PISTACHIO PANCAKES WITH CLOTTED CREAM (KATMER)
Serves 4
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes
chilled phyllo pastry 2 sheets, about 40 x 27 cm each ghee 2 T (to make your own, see cook’s note) thick cream or kaymak 2T ground pistachios 2 heaped T sugar 1T
1 Take the phyllo sheets out of the fridge and leave to warm to room temperature for 1 hour. Spread one sheet out on a large work surface, then overlap with the other sheet to create a 40 x 40 cm square of phyllo. Paint a little ghee where the sheets overlap and join them together. 2 Leaving a margin of about 10 cm around the edges, dot nine blobs of cream onto the phyllo to make a square about 20 cm wide. Sprinkle the pistachios and sugar over the cream, and then fold the four edges of pastry over to make a square parcel about 20 cm wide. 3 Pour 1 T ghee into a pan and swirl to coat. Place the pan over a medium heat and let the ghee warm for about 10 seconds. Drop the phyllo parcel into the pan (wrap-side down) and cook for 2 minutes, or until golden. Using two spatulas or large knives, turn the pancake over and cook for a further minute. 4 Cut the katmer into eight squares and serve two per person as part of a breakfast. Cook’s note: To make your own ghee, melt butter over very low heat and, when it starts to sizzle, pour it into a bowl and place in the fridge. The next day, scrape the layer of fat off the top. The liquid at the bottom is ghee.
MEAT-FREE
WINE: Woolworths Simonsig
Chenin Blanc Pinotage 2019
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