serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- Extra virgin olive oil, for shallow frying
- ½ loaf of 2-day-old sourdough, crust removed, bread cut into 8 finger-sized batons
- 8 good quality anchovies (I like Ortiz)
Pickled cucumber
- 1 tbsp caster sugar
- 1 tbsp white wine vinegar
- 1 tsp salt flakes
- 1 small Lebanese cucumber (or 3 babu qukes), thinly sliced into rounds
- 1 salad onion, finely sliced into rounds
- Pinch of freshly chopped chives
Serves 4 as a canape.
Standing time: 5-10 minutes.
Instructions
- For the quick pickles, combine the sugar, vinegar and salt and mix to dissolve. Add the cucumber and onion and combine. Let stand for 5-10 minutes.
- Heat oil in a pan over a medium-high heat and fry bread batons all over until crisp and golden. Drain on paper towel.
- Drain cucumber from pickling liquid. Top batons with a layer of cucumber and then anchovies, some onion and a sprinkle of chives.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
