recipe comes from Martin
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.
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 countrys 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
to impress, this recipe from Martin Blunos is
the ultimate in luxurious indulgence.
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
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
2 tsp melted butter
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.
the flour into a bowl with the salt, sugar and
easy-blend yeast if using.
the egg yolks, lemon zest and caraway seeds
to the milk and cream mixture.
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.
grease a 5cm round cutter. Put a cast-iron griddle
on the hob to heat.
the egg whites until firm but not dry.
a metal spoon, fold the egg whites into the
batter along with the melted butter.
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.
with the remaining batter. Keep the cooked blinis
warm as you work.
ready to serve, put the duck eggs, chives, cream
and water in a bowl. Season with salt and white
pepper. Whisk until well mixed.
the butter in a small saucepan. Add the egg
mixture and stir over medium-low heat until
into scallop shells or small serving dishes
and top with caviar.
the vodka, pour over the eggs and ignite. Rush
to the table.
with the hot blinis.
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