F&W Pick: Jerusalem artichoke blinis topped with blue cheese
Author: Maria Elia
Kyle Books, € 28
Award-winning chef Maria Elia has created a book all about contemporary vegetarian recipes that would be ideal for entertaining for the cook looking for something a bit different – there isn’t a nut roast in sight. Maria combines her love of eclectic world flavours with her talent for creating modern and inspiring vegetarian recipes, ensuring that the food tastes just as good as it looks.
Jerusalem artichoke blinis topped with blue cheese
Makes 8 Blinis
For the blinis
- 350g potatoes, peeled and cut into chunks
- 400g Jerusalem artichokes, peeled and cut into chunks
- 100g plain flour
- 80ml double cream
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped rosemary
- 4 eggs, separated
- Salt and black pepper
- 50g butter
- 400g blue cheese, sliced into 8 pieces
For the roasted artichokes
- 1 tablespoon olive oil
- 25g butter
- 250g Jerusalem artichokes, cut into wedges
- Salt and black pepper
For the dressing
- 100ml olive oil
- 35ml white wine vinegar, preferably Chardonnay
- 1 tablespoon clear honey
- 100g seasonal baby mixed leaves
- 1 pear, halved, cored and sliced
- To make the blinis, cook the potatoes and artichokes separately in boiling, salted water until soft . Strain and pass both through a fine sieve/ricer or mouli. Leave to cool. Add the flour, cream, mustard, rosemary and beaten egg yolks to the artichoke mix. Whisk the egg whites unti l soft peaks form, then fold into the artichoke mix. Season with salt and black pepper.
- Heat the blini pans, add a little butter and then spoon in some of the blini mix. Cook over a medium heat for about two minutes on each side and repeat with the rest of the blini mixture. Preheat the oven or grill to hot. Place a slice of cheese on top of each blini and put in the oven or under the grill until melted.
- To prepare the roasted artichokes, heat a large frying pan until very hot. Add the olive oil and butter and carefully add the artichokes. Season with salt and black pepper and cook over a high heat until golden and tender. (If you have some fresh thyme add some picked leaves or chopped rosemary when cooking.)
- To make the dressing, whisk together the olive oil, vinegar and honey. To assemble, toss the mixed leaves and pear in the dressing, scatter the artichokes over the cheese and pile the mixed leaves and pear on top. Serve immediately.
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