Westgold: The Perfect Sunday Brunch
Spinach buckwheat hotcakes laden with smoked salmon, ricotta and a drizzle of lemon hollandaise. The perfect Sunday brunch recipe; a combination of flavour and decadence. Using Westgold butter takes the taste to a whole new level.
Serves: 4
INGREDIENTS
Hotcakes:
½ c buckwheat flour
½ t baking powder
Pinch soda
1t caster sugar
pinch salt
2T melted Westgold Butter, salted
1 large egg, beaten
3/4c butter milk
1c baby spinach
Westgold Butter to cook
Ricotta:
250gm ricotta
2T coriander, chopped
Salt and pepper
Pickled onion:
1 medium red onion
1/2c water
1/4c cider vinegar
2T sugar
1/4t salt
Hollandaise:
3 egg yolks
1T lemon juice
1-2t lemon zest
1/2t djion mustard
1/2c hot melted Westgold Butter, unsalted
Salt and pepper
To serve:
200gm cold smoked salmon
Coriander leaves to sprinkle
METHOD
To make the pickle: bring the water, vinegar, salt & sugar to the boil. Slice the onion into rings as thinly as possible. Add to the vinegar mixture and leave to cool.
To make the hotcakes: combine the dry ingredients in a bowl. Mix the egg, buttermilk and spinach together using a stick blender to make a smooth puree. Pour into the dry ingredients, add the melted butter and gently mix until smooth. Heat a non-stick frypan, add a knob of butter & add a large spoonful of hotcake batter. Cook on a medium heat for 2-3 mins until you see bubbles appear then turn over a cook another 1-2 mins. Repeat this to make 4 large hotcakes. Keep wrapped in a clean tea towel to keep warm until all the hotcakes are cooked.
To make the hollandaise: put the egg yolks, lemon juice/zest & mustard into a food processor. While the motor is running, slowly add the hot melted butter and tablespoon at a time (don’t add the milky liquid at the bottom of the melted butter). Taste and season. Keep warm.
To assemble the hotcakes: mix together the ricotta, coriander and season. Strain the pickled onion on a paper towel. Place the hotcakes onto warm plates. Top with a spoon of ricotta. Add the smoked salmon and pickled onions and spoon over the warm hollandaise. Sprinkle with fresh coriander leaves. Serve immediately.
NB: these hotcakes are also suitable to be made into bite sized finger food.
Cook time: 20 mins
Prep time: 30 mins
Degree of difficulty: medium
For more delicious Westgold recipes visit: https://westgold.co.nz/nz/recipes/
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.