Entrees

Blinis with ricotta, Warndu dukkah and pickled quandongs

Name: Blinis with ricotta and dukkah recipe
Yield: 30 canapes
Ingredients: Cooking oil spray; 30g dukkah; 200g frozen quandong halves (see note); 350ml apple cider vinegar; 110g white sugar; Juice of 1/2 lemon; 4 whole cloves; 4 cardamom pods, bruised; 1 cinnamon quill; 1 tsp each lemon myrtle and anise myrtle powder; Large pinch ground cinnamon; 125g fresh ricotta; 20.00 ml lemon juice; 1/2 tsp lemon myrtle powder; 75g plain flour; 1 tsp baking powder; 125ml buttermilk; 1 egg, lightly beaten; 25g butter, melted

Rate now

30 canapes

Jump to recipe

by Rebecca Sullivan

CHEF

Sep 22, 2023

“These blinis are the perfect canape. Not only can you add absolutely anything to them, they can be flavoured sweet or savoury.” – Rebecca Sullivan

Cooking oil spray
1/4 cup (30g) Warndu Aussie Dukkah with Bush Tomato and Macadamia, to serve

Pickled quandongs

200g frozen quandong halves (see note)
350ml apple cider vinegar
1/2 cup (110g) white sugar
Juice of 1/2 lemon
4 whole cloves
4 cardamom pods, bruised
1 cinnamon quill
1 tsp each lemon myrtle and anise myrtle powder
Large pinch ground cinnamon

Whipped ricotta

125g fresh ricotta
1 tbs lemon juice
1/2 tsp lemon myrtle powder

Blinis

1/2 cup (75g) plain flour
1 tsp baking powder
1/2 cup (125ml) buttermilk
1 egg, lightly beaten
25g butter, melted

Method

1.

For the pickled quandongs, place quandong halves in a medium heatproof bowl and set aside. Place all remaining ingredients in a medium saucepan with 100ml water and a pinch of fine salt. Slowly bring to a simmer over medium-high heat, stirring constantly so sugar fully dissolves before temperature gets too hot. Once simmering, reduce heat to medium-low and gently cook, untouched, for 5 minutes for the flavours to infuse. Pour over quandongs. Stand for 3 hours or, once cooled to room temperature, cover and set aside at room temperature in a cool, dark place overnight for the flavours to develop.
2.

To make the whipped ricotta, place all ingredients in a small food processor and whiz for 5 minutes, scraping down side of bowl occasionally, until very smooth and aerated. Season, then cover and chill.
3.

For the blinis, place flour, baking powder and a good pinch of fine salt in a medium bowl. Whisk until well combined. Whisk buttermilk and egg in a jug until smooth. Slowly whisk buttermilk mixture into dry ingredients until smooth. Whisk in butter.
4.

Heat a large non-stick frypan over medium-low heat. Spray with oil, then drop heaped 1 tsp measures of blini batter into pan (do not spread; they will do this as they cook). Cook, in batches, for 1 minute each side or until light golden and blinis spring back when lightly pressed. Transfer to a large baking tray and set aside to cool.
5.

To serve, dollop 2 tsp of whipped ricotta over each blini, top with upturned pickled quandongs. Fill their little ‘cups’ with some pickling liquid, then sprinkle with dukkah.