N said “better than Greggs”.
Tastes even better cold the next day.
A bit of an experiment which went wrong. I used a modification of Delia’s pancake recipe, using:
- 220g plain flour
- 4 eggs
- pinch of salt
- 2 tablespoons of sugar
- 200ml milk + 75ml water (half of the original recipe)
The taiyaki took longer to cook — about 3 minutes each side — and were soft and “deflated” after cooking.
I think the original recipe is still the better one because the batter is much stiffer and so makes firmer taiyaki.
Live and learn.
The recipe is from Antonio Carluccio’s column in The Times.
The recipe for the chicken gnocchi is:
- 350g chicken breast meat
- 2 x medium eggs
- 2 tablespoons of panko
- 1 garlic clove
- 2 tablespoons of parsley
- bunch of basil
Zap the ingredients above in a food mixer (this can be done hours in advance).
Heat oil in a hot frying pan and use a tablespoon to measure out small balls. Cook for at least 5 minutes on each side. Add lemon zest and juice, and generous amounts of salt and pepper at the end.
Meanwhile cook linguine. Save a cup of the pasta water (very important).
Add chicken gnocchi and water to the pasta and serve with lots of parmesan.
My recipe, makes 16 taiyaki
Mix together well:
- 2 cups of plain white flour, minus 4 tablespoons
- 6 tablespoons of cornflour
- 2 teaspoons of baking powder
- 2 teaspoons of bicarbonate of soda
- 6 tablespoons of sugar
In a separate bowl, beat 2 medium eggs and 1½ cups of milk.
Whisk the wet and dry ingredients together.
Refrigerate for 1 hour.
Cook over a very low heat, 2 mins / side.