80g plain flour
200g shredded cabbage
3 spring onions, green parts only,
1 chorizo sausage, finely sliced
on the diagonal
2 tbsp crumbled Greek feta (optional)
2 garlic cloves, finely chopped
1 long red chilli, deseeded, finely chopped
juice of ½ lemon
small handful of flat-leaf parsley leaves
small handful of coriander leaves
80ml extra-virgin olive oil
salt flakes and freshly ground black pepper
TO SERVE: your choice of coriander leaves, shichimi togarashi, furikake and Japanese mayonnaise (kewpie)
1To make the chimichurri, place all the ingredients in a blender and blitz to your preferred consistency. Taste and adjust the seasoning if necessary.
2Mix together the flour, eggs and 100ml of water in a bowl to form a smooth batter. Fold in the cabbage and spring onion.
3Heat a medium frying pan or barbecue hot plate over high heat. Add the batter and use a scraper to shape it into a circle about 20cm in diameter.
4Cook for 5 minutes, allowing the water and cabbage to steam and a crust to form on the bottom. Flip the pancake over and cook for another 5 minutes.
5Cook the chorizo slices in the pan or on the hot plate until crispy. Dress with 1 tablespoon of the chimichurri.
6Slide the pancake onto a plate and top with the crispy chorizo and feta, if using.Drizzle with 2 tablespoons of chimichurri and serve hot, topped with your choice of toppings. Store any leftover chimichurri in an airtight container in the fridge for up to two weeks.
This is multicultural Australia at its culinary best – a Japanese pancake cooked by a Spaniard with a South American sauce. The flavours are bold, the spicy kick of chorizo and the saltiness of the feta add an extra punch. Miguel says it’s a great brunch dish – so this lo-fi gem from Vin De Soif makes perfect sense. It’s a blend of viognier, marsanne, riesling made in a single ferment manner to retain freshness and energy while imbibing the bubbly with (yeast derived) texture and the all-important frizzante finish. A lemon bright prosecco would make a reliable alternative.