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.