JOHNNY CAKES RECIPE RECIPES

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JOHNNY CAKES RECIPE | MARTHA STEWART



Johnny Cakes Recipe | Martha Stewart image

This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.

Provided by Martha Stewart

Categories     Pancake Recipes

Yield Makes 8 to 10

Number Of Ingredients 5

1 cup stone-ground white cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups boiling water
Unsalted butter, for griddle

Steps:

  • Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
  • In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.

JOHNNY VEGAS' FILLET STEAK FLAMBé | JAMIE OLIVER RECIPES



Johnny Vegas' fillet steak flambé | Jamie Oliver recipes image

Johnny fell in love with a dish like this while filming in Cape Town. If you’re looking for something to cook for a super-special occasion, it definitely has the wow factor. It’s certainly not something you’d eat every day and is quite cheffy in method, but utterly joyful to eat. Do try flambéing – it adds an amazing depth of flavour.

Total Time 15 minutes

Yield 2

Number Of Ingredients 17

1 sprig of fresh rosemary
2 sprigs of fresh thyme
1 teaspoon red wine vinegar
olive oil
2 x 150 g centre-cut fillet steaks ideally 2.5cm thick
100 g chestnut mushrooms
½ a bunch of fresh flat-leaf parsley (15g)
20 g unsalted butter
10 ml brandy
50 ml red wine
100 ml single cream
1 teaspoon wholegrain or French mustard
1 teaspoon English mustard
¼ of a red pepper
¼ of an orange pepper
¼ of a yellow pepper
extra virgin olive oil

Steps:

    1. Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
    2. Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley leaves.
    3. Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
    4. Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
    5. Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
    6. Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
    7. Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
    8. Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).
    9. Sprinkle over the parsley, then stir through the mustards. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper sprinkle and tuck in. Delicious served with shoestring fries.

Nutrition Facts : Calories 581 calories, FatContent 43.7 g fat, SaturatedFatContent 19.0 g saturated fat, ProteinContent 16.9 g protein, CarbohydrateContent 5.0 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 1.6 g salt, FiberContent 2.4 g fibre

More about "johnny cakes recipe recipes"

JOHNNY VEGAS' FILLET STEAK FLAMBé | JAMIE OLIVER RECIPES
Johnny fell in love with a dish like this while filming in Cape Town. If you’re looking for something to cook for a super-special occasion, it definitely has the wow factor. It’s certainly not something you’d eat every day and is quite cheffy in method, but utterly joyful to eat. Do try flambéing – it adds an amazing depth of flavour.
From jamieoliver.com
Total Time 15 minutes
Calories 581 calories per serving
    1. Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
    2. Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley leaves.
    3. Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
    4. Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
    5. Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
    6. Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
    7. Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
    8. Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).
    9. Sprinkle over the parsley, then stir through the mustards. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper sprinkle and tuck in. Delicious served with shoestring fries.
See details


JOHNNY CAKES RECIPE | MARTHA STEWART
This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.
From marthastewart.com
Reviews 3.2
Category Pancake Recipes
  • In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.
See details


JOHNNY VEGAS' FILLET STEAK FLAMBé | JAMIE OLIVER RECIPES
Johnny fell in love with a dish like this while filming in Cape Town. If you’re looking for something to cook for a super-special occasion, it definitely has the wow factor. It’s certainly not something you’d eat every day and is quite cheffy in method, but utterly joyful to eat. Do try flambéing – it adds an amazing depth of flavour.
From jamieoliver.com
Total Time 15 minutes
Calories 581 calories per serving
    1. Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil. Rub all over the steaks and leave to marinate for 30 minutes.
    2. Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley leaves.
    3. Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.
    4. Place a large frying pan on a high heat to get screaming hot. Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.
    5. Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
    6. Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.
    7. Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).
    8. Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).
    9. Sprinkle over the parsley, then stir through the mustards. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper sprinkle and tuck in. Delicious served with shoestring fries.
See details


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