This recipe were given to me verbally by chef Neill Anthony last week as I needed to make an array of canapes for a shoot. I was looking for a few more base options to carry some pretty toppings.
The recipe couldn’t be simpler and this is what I did to make these:
Empty 2 cans of chickpeas, lightly rinse and drain. Put the chickpeas in a food processor and mix up with 2 heaped tablespoons of self raising flour and about 60ml of olive oil. When it is processed, add enough water to loosen up the texture of the batter to that of a thick crumpet. About 3 tablespoons. It needs to be a dropping consistency for frying, but not too runny that it spreads all over the pan.
So I added about 1 teaspoon of each, and then a tiny hint of chilli (dried flakes) which worked really well.
This is a recipe that you could add a variety of herbs and spices too. I think more chilli could be nice to give it a kick. I also like the idea of chopped coriander or dukkha. I am certainly going to be trying it with some smoked red pepper sprinkle from ‘The Smoking Shed’.
As long as the flavours you add compliment the topping you choose, or if you have a variety of toppings you could keep it quite neutral.
Heat a bit of sunflower oil in a non stick frying pan and drop dollops of the chickpea batter to the size that you would like the blini. I used a measuring tablespoon to give consistency.
Fry as you would a crumpet, turning when the underside is golden brown.
Set aside on kitchen paper to drain.
When cool, pipe on some cream cheese (or flavoured cream cheese) and top with smoked salmon trout ribbons and a sprig of dill.
They held together but remained light and fluffy in texture and would be superb with a variety of toppings from roasted butternut and feta, to beetroot, hummous, creme fraiche and salmon.
Perfect with a few drinks and just in time for the party season.