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Gluten Free
I am very happy to have teamed up with Daura Damm Gluten Free Beer and have created this Gluten Free recipe that is a perfect partner to their Gluten Free Beer.
Servings 4
Calories 1193 kcal
Prep Time20 mins
Cook Time35 mins
Total Time55 mins

Ingredients
 

  • 75 ml extra virgin olive oil
  • 600 g mixed vegetables; approximate prepared weight
  • 2 red onions, peeled
  • 400 g peppers, yellow, red and orange peppers
  • 100 g courgettes
  • 1 small carrot, peeled
  • 2 garlic cloves

For the pesto

  • 50 g pinenuts
  • 50 sunflower oil
  • 2 small shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • ¼ tsp freshly milled black pepper
  • 70 g fresh coriander
  • 30 g Parmesan cheese, grated
  • 1 pinch red chilli flakes
  • salt

For the pancakes

  • 500 g chickpea flour
  • 1 medium egg
  • 150 Gluten-Free beer
  • 4 tbsp chives, chopped (optional)
  • 4 tbsp olive oil

Instructions
 

  • Pre heat the oven to 220C, fan 190C, gas 7
  • Cut into chunks of a similar size so that they cook evenly.
  • Spread out all the vegetables onto a large roasting dish.
  • Add the whole, unpeeled cloves of garlic. Then add the olive oil and turn the vegetables to coat them.
  • Roast for about 30-40 minutes until beginning to colour at the edges (not soggy). Turn the vegetables over halfway through and let the steam out of the oven.
  • Remove the tray from the oven and season with pepper. When cool, squeeze the roasted garlic from the skins, chop and mix back into the roasted vegetables.
  • Strain well, keeping the roasted vegetable oil.
  • Place the pine nuts on a tray and bake until lightly browned but not burnt. Then cool.
  • This will increase their flavour.
  • Place the shallots, garlic, pepper, coriander, cheese, chilli and salt into a food processor.
  • Mix the roasted veg oil with the sunflower oil, add half the oil and blitz until fairly smooth,
  • Gradually add the oil until you have a thickish sauce; add more or less oil until you get the right consistency.
  • Spoon into a bowl, taste and adjust with salt and pepper; sometimes, a squeeze or two of lemon brings out the flavour.
  • Mix the chickpea flour with the egg, beer and chives to a smooth batter.
  • Heat the oil in a medium-sized non-stick frying pan.
  • Add a good ladle of batter and swirl around the pan covering completely.
  • Return the pan to the heat and cook until small bubbles appear on top, say 2-3 minutes.
  • Flip over and cook for a further minute or so.
  • Repeat until all mixture has been used.
  • Serve the pancakes warm, topped with roasted veg tossed in the coriander pesto.
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Nutrition Facts
Daura Damm Beer & Chickpea Pancakes with Roasted Vegetables & Coriander Pesto
Amount per Serving
Calories
1193
% Daily Value*
Fat
 
67
g
103
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Cholesterol
 
46
mg
15
%
Sodium
 
1681
mg
73
%
Potassium
 
1970
mg
56
%
Carbohydrates
 
111
g
37
%
Fiber
 
24
g
100
%
Sugar
 
19
g
21
%
Protein
 
42
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Main Course, Vegetables
Cuisine Pancake Day, Spring, Winter
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