What you need

What you need

By
Sabrina Fauda-Rôle
Contains
0 recipes
Published by
Hardie Grant Books
ISBN
9781784880361
Photographer
Akiko Ida

Equipment

Bread knife to cut slices of bread exactly the right size, not too thick and not too thin (between 5 mm and 1 cm)

Serrated knife for tomatoes and citrus fruit

Round-tipped knife or small spatula for spreading

Mandoline for making thin, even slices of vegetables and fruit

Cheese grater

Blender for making spreads

Large kitchen knife for chopping and slicing

For certain recipes, an oven with a grill and a baking tray and baking parchment

Cut your ingredients the right way

Remember that most of these foods are going to be eaten with the fingers, so they need to be easy to cut and to eat. They should not be so overloaded with ingredients that these fall off when picked up.

Cut raw ingredients into thin rounds or slices using a mandoline, a good sharp knife, or a vegetable peeler for long vegetables such as courgettes (zucchini) or carrots.

For ham, salmon, etc., buy it thinly sliced or cut it down to match the size of the toast or canapé.

Cheese should be served generously, but without letting it dominate the taste entirely. Where possible, grate the cheese and, when grilling, use larger chunks that will melt more slowly for a creamy texture.

Zesting citrus fruits

The skin of citrus fruits is concentrated with flavours. When zesting, make sure you don't cut the skin too deeply to avoid including the bitter white pith.

Choose organic citrus where possible, and wash well before zesting using one of the following methods:

use a zester; slice off the skin with a peeler then cut thin slices lengthwise with a sharp pointed knife; grate the skin with a cheese grater.

To enhance the flavour of nuts (e.g. pine kernels, almonds, walnuts, hazelnuts, pistachios), simply toast them as follows:

1. Place the chosen nuts in a large thick-bottomed frying pan.

2. Put the pan over a medium heat, shaking it regularly to roll the nuts around so they toast evenly, until golden.

3. Allow to cool and chop roughly before using.

4. After cooling, you can rub nuts such as hazelnuts or almonds between the palms of your hands to remove the skin before chopping them.

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