PARSLEY PANCAKE STACK
cup plain flour
cup fine cornmeal
1/2 cups soda water
bunch finely chopped parsley
large onion leek, chopped
medium red capsicum, chopped
grams beef, lamb or pork mince
grams Goa Sausage
g can tomatoes
cup finely sliced mushrooms
cup white wine
cup thick sour cream
cup grated mozzarella cheese
Preheat oven to moderate 180 degrees centigrade.
Brush an oven tray
with melted butter.
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.
To make Filling : Chop the Goa Sausage and boil with mince and 1/2
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.
To Assemble : Place a pancake onto prepared tray, spread with 1 heaped
tablespoon of sour cream and 1/8 of the mince filling.
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.