stock – bFeedme

To make this batter very smooth and light – as it would be best, prepare it using a Food Processor or Blender. The more air bubbles that are in the mixture, the lighter and fluffier the pancakes will be.

This batter makes eight pancakes, however, you can easily adjust the quantity to make more or less –depending on what you need.

To Serve 8
125g White Plain Flour
1 Egg
300ml Milk
Salt and Pepper
1tbsp Snipped Fresh Chives
1tbsp Vegetable Oil
25g Butter
3 Leeks, trimmed and cut into thin strips
125g Button Mushrooms, wiped and sliced
2tbsp Chopped Fresh Parsley
1tbsp Chopped Sunflower Seeds
50g Edam Cheese, grated
1 Bunch Watercress, trimmed and chopped
2tsp Capers
2tbsp Olive Oil
1 Garlic Clove, peeled and crushed
Grated Rind and Juice of ½ Lemon
3tbsp Vegetable Stock

1. Put the Flower into a bowl and make a well in a centre. Add the Egg, half the Milk, and beat until smooth. Beat in the rest of the Milk, add Salt and Pepper, then add the Chives.
2. Lightly grease a baking tray, with the Vegetable Oil, tilting the pan to cover the sides and base completely. Pour away any excess Oil, before heating the pan up.
3. Pour in just enough Batter to coat the base, and cook for one or two minutes until light brown, before turning over and cook the other side. Repeat this process to make eight pancakes.
4. Keep the pancakes warm. Meanwhile, melt the Butter in a heavy based Frying Pan. Cook the Leeks for around five minutes or until soft. Add the Mushrooms to the pan, cook for a further two minutes, then add the Parsley and Sunflower seeds, stir in well. Season with Salt and Pepper to taste.
5. Lay the pancakes out, and divide the mixture from the pan into eight. Spoon down the centre of each pancake, then arrange in a shallow ovenproof dish.
6. Puree the Watercress and Capers in a food processor with half of the Olive Oil, and process until smooth. Slowly add the rest of the Oil, Lemon Rind, Lemon Juice and Garlic, and enough Vegetable Stock to make the mixture smooth.
7. Pour the Sauce over the Pancakes, and sprinkle with the Cheese. Bake in the Oven at 190C for twenty minutes until Golden and hot through.

Photo Courtesy of: heliosphan

A basic requirement for many fish-based recipes, this stock is based on a classic recipe, and is very easy to make – it can be used fresh, you could chill it for a day (make sure you bring it to the boil before use), or freeze it for up to six months, so you can make sure you always have enough for whatever you want to cook.

To Make 1.4 Litres
900g Fish Heads, Bones and Tails, without any Gills.
1.2l Water
500ml Dry White Wine
1 Onion, thinly sliced
1 Leek, halved, rinsed and chopped
1 Carrot, peeled and sliced
6 Fresh Flat-Leaf Parsley Sprigs
1 Bay Leaf
4 Black Peppercorns, lightly crushed

1. Put the Fish trimmings, Water and Wine into a large, heavy-based Saucepan over a medium to high heat, and slowly bring to the boil, skimming the grey foam off the top.

2. When the foam stops being produced, reduce the heat to a very low one, and add the Onion, Leek, Carrot, Parsley, Bay leaf and Peppercorns, before leaving the stock to simmer for thirty minutes, skimming the surface to remove any scum if required.

3. Strain the stock, and discard the solid ingredients.

The stock can be either used straight away, or chilled for a minimum of a day before putting in the fridge – just make sure to bring it to the boil before using in any recipes.

Photo courtesy of: Simps

Leek Pancakes with Watercress Sauce

Fish Stock