Pancake Recipes:
Ingredients
600g Self-raising All-Purpose flour
1 tsp Salt
1 tsp Bicarbonate of soda
50g Sugar
750ml Buttermilk
250 ml Milk
115g Butter
4ea Eggs
1 tbsp Vanilla extract
Method
First sift the dry ingredients together. Then combine the wet ingredients and add to the dry. The mixture should be slightly lumpy.
Pour some of the mixture into a hot frying pan, slightly oiled, so that it forms a 4” diameter pancake and cook until golden brown on both sides.
HFM Recipe 6 – PANCAKES – Download as PDF
Savoury Cheese Pancakes
Ingredients
600g potatoes
150g medium strength cheese (Lyburn, Loosehanger, Bookham Cheese
1egg (Hyden Farm, Hunts Hill)
25g flour
Small clove of garlic
Salt and freshly ground pepper
Chopped watercress (Mapleleaf)
2 tbsp Extra virgin rapeseed oil (Pratt’s Food)
Method
Peel and grate potatoes without washing them and grate the cheese
Crush the garlic and chop the watercress
Mix the potatoes, cheese, flour, garlic and watercress and season
In a lightly-oiled non-stick pan, make into pancakes (small but thicker
than ordinary pancakes) and cook on a high heat for approx 10-15
minutes. As soon as the pancakes are nicely browned, turn and cook
the other side and serve warm with salad.
HFM Recipe 8 – Savoury Cheesy Pancakes – Download as PDF
Stuffed Pork Chops & Orange Rice
Ingredients
4 thick pork chops (Bowtell’s Farm Shop)
1/2 tsp dried sage
1 small onion
1/2 oz butter
1 dessert apple, peeled
and cored
salt and pepper
2oz white breadcrumbs
4 tbsp raisins
15fl oz chicken stock
5 fluid oz orange juice
8oz long grain rice
orange slices and parsley to garnish
Method
Heat the oven to 375deg (gas 5) With a sharp pointed knife make a slit through the fat towards the bone to make a large pocket.
Chop finely the sage, onion and apple and mix together.
Heat the butter and fry the mixture for about 5 mins.
Add breadcrumbs and raisins and season with salt and pepper and mix thoroughly.
Divide this stuffing between the pork chops using it to stuff each pocket.
Put chops in a greased ovenproof dish and cook for about 50 mins until cooked through.
Put rice, stock and orange juice into an ovenproof dish, cover and cook below the chops in the oven for about 45 mins until the juice is absorbed.
Serve the stuffed pork chops on top of the rice. Garnish with the orange slices and chopped parsley.
Stuffed Pork Chops and Orange Rice – Dwonload in pdf
For more pork recipes from Trudie Bowtell, click here
