Mar 16 2012

Buckwheat Blinis with Goatsbridge Trout Caviar

Posted by     33 Comments    Posted under: Kitchen

HAPPY ST. PATRICKS DAY !!!!

Ok – now that we have gotten that out of the way I can get down to business.

I am a creature of habit. Every Friday we have an after school snack with the kids. We always have fish. Sometimes we have sushi, sometimes we have a piece of smoked fish from The Burren Smokehouse or sometimes we have shellfish, like a big bowl of mussels. We all hang out in the kitchen and we listen to the kids natter on about their week and we usually have a few beers. Good clean fun.

 

Earlier in the week, one of my blogging buddies, Margaret from Oldfarm, mentioned that it seemed like we got a lot more sun here in Galway than she gets in Tipperary. I am doubtful of this myself. I explained that I just had a Chef-in-residence who is normally more than willing to drop what he is doing to help me fix something for a pretty photo and capture that, sometimes, fleeting sunshine.

 

 

This week – our treat was a little extra special because I had procured a jar of Goatsbridge Trout Caviar.

Peter from Cases Wine Warehouse, had encouraged us to try another great Irish Beer. Ah, shur why not? On a side note, because this is not a beer-review-blog-post, this is a food beer and goes exceptionally well with the Blinis and Goatsbridge Trout Caviar. If you would like to buy some of the Irish Trout Caviar you can get buy it direct from LaRousse foods. I think you should treat yourself. It is just delicious. Every little orange orb sits on your tongue waiting for you to put just enough pressure on it between tongue and teeth before it explodes releasing the most delicious essence swirling around your gums. Tastes. Like. More.

Buckwheat Blinis with Goatsbridge Trout Caviar

Ingredients

  • 1/2 cup [60g] buckwheat flour
  • 1/3 cup [ 40g] plain flour
  • 4 teaspoons sugar
  • 1 1/4 teaspoons active dry yeast
  • 1/4 teaspoon maldon salt
  • 1 cup whole milk
  • 3 tablespoons butter
  • 1/2 cup of buttermilk
  • 2 eggs, beaten. I used duck eggs.
  • Melted butter & sunflower oil to fry the Blinis in.

Instructions

  1. In a large mixing bowl, mix the buckwheat, plain flour, sugar, yeast and salt together.
  2. Mix the milk and butter together in a pot and on a low heat allow it to come to register around 110°F. It might get too hot. Take it off the heat and let it cool down. Adding it to the flour/yeast dry mix when it is too hot might affect the texture of your blinis. Pour the wet mixture into the dry mixture and mix until it is a nice smooth batter. Do not over mix.
  3. Cover with a clean cotton tea towel and leave it in a warm place to rise. It should double in volume, and it could take up to 1.5 hours.
  4. Whisk the batter and then add in the already beaten eggs and the buttermilk. You can leave this batter in the fridge overnight. It is lovely. Just give it a quick whisk before you start cooking the Blinis.
  5. Heat a large skillet over medium heat. Brush lightly with melted butter and oil.
  6. Pour about 2 tablespoons batter for each blini onto the skillet, giving them a bit of room to spread out. Cook about 1 to 1.5 minutes. Turn blinis; cook until golden brown on both sides.
  7. Do ahead. Blinis can be made 1 day ahead. Cool, cover, and chill. Brush blinis lightly with melted butter and rewarm on baking sheet in 325°F/160ºC oven 5 minutes.
  8. Arrange on platter and top with Burren Smokehouse Salmon, buttermilk sour cream and Goatsbridge Irish Trout Caviar.
  9. This is my entry into the St. Patrick’s Day Good Recipes challenge.
  10. http://verygoodrecipes.com/saint-patrick-challenge
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http://www.wisewords.ie/index.php/2012/03/buckwheat-blinis-goatsbridge-trout-caviar/

Now, I know what you are thinking. How in the heck did it get so sunny? I know. The sun actually cased a few problems for me this afternoon while I was getting the shot ready. The Chef was making the Blinis and having a beer and I was almost wishing I had curtains. But I do not like curtains. I like the natural light. So we just waited a few minutes for it to get cloudy.  Besides, if I got curtains, then I would have to worry about getting cushions to match and then y’all would be asking me where I go my fancy cushions and the chef might get annoyed that no one would be looking at the food.

