Ingredients
Blini
- 60 g (2¼ oz/½ cup) self-raising flour
- 125 ml (4 fl oz/½ cup) milk
- 1 egg yolk
- 1 teaspoon grated lemon zest
Aïoli
- 1 red capsicum (pepper)
- 2 small garlic cloves, chopped
- 2 egg yolks
- 125 ml (4 fl oz/½ cup) grapeseed oil
- 1–2 teaspoons lemon juice, to taste
Canola oil spray
- 4 very thin slices (80 g/2¾ oz) rare roast beef
- small lemon thyme sprigs, to serve
Method
1. To make the blini, put the flour in a small processor fitted with the plastic blade. Add the milk, egg yolk and lemon zest. Whizz in short bursts for 20 seconds, or until smooth. Pour the mixture into a bowl or pitcher and set aside.
2. To make the aïoli, preheat the grill (broiler) to high. Put the capsicum, skin side up, on the grill rack and grill (broil), turning often, for 12–15 minutes, or until well blackened. Cool in a plastic bag, then peel and discard the skin. Halve, discard the seeds and roughly chop the flesh.
3. Put the capsicum and garlic in a mini processor. Whizz for 10 seconds, or until smooth. Add the egg yolks and whizz in short bursts until combined. With the motor running, slowly add the oil and process until thick and creamy. Add the lemon juice, to taste, and season well with salt and freshly ground black pepper.
4. Lightly spray a nonstick frying pan with oil and heat over medium heat. Drop several heaped teaspoons of the blini mixture into the pan to make 5 cm (2 inch) rounds. Cook for 1 minute, or until bubbles appear on the surface, then turn and cook the other side. Transfer to a wire rack and cover with a clean tea towel (dish towel) while you cook the remaining mixture.
5. Spoon the aïoli onto the blini. Slice each piece of beef into quarters and add a piece to each blini. Serve topped with lemon thyme sprigs.
