Tuesday, 28 March 2017

Chilli Con Carne Pancake Recipe

This chilli pancake recipe is something really different from my cooking classes at Chequers Cooking School in Deal, Kent. This recipe can be adapted from using meat or a vegetarian alternative. We made it with Quorn because Kim was coming to dinner and she is a vegetarian. I also altered the recipe a little and didn't add the chilli until the end. The reason that I did this was because I wanted to make the recipe for Tilly too and I didn't want it being spicy. So I separated hers after it was cooked, made her a pancake lasagne and used the pancakes as layers and added the cheese sauce on the top. She loved lasagne and I thought it would be better to present her the dinner this way. After hers was separated, then I added the chilli to the tortilla mix and carried on with wrapping them and covering with sauce.



The Chilli recipe

1 Tablespoon of oil
1 Onion finely chopped
1 Clove of garlic finely choped
1 Small red chilli deseeded and finely chopped or quarter of a teaspoon of chilli flakes
1 Stick of celery finely chopped
100 grams of mushrooms finely chopped
250 g of lean minced beef or 300 g of Quorn mince
1 Small can of red kidney beans.
1 400 g can of chopped tomatoes
2 Tablespoons of tomato purée
Salt and pepper to season
Two bay leafs
250 mils of beef stock to go with lean minced beef with a 250 mils of vegetable stock to go with Quorn

The pancake mixture
125 g of plain flour
Half pint of milk
Two eggs
Pinch of salt

The cheese sauce
Butter
Plain flour
300 mils of milk
salt and pepper
100 g of grated cheese


Heat the oil over medium heat and add onion, garlic, chilli and celery. Cook for three minutes until the onion becomes transparent.


Add the meat and cook until brown.

Add all the remaining ingredients and bring to a gentle simmer. Cover it with a lid and cook for 45 minutes, make sure it doesn't dry out and add water as required but don't make it too soggy. Alternatively if you're short of pans and hob, you can place the chilli in the oven to finish off like I did.


Whilst this is cooking you can make your pancakes.


Sift the flower and salt into a bowl add in the eggs and the milk. Stir until all the lumps have gone and gradually beat until it's bubbly on the top.


Heat a little oil into the pan so it's just covering the base, once it is heated slightly poor in 2 to 3 tablespoons of the mixture so that the batter runs over the base of the pan.


Cook this over a good heat for a minute until it's brown and cooked underneath, then turn the pancake over and cook for another minute so the second side can Brown off. Place it to one side on some grease proof paper or kitchen roll to get rid of some of the fat.


When pancakes have cooled down a little bit and the chilli mixture has cooked remove the chilli from the heat and add a couple of tablespoons to a pancake. Roll the pancake like a tortilla and place it in your baking tin. Repeat this until you have used all your pancakes up and chilli mix.




To make the cheese sauce place the butter, flour, milk, salt and pepper into the pan and stir over a medium heat. Keep staring to get the lumps out and to stop the mixture burning on the bottom of the pan use a wooden spoon and stare until it boils and starts getting thicker.


Remove the saucepan from the heat and add your grated cheese and stare until it's all melted in. This is your cheese sauce to go over your pancakes and chilli, gently pour over ensuring all of the pancakes are covered in the sauce.




You can now  place the chilli and pancakes underneath the grill to brown the cheese sauce off or you can eat as it is. This is a fab alternative to using pasta because pasta can be quite heavy - the pancakes make it more of a fun meal especially for children and it is much lighter. It's actually perfect for pancake day this is definitely one recipe where going to be trying next year on pancake day and goes to show the pancakes and not just for sweet stuff there for savoury too.


Eat it on its own or with a side dish like a salad or a jacket potato. For more details of the classes please pop over to chequersdeal.co.uk or cal them on 01304 362 288

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