A Blini is a little bite-sized hors dâ€™oeurve, made from a thin, Russian Style pancake, with some sort of topping on it – in this case, the ever-so-popular Spiced Beef and Chilli, with a topping of Guacamole.
Very popular at gatherings and parties, you can easily change the toppings to something you prefer.
To make 32
150g Strong White Flour
5g Self-activating Dried Yeast
2 Eggs, separated
100ml Sour Cream
2tsp Mild Chilli Powder, plus extra for dusting
1tbsp Ground Cumin Powder
3tbsp Olive Oil
675g Lean Sirloin or Rump Steak
2tbsp Tomato Chutney
1. Sift the Flour into a large bowl, then combine with the Yeast, Sugar and Salt. Begin to add the Egg Yolks, Sour Cream and Milk, before beating until smooth. The consistency should be similar to Pancake batter.
2. Make sure you get all of the Dry Ingredients off of the side of the bowl, as you now need to cover the bowl with a sheet of Cling Film and leave to prove for at least two hours. The mixture will froth up, as opposed to increasing in volume like Bread or Dough. The mixture will be ready when the surface is covered with small bubbles, about one or two millimetres across.
3. Whisk the Egg Whites until they foam and increase in volume, but they shouldnâ€™t hold their shape. Fold into the Mixture.
4. Place some Clarified Butter into a frying pan, set over a medium heat, then place teaspoons of the Blini Mixture into the pan to cook slowly â€“ they should be golden brown when cooked, with small bubbles on top of them.
5. In a small bowl, combine the Paprika, Chilli Powder and Cumin powder, along with the Olive Oil. Brush the Steak with this mixture, then cover and chill for at least an hour.
6. Heat a grill to a medium heat, then cook the Steak to your preference, then leave to stand for five minutes. Warm the Blinis under the grill, then spread evenly with the Tomato Chutney.
7. Cut the Steaks into small strips, present on top of the Blinis with a small amount of Guacamole, before dusting with the extra Chilli Powder.
Photo Courtesy of: Gary Soup