Name: Spicy cabbage hash browns & crispy fried eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: potatoes, peeled and grated 500g,cabbage, finely sliced ¼,flour 40g,free-range eggs, lightly beaten 2,Asian gochujang paste 2T,fresh ginger, grated 1T,spring onions, chopped 2,coriander, chopped 15g,sea salt and freshly ground black pepper, to taste ,coconut oil 2T,For serving: ,free-range eggs 6,coconut oil 2T,mayonnaise 1cup,Asian chilli Szechuan oil 2T,spring onions, chopped 2,fresh coriander 15g

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Spicy cabbage hash browns & crispy fried eggs

10 minutes

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1 hour

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15 minutes

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15 minutes

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20 minutes

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15 minutes

Cooking with

Cinnamon-sugared brandy pancakes

30 minutes

Cinnamon-sugared brandy pancakes

Serves Makes 24

Difficulty Easy

Prep Time 15 minutes, plus 1 hour’s chilling time

Cooking Time 30 minutes

Ingredients

500 g flour
1 t baking powder
2 t salt
1 T caster sugar
8 free-range extra-large eggs
1 litre full-cream milk
2 T brandy (optional)
1 cup sunflower or canola oil
250 g sugar, for serving
cinnamon, to taste, for serving
lemon juice, to taste, for serving

Method

1. Sift the flour, baking powder, salt and caster sugar together. In a separate bowl, mix the eggs and milk using a handheld blender.

2. Add the flour mixture to the egg mixture and mix well with a handheld blender for about 3 minutes.

3. Add the brandy, then slowly add the oil in a steady stream while mixing for about 4 minutes, making sure all the lumps have been destroyed.

4. Chill for about an hour before using (the mixture is even better on day two – if you can wait that long).

5. Use a non-stick pancake pan (if you don’t have one, get one – your pancakes deserve it). Add a few drops of sunflower oil to the pan and, over a hot flame or stovetop, cover the surface with a thin layer of pancake mixture. The first two pancakes are never pretty but they are delicious. I regard them as the chef’s treat. Serve sprinkled with the cinnamon and sugar, drizzled with lemon juice.

Cook's note: This Peter Veldsman recipe via my friend Johan Nel makes enough pancakes for afternoon tea and a breakfast or two.

Find more pancake recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Gail Damon

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Spicy cabbage hash browns & crispy fried eggs

Confit duck with an Asian-inspired plum sauce

Marmalade pancake bake

Pancakes with cinnamon sugar

Baby marrow pancake

Two-ingredient oat crêpes

Masala dosas

Lemon Ricotta pancakes

Hoppers

Polenta pancakes with trout pâté

Toffee crêpe Suzette bake

Cinnamon-sugared brandy pancakes

Cinnamon-sugared brandy pancakes

Ingredients

Method