About this Recipe

You’ll find on nearly every fine dining menu in Moscow a traditional dish of caviar, blini's and crème fraîche. So while in a city like Moscow with an abundance of caviar, I wanted to create a twist on the classic using some Australian flavours.

I created a Tasmanian ocean trout roe with wattleseed blini's and alpine pepper sour cream. The wattleseed gives a slightly nutty flavoured blini and the alpine pepper gives a light peppery burn which doesn’t over power the subtle and delicate taste of the caviar.

Caviar comes in all different varieties, but I particularly enjoy salmon roe or ocean trout roe if it’s available from the pristine waters of Tasmania. If you can’t get hold of Tasmanian salmon roe or Tasmanian ocean trout roe, then substitute with the caviar of your choice. There are some really outstanding farmed caviar available in gourmet stores and deli's these days.

Ingredients

40g premium caviar or roe
100g sour cream
3g alpine pepper
3 chive stalks

For the blinis:

125g (½ cup) plain flour
60g (¼ cup) buckwheat flour
5g (1 teaspoon) wattleseed ground
5g (1 teaspoon) baking powder
150 ml (2/3 cup) milk
2 medium eggs
30g (2 tablespoon) melted butter
Pinch of salt
macadamia nut oil

Cooking Instruction

It’s best to prepare the alpine pepper sour cream the day before or at least a few hours prior to serving, as the flavour intensifies the longer it’s left. Simply mix the sour cream and the Alpine Pepper, cover and set aside and refrigerate.

For the blini's, combine in a bowl the plain flour, buckwheat flour, ground wattleseed, baking powder and salt. Add milk, eggs and butter and mix well to form a batter. If the batter is too thick, then add a little more milk, but be careful not to make the batter too thin. Cover and allow to sit for 15 minutes.

In a warm frying pan, add a little macadamia nut oil and make small bite sized Wattleseed bilinis. Fry for 2-3 minutes on each side or until cooked through and golden. Remove and set aside on kitchen paper before cooking the next batch.

If you are serving the Caviar with wattleseed blini for canapés or finger food, you might like to assemble them yourself by placing a spoonful of alpine pepper sour cream on top of the blini followed by the caviar and garnished with finely chopped chives. If you’re serving this as a starter then you can arrange on a plate separately for each person to make up.

Benjamin Christie's Australian Food, BBQ Recipes and Australian Recipes feature bush tucker ingredients like lemon myrtle and wattleseed. Check out recipes like shrimp on the barbie, anzac biscuits, lamingtons and banana bread. 

Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.

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Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.

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Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.

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Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.

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Benjamin Christie's Australian Food, BBQ Recipes and Australian Recipes feature bush tucker ingredients like lemon myrtle and wattleseed. Check out recipes like shrimp on the barbie, anzac biscuits, lamingtons and banana bread. 

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Benjamin Christie's Australian Food, BBQ Recipes and Australian Recipes feature bush tucker ingredients like lemon myrtle and wattleseed. Check out recipes like shrimp on the barbie, anzac biscuits, lamingtons and banana bread. 

Food Service professionals will be interested in his chef blog as well as articles on menu planning, food photography, cooking kangaroo, menu engineering and food costing.

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This post is dedicated to two incredible ladies. One I would like to think I know well and can say she is the sweetest and extremely interesting person. The other, I did not know until a few weeks...

[Read the rest of this post on my website]

As I told you the other day, we have some friends who have too many cherry trees on their land and therefore have more buckets of super-ripe sour cherries than they know what to do with.
We're happy to relieve them of some of their burden.

After getting a batch of Liqueur de Griottes started I was about to make Sour Cherry Gelato when I stumbled across a recipe for David Lebovitz's Strawberry Frozen Yogurt and decided to try the same thing with some of the sour cherries. The result was amazing!
And a perfect recipe to submit to this week's Weekend Herb Blogging.



Wandering Chopsticks, an enticing blog full of restaurant reviews and recipes, is our host this week. Head on over there this Monday for the entire WHB round-up. If you want more information about WHB's creator, Kalyn, have a look at her appetizing blog, Kalyn's Kitchen.

The cherries released juices that turned gorgeously, vibrantly pink. Mixed with a little sugar and some plain yogurt and churned in the ice cream maker, this is the striking result.



Look at that color!

Sour Cherry Frozen Yogurt
makes about 1 quart

1 pound sour cherries, washed and pitted
3/4 cup sugar
1 cup plain, whole milk yogurt
1 teaspoon lemon juice

Put the cherries in a heavy pan and cook over medium heat, stirring, until the cherries give up their juice.
Cool.
If you want a smooth texture, place the cherries in a blender or food processor, pulsing several times. (I left mine whole.)
Stir in the sugar and let sit, stirring occasionally, until the sugar has completely dissolved.
Stir in the lemon juice and the yogurt and make sure everything is well blended.
Place in the refrigerator for an hour then freeze in an ice cream maker according to its manufacturer's instructions See full article.

Related Entries:

Spring treats without guilt. - 29 May 2007

7 Foods That Could Be Good or Bad for You - 04 December 2007

Yogurt: Source of Good Bacteria - 08 May 2008

Cherry Picking Time - 26 May 2008

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