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…

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.

More Izakaya dishes


As I’ve previously mentioned, I love Izakaya culture.

  
So here are some more izakaya-inspired dishes to accompany a martini.

  
This is very simple: grill sweet potato in oil with a sprinkling of salt until ready. I was drinking a martini when I made this so I can’t remember how long it was in the oven for. 20 minutes? Who knows. There’s a reason I blog about martinis and not food recipes. 

  

Salmon ceviche is Izakaya-esque and goes very well with a martini. Prepared in advance and it’s very easy to assemble during drink o’clock.

 

Comparable to ceviche is the Japanese dish shime saba (lightly pickled mackerel) here served with some very rustic but tasty ritz crackers and guacamole (I mashed an avocado with coriander/cilantro, salt, pepper, tomato purée, garlic and a squeeze of lemon juice). All of the above went very well with the martini. 
 
 Skewers are easy. Chop the ingredients (tofu and spring onions above), thread onto wooden skewers, brush with oil and maybe some salt, pepper or a sauce/glaze of your choice. Chuck them in the oven for a few minutes while you pour the martinis then whip them out when they’re ready.

  
As well as potentially making unusual garnishes, the hot skewers contrast nicely with an ice cold martini.

  

The tofu skewers involved a little extra batter to get them nice and crunchy on the outside, and goey on the middle – instructions here.

  
Thin spinach omelette (tamago), folded then sliced.


Grilled shiitake mushrooms make a nice umami nibble.


This is a whole meal. Salmon onigiri, grilled squash noodles, nori, sigeumchi-namul, salad, miso and err… Twiglets.


When I grilled the salmon to put in the onigiri, I grilled the skin separately with a light sprinkling of salt, cut it into squares and served it as a martini nibble as you see here.


Here is some shime saba (pickled mackerel) nigiri served in Yo!Sushi (a British-born Japanese conveyor belt sushi restaurant). If only they served martinis as well! Oh wait, I’m glad they don’t. I would never leave.


Here is some tuna chirashi-zushi I made at home with tamago, cucumber and pickles.


Flash fried scallops, then chilled in a garlic and ginger marinade, served with boiled and salted samphire. These went well with the martini. 


Tuna maki and crab futomaki rolls. Probably better to be eaten after a martini as an actual meal but they were an okay accompaniment nonetheless. I need to work on my makisu rolling skills…


And finally, the traditional izakaya dish, the croquette potato – korokke. Hot, crunchy and savoury, they go very well in an izakaya meal and with a martini.

A Martini with Homemade Roasted Seaweed


I’ve previously mentioned my liking for seaweed so I thought I would make my own to go with a martini.


After a fairly long walk on the Isle of Mull, I was looking around the beach for something edible to forage.


The tide was fairly high but there were several rockpools containing thick gutweed, as above.


This dark-green, grass-like seaweed lives in upper tidal areas, sometimes in pools, sometimes where streams meet the sea.


I harvested a small amount by hand, being careful not to take too much from the same pool. I squeezed them of liquid then put them in a plastic bag and walked home with them. I then rinsed them thoroughly in clean water.


I patted it dry, then added about a tablespoon of oil and around a teaspoon of sea salt and mixed it in thoroughly.


I roasted it on a high heat for about 30 minutes, stirring it once to prevent it from burning on the top level.


I then served it as a messy but tasty and savoury nibble to accompany the evening’s martinis. It tasted like the deep fried seaweed you often get in Chinese restaurants, except that it was actually made from seaweed and was roasted rather than fried.


It also makes a good salty-umami condiment for things like mashed potato or other seafood dishes.


Once cooked it also keeps for a few days but you might want to dry it out thoroughly to make sure it doesn’t become soggy. 

I will definitely be making this again but remember to forage responsibly. Don’t take so much that you harm the ecosystem. Try to stick to clean coastal waters as well and be sure to rinse the seaweed thoroughly before cooking.

A Martini with Nori Seaweed

  

Our family is probably not alone in this matter: we adore crisps but recognise that they are evil.

  
To my American readers – I’m referring to what you call ‘chips’ or ‘potato chips’.  I could make some cliche comment about how you have abused our language but your people did invent the martini so I have to pay at least some deference to your culture. Nonetheless, I will continue to refer to these things as crisps in my blog and you cannot stop me.

  
Crunchy, tasty, yet body-bendingly unhealthy, these snacks pose a real threat to your life. They are so convenient to pick up at the shops. They can sit in a cupboard, just waiting for their moment to strike. An impromptu visit from a friend, a much-needed drink at the end of a long day, you find them welcomingly waiting to be tipped into a bowl and devoured. And with all their salt, flavouring and fat, they can taste amazing.