So here it is. Our little Happy St. Patricks Day greeting to you guys. We are spending the evening with friends and will be dining on a lovely piece of Garrendenny Goat tomorrow. 

We hope you have a gorgeous weekend with your friends and families!

Those are all the WiseWords I have for today.

WiseMóna

http://verygoodrecipes.com/saint-patrick-challenge

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33 Comments + Add Comment

  • oooh, they look scrumptious and I look forward to seeing what part of Garrendenny goat you cook. Margaret is doing Garrendenny Goat too :) – we are having Oldfarm bacon for a traditional bacon and cabbage dinner :)

    Have a lovely long weekend, my 2 are poorly today and they are supposed to be in a badminton tournament tomorrow and then in the Carlow parade with the beavers so we’ll see. Getting better so hopefully they will be back to normal

    Lorna xx

    • We will have a leg of Goat Lorna. I am sure it will be fabulous. I am planning on some gorgeous goat
      Sandwiches to take on a picnic to Coole Park on Monday with the kids.
      I would never refuse a dinner of bacon and cabbage. I am sure it will be delicious.
      Hope the kids are feeling better and enjoy the parade tomorrow!

  • Looks more like a big celebration than an after-school snack. How spoiled are you?! The colouring on the trout cavier is stunning in the pics, great lighting. Lovely Mona :)

    • Thanks Sheila…well we are getting near the end of the book project so no harm
      in letting off a little steam every now and again. The caviar has terrific colour for sure
      and tastes pretty fabulous too! Thanks for popping by for a visit Sheila.

  • Well, Móna, one of the great sadnesses of my life is that I don’t like beer, and this is now augmented by my sadness at not being in your kitchen on a Friday, rejoicing in my sudden freedom from cushions and watching the sun linger on the orange orbs of caviar while not drinking beer. Happy evening with friends to you.

    • Ah Mise…there must be a way to whet your beer appetite.
      In failing that though, I would make sure to have a crisp Sancerre on hand.
      Fridays always tend to be the best fun in this kitchen. No agendas…just a bit of letting the hair down for all.
      Enjoy the bank holiday weekend with your lovely family Mise.

  • Did you ever see Babette’s Feast? It is extremely long, but if you can make it to the end, (the feast), it is well worth the wait. And every time I see blinis, I think of that feast! I would love to vie for that caviar, but doubt it’ll make it over to South America, so I will jealously congratulate the winner to be. I’ll also be jealously thinking of that beer. (What can I say, it’s a jealous day!) :)

    • Kale,
      We have seen Babettes Feast…I love that movie. That and Like water for Chocolate, The Big alight, Tampopo, … The list is long and luscious x You are right, the caviar might not make it to your neck of the woods. The shelf life is only a few weeks.
      And I am sure there is plenty of beer to be had in South America!
      Thanks for popping in for a read Kale.

  • Hi Mona,
    Fantastic blog post.
    Thanks so much for your support.
    I love the photographs.
    See you in Kilkenny for the caviar party.
    We can make the bilinies together.
    Mag

    • Thanks Mags,
      It was not difficult today with all the sun and the colour of the
      Caviar really glistens. Hope you are enjoying the success of all your hard work.
      And let me know when the party is happening!

  • Got a pack of buckwheat that needs use recipes and this looks like a likely winner Big fan of Burren Smokehouse myself have yet to taste Trout Caviar which sound lovely :)

    Is that a fancy cushion I spy? :)

    • Hi Ailbhe,
      It is hard enough to find the Buckwheat flour here, but we get large bags of the buckwheat flakes
      and whizz it in the food processor and it works great. The Trout caviar was a real treat this evening and
      we had a gorgeous sunny afternoon to boot! Thank you for popping in for a visit and I hope you have a
      lovely Paddy’s day tomorrow!

  • Am still jealous of your sunshine! We had a little bit of sunshine today and I took some photos for next week’s Friday Foto…different! Soooo different, not me….more himself……

    You are so lucky with your willing chef and your Galway sunshine!

    Happy St Patricks’ Day!

