skycsil
Jedi Master
This could be a good solution to those of us that render our own lard and have no idea how to use these little scrap thingies I don't know their English name (in my country we would say "chicharrones", if someone have the word for them please feel free to help) that float around in the meltes lard. I've been trying to figure out how to use them until I found out that you can grind them and make a paste that's pretty much pork flour with lard.
I don't have exact measures or photos of the process because honestly, I wasn't even sure it would work and most of my former experiments with this ingredient failed miserably, so I'll give an estimate.
All you need for the fatty blinis is:
- 2 cups of the fatty thingies whose name I ignore
- 3 eggs
- salt to taste
- some warm water
Use a food processor (I used a stick blender) to grind the lardy scraps together with the eggs and salt. Add one spoon of the warm water at a time, then blend, and keep adding spoonfuls of water until everything looks pretty much like pancake batter.
Pre heat a pan (I use a really old iron pan that is so used and cured that nothing ever sticks on the surface) on medium heat, or whatever you used in the past to make pancakes, add a drop of two of melted lard and one tablespoon of the fatty batter. Even out the surface with the same spoon you used as a measure and let it fry for a couple of minutes until it looks sturdy enough to turn. Then use a spatula to turn it, fry for one or two minutes and voila! Repeat process until there's no more batter.
Today it was my first successful attempt at this and I have to say that they're tasty, soft and handy. We used them as burguer bread and it was awesome. These blinis also look pretty decent (see photo attached) and quite bendy, so next time I'll try to make them larger to see if it works as wrappers to be filled with meat and veggies.
I don't have exact measures or photos of the process because honestly, I wasn't even sure it would work and most of my former experiments with this ingredient failed miserably, so I'll give an estimate.
All you need for the fatty blinis is:
- 2 cups of the fatty thingies whose name I ignore
- 3 eggs
- salt to taste
- some warm water
Use a food processor (I used a stick blender) to grind the lardy scraps together with the eggs and salt. Add one spoon of the warm water at a time, then blend, and keep adding spoonfuls of water until everything looks pretty much like pancake batter.
Pre heat a pan (I use a really old iron pan that is so used and cured that nothing ever sticks on the surface) on medium heat, or whatever you used in the past to make pancakes, add a drop of two of melted lard and one tablespoon of the fatty batter. Even out the surface with the same spoon you used as a measure and let it fry for a couple of minutes until it looks sturdy enough to turn. Then use a spatula to turn it, fry for one or two minutes and voila! Repeat process until there's no more batter.
Today it was my first successful attempt at this and I have to say that they're tasty, soft and handy. We used them as burguer bread and it was awesome. These blinis also look pretty decent (see photo attached) and quite bendy, so next time I'll try to make them larger to see if it works as wrappers to be filled with meat and veggies.