  
But they are so unhealthy. It’s almost always a case of “a moment on the lips, a lifetime on the hips.” They’re not exactly the sort of thing you would chuck in a smoothie.

So I’ve been looking for things to replace crisps as a martini accompaniment. Martinis themselves aren’t exactly an elixir of healthy living either but at least by cutting out the crisps you can minimise the comprehensive damage you could otherwise be doing to your body.

  
My brother, who is a body-builder and very good at nutrition (most of the time), brought back these snacks from the mainland.

Actually made in South Korea, they are originally a Japanese style of snack made from Nori seaweed.

  
Nori is specifically a type of algae, harvested, shredded, flattened and dried in a preparation technique reminiscent of papyrus but more closely based on Japanese paper production.

It is familiar to most people who have eaten sushi as it is used to wrap maki rolls among other things. It is also similar to a well-known (and highly tasty) dish in Wales – laver.

  
Indeed while seaweed today is usually regarded as a health food from Asia, it actually formed a very traditional part of coastal British diets for centuries. The Welsh have defended its value as a tasty source of nutrition over the years. I am writing this at home in the Hebrides where seaweed was once seen as a staple, especially during times of hardship and poor harvest on the land. As a crop, it is available all year round – so long as you are able to withstand the temperature of the sea.

Luckily it is making a bit of a comeback. Hebrideans are once again turning to our rich, clean waters for sustenance. It still isn’t common but it’s not unknown. 

Please excuse me while I shed a tear of pure joy.

Returning specifically to the history of Nori, I was struck by a fascinating story, involving a remarkable and surprising northern English lady who defied sexism in science and cross-cultural barriers to change the Japanese seaweed industry and our understanding of the food today.

  

Seaweed yields were falling in post-war Japan when Lancashire scientist Kathleen Mary Drew-Baker stepped in to provide her research on the lifecycle of algae. Armed with this knowledge, Japanese harvesters optimised their techniques to maximise the production process and the industry flourished. 

Every year on the 14th of April a ceremony is dedicated to Dr. Drew-Baker in Osaka. She is referred to as The Mother of the Sea in recognition of her work for the seaweed industry.

So back to martinis…

  
I served some of the nori sheets as a simple snack.

They were slightly large so I lay the slices on top of each other and used scissors to cut them into four pieces so they would fit into my mouth easily.

  
They also make an interesting, if slightly flamboyant garnish.

With salt and sesame oil they were very more-ish and made a nice accompaniment snack. Their slight fishy taste might not appeal to everyone but I am a committed fan of seafood and think it compliments a martini very well.

However, these nori sheets in particular have quite a high fat content so they might not be a million miles better than crisps after all. It might be worth using ordinary sushi nori sheets instead. Cut one or two into bite sized pieces before serving.

Nonetheless, I like these little bites and will be nibbling on them again.

Asparagus skewers to accompany a martini

  
This is dead easy.

  
Asparagus is tasty and a bit of a luxury so it naturally pairs well with a martini. I love its distinctive flavour, visual appeal and most of all, its satisfying fresh and crunchy texture.

  
My brother and I were having a martini before dinner, but after we had drunk the first one we really just wanted to have another one and postpone the food. Not to miss out on our nutrition (you can’t live on gin and olives…) I decided to take the vegetables we were going to eat and martini-fy them.

  

Inspired by this Izakaya-style spring onion recipe I cut each asparagus spear into three pieces and threaded them onto some bamboo skewers.

   
I added them to boiling water and cooked them for 4.5 minutes.

Meanwhile, melt a knob of butter in a frying pan with about half a tablespoon of soy sauce, half a tablespoon of balsamic vinegar and a pinch of pepper. You could also add a splash of mirin or sweet vermouth. 

  
I then removed the skewers from the water and shook them to discard any excess. I added them to the frying pan with the sauce and simmered them for about 30 seconds, tossing the skewers to coat them in the sauce.

  
Serve and pour over the excess sauce.

  
Reward yourself with another martini, which you can make while the asparagus is boiling and the butter is melting.

The French call the asparagus tips “points d’amour”. Apparently Madame de Pompadour was a fan.

 

She’s also at the top of my list of people I’d like to have a martini with so I hope she would approve of the recipe.
  
Humans have been consuming asparagus for thousands of years. 

Harvesting the plant has been depicted in ancient Egyptian hieroglyphs.

The Romans even had a phrase “quicker than you can prepare asparagus” which serves as a reminder of how rapidly you can create this dish.

  
It’s also been described as an aphrodisiac in the past.

I’m not sure about the science behind that one so I’d recommend sticking to oysters.

  
But let’s be honest, if you’re sharing a martini with your amour you might not need an aphrodisiac at all.