Shakshuka quinoa and buck­wheat pan­cakes

Food and Travel (UK) - - Contents -

MAKES 8 X 24CM

For the pan­cakes 100g quinoa flour

50g buck­wheat flour

2 large eggs, beaten

300ml semi-skimmed milk 20g un­salted but­ter, melted sun­flower or rape­seed oil, for cook­ing

For the shakshuka 1tsp cumin seeds

2tbsp ex­tra vir­gin olive oil 1 onion, thinly sliced

1 red pep­per, de­seeded and diced

1 green pep­per, de­seeded and diced

2 gar­lic cloves, crushed

2tsp smoked pa­prika large pinch saf­fron pinch cayenne pep­per

400g tin plum toma­toes

2tsp sugar large bunch co­rian­der, leaves finely chopped

For the harissa yo­ghurt 2tsp harissa paste 1tbsp lemon juice 1 gar­lic clove, crushed 1tbsp olive oil large bunch of pars­ley, finely chopped

250ml Greek yo­ghurt

For the poached eggs splash of vine­gar 4 eggs Pre­heat the oven to 100C/210F/ Gas ¼ and heat a plate to keep the pan­cakes warm.

Sift both the flours and a pinch of salt into a bowl and make a well in the cen­tre. Whisk in the eggs one at a time us­ing an elec­tric or hand whisk un­til the bat­ter is thick and smooth. Grad­u­ally whisk in the milk, fol­lowed by the melted but­ter and leave to rest for 30 min­utes.

Mean­while, to make the shakshuka, dry roast the cumin seeds in a large saucepan over a medium heat, toss­ing un­til they be­gin to pop. Add the olive oil and onion then cook for 5 min­utes un­til golden. Add the pep­pers and cook un­til soft then stir in the gar­lic, re­main­ing spices and herbs and cook for a fur­ther 3 min­utes. Add the toma­toes and sugar, mash them down with a wooden spoon and bring to the boil. Re­duce the heat and sim­mer for 20 min­utes or un­til it has the con­sis­tency of a thick pasta sauce. Sea­son with sea salt and black pep­per then stir in the co­rian­der leaves.

To make the harissa yo­ghurt, whisk all the in­gre­di­ents in a bowl then set aside.

To cook the pan­cakes, put a large fry­ing pan over a medium heat. Use kitchen paper to wipe the pan with sun­flower or rape­seed oil. Pour a small ladle­ful of bat­ter into the mid­dle of the pan, tilt­ing it quickly so it cov­ers the base thinly. Re­duce the heat a lit­tle and cook for 1-2 min­utes un­til al­most set, bub­bles start to form and pop on the sur­face and the un­der­neath is pale golden. Flip over and cook un­til pale golden. Turn the pan­cake out on to the warmed plate. Re­peat with the re­main­ing bat­ter, adding more oil as re­quired. Con­tinue to stack the pan­cakes, in­ter­leav­ing them with grease­proof paper.

Mean­while, poach the eggs. Bring a fry­ing pan of wa­ter to the boil, add a splash of vine­gar then crack in the eggs. Cook for 2-5 min­utes or un­til the whites are set and the yolks are creamy or to your lik­ing. Use a slot­ted spoon to re­move them.

Lay the pan­cakes on a flat sur­face. Place 2 spoon­fuls of shakshuka into the mid­dle of each one and fold the sides in. Serve with the harissa yo­ghurt and eggs.

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