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SMOKED TROUT PANCAKE STACK
200g smoked trout, chopped
250g crème fraiche
250g smooth cream cheese
45ml chopped fresh dill
45ml chopped capers
15ml lemon juice
salt and pepper
20 small pancakes (use recipe from saucy orange crepes)
Combine the trout, crème fraiche, cream cheese, dill, capers, lemon juice and seasoning and mix well.
Place a pancake on a serving plate and spread with a layer of the trout mixture.
Add another pancake and continue layering until all the pancakes and mixture are used up. Cover the stack with cling film and refrigerate for 2-3 hours.
Serve sliced into wedges.
BLACK FOREST PANCAKE STACK
25ml cocoa powder
pinch of salt
400g can of cherries
15ml cherry liqueur (optional)
500ml cream, whipped
350g dark chocolate
12 chocolate pancakes
125g fresh cherries to decorate
sifted icing sugar
PANCAKES: Combine the egg, milk and oil in a jug. Sift the flour, cocoa and salt into a bowl. Add the milk mixture to form a smooth batter. Cover and set aside for an hour.
Heat a little oil in a non-stick frying pan and add a ladleful of batter. Swirl the pan around to coat the base and cook for a minute. Flip the pancake over and cook on the other side for a few seconds.
Repeat with remaining batter.
SAUCE: Drain the cherries. Put the liquid into a small pot and bring to the boil.
Mix the cornflour with the water to form a smooth paste. Add to the pot and stir until the mixture boils and thickens.
Remove from the heat and add the cherries and liqueur. Set aside to cool.
GANACHE: Combine the chocolate and cream in a glass bowl and microwave on low for 2 minutes or until melted. Stir until smooth. Set aside to cool and thicken.
TO ASSEMBLE: Place a pancake onto a serving plate. Spread evenly with a little ganache. Top with a thin layer of cream.
Spread another pancake with ganache and place it on top of the cream. Add another thin layer of cream. Repeat this once more and add a layer of the cooled cherry mixture.
Add another three layers of pancakes spread with ganache and cream with a layer of cherries. Repeat this once more ending with a plain pancake.
Refrigerate for a few hours to set.
Pile the top with fresh cherries and serve sifted lightly with icing sugar.
SAUCY ORANGE CRêPES
80 g butter
125ml castor sugar
250ml orange juice
1 orange, rind shredded into julienne strips
2 oranges, peeled and segmented
PANCAKES: Sift flour and salt into a mixing bowl. Combine the milk, water, oil and eggs and mix well. Add to the flour, mixing continuously, until a smooth mixture is formed. Strain batter into a jug and set aside for one hour. Heat a non-stick frying pan or crépe pan over a medium heat, using some oil. Pour in a ladleful of batter and swirl it around to cover the base of the pan. When cooked on one side, flip the pancake over and cook briefly on the other side. Repeat until all the batter is used.
SAUCE: Melt the butter in a frying pan and add the sugar. Cook for a few minutes. Add the juice and rind and stir until the sugar has dissolved. Bring to the boil and simmer for about 5 minutes.
Fold each pancake into quarters and insert a few orange segments into each. Lay the pancakes in the pan of sauce and pour over the brandy. Flambé if desired.
Serve two pancakes a person with some of the sauce.
STICKY TOFFEE APPLE CRUMPETS
500ml self-raising flour
2ml bicarbonate of soda
80ml castor sugar
25g butter, melted
1 apple, grated
160ml brown sugar
30ml golden syrup
5ml vanilla essence
sliced apples for serving
Sift the flour, bicarbonate of soda, cinnamon and sugar into a bowl. Combine the buttermilk, milk and egg and mix well. Add to the dry ingredients and mix to form a batter. Stir in the butter and the apple.
Drop spoonfuls into a lightly oiled frying pan and fry until bubbles appear, turn over and cook on the other side until golden brown.
Remove and keep warm in a clean tea towel.
Repeat with remaining mixture.
SAUCE: Combine all the ingredients in a pot and simmer until slightly thickened.
TO SERVE: Layer a few crumpets with slices of apple and pour over some sauce.
CORN CAKES WITH AVOCADO AND BACON
125ml self-raising flour
400g can of sweetcorn, drained
45ml chopped Peppadews
1 avocado peeled and sliced
125g streaky bacon, grilled
a handful of rocket leaves
Sift the flour and salt into a bowl. Combine the milk and egg and add to the flour to make a batter. Stir in the sweetcorn and Peppadews.
Drop spoonfuls of mixture into a lightly oiled non-stick frying pan and cook until golden brown on lower side then flip over and cook on the other side. Remove and drain on paper towel.
Serve with avocado, bacon and rocket. - The Star