Early on, the Foundation learnt of Ngaire Hobbins and the great work she has done around raising awareness of the unique nutrition needs of older people. Most people are unaware that these change as people move away from middle age and that continuing to follow eating advice that doesn’t reflect this unique difference can instead be unhelpful, even harmful, in later age. Ngaire is skilled at presenting the science of nutrition, ageing, brain health and dementia in everyday language and has published 3 fantastic books that contain practical easy to read and apply information.
This month Ngaire kindly shares a recipe from her latest publication ‘Better Brain Food’ which looks at the role of food in cognitive health.
Red potato and ricotta pancake with smoked salmon and quick pickled radish
Try to find red-skinned potatoes: don’t peel them, as you’ll get the added benefits of the anthocyanin antioxidants in that lovely red skin. There is good protein in this dish from the ricotta and salmon, along with some bonus omega-3 fats. The zing of the pickle tops this dish off nicely.
- 1 tablespoon caster (superfine) sugar
- 60 ml (2 fl oz/¼ cup) apple cider vinegar
- 60 ml (2 fl oz/¼ cup) hot water
- 4 radishes
- 2 red-skinned potatoes, such as pontiac, scrubbed but skin left on
- 2 spring onions (scallions), sliced
- handful of dill, chopped, reserving 1 sprig for serving
- 2 tablespoons ricotta cheese
- olive oil, for frying
- 80 g (2¾ oz) smoked salmon
- 1 tablespoon crème fraîche or sour cream
- handful of green salad leaves
- First make the pickle. In a small bowl, dissolve the caster sugar in the vinegar and hot water. Slice the radishes and put them in the bowl, making sure they’re covered by the pickling liquid, then set aside.
- Grate the potato, wrap it in a clean tea towel (dish towel) and squeeze out excess moisture. Transfer to a mixing bowl and add the spring onion, dill and ricotta. Season with plenty of salt and pepper and mix well to combine.
- Heat a medium frying pan over medium heat, add a drizzle of olive oil, then pour the potato mixture into the hot oil. Smooth into a pancake shape about 1 cm (3⁄8 inch) thick. Reduce the heat and cook gently until the underside is golden, then carefully flip to cook the other side.
- Place the potato pancake on a serving plate and top with the salmon, crème fraîche and drained pickled radish on the side. Add a handful of salad leaves, decorate with the reserved dill sprig and serve.