TWO childhood favourites have been given a new modern twist that will surely have the whole family asking for seconds.
Chef Dean Edwards shares his two recipes for chicken and mushroom crispy pancakes and banoffee pavlova.
Chicken and mushroom crispy pancakes
Toby Scott The humble chicken and mushroom pie has been given an exciting new look in this pancake recipe[/caption]
Prep time: 10 mins
Cooking time: 55 mins, plus 35 mins resting
Cals: 565/Sat fat: 17g
- 2tbsp olive oil
- 2 boneless chicken thighs, finely cubed
- 50g smoked pancetta
- 250g chestnut mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 20ml brandy (optional)
- 100ml double cream
- 50g Parmesan, grated
- 2tbsp fresh tarragon
- 100g plain flour
- 2 eggs, beaten
- 150ml whole milk
For the topping:
- 2 eggs, beaten
- 30g panko breadcrumbs
- 30g Parmesan, grated
- Heat 1tbsp of oil in a large frying pan then cook the chicken and pancetta for 5-10 minutes until golden. Remove and set aside. In the same pan, fry the mushrooms over a high heat for 6-7 minutes until golden. Add the onion and garlic then cook over a medium heat for 5 minutes until softened. Pop the chicken and bacon back in, then pour in the brandy if using and reduce. Take off the heat, stir through the cream and Parmesan, then season. Leave to cool for 30 minutes before stirring through the tarragon.
- To make the pancakes, sift the flour into a large bowl, then add the eggs, milk and a pinch of salt. Whisk and leave to rest for 30 minutes.
- Heat the remaining oil in a 25cm-wide non-stick pan over a medium heat. Add a quarter of the batter, and tilt until it covers the bottom of the pan. Lift the edge of the pancake to check if it’s browned, and then flip. Cook for a further 30-60 seconds, then turn out and repeat until all the batter is used.
- Preheat the oven to 180°C/160°C fan/gas mark 4, then line two large baking trays with greaseproof paper. Lay a pancake on a tray and put a couple of tablespoons of the filling on to one side, egg wash around the edge then fold over and seal. Repeat for all four pancakes. Egg wash the tops of the parcels then sprinkle over the panko breadcrumbs and Parmesan. Cook for 25-30 minutes until golden, then leave to cool for at least 5 minutes before serving.
Toby Scott Make sure to make enough of this scrumptious dessert as it’s bound to go down a treat with all of the family[/caption]
Prep time: 15 mins
Cooking time: 1 hr
Cals: 349/Sat fat: 11g
- For the meringue
- 3 large egg whites
- 175g caster sugar
- 1/2tsp white wine vinegar
- 1/2tsp corn flour
- 1/2tsp vanilla essence
For the topping:
- 2 bananas
- 30g caster sugar
- 200ml salted caramel
- 300ml double cream, whipped
- 50g chocolate (70% cocoa content), melted
- Zest 1 lime
- Preheat your oven to 120°C/100°C fan/gas mark 1/2. Whisk the egg whites with a pinch of salt until you achieve soft peaks. Gradually add the sugar, then the vinegar, corn flour and vanilla essence. Place some baking parchment on to a large baking sheet, then draw around a plate of around 10in diameter. Spoon the meringue inside the circle. Bake in the oven for 1 hour, then leave to cool.
- Slice the bananas and place them on a tray, sprinkle with sugar, and use a chef’s blowtorch or place under the grill briefly to caramelise.
- Spoon the caramel on to the meringue, top with the cream and bananas, then drizzle over the melted chocolate. Garnish with lime zest and serve.
MOST READ IN FABULOUS
Sainsbury’s Rosemary Mojito Mocktail, £1.75 for 750ml
- Food styling: Liberty Fennell
- Prop styling: Jenny Hodges
- Stockist: Sainsbury’s (Sainsburys.co.uk)
Source: FS – All – Food and Nutrition Blogs
Two scrumptious childhood faves are brought bang up to date for the whole family