074/18 – Mac and Cheese Pancake with Mojo Rojo Sauce:
When I got the new book from DJ BBQ – Fire and Food, the first dish I cooked from it was the Grilled Halloumi Burger which was fantastic! That dish got a lot of positive feedback and DJ BBQ challenged me to cook Mac and Cheese Pancake with Mojo Rojo Sauce next. Challenge accepted!
Fire Food is available for £10 at the moment:
All the cooks from Christian’s first book can be seen here:
I made the Mojo Rojo sauce first. In a food processor I added Romano Peppers, Garlic, Jalapeno Chillies, Toasted/Crushed Cumin Seeds, Smoked Paprika, Coriander Leaves, Thyme Leaves and Chipotle Chillies. Fully blitzed then poured into a bowl and mixed with Balsamic Vinegar, Extra Virgin Olive Oil and Maldon Sea Salt.
Next up the Macaroni was boiled until al dente then drained and put to one side. In a saucepan I whisked butter, flour and milk to make the white sauce. Once combined I added Pilgrims Choice Extra Mature Cheddar, Roquefort blue cheese, Dijon Mustard and sliced Jalapeno Chillies. After the cheese had melted down and mixed through I had a quick taste, it was a very nice Macaroni Cheese. The Dijon mustard gave it a nice kick and the blue cheese wasn’t overpowering at all. With the sauce ready I tipped the macaroni in and mixed it all through. I put a lid on the pan and left it outside for a couple of hours to cool down.
Oxford Charcoal Oak. Love the smell of this stuff plus it burns hot for a good amount of time too.
Once the charcoal was ready I put the griddle pan on the Kamado Joe and left it a few minutes to heat up. Once heated, I spooned a couple of big portions of the Macaroni Cheese on.I left them a good while to brown up but also to firm up a bit to make them easier to flip over.These were almost ready to come off.Time to come off.
Time to Plate Up:
Straight onto a plate.
Time to Eat:
Topped with some of the Mojo Rojo sauce and some Coriander.
View from above:
Another great recipe from this book, enjoying cooking from it so far. I have to admit that the pancakes were a little harder to cook than I expected. What worked best was to really pile the Macaroni Cheese up so you have a nice thick disc to cook. Thicker seems to help hold it all together which helps when flipping it. The Macaroni Cheese on it’s own was really tasty, nice recipe I will use again for that. The Mojo Rojo sauce was cracking, great colour to it and a nice kick from the chillies. Worked really well on top of the Macaroni Cheese. Mixed together the leftovers create another great dish:
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Kamado Joe Big Joe|
|Cook Method:||Direct / Griddle|
|Charcoal:||Oxford Charcoal Oak|
|Cook time:||10 minutes|
|Notes:||1: Make sure the Macaroni Cheese is cold to help it stick together.
2: Load the pancakes up thick to make them easier to flip.
3: Give the pancakes a good while to brown up, makes them easier to flip.
If you like the look of this recipe you can buy the book from Amazon (£10.20) by clicking the picture below: