Ricotta hotcakes with pomegranate, watercress and chorizo
For 6-8 (makes 12-16 fritters depending on their size)
150g plain flour
1/2 teaspoon fine salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 Tablespoon caster sugar
100ml buttermilk (or runny plain yogurt)
40g melted butter (plus extra for cooking the fritters)
vegetable oil for cooking the hotcakes
300g cooking chorizo, sliced 1cm thick on an angle
Little Melton mango yogurt – as much as you want
1/2 pomegranate, seeds removed
2 handfuls watercress, washed
Sieve the flour, polenta, salt, baking powder, baking soda and sugar into a large bowl, making a well in the centre.
Lightly whisk the ricotta with the buttermilk, eggs and melted butter.
Fold the ricotta mixture into the dry mix making sure there are no lumps. Leave for 15 minutes before cooking to allow the polenta to expand.
Heat up a wide fry-pan and drizzle a few teaspoons of oil into it and a good knob of butter. Once the butter is sizzling dollop spoonfuls of the mixture into the pan off a soup spoon and cook over a moderate heat until coloured.
Carefully flip over and cook on the other side until they’re cooked in the centre – it’ll take around 4–6 minutes all up, depending how large you make them. Once cooked, take from the pan and sit on a platter while you cook the rest.
Wipe the pan out, no need to wash it, add the chorizo and sauté over medium heat until it’s cooked through and golden.
Toss the pomegranate with the watercress.
To serve, lay 2 hotcakes on each plate and sit some of the watercress salad on top. Dollop on some mango yogurt and then scatter with some of the chorizo.
Recipe (c) Peter Gordon 2011