Frying thin slithers of squash then dousing these in a vinegar syrup is absolutely what a good canapé must be all about, it might take a little time to make, but boy is it worth it. Add fresh mint to invigorate and burrata for irresistible ooze and you and your guests are on track for the most memorable party food, ever. Squash or culinary pumpkin, it’s Halloween so use whatever is looking best in the shops at the time. The fig used in the Peter’s Yard Fig and Spelt Crackers is a terrific match for the squash here.
Serves 4 as a canapé
Ingredients:
750g squash approx. sliced into ½ cm slices (peeled or unpeeled, as you prefer), or use pumpkin
6 tbsp of olive oil
150ml white wine, red wine or cider vinegar
40g caster sugar
6 whole peppercorns
Large sprig of rosemary, finely chopped
1 small bunch of fresh mint, leaves picked and roughly chopped
2 cloves of garlic, finely chopped
Salt, to taste
Chilli flakes to taste
2 Burrata
Peter’s Yard Fig and Spelt sourdough crackers, to serve
Method:
In a small pan over a high heat boil the vinegar, garlic, peppercorns, rosemary and chilli flakes with the sugar to dissolve the sugar. Remove from the heat and keep to one side.
Working in batches, heat a large frying pan over a moderate – hot heat with enough of the oil each time to fry the slices of squash with a big pinch of salt until tender and nicely coloured on both sides, deep golden brown in patches is good here. Add a little more oil to the pan each time as you fry, removing the fried cooked squash and reserving on a plate whist you continue cooking until all the squash has been fried. With each batch of squash cooked, brush all over generously with some of the vinegar solution and using a pastry brush is ideal here.
To assemble, scatter over with the chopped mint and place a couple of slices of the cooked and vinegar brushed squash onto a cracker then finish each with a little of the burrata to serve.
