I have fond memories of making and eating griddle scones with my grandmother. In a tribute to her I have developed an amadumbe version. I call this my amadumbe blini. It's like a potato crumpet, with an outer crispness and inner softness. It can be served with smoked salmon, caviar, chives and cream cheese or, for a complete ethic experience, with ostrich or springbok Carpaccio.
225g steamed and mashed Amadumbe
½ t fine Salt
25 g salted Butter, melted
50 g Cake Flour
5ml salted Butter
5ml Sunflower Oil
1) Add salt and 25g butter to already mashed room temperature Amadumbies - mix well to incorporate
2) Add flour lightly, using your fingertips, so to not over-incorporate. Then knead this dough, just to bring it together, on a lightly floured surface
3) Roll out to a 1cm thickness and use a cutter to cut out desired shapes and sizes
4) Heat a non-stick pan; add spray n cook and 5ml butter and oil amount
5) Reduce the heat and give colour to both sides of the blini, place onto paper towel and then onto a tray into the oven at 180˚C for 10-15 minutes
6) Serve or later heat in the oven with a blob of butter on top
Please post your comments and any food-related questions below.
I look forward to hearing from you.