Chickpea Crepes with Mushroom Ragu and Goats Curd. A simple vegetarian meal with loads of flavour.
Chickpea Pancakes
150g chickpea flour (besan)
1½ cups water
2 tbsp olive oil, plus extra for cooking
Mushroom Ragu
¾ cup boiling water
10g beef-style stock cube, crumbled
30g dried mixed forest mushrooms
2 tbsp olive oil, plus extra
for brushing pan
3 eschalots, thinly sliced
1 tsp fresh thyme leaves
500g mixed gourmet mushrooms (cup, cloud ear, brown, button, oyster and enoki)
2 cloves garlic, crushed
2 tbsp dry white wine
1 tbsp Worcestershire sauce
100g goat’s curd
Extra thyme and micro herbs, to garnish
To make chickpea pancakes, sift flour in to a bowl. Whisk in water, oil and 1 teaspoon salt. Stand, covered, for 1 hour at room temperature.
To cook pancakes, heat a medium non-stick frying pan over a high heat. Brush with oil. Pour 1⁄3 cup batter into pan. Swirl to coat. Cook for 1 to 2 minutes on each side, or until golden. Transfer to a plate and keep warm.
Meanwhile, to make mushroom ragu, combine boiling water and stock cube in a jug. Add dried mushrooms. Stand for 10 minutes. Heat oil in a large frying pan over high heat. Add eschalot. Cook, stirring, for 2 minutes. Add thyme, mushrooms (except oyster and enoki) and garlic. Pan-fry for 3 minutes. Add wine, dried mushroom mixture, remaining mushrooms and Worcestershire sauce. Heat through.
To serve, top each pancake with ragu. Scatter with goat’s cheese. Garnish with extra thyme and micro herbs.
