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Pumpkin Pancakes with Chilli Fried Tenderstem Broccoli and Cream Goat's Cheese Sauce.
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Tenderstem Broccoli with Chilli and Creamy Goat’s Cheese Sauce

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Chris Mosler @thinlyspread

Ingredients

For the Pumpkin Pancakes

  • 150 g roasted squash
  • 2 cloves garlic peeled and crushed
  • pinch of salt
  • 1 egg
  • 250 ml milk
  • 125 g self raising flour
  • 1 tsp English mustard powder
  • 1/2 tsp dried sage
  • Olive oil for frying

For the Goat’s Cheese Sauce

  • 200 g Somerset Goat’s Cheese I used 2x 100g rinded goat’s cheeses
  • 50-100 ml milk

For the Tenderstem Broccoli

  • 8 stems of Tenderstem broccoli
  • 1 red chilli chopped (or to taste, choose a chilli with a heat which suits you)
  • 2 cloves garlic peeled and chopped
  • 4 tbsp olive oil

Instructions

To Make the Pumpkin Pancakes

  • Put all the ingredients except the oil into a blender of food processor and process until you have a smooth batter
  • Heat the oil in a small frying pan and pour 1/4 cup of batter in
  • Fry for 1-2 minutes on each side until puffed up and browned
  • Keep warm in a low oven while you cook the rest of the pancakes – this mixture makes 12 small pancakes

To Make the Goat’s Cheese Sauce

  • Heat 50 ml of the milk gently in a small saucepan
  • Roughly chop the cheese and add it to the pan
  • When the cheese has melted strain the sauce through a fine mesh sieve to remove the rind (eat the rind on a cracker – cook’s perk!)
  • Keep warm on a low ring
  • Add more milk if your sauce is too thick
  • For the Tenderstem
  • Steam the Tenderstem for 5 – 8 minutes until just tender, drain and refresh under the cold tap, shake off the water
  • Heat the oil in a large frying pan, add the Tenderstem, chilli and garlic and fry gently for two minutes

To serve

  • Place one pancake in the centre of each plate
  • Top with one teaspoon of cheese sauce
  • Place another pancake on top and another teaspoon of sauce
  • Place the final pancake on top
  • Arrange your Tenderstem beautifully atop the stack, pour two teaspoonfuls of cheese sauce over it and drizzle with a little of the chilli oil