Chilled scallop canapés with smoked paprika, seaweed-butter and lime

These sound fancy but they were quite easy to put together and can be made in advance, so they’re easy to serve if you’re having a party.


Get about one scallop per guest (or two if you want to make it a more substantial dish than just a canapé).


I love scallops. My dad was a scallop diver so they’ve never been far away from my consciousness.


Shell and lightly clean them.

Separate the coral. You can cook them at the same time as the white flesh and eat them when you like but don’t include them in the canapé itself.

Put the white flesh into the freezer for about 40 minutes. This will allow it to firm up.


Remove then slice horizontally, so that each scallop produces two or more thin discs of tender flesh.

Dry each piece with a paper towel.


Season both sides with a little salt and some paprika (smoked paprika if you can get it).

Heat some olive oil in a pan on relatively high heat.

Add the scallops and coral (in batches if you have a large amount).


Cook for about 40-50 seconds on one side (or at least until that side starts to brown – as in the above image) then turn over. Cook for about 30-40 seconds on the other side, or again until it starts to brown.

Remove the scallops from the pan and allow to cool to room temperature. Put them in the fridge.


Add a dash of soy sauce, a dash of mirin and half a teaspoon of honey to the pan. Stir and bring to the boil, then take off the heat and pour the sauce into a small dipping bowl.


When the time comes spread some seaweed butter onto a ritz cracker, or better still some miniature blini. Top with a slice of scallop and if you’re serving immediately pour a little of the dipping sauce over the scallop and garnish with a tiny sliver of lime peel. TINY. 


If you’re not serving the canapés immediately save the dipping sauce until right before you serve, cover the canapés and keep them in the fridge.

You can just eat the cooked coral on its own (I did; and I felt no guilt) or you can serve them separately with toothpicks and the dipping sauce.

The fresher the scallops, the better.


And naturally this goes very well with a martini. It’s an exquisite snack for even the most esteemed of guests.

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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…

The Tsukemono Gibson Martini

“Tsukemono Gibson sounds like some sort of Bond Girl.”

 
This is a very simple variation on the classic, elegant Gibson Martini. The only difference is that instead of a pickled onion garnish I’m using a gentler, more subtle addition: Japanese Tsukemono pickles.

  
I served a Gibson martini with Tsukemono as an accompaniment once which is what gave me the idea

These pickles are easy to make (recipe here). You can also buy them in Asian cooking shops and some Japanese takeaway restaurants. They’re often coloured red with shiso leaf so the visual effect will be different if you make them at home.

  

Select some pickles.

  
Thread them onto a bamboo skewer. If you’ve only got toothpicks to hand just use those, with only one of the pickles.

Pour the martini using the classic recipe but without lemon:

  • Take a chilled glass from the freezer.
  • Pour a measure (or to taste) of vermouth, usually between 2tsp and 30ml.
  • Top up with around 100-130ml gin or vodka from the freezer.
  • Use the garnish to stir the drink.
  • Chin chin.

The martini goes well with Japanese food, as well as frightfully English cucumber sandwiches.

It also goes well if you make it with some of the more subtly flavoured Polish vodkas (although note that  Żubrówka would be too powerful a flavour for the fragile Tsukemono). It will also work well if you make it with the cucumber-infused Hendricks gin.

I don’t really believe in sake-tinis (you might have noticed their glaring absence on this blog) but yes, if you insist, they might go well with one.

Kanpai!

Even More Martini Snacks

Here is some more food to go with your martini. I like to go with things that are simple to make (or that you can make in advance), easy to eat and either carbohydrate or protein based, especially on the savoury side of things.

 
Let’s start with some simple pretzels. 

  

And move on to some sliced chorizo, here rolled and skewered to make ‘dragonfly’ type bites.

  

Or to keep it simple, just slice the chorizo and serve it with on its own or as I did here, with miniature oatcakes.
  
Here is some sliced, cold roast pork, left over from the previous night’s dinner. Leftovers can make some surprisingly appropriate accompaniments for martinis sometimes, even though they might not always look very glamorous. 

  

Slightly more indulgent, here are some pork gyoza (dumplings) served with chives and a soy/vinegar/mirin dipping sauce. You can make them yourself, buy them ready-prepared and steam them or you could even have them delivered as takeaway food (the author might have done that on this occasion).

 
Pickled gherkins, Bombay mix and Japanese rice snacks combine three completely different cuisines. They don’t go together spectacularly well but it doesn’t matter too much once you’re on martini number two. It’s also useful if ou have several guests with different preferences.

  
This is a very simple tapas-inspired appetiser of cheese and tomatoe purée roasted in the oven for a few minutes.

