Squash and goat’s cheese pancakesPosted: March 10, 2012
I was recently watching Saturday Kitchen and had to question myself. Why do I keep watching this program? I can’t for the life in me figure out why I like it. Yes, the cooking is great but there are so many things I can’t get my head round. The interviews are completely nonsensical, crowbarred in around hectic cooking and constantly interrupted by bedraggled cooks trying to tiptoe around James Martin’s luxurious form. The Omelette challenge is easily the least exciting segment of any show on television, anywhere in the world, ever. Except for when Ken Hom does it with chopsticks. That’s quite good. And who are those two random people each week who just sit quietly for an hour before fighting for scraps with a minor celebrity? Are they prize winners? Did they compete for this honour?
There are probably many reasons (which escape me at this moment) why I watch it, but the big one has to be the enigma that is James Martin. Scruffy haired, dead-eyed, cyclist hating, housewives’ favourite James Martin. Let us admit straight away, he is not a natural presenter. He is stiff and awkward at times and there is always that addictive and dangerous feeling that something is about to go horrendously, irreparably wrong. He does, however, normally keep it together and if something does go awry he shrugs it off with charm and enviable nonchalance.
Plus, he really can cook. He cooks in a way that makes me think he would be a forceful albeit tender lover. When I mentioned this surprising observation to Laurel she agreed that it was an eerily accurate description of her view on James as well. I think there is a problem here.
Anyway, I recently had a look through his 1373 recipes on the BBC website and stumbled upon a host of brilliant meal ideas. I was inspired by one and decided it would be a perfect Pancake Day treat. Ah, well, better late than never…
Squash and goat’s cheese pancakes
300g squash, cut into small dice
100g crumbly goat’s cheese
1 sprig thyme, leaves picked and chopped
3 or 4 sage leaves, finely chopped
200g self raising flour
1 tsp baking powder
A good pinch of salt and pepper
Mix the flour, baking powder, herbs, salt and pepper together in a big bowl and make a well in the centre. Mix together the egg and milk and pour into the bowl. Whisk well to create a smooth batter. Put in the fridge for a bit.
Fry the squash in a little olive oil for about ten minutes until tender. Add to the batter and then crumble in the goat’s cheese. Mix well.
Heat a bit of oil in a nonstick frying pan and fry the pancakes for about 3 minutes on each side. You want them to be crisp and golden, although I like them on the verge of burning so the edges are satisfyingly crunchy. I ate them with some cooked potato left over from the day before mixed with a drizzle of oil, scoop of mayo and dollop of mustard.