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Recipe for :

Scrambled Duck Eggs with Sevruga Caviar, Vodka and Blinis
 

Martin BlunosThis recipe comes from Martin Blunos. "It was just a job, I didn't really know what I wanted to do when I left school, everybody's got to eat and that was the only reason I went into it" - an auspicious statement but from one of the country's greatest chefs with two Michelin Stars to his credit.

The recipe has been supplied by Celebrity Chefs UK, through which Jonathan can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

Guaranteed to impress, this recipe from Martin Blunos is the ultimate in luxurious indulgence.

Ingredients

4 duck eggs
1 tsp chives, chopped
1 tbsp double cream
1 tbsp cold water
pinch of salt
8 turns of white peppermill
20g unsalted butter
90g sevruga caviar
small ladleful of vodka

For the blinis:
10g fresh yeast, or 1 tsp dried yeast plus 1/2 tsp sugar, or 1/2 sachet easy-blend dried yeast
140ml lukewarm milk
5 tbsp soured cream, at room temperature
115g strong white flour
1/2 tsp salt
1/2 tsp sugar
2 eggs, separated
pinch of finely grated lemon zest
pinch of caraway seeds, crushed
oilfor greasing
2 tsp melted butter

Method
  • First make the blinis. Blend the fresh yeast with the warmed milk and soured cream. If using dried yeast, dissolve the sugar in the milk and cream, sprinkle in the dried yeast and set aside for 15 minutes until frothy. If using easy-blend yeast, add it directly to the flour.
  • Sift the flour into a bowl with the salt, sugar and easy-blend yeast if using.
  • Add the egg yolks, lemon zest and caraway seeds to the milk and cream mixture.
  • Pour this into the centre of the flour and mix to a smooth batter. Cover and leave to stand in a warm place for 1 hour until spongy and bubbly.
  • Lightly grease a 5cm round cutter. Put a cast-iron griddle on the hob to heat.
  • Whisk the egg whites until firm but not dry.
  • Using a metal spoon, fold the egg whites into the batter along with the melted butter.
  • Place the greased cutter on the hot griddle. Pour 1 tablespoon of the batter into the cutter. When bubbles appear, remove the cutter, turn the blini over and cook the other side.
  • Repeat with the remaining batter. Keep the cooked blinis warm as you work.
  • When ready to serve, put the duck eggs, chives, cream and water in a bowl. Season with salt and white pepper. Whisk until well mixed.
  • Melt the butter in a small saucepan. Add the egg mixture and stir over medium-low heat until almost set.
  • Spoon into scallop shells or small serving dishes and top with caviar.
  • Warm the vodka, pour over the eggs and ignite. Rush to the table.
  • Serve with the hot blinis.

Serves 2 - 4

Martin Blunos

 
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