Yum! Blinis & Caviar
Hey guys, been a long time. So I am kicking off this new series in style. It looks like the summer is about to leave us so, what more than a small treat to wave goodbye (maybe see you soon) to the London summer.
Orange, White and Green. Delightful
I wasn’t looking for it when I purchase it in Waitrose. It was affordable and I was looking for a treat. So, here it is. Simple, Moorish, VERY VERY rich Blinis & Caviar for 4 under £10 from Waitrose.
- 16 blinis
- 50g Elsinore Salmon Caviar
- 100g French Crème fraiche
- 2 onion leaves (grown on my balcony) you can use spring onions from the shop
Simple: Open the packets and copy the photo. Layer as follows using a teaspoon:
Only 50g just the right amount
Generously spread crème fraiche on the blinis, then add ¼ to ½ a teaspoon of caviar on top. Sprinkle spring onion on it to break up the fishiness. Enjoy in 2 to 4 very slow mouthfuls.
Please note this caviar is very salty, so, be more generous with the cream as it counters the saltiness often the caviar.
Just layers, no fuss
Do not eat more that 4 or you will be sick. This is a very rich treat. Drink something fizzy or acidic with it.
Seat down. Enjoy!
See you next week. x
This is a great way to use leftover roasted potatoes and other vegetables.
Preparation: clean and cut the chicken wings in 2 each. Season it with salt and black pepper. Peel and chop everything that needs chopping, set aside. Roast and grate the Brazil nuts and set aside with the very finely cut spring onion. The nuts and spring onions will be used to finish the dish before serving.Note for the chestnut mushrooms: remove the stalk, then peel the upper layers of the cap from the bottom up until all the brown skin is removed.
Chicken wings in caramelized sugar
Method: Heat the corn oil and drop in the sugar until it starts browning. Place the chicken in in the pan and stir gently until the chicken is browned. It should take 2 minutes. Now, add the chopped carrots and 3 table spoons of water. Cover and let simmer 5 minutes.
Now, add the potatoes, chop vegetables (except the spring onion and Brazil nut), add the crème fraîche and the chicken stock. Mix well and cover to simmer for another 10 minutes on medium heat. Taste and adjust the seasoning. Remove from the heat and serve topped with grated Brazil nuts and spring onion.
Serve with a freshly cooked mini baguette
The brown sugar give a little colour to this dish which would have looked very white without it. Enjoy!