These recipes do not make up a three course meal and can be eaten separately.
These recipes have been produced with the theme “grains” for the month of Harvest. All three contain grains that are either wheat or oats.
Equipment you’ll need:
1 x 20cm pancake frying pan
1 x 20 cm rectangular baking tray (well greased)
1 x 40 cm rectangular baking tray
4 x large wine goblets or equivalent containers
1 x various mixing bowls and usual kitchen implements
CRESPELLE RIPIENE
(Stuffed Pancakes)
Makes 8 X 20cm Pancakes
Ingredients
100 g plain flour
2 large eggs
300 ml milk
3 g (I coffee spoon) of salt
50 ml sunflower oil
Ingredients for the Filling
1 onion (or a small leek), finely chopped
1 red pepper, de-seeded and chopped
1 stick of celery
2 tomatoes or the equivalent quantity of tinned tomatoes, chopped
A soup spoon of chopped parsley
Seasoning: 20ml of olive oil
Preparation for the Pancakes
Use a medium sized bowl
- Pour in the flour and salt into the bowl
- Make a well in the middle and add the eggs and some milk
- Whisk gently until a thick(ish) paste is formed
- Add the rest of the milk slowly, whisking steadily to incorporate all the flour
- Leave to rest and prepare the filling in the meantime
Making the Filling
Use a non-stick saucepan if possible
1. Heat the olive oil
2. Fry the onions in the oil
3. Then add the remaining ingredients and cook until soft but slightly “Al dente” (firm when bitten)
Making the Pancakes
1. Heat the pancake pan with a drizzle of oil
2. When really hot, pour in some of the mix prepared earlier, swilling the pan from side to side so as to spread the mix evenly
3. When the mixture starts bubbling and changing colour, turn it with a spatula to cook the other side
4. Place the pancake on a plate and repeat until you have used up all the mixture
5. Each pancake can now be stuffed with the filling you prepared earlier. Make sure you fold the four sides inward to keep it from spilling
6. Place the pancakes into the 20 cm baking tray with the smooth side upward and re-heat in an oven at 140ºC for at least 20 minutes
7. (Grated cheese can be added on top if so desired in which case it is better to reheat the pancakes under a grill)
It is possible to avoid most of this preparation by purchasing a pack of pancakes and a can of Ratatouille from your local supermarket, but where’s the fun in that?
PIZZA DI GIOVANNI
(The Chef’s recipe)
Ingredients for the Base
500 g strong flour
25 g of salt
25 ml of milk, warm
300ml of water, warm
50 g of yeast
For the Filling
1 onion, chopped small
1 stick of celery, chopped small
1 small carrot, grated
1 small bunch of Basil, roughly chopped
1 can of Italian chopped tomatoes
150 g streaky bacon, chopped as small as possible
100 g mushrooms, (wild if possible), finely sliced
Seasoning and some dried oregano
200 g strong Cheddar Cheese, grated
200 g Mozzarella, either grated or chopped small
Preparation for the Base
1. Place the flour in a large bowl
2. Make a well in the centre and place in the yeast
3. Pour the milk over the mix and a little water
4. Cream the yeast without disturbing the flour
5. Cover the top of the bowl with a cloth and keep in a warm place such as an airing cupboard
6. When the yeast begins to bubble and has absorbed all the milk, gradually add the water and mix well with the flour using a metal spoon until a paste has formed
7. Put the paste on a clean, floured surface and start kneading it by stretching and folding it in ward, until the dough looks and feels smooth This should take around 10-12 minutes
8. Place it back in the bowl, re-cover it and put it back in the warm place until it doubles in size
9. Once your dough has doubled, place it back on the floured surface and roll it 5 mm thick and cut a piece large enough to cover more than the 40 cm baking tray. Then trim it to fit
If you think preparing the base may be too complicated or time consuming, then Simon Cornwell from Celebration Cakes has readymade dough that is available to purchase from his shop.
Making the Filling
- Using a non stick saucepan if possible, fry the onion and bacon
- (At this stage you can add half a glass of dry white wine if you wish). You can do this by reducing it separately in a saucepan and adding it in after the tomato
- When the ingredients are well cooked, add the tomato and cook until a smooth paste is formed
- Add in seasoning and put the mixture aside to rest with a cover placed on the top
Making the Pizza
- Take the tray with the dough and evenly cover it with the filling, but not too thickly
- Cover it with both cheeses and the oregano.
- If there is enough dough and filling left, another small pizza can be made
- Cook in a preheated oven at 220ºC until the cheese has glazed and is slightly brown in colour
- Serve by sprinkling olive oil over the finished pizza before being cut
CRANACHAN
Ingredients
75 g rolled oats, roasted
300 ml double cream
200 g raspberries
100 ml good whisky
75 g soft brown sugar
Preparation
Soak the raspberries in the whisky overnight with the sugar diluted into it.
1. Whip the cream
2. Mix the roasted oats into it, setting some aside for the top
3. Drain the raspberries and add gradually with the whisky to the cream by folding it in with a metal spoon
4. Using a piping bag with a large star nozzle, pipe some cream at the bottom of the 4 large goblets, then add a layer of raspberries
5. Repeat the above steps until the glasses are filled, ensuring that the final layer is cream
6. Sprinkle the rest of the roasted oats on top
7. Decorate with more raspberries and mint leaves
Shortbread biscuits go well with this dessert
Buon Appetito Giovanni Fontebasso
