Fusion Food: Seaweed Butter for Martini Canapés


Seaweed butter on a cracker with tsukemono cucumber pickles in the background.


I recently enjoyed a discovery taster menu at the beautiful Michelin-starred Greenhouse restaurant in London’s upscale Mayfair area.


I didn’t have any martinis as I didn’t want to spoil my palette before the dining extravaganza but the setting was beautiful, the food utterly inspiring and the service convivial and professional; in-depth but relaxed. What a treat! It certainly set my martini-obsessed brain into overload thinking of new potential ideas and experiments.


The exquisite nine-course menu contained a range of surprising and inspiring combinations, including cauliflower mousse with crab meat and mint jelly; scallop and yuzu tartare; grilled beef and pineapple and even the most gourmet version of cheese on toast I’ve ever heard of.


Did I mention the oyster, abalone and lettuce ravioli in a dashi stock?

Taking me by surprise once again was the fact that one of the most notable dishes we enjoyed was the bread course near the beginning. We were offered a selection of bread types (I chose the Chestnut bread) and two types of butter with a pinch of salt: one standard doux (unsalted) butter and one mixed with Cornish seaweed. I instantly gravitated to the latter and I wasn’t dissatisfied! The salty, umami creaminess was unwordly.


So being the seaweed obsessive that I am, I tried to make my own version of the butter.

I tried to keep it simple as I’m not very skilled but evidently you can make a pretty tasty version without too much effort. Not a patch on the fine work of the Greenhouse but enough for me nonetheless.


It looks a bit gross but bear with me on this one.


I took 300g butter (I chose lighter Lurpak) and mixed it throughly with a generous punch of salt and three crumbled sheets of nori seaweed.


I then put it back into the butter tub and returned it to the fridge. I’m told it will last until the original sell-by date of the butter. Maybe even a little longer because of the salt. You should also be able to freeze it.


After that it’s fairy versatile! The salty-umami combination, served chilled, is highly tantalising on bread, crackers, oatcakes or rice cakes.


It can also be used to top cooked food such as potatoes or fish.

I’m still playing around with other possibilities.


Inspired by a combination of Japanese makizushi rolls and a traditional British snack I made a triple-decker cucumber sandwich using the seaweed butter and a smear of wasabi, then cut it into small squares to serve with some martinis.

New AND retro.

My friends who normally make fun of me for serving what they term “alien food” said they were surprised to find it quite nice.

Thanks for the support guys!


I also had a go using it with scallops…


As well as in sushi. I’ll blog about these later.

Otherwise I’ll keep on experimenting but if I’m honest it’s really nice simply spread on some good quality bread!

Till the next time…

More martini snacks and canapes

I’m just going to leave this here…

  

What could be easier than olives and cheese-stuffed peppers that you picked up at the shops on the way home? I particularly like the colour contrast of these two. Oh and the taste.

You can’t go wrong with the lemony-buttery taste of Nocellara olive flesh, while the soft creamy cheese paired very indulgently with the sweet piccante crunch of the pepper.

  
This one was also a little bit last minute. I threw together some Bombay mix, prosciutto and olives when a friend popped round unexpectedly. The Bombay mix didn’t really go with the other two, but it’s definitely very nice on its own.

  

Here are some nuts, arranged mindlessly while I stared into space sipping my first drink of the night. Salted pistachio nuts are my favourite, although some nice big fat macadamia nuts would go well with a martini too.

  
Simple, easy, light, savoury, Twiglets are an underrated canapé snack. They are the flavour and texture opposite of the martini. Where a martini is cold, smooth, heady, citrusy and ever so slightly sweet, these are light, crunchy, salty and savoury. They don’t look particularly elegant but the flavour contrast really works. They’re a guaranteed winner for marmite fans.

  
This one is a bit more fancy. Asparagus skewers, blini with taramasalata, maki rolls, sigeumchi-namul, crisps, a martini and candles…

  
A simple but slightly more edgy snack, here are some wasabi peas with a simple classic.

