recipe # 1 | curried socca and cilantro coconut chutney

The first recipe I attempted to make from Amy Chaplin’s cookbook At home in the whole food kitchen was curried socca and cilantro coconut chutney. I dusted off my fancy cast iron pan for the endeavour; my pan which I had excitedly purchased a year ago and then proceeded to never ever use…

Socca for those wondering is essentially a chickpea flour pancake originating from Provence. The batter is made by mixing chickpea flour, water, salt, seasoning, and some form of oil (I used coconut) together and then frying them as you would a pancake. Chaplin’s recipe called for cooking one side for a couple of minutes and then placing it into the oven to broil. Broiling always requires a little bit of extra attention, and I ended up burning the first one a bit, though it was actually pretty delicious with the charred bits. The following day I tried to make the whole thing on the stove, but when it came time to flip the socca over, the bottom was stuck and it ended up being a bit of hot mess. I still ate it.  So the moral of the story for me was: either figure out how to use my cast iron or use my non-stick instead. The socca itself was really quite good. I can say this because both my husband and son loved it. My husband had it with dollops of coconut cilantro chutney spooned onto the triangular pieces and my son had it plain. My daughter also had a quarter piece that she dunked in copious amounts of yogurt – she does this whenever she doesn’t love what she’s eating, but regardless, she ate it. Anything that works as dinner for (almost) the whole family is definitely a win for me.

I did a little bit of researching afterwards and realized that once you have the socca making down, you can do a lot of different things with it. For example, you can have it as a gluten free substitute to naan, roti or bread or as a pizza topped with whatever you like, goat cheese, tomato sauce, pesto, veggies, etc. The batter also keeps in the fridge for a couple of days. I highly recommend giving it a try.

Here are some recipes to make socca:

https://cooking.nytimes.com/recipes/1014757-socca-

farinatahttp://www.jamieoliver.com/recipes/cheese-recipes/socca-pancakes-with-broccoli-cheese/

http://www.davidlebovitz.com/socca-enfin/

Happy cooking! 🙂

 

 

 

 

 

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