Salted Pancakes

Made with brown wheat-free flour (Dove's Farm), milk, two eggs, salt, coriander leaf and oregano. 

Mix two heaped dessert spoonfuls of the brown flour into 200 mls of whole milk until the batter is smooth, then add the two eggs, and beat thoroughly. Allow the batter to stand for half an hour, then add a teaspoonful of salt, a large pinch of coriander leaf and a small pinch of oregano. Whisk the mixture thoroughly. 

Cover the base of a large saute pan in a thin coating of sunflower oil, and bring to a medium heat. Pour some of the mixture into the centre of the pan, until it reaches the edge of the base. Turn the heat down if you do not want to brown the pancake, and cook slowly for five minutes each side. At a medium heat the pancake will cook in a shorter time, and should be cooked for at least two minutes on each side. Repeat the process until the batter mixture is used up. 

These pancakes are ideal for eating with ham and cheese pizza-style, raw or grilled, and are thin enough to use as savoury wraps. 

Salted Pancakes

Basa Fish with Minted Peas

Basa fish is a form of catfish found in parts of Indochina, including in the Mekong river. This pair of Basa Fillets came from a fish farm in the Mekong Delta. The fillets were bought at Sainsbury's, and came coated with a batter made with wheat flour. 

Basa fillets are often boneless, which these were. The oven was preheated to 220 deg. C., and the fillets were placed into a roasting tray after the tray was brushed with sunflower oil, and placed in the middle of the oven for 18 minutes, as recommended. Minted peas were suggested as an accompaniment, but I had none of those. But I did have dried mint, and some garden peas, so I minted my own. I allowed the peas to heat slowly in water with the mint over twenty minutes, and the result was perfect.

Served piping hot with a little white pepper.  

Basa Fish with Minted Peas