It’s time for my monthly recipe using that fabulous ingredient – biltong. Three simple elements make up the most fantastic canapes that will wow your guests. Heat the biltong in the oven for about 5 mins on about 120C before you top the blinis with it, it really brings out the flavour. This is real comfort food.
I’ve included the simplest of recipes for guacamole and blinis, but of course if you don’t have the time or the inclination to make them yourself you can buy both ready made from all good supermarkets. Of course the finished product always tastes better if you make everything yourself! Oh and if you are even shorter of time, simply serve biltong with the guacamole as a dip…the combo is irresistible.
Once you’ve made (or bought) your guacamole and blinis, simply lay the blinis out on a serving platter. Spread thickly with guacamole and top with warmed biltong. Yummy!
And you can even order your biltong online. I recommend the Chichester Biltong Company where you can choose exactly how wet and fatty (or not) you want it. Simply go to http://www.biltongcompany.co.uk and enter the code EATINGCOVENT when you order.
For the guacamole
1 red onion, finely chopped
1 tomato, finely chopped
1 clove of garlic, minced
Juice of 1 lime
Salt and pepper to season
Mash the avocados in a bowl and stir in the onion, tomato, garlic and lime juice. Season with salt and pepper and chill in the fridge for about an hour.
For the blinis
Makes about 12
150g plain flour
3 tsp baking powder
50g unsalted butter, melted
Pinch of salt
Mix together all the dry ingredients. Gradually mix whisk in the combined milk and egg and half the butter. Put the mixture in the fridge for about half an hour.
Heat a large frying pan over a medium-hot heat. Brush the pan with some of the butter. Drop 2 tsps of blini mix into the pan and cook for about 30 seconds until the blini is lightly browned underneath and bubbles appear on the surface. Turn over and cook for about another 30 secs or until it’s cooked. Repeat with the butter and blini mix until it’s finished.