Clonakilty Rasher, leek and cheese soufflé pancake
Serves: • Prep Time: • Cook Time:
Chef Eric Matthews from Chapter One restaurant has created this delicious brunch dish. This recipe is one that will impress anyone and it’s really simple to make. These light as a feather pancakes are made using potato, and are filled our Clonakilty Dry Cure Rashers, leeks and cheddar cheese. Finished with more rashers and a soft poached egg and served with some country relish. Perfect for the weekend or even a midweek treat.
400g mashed potato
50g salted butter
4 egg whites
3 tbsp strong flour
Salt to taste
3 Clonakilty Traditional Dry Cure rashers, diced
1/2 leek washed and sliced
50g white cheddar, grated
1 spring onion, sliced
1-2 slices of Clonakilty Traditional Dry Cure rashers, cooked
This is Eric’s favourite recipe but feel free to use store-bought if you prefer
800 grams tomatoes, chopped
200 grams cherry tomatoes, chopped
250 grams apples, chopped ( a mixture of cooking apples and cox’s apples)
250 grams chopped yellow onion
225 ml white wine vinegar (or distilled is fine)
175 grams raisins
300 grams granulated sugar
2 teaspoon salt
1 teaspoon allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon ground nutmeg
- In a bowl, combine all the pancake ingredients together except the egg white.
- In a separate bowl, whisk the whites until they form stiff peaks.This will take about 10 minutes by hand or else use an electric whisk. Use a spatula to gently fold these into the rest of the pancake mix.
- (You don’t have to use a metal chef ring) Firstly, ladle a layer of pancake batter in a non-stick pan. Next add a generous layer of bacon, leek and cheese. Cover the mix with another layer of batter. Bake in the oven at 180c for approximately 12min.
- Grill or fry the rashers to serve alongside the soufflé pancake.
- To poach the perfect egg, use the deepest pot you have. Fill to about 4/5 the way up with boiling water and add a splash of white wine vinegar. When the water is simmering, slowly drop the egg into the water and poach for 2:30 minutes so that the centre is soft.
- Take the pancake out of the oven and serve whole for one or cut in half and share between two for a fantastic brunch starter!
Recipe courtesy of Chef Eric Matthews