Tuesday, 17 December 2013

Chervil Pancakes with Aubergine Caviar and Pomegranate

From Vegetarian, Alice Hart, Murdoch Books, 2011.
The chervil in the backyard garden was growing well so it was time to use some up.
Firstly I needed to make the aubergine caviar. A garlic clove was mashed in a mortar and pestle with some salt. A teaspoon of cumin seeds was added and this was crushed in to make a paste. An eggplant (aubergine) was sliced in half lengthwise. The garlic mash was spread on both of the cut sides and they were then pressed together. The eggplant was wrapped in foil and placed in a 200ÂșC oven for an hour, after which it was taken out and left to cool.

When the eggplant had cooled the flesh was scraped out with a spoon and placed in a saucepan with a little olive oil. It was simmered for about 5 minutes then left to cool. Now a teaspoon of pomegranate molasses, a tablespoon of yoghurt and salt and pepper were stirred in. This was the caviar ready.
The pancakes were made by beating together 225g self-raising flour and a teaspoon of baking powder with 2 beaten eggs, 250ml buttermilk and a tablespoon of chopped chervil. When the mixture was smooth it was cooked on a griddle about a heaped teaspoon at a time. The pancakes were flipped over as soon as bubbles appeared to cook the other side.
To serve a teaspoon of the caviar was placed on each pancake with another teaspoon of pomegranate seed mixed with a little yoghurt. Some more pomegranate seeds were added on top with a sprig of chervil.

These made an appealing appetiser and proved to be suitably tasty.
Taste: ✔✔✔
Ease of cooking: ✔✔✔ 

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