Makes about 20 pancakes

Make the pancake batter an hour or more before you intend using it. It gives the flour grains time to soak up the moisture, resulting in lovely light pancakes that are ideal for wrapping around the fillings.

3 cups (750 ml) cake flour
½ t (2,5 ml) salt
2 t (10 ml) baking powder
4 cups (1 litre) water
2 T (30 ml) sugar
1 egg
1 T (15 ml) vinegar
2 T (30 ml) oil
oil for cooking

Sift the flour, salt and baking powder 2 or 3 times. Make a hollow in the flour mixture. Add the water, sugar, egg, vinegar and oil to the centre hollow. Blend the liquids gradually into the flour mixture, stirring and beating continuously with a wire whisk, electric beater or food processor. Leave to stand for 1 hour at room temperature, or overnight in the fridge.

Keep a saucer with oil and a crumpled piece of kitchen paper at hand to lightly grease the pan every so often. Aim for the centre of the pan when pouring in batter and use a 60 ml (¼ cup) measure so that you use the same amount of batter every time. Angle the warm pan back and forth with a movement of the wrist to spread the batter evenly over the entire surface.

Remember a thin batter makes thin pancakes. The batter will thicken slightly if left to stand overnight. Just add a little water if required.

 CHEF'S TIP:

Cooked pancakes interleaved with plastic sheets or wax paper, freeze well. Use half water and half soda water or beer to make feather light pancakes. Milk is inclined to make pancakes tough.

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Serves 5-6 as part of a buffet

4-6 chicken breast fillets
2 t (10 ml) Ina Paarman's Chicken Spice
olive oil

Cut into the thickest side of each breast fillet lengthways and butterfly open. Pound lightly to flatten the meat to an even thickness. Sprinkle both sides with Chicken Spice, and drizzle with olive oil. Leave the breasts to marinate at room temperature.

Cook briefly on the braai or a riffled cast iron griddle pan. When just done, transfer to a plate, cover with foil and rest for 5 minutes.

TO SERVE:
Cut into 3mm slices. Pile strips on a pancake together with the sauce and condiments of your choice. Roll to wrap.

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Serves 5-6 as part of a buffet

2 sirloin or porterhouse steaks (± 500 g in total)
2 t (10 ml) Ina Paarman's Meat Spice
olive oil

Season steaks generously on both sides with Meat Spice and drizzle with olive oil. Leave at room temperature for 15-30 minutes.

Preheat a dry ribbed cast iron griddle pan until very hot. Put the oiled and seasoned steaks on the smoky hot surface and press flat to emphasise grill marks. Do not turn until well browned. Then turn and brown on the second side. Now you can turn every minute until cooked to your liking.

Cover with foil and rest for 5 minutes.

TO SERVE:
Slice into 3mm slices across the grain. Pile strips on a pancake together with the sauce and salads of your choice. Roll to wrap.

Serves 5-6 as part of a buffet

8 brown mushrooms
2 t (10 ml) Ina Paarman's Garlic Pepper Seasoning
olive oil

Cut the mushroom stems level with the caps and season with Garlic Pepper. Brush the outside of cap with olive oil and drizzle a little olive oil onto the gills around the stem. Cook, gills up, on a hot ribbed cast iron pan until the mushrooms start to soften. Now turn and cook gillside down.

The mushrooms are done when they just begin to draw water. Remove from the pan.

TO SERVE:
Slice into 3mm slices across the grain. Pile strips on a pancake together with the sauce and salads of your choice. Roll to wrap.

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This sauce is especially good with the chicken, but also works very well with both the mushrooms and the steak.

1 x 125 ml Ina Paarman's Tomato Pesto
1 cup (250 ml) fat reduced or pouring cream
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
½ cup (125 ml) fresh coriander leaves, roughly chopped

Mix the pesto with the cream and chilli seasoning in a microproof dish. Add half of the coriander. Microwave on 70% power for 2-3 minutes. Top the sauce with the remaining coriander and serve while warm.

This sauce is outstanding with both the mushrooms and the steak.

1 x 200 ml Ina Paarman's Ready to Serve Mushroom Sauce
2 T (30 ml) Kikkoman soy sauce
¼ cup (60 ml) water
½ t (2,5 ml) Ina Paarman's Chicken Stock Powder
2 T (30 ml) finely sliced chives

Mix the mushroom sauce, soy sauce, water and chicken stock powder in a microproof dish. Microwave on 70% power for 2-3 minutes. Add chives, stir through and serve while warm.

Excellent on both the steak and chicken.

1 x 200 ml Ina Paarman's Ready to Serve Cheese Sauce
2 T (30 ml) whole grain mustard
3-4 T (45-60 ml) milk

Mix the cheese sauce and mustard in a microproof dish. Add enough milk to thin the sauce to pouring consistency. Microwave on 70% power for 2-3 minutes. Serve while warm.

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1 iceberg lettuce
1 punnet of watercress

Rinse and spin the iceberg lettuce dry. Cut in half through the core. Place the flat side of the iceberg down on the chopping board and slice into fine strips. Toss lettuce strips with sprigs of watercress.

200 g mature cheddar cheese, very cold

Grate the cheese on the coarse side of the grater. If you leave the cheese to firm in the freezer for 15 minutes before grating you get a neater grate and appearance.

300 g cherry tomatoes, cut into quarters lengthways
1 bunch of spring onions, finely sliced with most of the green tops
1 t (5 ml) Ina Paarman's Green Onion Seasoning

Toss the tomatoes and sliced spring onions together. Season just before serving.

Serves 6

Another one of our delicious long life fridge salads that works well with many meals.

3 medium large red onions
2 T (30 ml) Ina Paarman's Green Onion Seasoning
½ cup (125 ml) wine or cider vinegar
¼ cup (60 ml) white sugar
½ cup (125 ml) water
finely sliced chives to garnish

Halve and thinly slice the onions. Sprinkle with Green Onion Seasoning, cover and leave to stand for an hour or two.

Bring the vinegar, sugar and water to the boil. Pour over the onions and leave overnight, covered, in the refrigerator.

TO SERVE:
Remove what you need for serving with a slotted spoon and refrigerate the remaining onions in the vinegar solution.

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