Pancakes with fruits on top

Shrove Tuesday, also known as Pancake Day in Britain, is the day before Ash Wednesday and the start of Lent – ‘Shrove’ stems from old English word ‘shrive’, meaning ‘confess all sins’.  It is called Pancake Day because it is the day traditionally for eating pancakes as pancake recipes were a way to use up any stocks of milk, butter and eggs which were forbidden during the abstinence of Lent.

Ingredients for 12 pancakes:

• 8 oz / 230 g all purpose/plain flour
• Pinch of salt
• 2 eggs
• 2½ cups / 600 ml milk
• 2 tsp melted butter plus melted butter for cooking

Preparation:

• Sieve the flour into a large baking bowl, add the salt.
• Make a well in the centre of the flour and add the eggs and beat well until smooth and lump free.
• Add half the milk and the 2 tsp of butter, beat well.
• Add the remaining milk and stir.
• Leave the batter to rest for 15 minutes.
• Lightly grease a pancake pan or frying pan with a little melted butter, heat until very hot and add a ladle of batter to evenly and thinly coat the base of the pan.
• Cook until set and lightly golden.
• Flip over and cook on the other side for approx 30 seconds.
• Remove the pancake from the pan and serve.

To Serve

On Pancake Day, pancakes are traditionally eaten sprinkled with sugar and a squeeze of lemon. However, serve as you like with jam, Golden Syrup, honey, or chocolate spread. A favourite of mine is fresh fruit such as Strawberries or Gooseberries.

Have you got any suggests on what else you can serve with pancakes?

Want to know a little bit more about our menus in the hotels, read about our new A La Carte Menu

The post Pancake Recipe appeared first on Coast and Country Hotels Blog.

Witches Turkey – The Finished Product

Suzie joined The Ship and Castle Hotel, St Mawes in August 2009 as 2nd chef and was promoted to Head Chef in September 2010. Since being at the hotel Suzie has successfully overseen a number of menu changes. Suzie started her career in her native Hungary before spending three and a half years working in Scotland, then moving to St Mawes.

This recipe will serve 4 people

Ingredients:

4 slices of Turkey Breast
4 slices Parma Ham
70g smoked Cheese
300ml fruity Red Wine
150g Prunes
1 large sweet Potato or normal Potato
3 fresh Figs
Pinch of Salt
Pinch of Pepper
Pinch of Ginger
2-3 table spoons of Demerara Sugar
1 fresh Egg
400g Self Raising Flour
Oil to fry

Cooking method for Turkey:

Pre heat oven to 185 degrees Celsius

1. Soak Prunes in Red Wine for 30 minutes.
2. Cut Turkey about 1 cm thick.
3. Cut the smoked cheese into small pieces.
4 Stuff the Turkey with Smoked Cheese and drained Prunes then roll into Parma ham.
5. Cook for 25 minutes at 185 degrees Celsius

Cooking method for Potato Donuts:

1. Mash the Potato or Sweet Potato
2. Add 1 Egg
3. Add self-Raising flour
4. Season with salt and pepper
5. Mix them well
6. Make small balls and fry them slowly (To make sure they are cooked through)

Cooking method for sauce:

1. Add fruity Red Wine in a saucepan
2. Add Demerara Sugar
3. Add pinch of Ginger
4. Cook until boiling
5. Cut Figs into quarters
6. Add Figs into the boiling sauce and cook for 5-7 minutes until glazed.

Serve and Enjoy!

Head Chef Suzie Molnar

This recipe was provided by Suzie Molnar, Head Chef at The Ship and Castle Hotel.

Is there a dish you’ve enjoyed at one of our hotels that you’d like the recipe for. Let us know and we’ll ask the Chef for it. Email us at blog@coastandcountyhotels.com

The post Witches Turkey A Winter Warming Recipe appeared first on Coast and Country Hotels Blog.