Tom Kerridge's homemade blinis with smoked salmon
Christmas lunch might be the main event, but you can’t forget about breakfast on the big day! Tom Kerridge is making sure the celebrations get off to a delicious start, with the perfect brunch recipe - his homemade blinis served with smoked salmon, as well as the ultimate side dish of his sticky glazed chipolatas.
Tom Kerridge’s Blini Pancakes
Serves: 4
Ingredients
15g fresh yeast15g sugar140g plain flour 85g buckwheat flour 300ml warm milk2 egg yolks2 egg whites, whisked to firm peaksVegetable oil, to cookTo serveSmoked salmon and créme fraiche
Method
1. Mix the yeast, sugar and flours.
2. Gently warm the milk, and then add it, along with the yolks, to the dry ingredients to make a paste.
3. Fold in the whites and leave at room temperature for 20 minutes.
4. Heat a little vegetable oil in a non-stick frying pan, then add individual spoonfuls of the pancake mixture. Cook for a minute or so, until the pancakes have risen and the bases are golden brown, then carefully flip over and repeat on the other side.
5. Serve with smoked salmon and crème fraiche.
Tom Kerridge’s Barbecued Chipolatas with a Sticky Glaze
Serves: 6
Ingredients
1 tbsp vegetable oil18-20 chipolata sausages 2 tbsp hoisin sauce2 tbsp honey1 tbsp sesame oil2 tsp yellow mustard seeds1 tbsp roasted sesame seeds, plus extra to serve
Method
1. Preheat the oven 190°C, Gas 5.
2. Heat the oil in an ovenproof frying pan over a medium heat, then add the sausages and start to brown all over. Transfer the pan to the oven and cook for a further 15 minutes, turning every so often so they brown evenly.
3. Meanwhile, make the glaze by mixing together the hoisin sauce, honey, sesame oil, mustard seeds and 1 tbsp roasted sesame seeds.
4. Once the sausages are cooked, carefully take the tin out of the oven, pour over the glaze and gently stir to coat them.
5. Bake for a further 5 minutes, then remove from the oven. Brush with any remaining glaze and leave to rest for a couple of minutes.
6. Transfer the sausages to a serving platter and sprinkle with some extra roasted sesame seeds to serve.