by David Humphreys, Chef at New Hall Hotel


 

I am David Humphreys, Executive Chef at New Hall Hotel & Spa. I love Shrove Tuesday as it is the perfect excuse to enjoy a delicious pancake. Pancakes don't just have to be a traditional thing and we have tried to re-work a traditional recipe for a 2AA standard, which could be featured on our à la carte menu. Yet it is still easy to create.

The process was a lot of fun and a great learning curve for my Commis Chef Megan Ward, as she was able to take something simple and re-work it to become something stunning.


American Pancakes with a Winter Berry Compote, Vanilla Crème Fraîche and Maple Syrup

Ingredients

For the pancake batter

  • 135g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp caster sugar
  • 130ml milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter

For the vanilla crème fraÎche

  • 1 tsp icing sugar
  • 200 ml crème fraîche
  • 1 lemon zest
  • 1 vanilla pod, the seeds
   

Mix all the ingredients together. 

For the berry compote

  • 1 tbsp fruit brandy
  • 500g frozen mixed berries, thawed and their juices
  • 200g granulated sugar
  • 1 lemon zest
  • 1/4 tsp ground all spice
  • 1/4 tsp ground cinnamon
   

Bring all the ingredients to a simmer in a pan to dissolve the sugar, remove from the heat and allow the flavours to steep as it cools. 

Method

  1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
  2. Pour the milk mixture into the flour mixture and using a fork, beat until you have a smooth batter
  3. Heat a non-stick frying pan over a medium heat and add a knob of butter, when melted add a ladle of batter
  4. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  5. Repeat until all the batter is used up, store in a warm oven.

 

Chocolate and Hazelnut Pancake, Caramelised Banana, Toffee Popcorn and Malt Ice Cream

Ingredients

For the crepe

  • 110g plain flour, sifted
  • Pinch of salt
  • 2 eggs
  • 200ml milk
  • 75ml water
  • 50g butter
  • 1 medium orange, grated zest
  • 1 tbsp caster sugar

For the malt ice cream

  • 185g malt extract
  • 750ml milk
  • 500ml double cream
  • 100g Demerera sugar
  • 50g soft brown sugar
  • 190g egg yolk
  • 85g caster sugar
  • 1/2 tsp sea salt

For the hazlenut spread

  • 100g blanched hazlenuts
  • 350g milk chocolate, broken into pieces
  • 100g dark chocolate, broken into pieces
  • 75g icing sugar, sieved
  • 125ml vegetable oil
  • 1/2 tsp vanilla extract

For the toffee popcorn

  • 75g popcorn kernels
  • 2tbsp sunflower oil
  • 40g brown sugar
  • 2tbsp golden syrup
  • 40g butter
  • 1 pinch of salt

For the caramelised banana

  • 1 banana
  • 50g caster sugar

Method

For the crepe

  1. Whisk together the flour, sugar, zest, eggs and salt
  2. Melt the butter and mix the milk, water and butter together in a jug
  3. Pour liquid into dry ingredients, whisking thoroughly to remove any lumps
  4. Heat a little oil in a frying pan, on a medium heat
  5. Add a ladle of the crepe mixture and swirl around the pan to get an even distribution
  6. Once liquid looks slightly firm and the fluid of the mixture has gone (approximately 2 minutes later) flip the crepe over and cook for a further 1 minute. Remove from the pan and repeat until the mixture is used

For the malt ice cream

  1. Bring the milk, double cream, demerara sugar, soft brown sugar, malt extract to a simmer and remove from the heat.
  2. Whisk yolk and caster sugar until pale. Pour a third of the milk and malt liquid onto yolks and whisk to incorporate, return this mixture back to the remaining milk and return the stove to a low heat. Stir continuously until the liquid thickens enough to coat the back of a spoon. It is ready when you can draw your finger through the back of a coated spoon and the line holds for 5 seconds.
  3. Pass through a fine sieve, add salt and allow to cool. Then transfer to an ice cream machine and churn. When frozen, store in an air tight container in the freezer.

For the hazlenut spread

  1. Roast nuts at 160C until golden brown.
  2. Melt both chocolates together in a bowl over a pan of simmering water until melted.
  3. Put hazlenuts in a food processor and blitz. Add the chocolate, icing sugar and vanilla extract and continue to blitz. Slowly drizzle in the vegetable oil until smooth, remove from the food processor and store in an air tight container, for example a kilner jar.

For the toffee popcorn

  1. Heat oil in a pan, add popcorn and cover. Continue to heat on a medium heat and popcorn kernels should start to pop. Once popping has died down, roughly 3-4 minutes later, remove from the heat and allow to cool.
  2. Heat golden syrup, butter, brown sugar and salt together on a medium heat, stir until fully incorporated.
  3. Pour mixture over popcorn kernels, stir together to get an even coating then pour onto a suitable tray and allow to cool.

For the caramelised banana

  1. Slice banana on a 45 degree angle, roughly 1cm thick.
  2. Sprinkle each piece liberally with caster sugar.
  3. Using a blow torch, torch until each slice is golden brown and even caramelised. Allow to cool.