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GRAZIHER CHRISTMAS

YA B B Y TA I L B L I N I

JANE’S TIPS Buckwheat flour is available at major supermarkets. Substitute with plain flour if necessary. INGREDIENTS 100 g buckwheat flour 75 g plain flour 1 sachet (7 g) dried yeast 290 ml full cream milk 1 tsp honey

Sift flours into a bowl, add the yeast and a pinch of salt, combine and form a well in the centre. In a small saucepan over low heat warm 170 ml milk, honey and butter until just warm and combined. Remove from the heat, add the remaining milk and egg yolks and whisk to combine. Slowly add the milk mixture to the flour mixture and gently combine until a smooth batter forms. Cover with a clean tea towel and set aside in a warm place to prove for 1 hour.

20 g butter, chopped

At the end of the 1 hour prove, in a separate, clean bowl, whisk eggwhites and a pinch of salt until soft peaks form.

2 eggs, separated

Slowly fold eggwhites through flour mixture.

20 yabby tails, freshly cooked, peeled and cleaned

Heat a heavy based or non-stick frying pan over medium heat. Melt a little butter in the pan. Drop tablespoons of mixture in batches into the pan. Cooked until bubbles form on the surface, flip and continue to cook until golden and cooked through. Continue until all of the mixture is cooked.

1 cup store bought tzatziki dip Fresh thyme or other fresh herbs to serve Salt Pepper Extra butter for cooking

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METHOD

To assemble, top each blin with tzatziki, a yabby tail, a sprig of fresh thyme and salt and pepper to taste. Serve immediately.


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