Home Fruit and vegetables Organic, wholefoods and fruit baskets Order form Contact details

Recipe of the Month - October 2007

This month's recipe comes from owner/chef Robert Kerr at The Lochearnhead Hotel, Lochearnhead. Renowned for their excellent food, using quality ingredients. The Lochearnhead hotel is definitely worth a visit, for the views across the loch and hills beyond alone!

 

Deep Fried Wild Mushroom and Walnut Pancake with Rocket Salad  

 

(Makes approx 8 pancakes) 

 

Ingredients – Crepe Mix

190g Plain Flour

3 Eggs

180ml Milk

180ml Water

2g Salt

45g Butter, melted  

Method: 

  1. In a large mixing bowl, whisk together the flour and eggs
  2. Gradually add in the milk and water, stirring to combine
  3. Add the salt and butter – beat until smooth
  4. Heat a lightly oiled griddle or frying pan over medium high heat
  5. Pour or scoop the batter onto the griddle, using approx ¼ cup for each pancake
  6. Tilt the pan with a circular motion so that the batter coats the surface evenly
  7. Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook the other side
  

Ingredients – Bechamel Sauce

55g Butter

25g Plain Flour

710ml Milk

9g Salt

0.6g Freshly Grated Nutmeg  

Method: 

  1. Melt butter in a large saucepan over medium heat
  2. Once melted, stir in the flour until smooth
  3. Continue stirring as the flour cooks to a light, golden,sandy colour – approx 7 minutes
  4. Increase heat to medium-high and slowly whisk in milk until thickened by the roux
  5. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg
  

Ingredients - Mushroom Filling

125g Shitaki Mushrooms

125g Oyster Mushrooms

25g Fresh Coriander

Shelled Walnuts  

Method: 

  1. Fry and season the mushrooms, then allow to cool
  2. Chop coriander and walnuts and add to above
  3. Mix mushrooms with walnuts and coriander and add to béchamel sauce
  4. Fill crepes with mushroom filling, roll in cling filmand chill in fridge for about 2 hours
  5. Remove cling film, dust with flour, cover with batter and deep fry

  Serve hot with a rocket and walnut salad

The Lochearnhead hotel is situated at the head of Loch Earn within the Loch Lomond and Trossachs National Park. The hotel offers stunning views across the loch, excellent food and hospitality, as well as access to the watersports activities on Loch Earn. To contact the hotel telephone 01567 830229, or visit their website at www.lochearnhead-hotel.com

Lochearnhead Hotel