RICE FLOUR PANCAKES WITH RED CABBAGE AND BLUE CHEESE ASPARAGUS

When we pondered about ways to celebrate the arrival of asparagus, this vibrant combination came to mind and we’re extremely chuffed to share it with you. You might have to wait for an hour to allow the pancake batter to set, but you will be rewarded by a delicious dinner of the colourful kind.

RICE FLOUR PANCAKE WITH RED CABBAGE AND BLUE CHEESE ASPARAGUS

 

 

For the batter, mix the rice flour, curcuma, salt and water with a whisk until smooth. Cover and allow to rest at room temperature for an hour.

25 minutes before the end of the resting time:

Heat oven to 200 degrees. Place the asparagus in an oven proof dish. Drizzle with olive oil, sprinkle with salt and pepper. Mix well and roast for 20 minutes. Add the crumbled gorgonzola and roast for another 3 minutes.

 

 

 

 

150g rice flour
1/2 tsp ground curcuma
1/2 tsp salt
375ml water
1 handful chives, finely chopped
1 handful dill, finely chopped


500g white asparagus, peeled and ends removed
Olive oil
200g gorgonzola


2 shallots, finely sliced
1 head of red cabbage, cut in fine trips (or mandolined)
4 tbsp aceto balsamico
1 tsp red chilli flakes
1 bunch flat leaves parsley, finely chopped

1 handful of radish sprouts, for topping

SPICY KOREAN SHIITAKE, OYSTER MUSHROOM AND SICHUAN PEPPER STEW

We love all things Korean and hot, and only very few things beat the unique and citrusy taste of our beloved Sichuan peppercorns.
This dish unites all these features in a warming stew to give you the temporary sensation of being slightly further from home, but in a good and tasty way.

SPICY KOREAN SHIITAKE AND SICHUAN PEPPER STEW

Cook the rice according to instructions.

Heat up the peanut oil in a big skillet. Add the onions and sauté, whilst stirring regularly, until completely soft (7-10 minutes).  Sprinkle with some salt. Mix well and remove from the skillet.

Clean the skillet with a kitchen paper towel. Heat the peanut oil and add the shiitake and oyster mushrooms. Sauté for 3 minutes. Add the zucchini and carrots. Sauté until soft (about 10 minutes). Add the garlic and ginger and cook for another minute. Add the gochujang paste, ground Sichuan peppercorns, red chilli flakes, tamari, maple syrup as well as the fried onions. Mix well and season to taste.

To serve, place the stew on top of the rice and adorn with sliced spring onions and sesame seeds.

Rice (or any other favourite grain), to serve

2 tbsp peanut oil
2 large yellow onions, halved and finely sliced
300g shiitake mushrooms, cleaned with kitchen paper and cut into strips
200g oyster mushrooms, cleaned with kitchen paper and cut into strips
2 courgettes, grated
2 carrots, peeled and grated
6 cloves garlic, minced
1 tbsp minced ginger
2 tbsp Korean gochujang paste (or less if you like it mild)
1,5 tbsp Sichuan peppercorns, ground in a blender or mortar
1 tsp red chilli flakes
1,5 tbsp tamari
1,5 tbsp maple syrup
Salt and pepper, to taste
Spring onions and black and white sesame seeds, for topping

SPICY KOREAN SHIITAKE AND SICHUAN PEPPER STEW