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COOKING COMPANION METHOD FOR INJERA


1 To make the injera mix 250g of teff flour with 400ml warm water and 8 tbsp of starter and leave covered in a warm place for a further few hours.


2 When you are ready to cook them, stir in the bicarbonate of soda. If the batter mixture seems quite thick, add enough water to mix to the consistency of thin pancake batter.


3 Heat a nonstick frying pan over a medium heat, and brush with a little sunflower oil.


METHOD FOR STARTER


Day 1 - Mix 75g of the teff flour with 190ml warm water and leave covered for 2 days


Day 3 - Stir the mix and whisk in 50g teff flour and 115ml warm water and leave for 1 day


Day 4 - Stir in the last 50g of teff flour and 115ml warm water and leave for 1 day.


Day 5 - On day 5 the starter will be ready to use.


4 Pour a small ladle (approximately 75ml) of batter around the outer part of the hot pan. Tilt and swirl the pan so that the batter spreads to cover the surface evenly right to the centre of the pan. If the edges are too thin and fragile, they can stick and be difficult to loosen from the pan even if it is very nonstick. You may need to add a little more batter if it doesn’t quite cover evenly.


5 Cover the pan with a lid, lower the heat a little to avoid the base of the injera browning too much, and cook for 1 minute or until it looks dry on top with a smattering of burst bubbles over its surface.


6 Remove the lid and cook the injera for a minute or two longer, gently loosening the


edges by running a spatula around the pan. The injera is ready when it is dry on the surface with lots of burst bubbles, and the base should be lightly browned and the spatula slides under it. There is no need to flip it over.


7 Very carefully slide the injera from the frying pan onto a plate and cover with a clean tea towel.


8 Remember to heat the pan so that it is very hot again before brushing with oil and repeating the process until all of the batter is used.


The Riverford Field Kitchen


DINING - WORKSHOPS - FARM TOURS


Join us for a unique veg-centric dining experience on our organic farm. Our menu changes daily depending on what is in abundance in the fields around us.


Advanced booking essential theriverfordfieldkitchen.co.uk


01803 227391 Buckfastleigh, Devon, TQ11 0JU


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