Brunch the Sunday Way salt beef and potato pancakes - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Brunch the Sunday Way salt beef and potato pancakes By You Magazine - July 12, 2020 Use Maris Piper potatoes in this salt beef and potato pancakes recipe for the most delicious result. Patricia Niven SERVES 2 TIME 50 MINUTES FOR THE POTATO PANCAKES 2-3 maris piper potatoes (approx 300g total), peeled and halved 2 eggs 250ml buttermilk 150g plain flour 2 tsp baking powder 2 spring onions, finely sliced 2 tsp grated parmesan cheese 60g cheddar cheese, grated 200g salt beef (from an artisan butcher or see book), finely diced 1 tsp wholegrain mustard 1 tsp sea salt 1 tsp black pepper vegetable oil, for frying FOR THE HERBED CREME FRAICHE 4 tbsp crème fraîche 2 tbsp chopped chives grated zest of 1 lemon TO SERVE 2 poached eggs pickled cucumber 2 tbsp beetroot and dill purée (see Tip) parmesan cheese, shaved olive oil 1. Place the potatoes in a pan of water and bring it to the boil. Cook for 15-20 minutes, or until tender. Drain well and allow to cool slightly before transferring to a bowl and mashing roughly with a fork – don’t worry about a few lumps. You should have around 250g of mashed potato. 2. In a bowl, lightly beat the eggs with the buttermilk. Add this to the mashed potatoes and gently mix together. Sift in the flour and baking powder then mix again (take care not to beat it too furiously). 3. Add all the remaining pancake ingredients, except the vegetable oil, and mix until combined. Cover and leave to rest for 15 minutes. 4. Preheat the oven to 120C/ 100C fan/gas ½. 5. Heat a large nonstick frying pan over a low-medium heat and add enough oil to coat the base. When the oil is hot, add 3 tablespoons of the batter per pancake – fit as many as you can into the pan – and cook for 2 minutes until the underside is golden and small bubbles appear on the surface. Flip the pancakes over and cook until golden. Remove from the pan and keep warm in the oven while you cook the rest. You should be able to make six pancakes. 6. Mix together the crème fraîche, chopped chives, lemon zest and a pinch of salt and pepper in a bowl. 7. To serve, spread a couple of tablespoons of the crème fraîche on two serving plates then put three potato pancakes on top. Place a poached egg on each pancake stack, then add a small handful of the cucumber and a tablespoon of the beetroot and dill purée to each plate. Serve with the parmesan and finish with a drizzle of olive oil. TIP For the purée, put 4 medium beetroots in a pan, add a pinch of salt and cover with water. Bring to the boil and cook for 1-1 ¼ hours. Drain and set aside to cool then remove the skins and quarter. Place these in a food processor with 2 garlic cloves, 2 tbsp olive oil and 1 tbsp apple cider vinegar. Season and blend until smooth. Transfer to a bowl and fold in 1 heaped tbsp greek yogurt and ½ small bunch dill, finely chopped. Store in the fridge for up to 5 days. Now buy the book with £5 off Brunch the Sunday Way by Alan Turner and Terence Williamson is published by Frances Lincoln, price £14.99. To order a copy for £9.99 until 26 July go to whsmith.co.uk and enter the code YOUBRUNCH at the checkout. Book number: 9780711248595. For terms and conditions, see whsmith.co.uk/terms. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved