Approx 50 g chevre-type
-goat’s cheese
Salt and freshly ground
-black pepper
1 Sprigs basil; to garnish
-FOR THE CARAMELISED ONIONS-
25 g Butter
1 Red chilli
1 md Red or white onion; sliced
1 ts Light muscovado sugar
-FOR THE VEGETABLES-
1 sm Courgette
1 sm Aubergine
1 Red pepper; deseeded and cut
; into thick slices
; lengthways
Olive oil
-FOR THE PARMESAN PANCAKES-
75 g Self-raising flour
1 ts Baking powder
1 pn Salt
1 Egg
125 ml Milk
25 g Grated Parmigiano Reggiano
Oil for frying
Preheat the grill to high. Heat a griddle pan.
1 Melt the butter and start to gently fry the onions. De-seed and finely
chop the chilli. Add to the onions with the sugar and leave to cook for
about 10-15 minutes.
2 Slice the aubergine crossways to give four slices about 1cm/ 1/2″ thick.
Slice the courgette into slices on the diagonal.
3 Pour approximately 2 tbsp oil into a large bowl. Add the vegetables,
season and toss well until all are coated in oil.
4 Place on the hot griddle pan and cook for five minutes on each side,
turning once.
5 For the Pancake Batter: Sieve the flour, baking powder and salt into a
bowl. Make a well in the centre and break in the egg. Whisk in the egg and
milk until smooth.
6 Grate the Parmesan and stir into the batter. Heat a large heavy-based
frying pan and add a little oil.
7 Ladle in the mixture, spreading it out to approximately 10cm/4″ round.
Make two pancakes.
8 Cook on one side for 30 seconds to a minute. Then when the base is set,
use a wooden spatula to flip each pancake over and cook the other side for
1-2 minutes until cooked through.
9 Place the goat’s cheese onto an oiled baking sheet, slice-side up. Season
and cook for 2-3 minutes until browned and bubbling.
10 Place one pancake on a serving dish, spread with the onion mixture, pile
the griddled vegetables on top and cover with the other pancake.
11 Slide the hot melted cheese on top using a spatula. Finish with a sprig
of basil.
Yields
1 servings