First course Tapioca’s Blini & Chimichurri sauce

This recipe is a fusion of many cultures, as we present a Brazilian version of the Russian Blini, also comparable with the Dutch poffertjes.

They are small pancakes about 5 cm to 10 in size. We prepare three to five per guest, depending on what kind of event you are planning for your celebration.

Our Tapioca blini are made with Hydrated Tapioca from Tapioca Company which is a up scaling & female-owned company based in Rotterdam (NL). They supply Jungle Brazil Catering food with their organic products.

Tapioca is a starch extracted from the storage roots of the cassava plant, a species native to Brazil's North and Northeast regions but whose use is now spread throughout South America and worldwide. It is gluten-free and you can use it for many recipes.

It is so easy that you can make it together with kids, which is a plus for a recipe for your Christmas and New Year feats.

The recipe is easy: you just have to whisk all ingredients of the batter in a bowl and bake on a pan keeping the shape of small disks. 

 Your first dish of this Christmas feast is topped by generous thin slices of the topping of your choice: 

- roast beef that you can easily buy thinly sliced at the supermarket,

- a slice of roasted or smoked chicken

- raw ham slice

- or the classic slice of smoked salmon

 if you are looking for a veg option you can use

-  tomato slice

-  beetroot slice

- or a roasted bell pepper shredded by hand 

The blini are quite a plain base for those delicious toppings, so we have to bring the flavours up with a savoury sauce. 

We use the Mix for Chimichurri from Jungle Brazil Christmas box to enhance the taste.

To use the mix you will add the dry mix, some wine vinegar and extra virgin olive oil. And shake, shake, shake it.

Then you drop a generous spoon of the sauce on each blini and make a beautiful presentation.

The Chimichurri has a deep green color as the Christmas tree. 

Tapioca’s Blini with Chimichurri sauce. 

Ingredients (for 12 units)

2 tablespoons of Tapioca Company hydrated Tapioca starch

1 egg                     

1 spoon of olive oil

1/2 cup of milk or vegetable milk of preference

1 teaspoon of salt

1 teaspoon of baking powder

How to prepare

Put all ingredients in a bowl and whisk until you get a smooth batter. You can also use a blender or whisky machine. 

Put a pan on medium heat and coat with a drizzle of oil (I prefer using a non-stick pan). 

Drop the batter until it forms a small disk between 5 - 10 cm, let it bake for a bit, and then flip it.

Repeat the process until the batter is. Place on a plate to cool down. 

Once is cool, place a slice or two of your favourite topping and drizzle the sauce on top.