mock crispy duck canapés

these are a lower carb version of the little mock duck pancakes that I get from Feng Sushi in London. They are absolutely delicious and moreish and I love a canapé, I’d live on them if I could as they are tiny and tasty. You can serve them on Chinese pancakes if you prefer.

makes about 15

Ingredients

1 block of very firm tofu ( I use Tofoo co but Sainsbury’s are making it too now)

a jar of good quality hoisin sauce (check for gluten if you are gluten free)

a bunch of spring/green onions

1 large cucumber

a cup of cornflour in a bowl

quarter of a cup of oil (I use mild coconut)

black sesame seeds

Salt

Lime wedges (optional)

How

firstly slice the onions lengthwise as fine as possible and put them into iced water to curl up, this takes about an hour.

Next chop the tofu into very small cubes and stick into the cornflour bowl, then remove and gently shake the excess flour off (this can be a bit messy, wear an apron to be on the safe side) Heat the oil in a large frying pan and fry the tofu till crispy and golden then drain on a clean kitchen towel and sprinkle with salt.

Cut the cucumber into thin discs that are thick enough to be rigid to hold the rest of the ingredients and place on a serving plate.

Put one or two pieces of tofu on to the cucumber discs with a splodge of the hoisin sauce. Drain the onions on a tea towel and garnish the tofu with as much as you fancy. Sprinkle with black sesame seeds and add an optional squeeze of lime and serve.

If using Chinese pancakes (available from Chinese supermarkets, Waitrose and Tesco) cut them in half and add the crispy tofu, onions, and hoisin sauce with some slivers of cucumber and roll them up.

marinated tomato salad with pickled shallots

I was inspired to make this simple salad after I had a similar tomato salad at the excellent Turnips restaurant in Borough Market. It’s really delicious on its own or with burrata, as a side to a main meal or with or on toasted sourdough bread. You can add chopped herbs like basil and parsley to it too if you fancy. 


Ingredients

Serves 2-3

Dressing 

  • 1 clove of garlic minced
  • 1/4 cup of olive oil
  • 1 to 2 tbs balsamic (I always use Belazu aged balsamic)
  • 1/2 tsp Maldon salt
  • 1-2 tsp of maple syrup 
  • A big grinding of black pepper

How:

Whisk all the dressing ingredients in a big bowl.

Place the tomatoes and half a cup of the pickled shallots into the dressing, gently stir through and refrigerate for at least two hours or up to eight.

Before serving, bring the salad up to room temperature for half an hour and add more pepper. 

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl

baccalà mantecato

I had this Venetian tapas served with drinks in Venice. It is unbelievably delicious and perfect as canapés and as an hors d’œuvre or just for lunch. It’s also been served on polenta in Harry’s Bar for decades. The salt cod is whipped to a smooth consistency with olive oil and slavered on crostini or polenta. You can now get salt cod in the international section in most supermarkets or in Caribbean, Spanish and Italian delis.

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