It's late (for me!) on Sunday night - tonight is the deadline and I have to be bright and bushy tailed ready for work in the morning so I'll make this brief.
I've been contemplating what I might make for a couple of weeks, but because I've been away for the last 2 weekends I've not had any real 'playing in the kitchen' time. So it wasn't until around 7pm this evening that I began rooting around the fridge for the ingredients to make my Stichelton & Potato Blinis with Purple Sprouting Broccoli...
The first blini was more the size of a small pancake and the flipping stage was a little hairy but the next few were much easier (with hindsight I could make them a touch smaller) and worked a treat. Rich blue cheese goodness in a super light blini topped with lightly steamed purple sprouting broccoli and slow roasted tomatoes. I'm not sure blini is the right word though... They're like a cross between a potato cake and a savoury ricotta cake - extremely light and fluffy but with the depth and substance of the starchy potato and the blue cheese kick every other mouthful.
The Stichelton was a good choice. I'd ummed and ahhed in the cheese shop on Saturday over my choice of blue cheese, but decided on this one because it had the sort of buttery texture I was after. I wanted the cheese to be firm enough to stay in little pockets in the blinis when cooked, but soft enough to melt a little into the blini mixture. I also think it's a lovely alternative to Stilton on a cheeseboard - our local deli stocks it and offered me some to try a few months ago when, as usual, I couldn't make my mind up which of the lovely cheeses I wanted to buy and I've been hooked ever since. I think a Stilton or maybe even a Blacksticks Blue would work quite well in this recipe too, although anything too soft, like a Gorgonzola would probably just melt into the blini mixture too much.
I like them. I'll be making them again!
250g (ish) potatoes
4 eggs separated
100g blue cheese (the stichelton worked brilliantly) cubed or crumbled
75g plain flour
salt & pepper
small vine tomatoes
purple sprouting broccoli
Start by putting the tomatoes in an ovenproof dish with some salt, pepper and a glug of olive oil. Roast for at least 30 minutes in a low oven (I did mine at around 130C fan assisted).
Boil the potatoes in their skins until cooked. Drain well and leave to cool. Peel the potatoes and mash. Mix in the milk and then the egg yolks and seasoning. Then beat in the flour. Whisk the egg whites until firm and then fold into the potato mixture. Stir in the blue cheese.
Heat a little butter and olive oil in a frying pan and then put a couple of large serving spoonfuls of the potato blini mixture into the pan. Fry gently until set enough to flip. You'll need to be fairly confident when flipping the blinis otherwise they'll end up in a bit of a mess. Cook until golden brown on both sides and set in the middle.
In the meantime, lightly steam the broccoli and then pop into a frying pan with some olive oil and seasoning and cook over a low heat for a minute or so.
Serve the blinis topped with the broccoli and some roasted tomatoes. I also drizzled over some of the tomato cooking liqueur I had left over from my tomato tarte tatin last night.