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Leek Pancakes with Watercress Sauce

February 24, 2011 By Delia

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.

Savoury Pancake

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

Filed Under: Appetizer Recipes, Baking Tagged With: leek, mushroom, pancake, Sauce, savoury, stock, vegetable, watercress

Ham-Wrapped Chicken with a Bulgur and Watercress Salad

November 5, 2010 By Delia

Sounds posh doesn’t it. Well, it’s really very easy – and it is quite posh, but also great barbeque food.

The mix of fresh, juicy chicken, the crispness of the Watercress and the texture of the Bulgur Wheat (similar to Cous Cous) is an amazing combination of tastes, textures and colours.

chicken wrapped in ham

To serve 4

200g Bulgur Wheat

4 Chicken Fillets

3 slices Cured Ham

3 Tomatoes

½ Cucumber

½ Fennel Bulb

Juice of ½ Lemon

2tbsp Olive Oil

150g Watercress

1.       Place the Bulgur Wheat in a pan, and fill it to 5cm above the Wheat with water. Bring it to a simmer and cook for ten minutes, before draining well, and allowing to cool in a large bowl. Stir occasionally to help release the heat.

2.       Heat an oven to 180 C/ Gas Mark 4.

3.       Lightly oil a tray, before wrapping each Chicken Fillet in a slice of the Ham. Cook in the oven for fourteen minutes (or until the juices run clear from the Chicken).

Dice the Tomatoes, Cucumber and Fennel Bulb into pieces 1cm across, and mix into the Bulgur Wheat well, adding the Lemon Juice and Olive Oil as you go.

4.       To serve, lightly toss the Watercress with the Bulgur Wheat Salad, slice the Ham-wrapped Chicken Breast, and lay on a plate.

Photo Courtesy of: Naotakem

Filed Under: Baking, Chicken, Fast Meal Ideas, From the Heart Tagged With: bacon, bulgur wheat, chicken, ham, salad, watercress

Mango, Watercress and Cashew Salad

October 20, 2010 By Delia

A light, refreshing salad, goes very well with chicken and spicy dishes as a side, or as a light lunch or filler between Lunch and Dinner.

Serves 4
2 fresh red Chillies, cut into fine strips
1 large mango, cut into strips about ½cm across (with or without the skin)
A bunch of Fresh Coriander
100g lightly toasted Cashews
A bunch of Watercress, washed
1 cucumber cut into fine strips
Salt and Pepper to taste

1. Combine all of the salad ingredients and toss thoroughly
2. Chill, and serve

Photo Courtesy of papalars

Filed Under: From the Heart, Fruit, Salad Recipe Tagged With: cashew, mango, watercress

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