Recipe: Spiced Sweetcorn Pancakes

What do you cook when you’re fed up of salads, still want something light, and it’s too warm to bear several pans boiling on the hob? These are certainly a good suggestion!

 photo Sweetcorn Pancakes_zpsmrt4uypq.jpgGetting fed up with the usual carby-sides of potatoes, wanting something a little lighter than rice and pasta, we thought up these whilst wanting something to go with some Bacon & Maple Syrup Sausages from Tesco (which, FYI, were yum!). I’d made a few fritter-type things before (Courgette & Feta being my favourite) but for these we spiced things up a bit. Sweetcorn can be, well, sweet and the spices help to counteract this.

Super quick to make, needing only one bowl and one pan, these seem bound to become a favourite with us. The perfect mix of spicy and sweet, these sweetcorn pancakes felt light and healthy, but were substantial enough to satisfy even W. A slightly long ingredients list, but things we always have in the cupboard, I’m planning on trying a brunch recipe using these very soon!

 photo Spiced Sweetcorn Pancakes 4_zps0s9uyi2b.jpgIngredients for Spiced Sweetcorn Pancakes

  • 150g plain flour
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground coriander
  • ½ tsp cumin
  • ½ tsp chilli powder – or 1 small red chill, deseeded and finely chopped
  • 1 tsp paprika
  • 1 egg, beaten
  • 1 tsp lemon juice
  • 350g/1 tin sweetcorn
  • 4 spring onions, thinly sliced
  • Olive oil

Pop the flour, baking powder, salt, and spices in a bowl. Add the egg, lemon juice and 125ml of water, before beating to a smooth pancake-style batter. Add the corn and spring onion; stir to combine. Heat the oil in a frying pan and spoon in 2 heaped tbsp of the mixture for each fritter. Flatten slightly and cook for around 2 minutes each side until golden, cooked through and slightly crispy. Keep the pancakes warm in the oven whilst repeating with the remaining mixture.

 photo Spiced Sweetcorn Pancakes 8_zpscbhcvl8h.jpg photo Spiced Sweetcorn Pancakes 9_zpsif2nynuo.jpgThese sweetcorn pancakes were definitely lighter than some of our usual sides, and went perfectly with the sausages. I can imagine them being lovely alongside chicken (especially Southern Fried), but also delicious served on their own with a poached egg. The combination of spices gave them a great kick, though next time I’d definitely think about adding some fresh herbs for a bit of green – and I’d definitely fry them for longer/over a higher heat so they are a bit crispier. Other than that, they were yum!

What’s your favourite carby side dish?

Recipe: Potato Dauphinoise

We’re getting posh with this recipe! But really, despite the fancy-pants name, and the fact that these taste AMAZING (even if I do say so myself) they are really simple to make, and not toooo expensive. I wouldn’t make these all the time, but for a treat meal they are perfect. Easy to cook for a crowd too (as I did) as you just use the whole pots of cream, and scale up the potatoes.

I would definitely advise making a recipe similar to this, where the potatoes are not pre-boiled before baking. I just think it works better. The potatoes keep their uniformity and don’t turn to mush, and the top gets crispier. Everything tastes better, the flavours kind of meld together if you know what I mean. I certainly know I’m not doing this recipe justice – just go and make it yourself!

Ingredients (I have done this to serve 5 generously);

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  • 1 large potato (or the equivalent smaller ones) per person. Just to let you know, that’s a LOT of potatoes that need peeling, so draft someone in to help if possible!
  • 300ml of double cream
  • 250ml of soya cream, and around 50ml of milk (I used soya cream as I have a slight lactose intolerance and I knew that if I did all dairy things wouldn’t end well – you can just used 600ml of double cream instead, or all soya if you need to). If you are using soya cream, Alpro is the best I’ve found, I can’t tell the difference!
  • 1 clove of garlic
  • Some fresh herbs, if you have them (I had some thyme from another recipe), but no worries if not
  • Seasoning – salt and black pepper
  • Parmesan cheese (or other strong cheese of your choice), grated finely.

Method

Begin by making your cream mixture.

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Pour the liquid into a pan, add the whole sprig of herb, and a crushed garlic clove. Leave on the lowest heat possible to infuse (such a good word…and such a foodie one too!).

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While the cream is infusing, get on with peeling those potatoes. Thinly slice the potatoes whilst you are at it – ideally they need to be thinner than the thickness of a £1 coin.

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By now the cream should be infused, so you can get on with assembling! Grease the dishes you are going to use well (use ceramic rather than tins!), then build around two layers of potato slices, over lapping slightly. Season each layer with plenty of salt and black pepper.

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Add around half of the cream mixture, then repeat the layers. Add the cheese to the top.

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Cover with foil, and bake in a preheated oven for about 1 hour – 1 hour & 20 minutes at 180C.

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Uncover, turn the heat to 200C, and cook for 20-30 minutes more until browned, crisp and bubbling.

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I like to serve my potato dauphinoise with a good roast chicken (recipe coming soon!) and a nice crisp salad. Yum yum! Oh and by the way, once you have dished up pour washing up liquid into the dish and add boiling water. Otherwise it WILL stick.

Do you have any favourite side dish recipes?