There’s a woman from the US who has a cookery show. We think she’s a fake – acting as an Italian gangster’s wife and she cooks everything in character. Her name is Nadia G. and her show is called Bitchin’ Kitchen. Hopefully it’s all tongue in cheek – I’ve never really watched it – but it got Freya to thinking; maybe I should record some YouTube videos and cook in the style of Bob Hoskins or another East End Gangster. She’s often mocking my accent – being born in Ilford there’s still a bit of Cock-er-knee in there sometimes!
You could imagine it couldn’t you – ‘ere we ave some nice apples and pears with a raspberry veloute – blindin’.
She seems quite keen for me to do it. Not sure I could keep a straight face! We shall see.
Anyway – this recipe from Yotam Ottolenghi.
I like making this kind of pancake – and Ottolenghi has many variations on a style. I’ve made them with Sweet Potato and I think also with sweetcorn – and these with Spinach are equally nice.
The pancakes are quite small – and you can make lots of them – so you have enough to eat for now and snacks or seconds for later.
Essentially its just a pancake batter with spices – and then some cooked, squeezed and shredded spinach is added before frying them in olive oil. You’re supposed to use self raising flour but I didn’t have any – so I added 2 tablespoons of baking powder. You also fold in a ‘beaten to soft peaks egg white’ which made the pancakes quite fluffy.
I made the mistake of buying Natoora Spinach from Ocado. I usually just buy the baby spinach from Ocado, but Natoora do some amazing pomegranates, lemons and tomatoes – so I thought I’d give their spinach a go. Unfortunately, from a 400g bag of their spinach I only ended up with 200g after removing all the stalks. It was very stalky indeed !
I fried these two at a time in an omelette pan and ended up with 12 pancakes – perfect to stack in a pile of three – it doesn’t look like there is much spinach in them – but there is and you can certainly taste it.
That said – when I make them again I’ll probably add even more spinach to them.
You eat these with a chilli and lime butter – which you make by creaming some butter, adding lime, coriander and chilli and then resetting it in the fridge in a sausage of cling film.
These are really nice. We had three each before going out to the Goth Club ‘Electrowerx’ in London to listen to Ivardensphere. And another three each when we got home at 1 in the morning. Yummy!
Sieved 