Herbaceous pancake, pickled beetroot, chickpea aioli & wild rocket salad
Serves 6
Herbaceous pancake
INGREDIENTS
Gf plain Flour x 100g
Chickpea flour x 10g
Bicarb x 1 tsp
Picked Parsley x 20g
Rocket x 10g
Fine Salt x 2g
Olive oil x 1 tbsp
Water x 200ml
Method
Add all the ingredients into a thermo mix jug & blitz until green and smooth, approx 2 minutes.
Pour into a medium sized mixing bowl and add a small ladle. Put a small non stick frying pan on a high heat, using a pastry brush lightly brush the pan with sunflower oil, add one full ladle to the hot pan and cook for around 1 - 2 minute.
Using a flexible spatula from the outside of the pancake work your way around and gently flip onto the other side. Cook for another 1 - 2 minutes turning down the heat by half.
Take the pancake out of the pan gently onto a tray lined with parchment paper.
Allow to cool then using the largest sized cutter, cut out a nice clean circle.
Store in the fridge in an air tight container lined with parchment paper.
Fennel & rocket salad
Ingredients
Fennel x 1 head
Lemon x 1 juiced
Olive oil x 1 tbsp
Rocket x 100g
Salt to taste
Method:
Shave the fennel very thin on a mandolin.
Add to ice water.
To order drain the water, put the fennel on a tray with a dry cloth, add to a mixing bowl & dress.
Last minute fold in the rocket.
Baked & pickled beetroot
Ingredients
Large beetroot x 2
Olive oil x 1 tbsp
Fresh thyme x 2 sprigs
Salt x 1 pinch
Apple cider vinegar x 100 ml
Salt x pinch to taste once serving
Method:
Pre heat the oven to 190C. Or alternatively use barbecue.
Cut out a square of parchment paper & tin foil - 25cm by 25cm.
Place the beetroot in the centre of the parchment paper with the tin foil underneath.
Add the oil, thyme & a pinch of salt to the beetroot and wrap tight in the foil.
Put in the oven and roast for around 1 hr, take out of oven and with a small knife the pierce the beetroot to check it is tender and with ease the knife should go through the beetroot.
Allow to cool at room temperature for around one hour.
Using gloves peel the beetroot skin of with your hands, this should peel easily whilst the beetroot is still warm. (do not put in fridge until skin is peeled)
Using your hands naturally break the beetroot into random sized chunks around 2cm by 2cm.
Chickpea Mayo
Ingredients
Chick pea liquid x 80ml
Sunflower oil x 100ml
Olive oil x 60ml
Roast garlic x 1 clove pureed
Lemon juice x 1 tbsp
Apple cider vinegar x 1 tsp
Method
Place the chick pea water in a kitchen aid bowl, add the xantham & garlic.
Start to whip up using the whisk until it starts to come to a soft peak then slowly start adding both oils as you would a mayonnaise.
Once all oil is added slowly and it is mayonnaise like texture, firm but light, add all of the second part of the recipe mix with a pinch of salt, taste, check then store in squeezey bottle.
Wash the chickpeas and dry at 46 degrees overnight and store in a air tight container.
Herb Oil
Ingredients
Parsley - 100g
Basil - 100g
Grapeseed oil - 400ml
Method
Chop up the herbs roughly with the stalks included.
Bring a pan of water to the boil and add the herbs, cook for 30 seconds then drain the hot water and plunge into ice water.
Squeeze the liquid from the herbs using a kitchen towel so the herbs are as dry as possible.
In the blender add the herbs and oil then blitz for 3 minutes on full speed until the oil and herbs have emulsified, place a piece of muslin cloth or kitchen towel over a sieve and allow the oil to drain through so you are left with a deep green oil.
To plate
Place one pancake on in the centre of the plate.
Add one tbsp of chick pea aioli in the centre of the pancake.
Place another pancake directly on top.
Start to build with dressed pieces of beetroot to cover the surface area of the pancake.
Add 6 - 1 cm by 1cm pieces of mozzarella evenly across the beetroot & pancake.
Add a sprinkle of toasted chickpea mix on top.
Add one tbsp of chick pea aioli.
Add a tbsp size of fennel salad on top.
