Welsh Country March-April 2017

WELSH KITCHEN
Sweet Gem and Cod
braised with Peas
x2
Sweet Potato
Pancakes
x10-12
You’ll need:
90g Smoked bacon lardons
2 Sweet Gem Lettuce, sliced in half lengthways and the base
trimmed
6 spring onions
2 handfuls frozen peas
200g vegetable or chicken stock
2 x 150g cod fillets, skinless and boneless
2 tbsp creme fraiche (low fat if you prefer)
1 sprig mint
What next?
1. Heat a large frying pan, with a lid, and cook the lardons until
brown and crisp. Transfer to a plate and set aside leaving approx.
1tbsp fat in the pan. Lay the lettuce in the pan cut side down and
sizzle for 2 minutes. Use tongs to carefully turn the lettuce over,
tuck the spring onions around and tip in the peas.
2. Carefully pour the stock into the pan, lay the cod pieces on top
and season. Put the lid on the pan and leave to gently steam and
simmer for 8-10 minutes until the cod is cooked through and the
veg are soft.
3. Lift the veg and cod out onto two warmed, wide bowls and
keep warm. Stir in the crème fraiche into the remaining cooking
liquor. Check the seasoning and pour the sauce over the cod and
veg top with crisp lardons and torn mint leaves. U
For more recipes visit: makemoreofsalad.com
You’ll need:
300g mashed sweet potato
250g plain flour
3 tsp baking powder
1tsp salt
1 tsp cinnamon
2 free range eggs
350 ml milk
50g melted butter
What next?
1. Sift the flour, baking powder, salt and cinnamon into a bowl.
2. Add the eggs, milk and butter and beat until you have a
smooth batter. Then stir in the sweet potato.
3. Heat a non-stick frying pan over a medium heat and add a
knob of butter. Add a ladle of batter to the pan, cook both sides
until golden.
4. Repeat until all the batter is used up.
Serve with yoghurt, maple syrup and almonds. U
For more recipes visit: lovesweetpotatoes.com
www.welshcountry.co.uk 31