Coconut and Cumin Pancakes with Aubergine Pickle and Coriander Yoghurt
For 24 pancakes, about 8-10 portions
100 g/3 1/2 oz strong flour
100g/3 1/2 oz rice flour
1/2 tsp salt
1 dessertspoon ground cumin
1 egg
400 ml/14 fl. oz coconut milk
Note: coconut milk can vary in thickness so add a little extra milk if the pancake batter is too thick.
Sift the flours, salt and cumin. Whisk the egg into the coconut milk, then whisk this into the flours. Stir in the coriander. This should give you a thick pouring batter which makes a pancake a good deal thicker than the average crepe. Heat a large frying pan to a medium low heat. Brush it lightly with oil, then pour a tablespoon or so of batter for each pancake onto the pan, to give a diameter of about 6 cm. (You can vary the size depending on whether you would like 1 large pancake or lots of bite size ones). Fry the pancakes for about 2 minutes, then flip them over and fry the other side. Turn them out onto a plate in a random pile -- they won't stick to one another.
Serve immediately or reheat for a few minutes in the oven.
Aubergine Pickle
500g aubergines
Bunch of coriander
3 tblsp vegetable oil (or coconut oil)
5 cm piece of fresh root ginger, peeled and finely chopped
3 shallots, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2 tblsp light soya sauce
2 tblsp dark soya sauce
5 tblsps rice wine vinegar
5 tblsp rice wine
4 tblsp castor sugar
Cut the aubergines in half lengthways and then into 2.5cm cubes. Place in a colander salt well and set aside for 30 minutes. After this time, rinse the aubergine, drain and dry. Meanwhile, separate the coriander stems and roots, saving a handful of the leaves. Pound the roots and stems using a pestle and mortar.
Place a wok over a medium heat, add the oil and heat until almost smoking. Fry the aubergine cubes in small batches until golden brown on all sides, then remove and drain on kitchen paper.
Pour off the excess oil from the wok, then add the ginger, shallots, garlic and pounded coriander root and stems. Stir fry for a minute or two, then add the soy sauces, rice wine vinegar, rice wine and finally the sugar. Allow to bubble vigorously for a minute or so.
Transfer the mixture to a small saucepan and add the aubergine to the sauce. Turn down the heat and cook slowly with a lid on until the aubergines are tender. Chop the coriander leaves roughly and add them to the aubergine.
To serve, spoon some of the aubergine pickle onto the pancake and top with a dollop of coriander yoghurt.
Coriander Yoghurt:
1 bunch fresh coriander
200-300 mlsi7-11 fl. oz thick yoghurt
Chop the coriander finely and mix with the yoghurt. Season with a little salt.
Vegetable Stir Fry
You can substitute or add other veg such as pak choy, green beans, broccoli etc. I particularly love the cauliflower in this dish.
1 small cauliflower
120 g/2 oz mangetout (pea pods)
6 spring onions, cut into 3 cm/1 1/4" lengths
4 tblsp ground nut oil
1 red pepper, deseeded and sliced into 0.5 cm / 1/4" strips
2 fresh red chillies, deseeded and sliced into rings
3 cloves garlic, finely chopped
4 cm/1 1/2" piece of root ginger, finely sliced and cut into shreds
1 tblsp dark soy sauce
2 tbslp fish sauce
2 tbslp kecap manis (sweet Indonesian soy sauce)
Cut the cauliflower into florets (don't make them too small or they will fall apart when they are being stirfried). Cook the cauliflower in salted boiling water for about 4 minutes until al dente. Drain well and refresh in plenty of cold water. Drain again and place in a bowl with the spring onions and mangetout.
Heat 2 tblsps oil in a large frying pan or wok. Add the pepper, chillies, garlic and ginger to saute over a high heat for 30 seconds. Add the cauliflower and mangetout and cook for a further 2 minutes or until the cauliflower is thoroughly heated through. Add the soy sauce, fish sauce and kecap manis and about 2 tblsp water. Continue to cook for another 30 seconds or until the juices thicken slightly. Taste and add a little extra soy, kecap manis and fish sauce if you feel the vegetables need a little more flavour.
Serve immediately.
Fillets of Fish Cooked on the Griddle Pan
This is a basic method for grilling fillets of round fish such as cod, hake, halibut, setrout or salmon.
Serves 4
4 fillets of fish, approximately 6 oz/170g per person
for main course, 4 oz/110g for a starter
Flour
Salt and freshly ground pepper
Butter at room temperature, for spreading over the fillets
To prepare the fish
Remove the bones from each fish fillet with a tweezers. Heat the griddle pan until very hot. Season the fish fillets, dip the flesh side in flour and shake off the excess. Lightly spread some butter all over the flesh side. Place the fish fillets, flesch side down first, on the hot griddle. The fish should sizzle as soon as it hits the pan. Cook for 4-5 mintes on each side, or according to the thickness of the fish.
Lemon grass butter:
1 lemon grass stalk, outer leaves removed and the core very finely chopped
Finely grated zest of half lime
2 tsps lime jujice
half inch/1 cm ginger, finely grated
2 tblsps chopped parsley
4 oz butter at room temp
1 tblsp Thai fish sauce
Cut 1 cm off the root end about 3 cm off the top of the lemongrass and discard. These pieces are rather tough. Remove the 2 outer sheaths and discard. Slice the remaining core into very fine slices (as fine as possible -- this is imperative) and then chop very finely. Place the butter in a bowl and mix in all the other ingredients. Lay a piece of clingilm on your worktop and scoop the butter out in a line onto the clingfilm. Roll up into a saucage shape and twist the ends. Refrigerate until ready to use.
To Serve
As soon as the fish comes off the griddle, sit a thick slice of lemongrass butter on top of the fish. Serve with the vegetable stir fry.
Irish Applecake
4 oz/110g self raising flour
4 oz/110g ground almonds
8 oz/220g caster sugar
3 eggs
5 oz/140g melted butter
1 tsp baking powder
1 large or 2 medium cooking apples, peeled and cut into slices or chunkcs
Flaked almonds, for the top
Oven temp: 160C, 300C, Gas 2
Equipment: 8"/20 cm or 9"/23cm springform pan with removable base
Line the cake tin with a circle of bakewell/parchment paper on the base. Butter and flour the sides of the cake tin and shake off the excess.
Mix the flour, ground almonds, baking powder and caster sugar together in a bowl. Beat the eggs together adn add the beaten eggs adn melted butter to the dry ingredients. Stir well.
Put half the mixture into the cake tin. Place a layer of apples over the cake mixture and then spoon the rest of the cake mixture on top. Sprinkle the surface with flaked almonds. Bake in the oven for about 1 hour or until a skewer inserted into the centre comes out clean. Be careful not to undercook this cake or it will sink in the middle.
Caramel Sauce
This sauce is fabulous with ice cream, apple cake, apple tarts, pear tart and many other desserts.
100g/31/2 oz caster sugar
50 ml/2 fl oz water
200ml/7 fl oz cream
Combine the sugar and water in a saucepan. Stir to dissolve the sugar and bring to teh boil. Continue boiling until the sugar begins to turn golden. When the sugar is an even caramel colour all over, add teh cream. Stir until the texture is smooth. The caramel sauce may be made in advance and then reheated. It will keep in the fridge for 2 or 3 weeks.
Copyright: Lynda Booth's Dublin Cookery School
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