can be made ahead of time and stored, covered, in the fridge for up to four days. These quantities will make enough to serve four as a light meal and two as a hearty one. I make this using leftover cooked potatoes, but it’s good enough to cook them for. Potato, polenta and cheese pancakeĪ crispy potato and sharp cheddar pancake with the pleasing crunch of polenta, topped with greens and lemony herbs. Top with veg, leaves, cheese and eggs as you please, as per my suggestions. Stack on a plate with greaseproof paper in between each pancake and keep warm in a low oven. ![]() Repeat with the rest of the batter, adding a little more oil each time. Cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds. Work quickly to swirl it around so the batter covers the base of the pan. ![]() Add a small ladle of the batter to the pan. ![]() Heat one teaspoon of the oil in a medium-sized, non-stick frying pan over a medium heat. Dry roast the caraway seeds in a frying pan, then fold into the batter. Blend on high until you get a thin, smooth pancake batter. Put all the crepe ingredients except the caraway seeds into a blender and season with salt and pepper. ![]()
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