The Daily Telegraph (Sydney) - Best Weekend - - SATURDAY SHOPSPOT - Recipe: Lyn­dey Mi­lan

Makes: 10 Prep: 10 min­utes Cook: 25 min­utes


REDBELLY COMPOTE 8 Redbelly cit­rus (blood or­ange) 1 tbsp honey 2 star anise ½ tsp pure vanilla ex­tract

RI­COTTA PAN­CAKES 2 eggs, sep­a­rated 150g (¾ cup) low-fat ri­cotta 75mls low fat milk 75g (½ cup) self-rais­ing flour pinch salt Greek yo­ghurt to serve (op­tional)



1) Finely zest two Redbelly blood or­anges and re­serve zest for the pan­cakes. Juice two to give about 100ml juice, strain and set aside. Cut a small slice off the ends of each re­main­ing or­ange. Stand up on one end, and care­fully, fol­low­ing the con­tour of the redbelly, cut down to re­move the peel and the pith. Slice cross­wire into about 6-8 pieces each. Us­ing the tip of the knife, care­fully pick out any seeds. Place in a shal­low dish.

2) Com­bine honey, 2 tbs. water and star anise in a small saucepan over medium heat. Al­low to bub­ble up, then stir in redbelly juice. Re­move from heat and stir in the vanilla. Pour over the redbelly slices and al­low to in­fuse. RI­COTTA PAN­CAKES

3) Whisk the egg whites in a small bowl. Place re­served zest, ri­cotta, milk, egg yolks, flour and salt in food pro­ces­sor and whiz un­til com­bined. Fold in the egg whites.

4) Melt but­ter in a small 15cm non-stick fry­ing pan, over medium heat. Wipe out with a pa­per towel. Spoon about 3 tbsp of bat­ter mix­ture into the pan, tilt to cover pan. Cook for about 3 min­utes or un­til bub­bles rise. Flip and cook for a fur­ther 2 min­utes, or un­til just cooked. Place on a plate and keep warm. Re­peat. Ei­ther la­dle compote on top of pan­cakes and serve with ex­tra compote and Greek yo­ghurt on the side, or di­vide pan­cakes be­tween serv­ing plates.

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