food & drink
OATMEAL SPINACH PANCAKES WITH SUMAC SOUR CREAM SAUCE, SMOKED SALMON AND EGG
future at how difficult it was going to be, I might not have done it, it’s very medical in it’s approach.’ And actually spending time talking with Rosie about nutrition and food is almost like spending time with a very patient GP, her answers are so measured and so informative that you can’t help but keep asking. We spend so long chatting, in fact, that the rain stops, the skies clear and my coat dries. ‘I’m making a gluten-free wholegrain bread this afternoon,’ Rosie tells me brightly as I get up to leave. I consider asking to stay, because, at that moment I couldn’t think of a more pleasant way to spend an afternoon. But realising that I risk becoming one of those weirdos I asked about when I first arrived, I decide against it. Rosie’s remarkable ability to make you feel so at home so quickly is undoubtedly one of the reasons why The Camberwell Kitchen has become so popular (though, the delicious dishes probably have a lot to do with it as well). Tickets to their last supper club sold out in under a minute and whilst there are some nebulous plans to expand, perhaps next summer, they are still enjoying their success on a smaller scale.
If at the beginning of the course I’d been able to see into the future at how difficult it was going to be, I might not have done it...’ It becomes apparent a few days later, when I follow up with an email asking Rosie for some recipes, that her most remarkable quality is, however, something else. ‘I’m quite badly dyslexic and an awful speller so I’m really sorry if there are any mistakes’ is how she opens her reply. Despite this, her blog is wonderfully readable and updated daily. Just as she has made the very best any one could of being a coeliac, so she hasn’t allowed her dyslexia to stop her from writing a blog, that – go now and look for yourself – is pretty word-dense. It’s the kind of blithe tenacity, so joyful to encounter, and so rare, that I’ll be reminding myself of next time I’m brought low by a little rainstorm. glutenfreerosie.com
I came up with these pancakes when I didn’t have any flour to hand – just some gluten-free oats which I ground up in a food processor. This recipe can be substituted with other gluten-free flours such as buckwheat which is deliciously nutty. I originally made the recipe with plain yoghurt on top, but after my boyfriend recently made an amazing Ottolenghi sumac and sour cream sauce, I knew the sour garlic and lemony hit would work perfectly instead. Ingredients (feeds x4 people for brunch) • Pancake dry ingredients • 150g certified gluten-free oats (processed into a fine flour) • 1 tsp gluten-free baking powder • 1 large handful of spinach leaves (finely chopped) • Pinch of salt and pepper • Pancake wet ingredients • 250ml milk • 1 egg (whisked) • 2 tbsp melted butter • Sumac sour cream sauce ingredients • 50g sour cream • 75g Greek yogurt • 1/2 tsp grated lemon zest • 1/2 tbsp freshly squeezed lemon juice • 1 small garlic clove, crushed • 1 tbsp tablespoon olive oil • 1/2 tbsp sumac (a tangy, lemony spice which you can buy in all large Turkish, Arabic and Iranian supermarkets) • 1 pinch of salt and black pepper • Piling on top ingredients • 4 tsp smoked paprika • 4 slices of smoked salmon • 4 eggs • 4 tsp fresh coriander Method Sift and whisk the flour and baking powder in a large bowl. Mix in finely chopped spinach leaves. Make a well in the centre of the flour mix and slowly add the wet ingredients, whisking well until you have a smooth batter. Leave the batter to rest for 30 minutes. This allows the baking powder to form bubbles, leading to light and fluffy pancakes. Meanwhile you can make your sumac cream sauce, cook your egg and prepare your toppings. First make the sour cream sauce by placing all the ingredients in a small bowl. Stir well and set aside. For the egg you’ll want to have a runny yolk so either poach an egg for 2 minutes or boil an egg for 5 minutes (and then remove the shell from the boiled egg under cold running water). Set the eggs aside while you quickly cook the pancakes. Cook the four pancakes in a hot pan, turning when bubbles are on the surface transferring them to a plate with tin foil on top to keep them warm.
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25/02/2014 12:02