Chef Rachel Green is the Select Lincolnshire Champion and demonstrates at many of our events. A Lincolnshire farmer's daughter, Rachel had 20 years as a chef before developing a TV career. This is a bespoke Fairburns egg recipe from Rachel.
- 15g butter
- 75g self-raising flour
- 50g whole meal flour
- 1/4 tsp baking powder
- 2 Fairburn's medium free range eggs, separated
- 150ml milk
- Sea salt and freshly ground black pepper
- 8 sliced Parma ham
- 4 Fairburn's large free range eggs poached
- Hollandaise sauce
- A handful of washed rocket leaves
- A pinch of paprika (optional)
- Melt the butter in a non-stick frying pan (23cm) and keep to one side. Sift the flours into a mixing bowl with the baking powder and 1/4 tsp. of salt and some black pepper. Mix together the egg yolks and milk. Make a well in the centre of the flour mixture and gradually beat in the liquid until you have a smooth batter then whisk in most of the melted butter.
- In a seperate bowl whisk the egg whites to soft peaks and fold them into the batter.
- Heat the frying pan with the remains of the melted butter then pour in the batter. Swirl around to cover the base of the pan evenly and cook for 3-4 minutes over a medium heat until the underside is golden and bubbles appear on the top side, which should be almost set.
- Slide blini out on to a dinner plate, then using an oven glove, upturn the pan onto the plate, then turn the pan and plate over to cook the other side of the blini for about 2 minutes.
- Remove from the pan on to a board. To serve cut the blini into 4 pieces and place them onto a warm serving plate and then top with the Hollandaise sauce, scatter over the rocket and top the poached eggs with a little paprika.
- 2 Fairburn's large free-range egg yolks
- 125g cold unsalted butter, diced
- 1tbsp. lemon juice
- sea salt
- Place the egg yolks and lemon juice in a heat proof bowl, whisk well.
- Place the bowl over a pan of barely simmering water, making sure the bowl is not in direct contact with the water.
- Slowly whisk in the butter, a few cubes at a time, until the sauce begins to thicken, continue adding the butter, whisking all the time, adding a splash of water if the sauce becomes to thick.
- Once all the butter has been incorporated, season with a little sea salt and more lemon if necessary.
- Remove from the heat and keep warm till needed.
TIP: If you can't use the egg whites up from the Hollandaise recipe straight away they will freeze.