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50 g/2 oz/0.5 cup cashew nuts, ground
300 ml/0.5 pt/1.25 cups milk
50 g/2 oz/0.5 cup plain (all-purpose) flour
1 egg, beaten
60 ml/4 tbsp oil
0.5 red (bell) pepper, sliced
0.5 green pepper, sliced
1 garlic clove, chopped
1 leek, sliced, OR 6 spring onions (scallions), chopped
1 courgette (zucchini), sliced
1 tomato, sliced
225 g/8 oz/4 cups beansprouts
30 ml/2 tbsp soy sauce
45 ml/3 tbsp sherry
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Method :
Beat the nuts, milk, flour and egg to a batter. Heat a little of the oil
in a frying pan (skillet) and use the batter to make six pancakes. Set
aside. Blanch the peppers in boiling water for 2 minutes, then drain and
rinse with cold water. Heat the remaining oil and fry (saute) the garlic
until browned. Stir in the leek or spring onions, then add the courgette
and peppers and cook for 1 minute. Add the tomato, beansprouts, soy sauce
and sherry, stir well and heat through. Place one pancake in a flat
ovenproof dish, spread a fifth of the cooked mixture on top and then place
another pancake on top. Continue layering pancakes and filling, finishing
with a pancake. Cover with foil and bake in a preheated oven at
190°C/375°F/gas mark 5 for 10 minutes. Cut into wedges and serve
immediately. |