Yield: 1 servings
|Approx 50 g chevre-type goat's cheese|
|Salt and freshly ground black pepper|
|1||Sprigs basil; to garnish|
|1 medium||Red or white onion; sliced|
|1 teaspoon||Light muscovado sugar|
|1||Red pepper; deseeded and cut|
|; into thick slices|
|75 grams||Self-raising flour|
|1 teaspoon||Baking powder|
|25 grams||Grated Parmigiano Reggiano|
|Oil for frying|
FOR THE CARAMELISED ONIONS
FOR THE VEGETABLES
FOR THE PARMESAN PANCAKES
Preheat the grill to high. Heat a griddle pan.
1 Melt the butter and start to gently fry the onions. De-seed and finely chop the chilli. Add to the onions with the sugar and leave to cook for about 10-15 minutes.
2 Slice the aubergine crossways to give four slices about 1cm/ ½" thick.
Slice the courgette into slices on the diagonal.
3 Pour approximately 2 tbsp oil into a large bowl. Add the vegetables, season and toss well until all are coated in oil.
4 Place on the hot griddle pan and cook for five minutes on each side, turning once.
5 For the Pancake Batter: Sieve the flour, baking powder and salt into a bowl. Make a well in the centre and break in the egg. Whisk in the egg and milk until smooth.
6 Grate the Parmesan and stir into the batter. Heat a large heavy-based frying pan and add a little oil.
7 Ladle in the mixture, spreading it out to approximately 10cm/4" round.
Make two pancakes.
8 Cook on one side for 30 seconds to a minute. Then when the base is set, use a wooden spatula to flip each pancake over and cook the other side for 1-2 minutes until cooked through.
9 Place the goat's cheese onto an oiled baking sheet, slice-side up. Season and cook for 2-3 minutes until browned and bubbling.
10 Place one pancake on a serving dish, spread with the onion mixture, pile the griddled vegetables on top and cover with the other pancake.
11 Slide the hot melted cheese on top using a spatula. Finish with a sprig of basil.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.