Potato & Courgette Pancake,
Roast Asparagus and Chive Cream by Wendy Gudgeon
Ingredients: (serves 6-8)
225 gr baking potatoes, peeled and grated juice of 1 lemon 115 gr courgettes, grated 30 ml plain fl our 10 ml baking powder
Method • •
Preheat oven to 220C/Gas 7
Soak the grated potato in water and lemon juice for 30 mins to prevent discolouration of the potato. Drain and pat dry.
• Mix the fl our, baking powder, egg and seasoning to a batter. • •
Stir in the potato, courgette and chives
Heat 30-45 ml olive oil in a large frying pan and drop in spoonfuls of the batter, fl attening slightly. They should be about 1 cm thick.
• When the pancakes start to bubble and brown at the edges turn them over and cook for another couple of minutes.
• •
Remove from the frying pan and place in an oven-proof dish. Cook the pancakes in the top of the oven for a further 10 to 15 mins. until golden brown and cooked through. Keep warm.
Place the asparagus on a baking sheet, drizzle with oil and seasoning. • Cook in a hot oven 220C/Gas 7 until tender. Keep warm.
Chive Cream: blend all ingredients thoroughly and chill. 1 shallot fi nely diced, 1 garlic clove, chopped, 15 ml chopped chives, 100 gr crowdie, or other soft cheese, 100 ml crème fraiche.
To Serve Place a pancake in the centre of each serving plate, top with asparagus, cover with another pancake and top with a spoonful of chive cream.
Wendy Gudgeon Tel: 01786 824 487
wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk 12 To advertise in thewire t. 07720 429 613 e.
the.wire@btinternet.com 1 egg beaten
30 ml chopped chives salt and pepper olive oil for frying 250 gr asparagus spears, trimmed
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