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Black Pepper Blini with Lemon Creme Fraiche and Maple-Orange Gravlax

  • 1/2 cup Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • Black Pepper - coarsely grated
  • 2 tsp Sugar
  • 1/2 cup milk (or 2 tbsp creme fraiche and some water to equal 1/2 cup)
  • 1 egg
  • 1 tbsp melted butter or oil


In one bowl, Stir together dry ingredients
In another bowl, whisk together wet ingredients
Add wet to dry ingredients and mix until just combined (should still be lumpy)
Let sit for 5 minutes
Meanwhile - heat fry pan on medium-medium-hot and lightly grease with butter or oil.
Make 1 tbsp (can be larger if you like!) dollops onto pan. Flip when edges are crisp and un cook-ed top of blini begins to bubble
Remove from pan and allow to cool on paper towel lined plate

Lemon Creme Fraiche

  • In bowl mix 1/2 cup creme fraiche
  • Juice of 1/2 lemon
  • Lemon Zest
  • Salt and Pepper

Mix until well-combined

Maple-Orange Gravlax

  • 1/2 salmon filet
  • 1/4 cup flaked salt
  • juice of 1 orange
  • 2 large pieces of orange zest
  • 1/4 cup maple syrup

To sealable plastic bag, add all ingredients
Seal bag, carefully getting all the air out
Massage filet util ingredients are all well combined
Let sit in fridge for atleast 30 minutes or max 2 hours in seasoning ( the longer it sits, the firmer and more flavourful the gravlax will get)
Rinse off and pat dry before using

ASSEMBLE:
Top cooled blini with lemon creme fraiche, top with thin slices of gravlax and chive for granish


 

Kirk's Seared Sirloin with onion puffs and maple butter

Ingredients: (4 portions)

  • 400g Sirloin steak
  • 2 med onions
  • ½ tsp tumeric
  • ¼ - ½ C flour, soda water to bind

Maple Butter:

  • 125g soft butter
  • 2-3 TBSP Maple Syrup
  • 2-3 drops tobasco
  • Small Shallor
  • ¼ cup chopped chives

Combine all ingredients for the butter in a small bowl. Mix, well season, and set aside

Onion Puffs:

Finely slice the onion, season, and mix in flour and tumeric. Slowly add soda water till a batter starts to form (don’t make it too wet) should be a dropping consistency. Drop small balls of batter into a deep fryer. Set to 350f, fry till puffs have risen and are golden brown.

Beef:

Season and sear in a hot pan, cook to your liking. Serve your steak with maple butter and onion puff. Enjoy!

Thursday, February 21, 2013