Name: Sourdough Pancakes with Porcini and Swiss Chard and Saffron Sauce
Prep time: 50 min
Cook time: 20 min
Yield: 4
Ingredients: FOR THE WRAPS; 80g (⅓ cup) sourdough starter; 230g (2 cups) plain flour; 3 tbsp oil; FOR THE FILLING; 30g dried porcini mushrooms; 3 garlic cloves, peeled, finely diced; 4 shallots, peeled, finely diced; 2 tbsp olive oil; 1 tbsp plain/all-purpose flour; 150g (5½oz) cream cheese; salt and freshly ground black pepper; freshly grated nutmeg; 450g (1lb) Swiss chard, chopped; FOR THE SAUCE; 1 tbsp oil; 1 tbsp plain/all-purpose flour; 3 tbsp Pernod; a pinch of saffron strands; 1 tsp dried tarragon; 350ml (1½ cups) milk; 100ml (½ cup) vegetable stock; 1 tsp finely grated lemon zest; 2 tbsp lemon juice; TO SERVE; 1 aubergine/eggplant, sliced into fine strips; vegetable oil, for frying; 2 parsley sprigs

VMG Recipes