  
Extremely simple, but very tasty, here is some lightly pickled baby beetroot. I’m sure we could create some kind of pink-coloured beetroot Gibson Martini, perhaps similar to the Beet Up Vesper Martini at the Mayor of Scaredy Cat Town bar in central London. 


Sea Aster is a seasonal coastal plant that flowers in the summer but is edible in the spring. Wash and eat raw or lightly boil for a minute or two. I got mine at a fish monger’s in Borough Market.


Mum bought these langoustines from Tobermory Main Street while I picked up the samphire on Oban pier on a trip back from London.


There’s a whole world of tapas-style ingredients and food types you could use. Above you can see chorizo, cold roast pork slices, feta cheese, olives, bread, houmous, oil  and duqqah.


You can turn the nibbles into your whole meal and really take your time with the martini. Above you can see crab open sandwiches, nuts, wood ear mushrooms, Korean-style spinach, roasted vegetables, seaweed, manchego cheese, Bombay mix, olives, bread, oil and houmous all to be slowly munched while you sip your cold gin.


Houmous is a relaxed martini accompaniment to have at home with informal company over a drink.


Here it is served with sliced pitta bread and a variety of mostly Mediterranean snacks.


My kind neighbour made me some lovely Middle Eastern sweets which I included in the meal.

The Arabic element of the food was especially good at soaking up some of the alcohol!


Dim sum was a surprisingly good – if slightly unconventional accompaniment.


Oysters are my favourite.


I also love creamy manchego cheese.


Finally though, the most classical martini snack will always remain the pitted green olive. If it’s all you have, you’ll be fine. And you won’t spoil your appetite for dinner.

Egyptian Duqqah to accompany a martini

Ground nuts, herbs and spices served with bread and some good quality oil.  

 I was born in a town in Scotland called Alexandria. It subsequently says Alexandria as my place of birth in my passport, which in turn has led to some interesting questioning by customs and security personnel at various airports I’ve visited in the Middle East.

“Are you Egyptian?”

“I will be whatever you want me to be, so long as you let me past your security desk and into your beautiful country that I have not yet had the chance to see yet thank you.”

I’ve always been drawn to Egypt, old and new. It’s such a fascinating country and while it faces many troubles today I can’t help think that it has faced worse in the past and should therefore be able to cope in the long-run (Inshallah). Whether or not you’re a fan of President Abdel Fattah al-Sisi I wish him all the best luck in doing the right thing for the country.

Anyway, I digress. I am delighted to include Egypt in my blog with a contribution to the martini world.

  
Here is some Duqqah (دقة).

As a linguistic side note it is also spelt Dukka or Duqqa, although I have always preferred using the ta-marbutah ة and the correct transliteration of the letter ق – just to be absolutely clear!

However you spell it, the name comes from the Arabic verb ‘to pound’ and contains a coarsely ground selection of nuts (usually hazelnuts but also pistachios, almonds and cashews), sesame seeds and a selection of herbs and spices such as coriander seeds, chilli and/or cumin for example, although this can all be varied to taste.  

To eat it dip some bread into some good quality olive oil then dip it into the duqqah mixture to coat it.

For my recipe I lacked hazelnuts, so I made it as follows:

  • 8 pistachio nuts
  • 1 teaspoon black sesame seeds
  • 4 peanuts
  • Pinch of sunflower seeds
  • Pinch of flaked almonds
  • Pinch of cumin seeds
  • Pinch of sea salt
  • Smidgen of pepper
  • Pinch of chilli powder
  • Pinch of turmeric

  
I roughly ground it with a mortar and pestle (but not too much) then served it with pitta bread and a small dish of extra virgin olive oil.

  
This serves two people.

However you can alter the quantities and the ingredients to suit your taste. The varieties are as numerous as Cairo traffic violations. You can even buy it in some supermarkets.

  
And if you were wondering about martinis… the answer is “yes”.

Of course it will go with a martini. However, by eating it, somewhat messily, with ones hands and oily bread, this isn’t perhaps the most elegant martini accompaniment. Save it for when you’re having a drink with more intimate company, not a first martini date. Don’t be deterred though, it’s tasty and interesting with a bit of bite.