This Recipe is ideal to prepare in batches and can be eaten hot or warm. Using the tiffin bowl, it can be heated in a baine marie or strait in the oven. Recipe makes 4-5 servings
2 cups Flour
500ml Milk
3 Eggs
Pinch Salt
1 tbsp oil
500g beef mince
100g chopped bacon
1 large onion
1 large leek
2 clove garlic
2 medium turnips
1 carrot
1 celery stick
1 large beefy tomato
200g mushrooms
sprig of thyme
1 tsp curry powder
1 tsp mustard
2 tbsp olive oil
150ml creme fraiche
Salt & pepper
Grated Pecorino Chees
Paprika to garnish
In a jug add eggs, flour, milk, salt and oil and blitz using hand blender for about 1 minute. Cover and let batter to stand for 30 minutes.
Meanwhile heat a large pan, add olive oil chopped onions, leeks and crushed garlic and fry gently till onion is soft. Add bacon, mince, curry powder, and thyme sprig, stir and continue to fry till mince is well cooked. As you are doing so, chop remaining vegetables into small cubes and add to mince mixture. Continue to cook covered with lid, stiring occasionally to avoid mixture sticking to pan. Add creme fraiche, stir and cook for few more minutes till mixture holds itself. Season with salt and pepper and stir in mustard at the very end.
Heat pancake pan, add a small drop of oil and ladle enough batter to make thin pancakes. Fill pancakes with mince mixture, fold in four and place in tiffin luch box. Sprinkle some grated pecorino cheese on top and garnish with a pinch of paprika.
