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Daura Damm Beer & Chickpea Pancakes With Roasted Vegetables & Coriander Pesto

5.0/5 rating 1 vote
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 35 mins
  • Difficulty: Moderate
  • Print Recipe:
Daura Damm Beer & Chickpea Pancakes With Roasted Vegetables & Coriander Pesto

I am very happy to have teamed up with Daura Damm Gluten Free Beer and have created this Gluten Free recipe that is a perfect partner to their Gluten Free Beer.

Ingredients

  • 75mls extra virgin olive oil
  • mixed vegetables; approximately 600g prepared weight for example;
  • 2 red onions, peeled
  • 400g yellow, red and orange peppers
  • 100g courgettes
  • 1 small carrot, peeled
  • 2 cloves garlic
  • For the Pesto
  • 50g pinenuts
  • 50mls sunflower oil
  • 2 small shallots, finely chopped
  • 2 cloves garlic finely chopped
  • ¼ tsp ground black pepper
  • 70g fresh coriander
  • 30g grated Parmesan cheese
  • pinch red chilli flakes
  • salt
  • For the Pancakes
  • 500g chickpea flour
  • 1 medium egg
  • 125-150mls Daura Gluten-Free beer
  • 4 tbsp chopped chives (optional)
  • 4 tbsp olive oil

Method

  • Pre heat the oven to 220°C, fan 190°C, gas 7
  • Cut into chunks of a similar size so that they cook evenly.
  • Spread out all the vegetables onto a large roasting dish.
  • Add the whole, unpeeled cloves of garlic. Then add the olive oil and turn the vegetables to coat them.
  • Roast for about 30-40 minutes, until beginning to colour at the edges (not soggy.) Turn the vegetables over half way through and to let the steam out of the oven.
  • Remove the tray from the oven and season with pepper. When cool, squeeze the roasted garlic from the skins, chop and mix back into the roasted vegetables.
  • Strain well keeping the roasted vegetable oil.
  • Place the pine nuts on a tray and bake until lightly browned, but not burnt. Then cool.
  • This will increase their flavour.
  • Place the shallots, garlic, pepper, coriander, cheese, chilli and salt into a food processor.
  • Mix the roasted veg oil with the sunflower oil then add half the oil and blitz until fairly smooth,
  • Gradually add the oil until you have a thickish sauce, add more or less oil until you get the right consistency.
  • Spoon into a bowl, taste and adjust with salt and pepper, sometimes a squeeze or two of lemon brings out the flavour.
  • Mix the chickpea flour with the egg, beer and chives to a smooth batter.
  • Heat the oil in a medium sized non-stick frying pan.
  • Add a good ladle of batter and swirl around the pan covering completely.
  • Return the pan to the heat and cook until small bubble appear on top, say 2-3 minutes.
  • Flip over and cook for a further minute or so.
  • Repeat until all mixture has been used.
  • Serve the pancakes warm, topped with roasted veg tossed in the coriander pesto.

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