  
Even something as simple as sausages go nicely. I prefer gamier types of sausage to go with juniper-strong gins.

  
Here are some Pringles. Everyone likes them so just get over yourself. I also like the argument that Pringles are the only crisp manufacturers that don’t sell you lots of air in their packaging. 

  
More crisps, here served with a classic martini containing a Rosemary garnish.

  
Nachos. Go well with dips and pair nicely with a coriander martini.

 

Here is some beetroot and salmon ceviche with leche de tigre, Korean-style wilted spinach, tsukemono and green tea. I didn’t actually serve this dish with a martini but its constituent parts make good accompaniments.

You can see more about the Ceviche and Leche de Tigre and it’s possible combination with a martini here (this is a personal favourite of mine).

You can see my thoughts on green tea and martinis here.

My Korean spinach recipe is here.

And my tsukemono recipe is here.

  
If you don’t want to prepare anything, Bombay mix is a handy and traditional drink snack.

  
Here are some Nocellara olives served with a Japanese pickled ginger martini.

 
Here are some roasted soy beans and black bamboo charcoal peanuts.

  
Here are some peanuts, “pork floss” / Rousong (I didn’t know what it was at first either but it’s tasty) and my own carrot San Bai Zu.

 
Fish floss also exists but it won’t be to everyone’s taste. I thought it tasted like fish food but it goes quite nicely sprinkled over thick tofu slices in miso soup.

  
Otherwise, I prefer to keep it simple. Here are some salted pistachio nuts in their shells.

 
Sun-dried tomatoes and olives stuffed with anchovies.

  
I’ve previously mentioned that martinis go very well with seafood. Here are some locally caught mussels served in a cream and onion sauce in the garden.

  
Here are some scallops and prosciutto.

  

Let’s go back to mystery pork products. There is quite a lot of pork in this entry even though I don’t actually eat a lot of it. These are honey roasted pork pieces. Given the unknown ingredients they could even be kosher/halal, we just don’t know.

 
However, I must admit, they were quite tasty.

  
Here I served the pork with walnuts and olives.

   
It kept us going for at least one round of martinis.

  
Here is some of Mum’s homemade herb butter to be slathered on some tasty rare steaks.

 
I guess it’s less of a snack and more of a meal…

But it certainly went well with a martini.

  
Barbecue and steaks in general go very nicely with or immediately after a martini.

  
Bruschetta… Not my most artistic photo but it was tasty.


Here is some salmon carpaccio, with lemon juice, grated lemon and orange rind, herbs, capers and juniper berries. I evidently still need to work on my presentation but it tasted nice enough and nobody died.

  
If you prefer your salmon cooked with heat I marinated some in a little rice vinegar for 30 minutes then grilled it for 16 minutes on a high heat.
And I think that’s quite enough for one blog post…

Until the next one!

An easy guide to making Tsukemono (Japanese pickles)

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I sometimes serve pickles alongside a martini as an accompanying snack. A pickled onion is the garnish of a Gibson Martini while I like Polish-style pickled gherkins on the side as well.

However, I am also a fan of Japanese pickles – tsukemono / 漬物 – which I tend to find more delicate than their robust European cousins, so I thought they would make an ideal counterbalance to a martini. They’re also quick and easy to make.

Here is a recipe for cucumber tsukemono:

-Prep time: about 15 mins
-Waiting around time: 15 more minutes and then 1-4 days

You will need
-1 British cucumber or 3 Japanese cucumbers
-Salt
-Rice vinegar
-Sugar
-Mirin (optional)

To prepare
-Wash and dry the cucumber.

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-Slice it into rounds, about the thickness of a British pound coin.

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-As British cucumbers are larger than their Japanese counterparts I slice the rounds in half as well.

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-Lay the slices out on a plate and sprinkle over 3 tsp salt.
-Leave for 15 minutes.
-Rinse off the salt and pat dry the cucumber with kitchen towel.

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-Mix half a cup of rice vinegar (or white wine vinegar as a substitute), with a dash of mirin (optional), 3 tbsp sugar and 1/2 tsp salt
-Stir with a non-metallic object (apparently metal reacts with the vinegar, changing its flavour). I use a wooden chopstick.
-Put the cucumber into a sealable container and cover with the vinegar mixture.

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-Leave to pickle for at least a day, although preferably for 3-4 days.

  
You can add a cup of wakame seaweed as well if you want.

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Once they’re ready, pick them out of the jar using clean chopsticks so you don’t contaminate the pickles. You can serve them on their own as a taster dish, or as a palate cleanser, between courses or as a side dish.

An accompanying martini is optional.

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Or is it?