Main content
Bristol author Huw Powell
Bristol author Huw Powell talks about his new children鈥檚 book. This week's 'Dishy Chef' is the Michelin-starred Martin Blunos. Plus Monty Saul discusses dressing for your age.
Last on
Sat 12 Jul 2014
12:00
91热爆 Radio Bristol
More episodes
Previous
Next
Clip
-
Bristol author Huw Powell
Duration: 05:09
The Dishy Chef's 'Dish of the Week'
Blinis
by Martin聽Blunos
Ingredients
- 450g plain white flour
- 2 x 7g packets dried yeast
- 6 medium eggs, separated
- 1 pint whole milk
- 1/2 pint soured cream
- 2 tsp salt
- 2 tsp sugar
- zest of 1/4 lemon, free of white pith, finely chopped
- 1 tsp caraway seeds, fine chopped or coarsely ground
Preparation Method
- Sieve flour, salt and sugar into a mixing bowl
- Add the yeast, lemon and caraway seeds
- Add the egg yolks to the milk and soured cream,聽mix with a whisk,聽pour on to the flour mixture and blend well until smooth and lump free
- Cover the bowl with cling film and leave in a warm place to prove for approximately 1 to 1-and-a-quarter hours. It should be double in bulk and bubbly
- Whisk the egg whites to a soft peak stage and fold them through the flour mix. Leave again for 20 minutes before use
- Heat a pan (70cm)聽and pour in a little clarified butter and olive-pomace聽oil
- Rub a little oil around the edge of聽metal rings and put in the pan. Ladel a little of the mix into聽the rings and聽cook for around 2/3 minutes until the top has bubbled and is silky
- Remove the rings (the first batch may stick!) and flip over with a palette knife to finish cooking for a further 2 minutes
- Remove from the pan and place on a wire rack to cool
- Serve immediately (or they can be wrapped and frozen (defrost in fridge and flash through a hot oven to reheat))
Broadcast
- Sat 12 Jul 2014 12:0091热爆 Radio Bristol