PANCAKE WITH PANCETTA LEEK AND PARMESAN SERVED WITH LEMON VINAIGRETTE

A nice thick pancake served with Pancetta cooked with leeks and Parmesan cheese and finished with a drizzle of lemon vinaigrette. This recipe could serve 2 big portions but due to the richness of the dish and the dish itself being very filling, i would recommend a serving of four. Basically this is a tarted up version of a ham and cheese pancake, but all the better for it!

THE RECIPE;

4 pancakes

1 tbsp olive oil

2 tsp of unsalted butter

6 slices Pancetta

50g leek(white and light green part)

25g onion

20g freshly grated Parmesan cheese

3g flat leaf parsley

4 tbsp of double cream

1 clove garlic

A splash of dry vermouth/ noilly prat

1/4 tsp of lemon vinaigrette

GARNISH;

Leaf salad

Lemon vinaigrette

TO MAKE LEMON VINAIGRETTE;

Place 2 tbsp of fresh lemon juice into a shaker or squeeze bottle, add a small pinch of sea salt and shake to dissolve. Now add 5 tbsp of extra virgin olive oil, shake again and add a pinch of sugar.

Taste and if required adjust seasoning. A pinch of freshly ground black pepper can be added if desired.

METHOD;

Add the olive oil and butter to a pan once hot add the onion and leek cook for 1 minute add the garlic cook for a further 30 seconds, then add the Pancetta. As the Pancetta starts to cook add a splash of dry vermouth, once the pancetta has crisped a little add the cream and 1/4 of a tsp of lemon vinaigrette, cook for a further minute then add the Parmesan and chopped parsley. Cook for a further 2 minutes and take off the heat.

TO FINISH;

Fold a pancake in half and spoon a 1/4 of the Pancetta filling into the middle, now fold again so that it looks like a little horn, place onto a plate. Dress the salad leaf with lemon vinaigrette and place alongside the pancake and drizzle some vinaigrette around the plate.

VINAIGRETTE

Vinegar-Oh what a wonderful ingredient. Versatile yet on it's own sharp, mix with other ingredients you can balance the taste to suit your needs, add oil you have a vinaigrette. A dressing that is wonderful with all manner of foods, and a lot more healthy than shop brought dressings that harbour all sorts of unsavoury ingredients. Most recipes for vinaigrette will have quite substantial volumes of oil and vinegar, which is not really practical in the domestic kitchen. With these recipes you can cut down on the amount and still achieve a wonderful dressing that is at home with a salad as it is used as a sauce.



HOUSE VINAIGRETTE;

This is our standard vinaigrette we use during the summer months, which is made every couple of days!

3 tbsp of extra virgin oil

1 tbsp of white/red wine vinegar(best you can afford)

Half teaspoon of Dijon mustard

pinch of salt

pepper optional

Method;

Put the vinegar into a dish,shaker or squeeze bottle and add the salt(salt dissolves quicker in vinegar than oil). Dissolve the salt, then add the oil, whisk or shake to make an emulsion, then add the Dijon mustard shake again. Vinaigrette will last for at least 1 week maybe longer if refrigerated. The emulsion will split when stored, but not to worry, a quick shake and the dressing will emulsify again.

LEMON VINAIGRETTE;

2 tbsp of fresh lemon juice

5 tbsp extra virgin olive oil

season to taste with salt,pepper and a pinch of sugar

Optional ingredients mint,Dijon mustard.

HORSERADISH VINAIGRETTE;

1 tbsp of white wine vinegar

3 tbsp of extra virgin olive oil

Half a tsp of Dijon mustard

1/3 tsp horseradish sauce/cream

Sea Salt

Method;

As for house vinaigrette above, but add horseradish at the same time as the Dijon mustard.

BALSAMIC AND OLIVE OIL DRESSING;

1 tbsp of Balsamic vinegar

t tbsp of extra virgin olive oil

Incorporate to form an emulsion and season if desired.

A simple salad using Balsamic dressing;

Rocket leaves

Shaved Parmesan

Sea salt(small pinch)

Balsamic dressing

Very simple, not even a recipe. Season the rocket leaves with salt, add shaved Parmesan and toss, then dress with Balsamic dressing. Serve!

A standard vinaigrette has many possibilities with the addition of garlic and fresh herbs. Different oils can be used, flavoured vinegars with the exception being malt vinegar which we would not use. They can be changed according to what you cook and prepare. The key to good dressings start with the ingredients, good ingredients = good dressings!