Mother's Day Treat

Breakfast Pancakes

Ingredients

- 350ml (12fl oz) milk

- 2 eggs

- 200g plain flour

- 2 tsp baking powder

- 1 tsp sugar

- vegetable oil for frying whisky Sauce syrup to drizzle raspberries and white choc chips to garnish

Method

Whisk the milk and eggs in a jug, then set aside. Sieve the flour and the baking powder into a bowl, add a pinch of salt, the sugar and combine. Make a well in the centre and gradually pour in the milk and egg mixture. Beat well. Brush a non-stick frying pan with a little vegetable oil and place over a medium heat, when the pan is hot, pour half a ladle of batter into the pan to form a pancake that is approx 10cm (4in) in diameter. Cook until bubbles start to form, then flip the pancake over and cook the other side until golden. Serve with a drizzle of whisky sauce syrup, raspberries and white choc chips.

pancakes

Slow Cooker Lamb

Ingredients

- 1 tablespoons olive oil

- Salt and pepper

- 2-1/2 pounds lamb shoulder chops, bones removed and visible fat trimmed, cut into 1-inch chunks

- 1 medium onion, chopped

- 2 garlic cloves minced

- 2 teaspoons coriander

- 1-1/2 cups low sodium beef broth

- 1 bottle of Whisky sauce original

- 1 teaspoon cornflour

- 3-4 medium potatoes

- 2-3 carrots

- 1 leek

Method

In a large non-stick skillet, add onions(half) and a wee bit of garlic Sauté with butter and a little oil in a frying pan until softened Then add in chopped meat and brown. Sprinkle a coating of cornflour - this will thicken as juices start to appear. Once meat browned add some stock(beef) to the frying pan just enough to half cover the meat, and continue to cook. While this is going on pop the potatoes and carrots and remaining onion and leek into a pot and sweat at a low heat to draw out water and start to soften the vegetables. Once leek and onion soft add the meat and stock from the frying pan to the vegetable pot and cook together all the ingredients. Add whisky sauce. Once the pot has come to the boil leave to simmer for 20 mins and then transfer to a casserole (oven resistant pot) and cover and place in oven at about 120 centigrade and cook for another 40minutes or longer-an hour is good. Serve with crusty bread 

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