    M

    • I cannot wait to see your Friday photo! And different is not always a bad thing but I
      tend to go with my style over the Chefs. He is very linear in his shots ;0)
      I am lucky to have him Margaret. I know it and I am always thankful for it.
      Hope you and Alfie enjoy the long weekend! More sun here today in Galway!

  • Great photographs (as always). festive green font; however, not one beautiful cushion…tsk…tsk…tsk.

    Happy St. Patricks Day to everyone @ Chez Wise!!!

    • Happy St. Patrick’s Day to you Robert!
      I am feeling the need to find me a few nice cushions Robert.
      Maybe some green ones? Hope you have a nice weekend!

  • Mona they look lovely :) I am not a fishy person not since my Gran uses to get fish from a local fish farm when I was a child, long story. But would try these , your photos are lovely. Happy St Patricks day to you an the family .

    • Hey Elaine,
      Thanks for the visit and the compliment on the photos.
      Beautiful few days here in Galway. A major burst of spring cleaning
      has erupted around here! The trout caviar is a lovely treat and I am sure you
      would love it!

  • Happy St Patrick’s Day to my favorite Irish gal! And oooh been dying to make buckwheat blinis for ages and ages – and I know your recipe will be perfect (they look fabulous!)!!! Will try! I can’t wait to visit you and your little lovely family, your life and rituals sound so wonderful…

    • Thanks Jamie!
      The blinis are fab. and we can make them together when you come to visit!
      Hope the apartment search is going well and thanks for stopping by on Paddys day!

  • Gorgeous, as usual! My Saint Paddy’s Day will not measure up, but I wish you were here. Oh, for a cup of your Irish Coffee!!

    Love to all!

    • Oh…we just had a couple of Irish coffees MS…in your honor of course.
      I am sure that your Paddys Day celebrations are going just fine and
      we wish we were there to celebrate with you too!

  • Yummy yummy yummy – that’s all I can say this time around. Everything looks so beautiful! A lovely way to celebrate xxx

    • Thanks Karen..hope you had a lovely day with the kids.
      Ours just passed it now after a fun filled day!

  • Happy St. Patrick’s Day to you and the family. Not many kids get to have caviar as an after school snack, I’m sure your kids know that :) The photographs are lovely, love the shot of the caviar on the spoon…perfect! Glad to were all able to enjoy a sunny day.

    • Hi Paula,
      Yes. The kids know that they are lucky to get to try all this wonderful food.
      I am thankful that they have such great appetites for new foods especially and there is very little declining.
      Glad you liked the photos. I got those little spoons at ahold pharmacy auction in Ohio in 1994…I always knew they would come in handy! And I think the sunshine was spectacular so that might have added to the lovely colourful shots.
      Thanks for popping in for a visit on Paddys Day Paula!

  • I love how you describe the caviar Mona, and isn´t it a perfect colour for Paddy´s weekend. Hope you and yours had a wonderful few days. Hx

    • The weekend was lovely. A lot of going with th kids but the rain held off
      and now they are buttoning up and ready to go back to school!
      The caviar is a credit to them. It is delicious. Thanks for the visit Hester,
      I hope you enjoyed the Paddys Day festivities in your neck of the woods!

  • How pretty mona, they look like little jewels. I bet they are delicious. I love the sunlight pouring in through the window. How did you make a shamrock blini? Very clever.

    • Truly scrumptious little gems they were indeed.
      The Chef, in his effort to show his true Irish spirit ‘freepoured’ the shamrock.
      Sometimes, because he can do things like this with ease, I really hate him.
      Thanks for the visit Alex…Hope all is well with you and your cute family xx

  • You sure take a stunning picture! The Blinis look mouthwatering and I so want to bite into the roe, yum! Like your recipe and will give it a try for sure :)
    Good luck on challenge ;)

    • Hi Dima and thank you so much for that nice compliment on the photos.
      I am (very much) a hobbyist photographer with my camera still set on ‘auto’.
      I hope to spend more time learning photography when I graduate from college.
      Thanks for stopping by the blog for a visit!

  • I would do pasta in a vodka and cream sauce. Add a dollop of the caviar and a few chives. I live in Dublin but am in Galway visiting my parents at the moment.

About Móna
I am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
You can find me here
  • Contact Mona
Ron Wise About the Chef
You can't find the Chef here.
You might as well just come visit.
He prefers face to face communication.

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