palmernoms

The notion of kale pancakes was initially treated with suspicion by the male residents but once tried with chicken and the other elements on the plate was deemed to be delicious! This serves 4 people and is based on the following recipe http://sheerluxe.com/2015/05/20/kale-and-coriander-pancakes-slow-roasted-tomatoes-and-avocado-cream

Roasted Tomatoes

• 1 tablespoon of olive oil
• Salt and Pepper
• Sprig or two of rosemary
• Punnet of cherry tomatoes

Chicken Breasts

• 4 x chicken breasts
• 2 tablespoons chipotle paste
• Juice and rind of one lemon
• 1 tablespoon of garlic infused olive oil
• Salt and Pepper

Guacamole

• 1 large ripe avocado
• 1 x tablespoon of crème fraiche
• Salt and Pepper
• Juice and rind of 1 lime
• 1 teaspoon of garlic infused olive oil

Kale pancakes

• 100 g gluten free plain flour (I use Dove Farm)
• ½ teaspoon baking powder
• grated zest of 1 lime
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• freshly ground black pepper
• 2 large kale leaves, washed and stems removed and finely sliced
• small bunch coriander leaves and stalks
• 100 ml milk
• 1 egg, beaten
• 1 tablespoon garlic infused olive oil

Start by preparing your chicken, remove all the sinew and score diagonally a couple of times with a knife (don’t cut all the way through this allows the marinade to penetrate deeper) and place in a bowl. Combine the rest of the ingredients for the chicken to form a paste and pour over chicken to cover and put to one side.

Preheat the oven to around 180 degrees celcius, put your tomatoes in a roasting tin and add all the other ingredients, put in oven and roast for around 20 minutes. At the same time put the chicken breasts on another baking tray and put in oven for 20 – 30 minutes cooking through thoroughly.

Next make your guacamole, halve, peel and remove the stone from the avocado and place in a bowl. Using a fork squash the avocado to a rough paste and add the remaining ingredients.

Next make the pancake batter. Put the flour, baking powder, lime zest, spices, and salt and pepper into a mixing bowl. Finely chop the kale and coriander or I put mine in a spice grinder, combine this with the milk, egg, garlic infused olive oil, chopped kale and coriander in a jug. Pour the liquid ingredients into the flour mixture and whisk, you may need to add 1 tablespoon of cold water to the batter to loosen it, if necessary – you want it about the consistency of double (heavy) cream.

Get out a large non stick frying pan, turn on a high heat and add enough oil to just coat the bottom of the pan. When the oil is smoking and the pan is really hot, using 1/4 cup measure spoon dollups of the mixture to the pan you may need to push the mix out slightly to evenly distribute your looking for american pancake size/thickness for these. Cook for 2-3 minutes until brown then flip over and brown the other side. Cook in batches depending on the size of your pan.

When ready put 2-3 pancakes on the plate, chicken breast, roasted tomatoes and some guacamole and enjoy! We also had corn on the cob with ours.