3/4 cup self raising flour
3/4 cup buttermilk
1 egg
4 bacon rashers, finely chopped
20 grams butter, melted, to grease
1 tub store-bought corn relish
Sift flour and a pinch of salt into a large bowl. Make a well in the centre. Whisk buttermilk and egg and add to flour, whisking constantly until smooth. Cover with plastic wrap and chill for 30 minutes to rest.
Meanwhile, heat a large frying pan over moderate heat. Cook and stir bacon for 3-4 minutes or until crisp. Drain on paper towel.
Wipe pan clean and place over moderate heat. Brush pan with melted butter to grease. Drop teaspoons of blini mixture into pan, spread to 5cm rounds. Cook for 1-2 minutes or until bubbles appear on the surface and bottom is golden brown. Turn and cook other side for 1-2 minutes. Transfer to a wire rack to cool.
Arrange the blini on a serving platter. Top with corn relish and bacon pieces.
bacon recipe courtesy of: Rachel Lehmann, for TasteBook
Showing posts with label blini. Show all posts
Showing posts with label blini. Show all posts
Friday, March 23, 2012
Monday, January 23, 2012
2450. BLINIS with SMOKED EEL, BACON and HORSERADISH
serves four
600 grams smoked eel fillet
4 rashers thinly cut smoked streaky bacon
200 grams crème fraiche
1 tablespoon strong horseradish sauce
dill sprigs, to garnish
For the blinis:
75 grams plain flour
1 teaspoon baking powder
2 eggs
full fat milk
30 grams butter
First make the blinis. Sift the flour and baking powder into a bowl with a pinch of salt. Make a well in the centre and add the eggs. With a whisk or wooden spoon, mix gently, drawing in flour from the edges, to make a smooth batter. Add enough milk to make a thick batter, probably between 50ml and 100ml, but dependent on the size of your eggs.
Melt the butter in a large frying pan. Drop tablespoons of the batter into the hot pan and cook for 2–3 minutes on each side, until golden brown and cooked through, you may have to do this in batches. Keep the blinis warm in a low oven.
Pan fry or grill the bacon until crisp. together the crème fraiche and horseradish sauce, and season. To serve, place a couple of warm blinis on each plate. Spoon some horseradish crème fraiche on top, and divide the smoked eel between the plates. Top each plate with a rasher of crisp streaky bacon, and garnish with a sprig of dill.
bacon recipe courtesy of: Chef Rachel Green, c/o Kenyon Communications, Beech House, Kingerby, Market Rasen, Lincolnshire LN8 3PF England
600 grams smoked eel fillet
4 rashers thinly cut smoked streaky bacon
200 grams crème fraiche
1 tablespoon strong horseradish sauce
dill sprigs, to garnish
For the blinis:
75 grams plain flour
1 teaspoon baking powder
2 eggs
full fat milk
30 grams butter
First make the blinis. Sift the flour and baking powder into a bowl with a pinch of salt. Make a well in the centre and add the eggs. With a whisk or wooden spoon, mix gently, drawing in flour from the edges, to make a smooth batter. Add enough milk to make a thick batter, probably between 50ml and 100ml, but dependent on the size of your eggs.
Melt the butter in a large frying pan. Drop tablespoons of the batter into the hot pan and cook for 2–3 minutes on each side, until golden brown and cooked through, you may have to do this in batches. Keep the blinis warm in a low oven.
Pan fry or grill the bacon until crisp. together the crème fraiche and horseradish sauce, and season. To serve, place a couple of warm blinis on each plate. Spoon some horseradish crème fraiche on top, and divide the smoked eel between the plates. Top each plate with a rasher of crisp streaky bacon, and garnish with a sprig of dill.
bacon recipe courtesy of: Chef Rachel Green, c/o Kenyon Communications, Beech House, Kingerby, Market Rasen, Lincolnshire LN8 3PF England
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