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Herb Pancakes, Spinach Ricotta and Pine Nut Stuffing, Roast Tomato Sauce
For the Pancakes; This makes (4 pancakes) 50g Plain Flour 2 Large Free Range Eggs 175ml Semi Skimmed Milk 5g Chopped Parsley 5g Chopped Chives Pinch of Salt & Pepper Vegetable oil for frying
Blend the flour, eggs & milk in a food processor (if you don't have one you can use a whisk just add the milk gradually so you don't get lumps) then add the herbs & seasoning. Over a medium heat warm a frying pan, brush with oil, and pour in enough batter to cover the base of the pan when swirled around. Tease the pancake away from the edges of the pan and check the colour, it wants to be golden brown turn or flip it over and cook on other side. Slide onto greaseproof paper till needed. These can be made in advance and stored in the fridge or even freezer. For the stuffing; 60g Diced Shallot 1 Cloves of Garlic, thinly sliced 150g Baby Spinach 30g Pine Nuts, Toasted Zest of 1/2 Lemon 200g Ricotta Cheese 15g Unsalted Butter Salt & Pepper
Gently fry the shallots & garlic in the butter until soft Add the spinach, cook until wilted & the water from it evaporates Add the cheese, pine nuts and lemon zest, check the seasoning For the Sauce; 50ml Olive Oil 1 clove Garlic 1 Shallot diced 75ml White Wine 500g Tin Chopped Tomatoes
Gently fry the shallots & garlic in the olive oil till soft Add the white wine and reduce to ½ Add the tomatoes, boil, then simmer for ten minutes, stirring occasionally Season, then put through a food processor To assemble; Put a spoonful of stuffing on one side of the pancake, fold in half, put another spoonful on top and fold again. Pan fry till crispy, and cover with sauce.
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