PANCAKE STACK WITH CABBAGE, ONION AND HADDOCK

Loose bottom cake pan

4 (thick) pancakes (if pancakes too thin, they'll break)

2 cups cabbage, finely chopped

2 smoked haddock fillets, defrosted, flaked

1 onion, finely chopped

Packet mushroom soup powder

Spices

Garlic & chillies

1 cup milk

½ cup boiling water

Grated cheese

Fresh sliced mushrooms

Butter and oil

 

In butter and oil, fry the onion with garlic, spices, chillies and cabbage till soft. Add the haddock and let it heat through. Make a sauce with the mushroom soup powder, milk and water till it’s thick – add the sliced mushrooms. (Or use any other sauce.)

Preheat oven to 180 oC. Spray your loose bottom cake pan. Start with a pancake. Spread on onion-cabbage-haddock mixture, some sauce, grated cheese. Repeat layers. End with a pancake, sauce on top and sprinkled with cheese. Bake for 30 minutes. Let cool for 5 minutes. Remove the rim of cake pan and slice. Serve with crisp salad.

Recipe and photo: Alma Pretorius

 

 

Pickled baby onions

(Fills a 200 g glass jar with a lid)

 

Baby onions, cleaned, but keep whole – score with an X on both sides (about 8 - 12)

1 cup water

1 cup red / brown vinegar

1 cup white sugar

Whole mustard seeds

Whole coriander seeds

Whole black peppercorns

 

In a saucepan, boil everything EXCEPT THE ONIONS for a few minutes.  Place raw whole onions in jar, pour liquid over, put lid on and refrigerate for at least 1 month. 

 

*Tested it after 1 month.  Onions lovely and crisp. Vinegar taste not strong enough, so next time will add more vinegar instead of the water.  Will add chilies.

 http://www.foodandwine.com/recipes/quick-pickled-pearl-onions