Female Focus continued from previous page
2. Heat an 18–20 cm non-stick frying pan. Add a little oil, then pour in enough batter to coat the bottom of the pan. Cook over a moderate heat until golden brown on the base, then flip the pancake over and cook the other side briefly. Remove from the pan to a plate.
3. Repeat to make 8 pancakes in all. 4. Melt one-third of the butter in a large, deep saucepan and cook the shallots for 2 minutes. Add the mussels (scrubbed and beards removed), wine and bay leaf, cover tightly and cook over a fairly high heat for 3 minutes, shaking the pan a few times. Drain the mussels in a colander set over a bowl to catch the juices. Discard any mussels that have not opened. Remove the mussels from the shells and set them aside in a bowl discard the shells and the bay leaf. 5. Strain the cooking juices through a fine sieve and pour back into the large pan. Bring to a simmer, then add the haddock chunks and poach for 2 minutes. Remove the haddock pieces with a draining spoon and add them to the mussels. Reserve the cooking liquid.
6. Preheat the oven to 200°C. Melt the remaining butter in a small saucepan, stir in the flour and cook for 1 minute. Whisk in the reserved cooking liquid and the milk. Bring almost to the boil, then simmer for 3–4 minutes, stirring, until thickened and smooth. Add the chives and season with salt and pepper to taste. Pour 150 ml of the sauce into the bowl of seafood. Add the prawns and stir gently to mix. 7. Lay out all the pancakes and divide the fish mixture among them and roll them up. Spoon some of the remaining sauce into a large shallow, ovenproof dish, just to cover the bottom. Arrange the filled pancakes in the dish, then pour the remaining sauce over the top and sprinkle with the cheese and breadcrumbs. Bake for 20 minutes or until the sauce is bubbling and the top is golden brown.
Chocolate and banana pancakes Pancakes 125ml milk
1½ tablespoons melted butter 1 egg yolk
1 teaspoon vanilla
2 teaspoons hazelnut liqueur 1 tablespoon cocoa 2 tablespoons icing sugar 5 tablespoons plain flour Chocolate Sauce ½ tablespoon butter 1 tablespoon milk
2 teaspoons hazelnut liqueur 1 tablespoon cocoa 2 tablespoons icing sugar 2 ripe bananas, sliced
Method
1. First, prepare the batter: In a medium bowl, stir together milk, melted butter, egg yolk, vanilla and hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons icing sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside. 2. Melt ½ tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons icing sugar. Set over very low heat to keep warm. 3. Grease a non stick frying pan and heat over medium heat. Pour about 60ml of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more. 4. Place on a plate. Add ¼ sliced bananas and spoon ¼ of the chocolate sauce over the bananas. Roll or fold pancake, and sprinkle with icing sugar. Repeat steps 3 and 4. Serve warm.
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FF - Your Magazine
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