British Finger Food Platter
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- For the chicken crostini
- 2 Tbsps Oil
- 1 onion (finely chopped)
- 1 large Chicken breast (skin on)
- 12 slices French Bread (toasted)
- 1 Tomato (chopped)
- Cucumber (to garnish)
- Cress (to garnish)
- For the fried aubergine
- 1 small Eggplant (cut into chunks)
- 2 tsps salt
- ½ cup Yogurt
- ¼ Cucumber (very finely chopped)
- 2 Tbsps flour
- 1 egg (beaten)
- 1 cup breadcrumbs
- vegetable oil (for deep frying)
Preparation steps
1.
For the chicken crostini: heat the oil in a frying pan and gently cook the onion until soft and golden brown. Remove the onion from the pan and set aside. Return the pan to the heat and gently fry the chicken breasts for about 3 minutes on each side or until cooked through. Remove from the pan and slice thinly.
2.
Top the crostini with the sliced chicken, add a little cooked onion and garnish with the tomatoes, cucumber and cress.
3.
For the deep fried eggplant: sprinkle the eggplant chunks with salt and set aside for 30 minutes. Rinse well, and pat dry with kitchen paper. Mix the yogurt with the cucumber, season with salt and pepper then set aside.
4.
Dredge the eggplant pieces with the flour then dip into the egg and then coat in breadcrumbs. Heat the oil in a deep pan until a cube of bread dropped in turns golden brown and floats to the surface. Deep fry the eggplant in batches until golden brown then drain on kitchen paper. Serve garnished with the yogurt and cucumber.
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