Blinis / caviar recipe

blinis (this is a recipe from veganomicon by isa chandra moscowitz and terry romero), i've adapted it a little


350ml soya milk
1 tablespoon of cider vinegar
1 sachet easy blend yeast
100 ml of water
teaspoon of sugar
25 ml olive oil
125g mix of gram flour and buckwheat flour

slightly warm the milk and add the vinegar, set aside to curdle
mix the yeast, water and sugar and allow to bubble
put dry ingredients into a bowl and mix in all the wet ingredients. if it feel too wet add a little more flour. cover and set aside for one hour. it will bubble and rise so knock it back. take spoonfuls and fry over medium heat in an oiled pan. the thicker the mix the more like crumpets they'll be.

caviar

beluga lentils cooked and cooled
red onions sweated until breaking point then blitzed
nori sheets blitzed in a food processor
hijiki or arame seaweed soaked and finely chopped
pinch of salt
lemon juice

mix first four then add the last two to taste. it should come together like caviar.

cashew sour cream

cashew nuts
lemon juice
water
salt

mix cashews with water and blend using a good hand blender. try to get as smooth as possible. season with salt and lemon juice to taste.

plating

take a cooked blini and place sour cream on top, top with caviar and enjoy. for those of a feeble disposition close your eyes and hold your nose.


Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
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