(Makes about 25)
250g plain flour + extra for dusting
1 tsp baking powder
115 ml cold water
25 ml olive oil
1/2 tsp salt
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
coarse sea salt for sprinkling.
1) In a large bowl (or in the mixer using the dough hook) mix together all the ingredients except the sea salt to form a soft dough. You might need to add a little more water. work it until it becomes firmer, wrap in cling film and put to rest in the fridge for an hour.
2) Heat the oven to 220c/gas mk 7.
3) Turn dough out onto clean surface & have bowl of flour ready for dusting ( You’ll use quite a bit!) Cut off walnut size pieces of the dough. Roll out each piece with your NEW rolling pin until they are paper thin and like long wide cat’s tongues, bout 20 cm long
4) place crackers on a baking tray lined with baking parchment or one of those super non stick liners. Brush with plenty of olive oil and sprinkle with sea salt. Bake for about 6 mins until crisp and golden.
I did them [Keith says] in batches: ie, I would roll out 3 and bake them, and whilst they were baking roll out the next 3, and when the first batch were ready I would remove them from the oven onto a wire rack and place the next 3 on the baking sheet, brush with oil & salt etc etc.
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Tuna Tartare
(serves 4 for a dainty appetizer)
1 pound VERY fresh sushi-grade tuna
2 tbsps tiny capers, chopped
3 tbsps green olives, sliced in half, then sliced thin (mine came with chilli flakes, a nice addition)
2 tbsps olive oil
juice of 1 lemon
2 tbsps ponzu sauce
sea salt and fresh black pepper to taste
2 handfuls frisee lettuce
1 avocado, sliced and drizzled with lemon juice
extra olive oil for drizzling.
Chop the tuna fairly fine, much smaller than bite-size pieces, but not mushed. Place in a medium bowl and add the capers, olives, olive oil, lemon juice and 1 tbsp of the ponzu sauce. Ponzu sauce, in case you have not cooked with it before, is a revelation. It is a slightly fishy, very citrusy, clear soy-based sauce that lends itself perfectly to sushi and sashimi salads. Season the mixture and set aside.
In another bowl, place the frisee and drizzle with remaining ponzu sauce. Mix with your hands. For each serving, place a bit of frisee and some avocado slices on a plate. Divide the tuna mixture into four servings and place each serving in a little ramekin, packing the mixture tightly. Turn ramekin upside down on…
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