PARSLEY PANCAKE STACK

 Parsley Pancakes

1 cup plain flour

1/2 cup fine cornmeal

1 egg

1 1/2 cups soda water

1 bunch finely chopped parsley

 Mince Filling

1 large onion leek, chopped

1 medium red capsicum, chopped

300 grams beef, lamb or pork mince

100 grams Goa Sausage

440 g can tomatoes

1 cup finely sliced mushrooms

1/2  cup white wine

1 cup thick sour cream

1 cup grated mozzarella cheese

 1.  Preheat oven to moderate 180 degrees centigrade.  Brush an oven tray

     with melted butter.

2.  To make Pancakes : Combine flour, cornmeal, egg and water in a food

      processor bowl; blend for 10 seconds until smooth. Add chopped

     parsley.  Pour 3 tablespoons of mixture onto lightly greased 18 cm crepe

     pan; swirl evenly and cook over medium heat until underside is golden.

    Turn pancake over and cook other side.  Transfer to a plate and cover with

     a tea-towel. Repeat the process till the batter is finished.

3.  To make Filling : Chop the Goa Sausage and boil with mince and 1/2 cup

      white wine till all the liquid evaporates.  Stir-fry the mince in the fat that

      emerges and add the onion leek, mushrooms and capsicum.

4.  Add undrained crushed tomatoes and cook for 5 minutes or until the mixture has

       reduced and thickened.

5.  To Assemble : Place a pancake onto prepared tray, spread with 1 heaped

      tablespoon of sour cream and 1/8 of the mince filling.  Repeat the

      layering process with the remaining sour cream and mince filling ending

      with a pancake.  Sprinkle with the grated cheese and bake for 30 minutes

      until golden brown.  Cut into wedges and serve with salad.

  Last modified: September 19, 2007