I think I’ve given up trying to be a gourmet chef. I’ve tried, God knows I’ve tried. But it’s hard. The attention to detail. The need for quality ingredients. The hours of preparation. But, in reality, I’m more a Man v Food kind of cook: pile it high and …eat it.
For this session I tried to create something that employed food rings – I mean anything that requires food rings has to be haute cuisine right? Even cheese and chicken pancakes.
Just look at those little spring onion shavings – straight out of the Corden Bleu School, yes? So maybe you fancy creating this thing. This is what you’ll need:
For the Pancakes
- 135g/4¾oz plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml/4½fl oz milk
- 1 large egg
- 2 tbsp melted butter (allowed to cool)
- Red onion, sliced
- Mushrooms, chopped
- Red pepper, chopped
- Cooked chicken
- Emmental cheese
- White wine
- Chicken stock
- Olive oil
- Cornflour to thicken
First off get the sauce started. Gently cook the shallots in some oil, then add the chicken stock:
Add the wine and leave to simmer for a while. Now get the filling started. Gently fry the onion and pepper until softened:
Now add the chicken and mushrooms and let them cook down:
Meanwhile drink wine. Or you could get the pancakes going. You could sift flour, make a hollow in the flour pile, plop the eggs in the dip, gently add milk whilst stirring…or just bung everything in a bowl and whisk. Either way make sure you leave the batter to rest for half an hour.
Now get a griddle (flat based of course) and heat up. Add a drop of oil and spread around with a tissue. Get a ladle of batter and pour into a food ring:
Leave for a couple of mins. Use a knife to loosen the pancakes from the rings, take them off and flip the pancakes:
Once cooked to your liking its time to stack those pancakes. Place a pancake on a baking tray:
Pop a food ring on top and fill with the chicken mixture:
Top with a circle of cheese:
Now pop another food ring on top and add another pancake:
Top with some filling and a slice of cheese and slide off the rings carefully:
Pop in the oven for 10 mins to get everything warmed up and melting. Now get back to the sauce. Add some cornflour and heat up (after straining the shallots and herbs out). Spread some sauce over a dish:
Very carefully place the pancake stack on top (careful now this creation just wants to fall to bits). Add some greenery, for good form’s sake. Serve with wine. Always with wine.
Now I think a quick look inside:
Mmm… Cheese and Chicken Pancake Stacks!