16 January 2013

Plate Up. Chicken Blini

Over the Christmas/New Year period I hosted and attended a lot of cocktail parties and by the end of the festive season, horror of horrors, I was running out of recipes! One particular afternoon I needed to whip something up ASAP and was wondering what I could make using ingredients already in my cupboard. Ta-da! Chicken blini to the rescue. These little morsels are so delish and once you get on a roll with cooking the blinis you’ll be a master. A perfect hors d’oeuvres for any cocktail party.

What you’ll need
1/3 cup buckwheat flour
2 tablespoons plain flour
½ teaspoon baking powder
1 egg
½ cup butter milk (if you don’t have this, use regular milk with a drop of vinegar)
20g butter, melted
100g shredded chicken
1 green apple, chopped finely
1 green onion, sliced finely
1 tablespoon mayonnaise
2 tablespoons sour cream
1 tablespoon dill
1 tablespoon chives

What to do
Sift flours and baking powder into a small bowl, gradually whisk in combined egg and buttermilk until mixture is smooth; stir in butter.

Cook blini in batches by dropping 2 teaspoons of batter into a heated large non-stick frying pan. Do not use oil, you shouldn’t have to since your pan is non-stick. Cook blini, flipping when bubbles rise to surface and burst on one side. Cool.

Combine chicken ingredients in a medium bowl. Place blini on a serving platter and divide chicken salad among blini.

Enjoy with your favourite cocktail.

Photos by Krissie.