I can salute this is Alex and today I'll
show you how to make stunning appetizer
as known as canopy so each and every one
of them is inspired by your food and
culture I love three different types
some kind of miso glazed eggplants
inspired by a Japanese dish called
NASA's Dana cook the simplified falafel
of course some good middle survives in
it and finally my understanding of a
Peruvian dish called seviche so on top
of being tasty that is objective and
visually appealing again so in my
opinion extremely cool ok a bit less
subjective they all share one thing in
common which is they are easy to make in
batches trust me this is priceless
especially when you know that your
friends and your family will just rush
in on the food without even taking the
time to say hi to the one who cooked
well all that food with love nevermind
let's make those canopy for the Tufts
canopy grab a few eggplants and get them
big chunks lens dem on a tray with a
drizzle of oil salt and pepper of that
in the oven for about 15 minutes or so
in the meantime let's make a miso glaze
good to know
usually the Japanese name coming from
the fermented soybeans under the form of
a thick paste so it's using manipulation
like for example the miso soup which is
basically just dashi fish stock mixed
with a bit of miso in the mud mix a dash
of mirin or any sweet wine with a dash
of sake of any dry wine add 2 tablespoon
of miso paste 2 tablespoons of sugar and
1 tablespoon of butter a batch in the
microwave for about a minute stir well
and set aside after about 15 minutes
give the eggplants out and brush them
with the glaze we just made then back in
the oven for about 10 minutes or until
soft serve them with a final glaze
spring onions maybe a bit of chili and a
sprinkle of sesame seeds sweet sticky
and flavorful ooh my subscriber typical
hmm now the second kind of a recipe in
food processor goes tin of beans and
another of chickpeas three crushed
garlic cloves a bunch of parsley a bunch
of calendar 2 tsp cumin powder 1 TSP
coriander powder 2 tsp salt a dash of
black pepper 2 tbsp of oil and 1 TSP of
baking soda
about 4 tbsp of flour just a few persons
on pre chopped ingredients with the
modern enough so instead of deep-frying
them we will eat them in the oven of
course they will have the exact same
texture at the end what but the thing is
they might be a bit more healthy healthy
and also you won't have that lovely and
long-lasting smell in your house ship
the dough into walnuts and Bowl and
place them outside of that in the oven
at 200 Celsius or 400 Fahrenheit for
about 20 to 30 minutes serve those pala
tears will stein missiles crunchy dense
and fragrance the last canopy recipes
inspired by our Peruvian dish called
ceviche as long as my native fish the
fish will be wrong in the center so you
have to use extra mega fresh fish for
that dish in a bowl as the juices of
five lines then half a red onion sliced
thinly as possible then half a teaspoon
of salt a dash of pepper for a fish I'm
using sea bass which is kind of the
classic but you could also go for soul
of snapper yet always some sustainable
sources hit the pin bone Felix into
thick slices about a centimeter thick so
they've generously to prepare them for
the brine
place them in the marinade and let them
sit for about ten to thirty minutes it
might seems a lot but we are not trying
to make sushi and acidic liquid needs
time to cook the outside of the fish
slices you can also add finely chopped
chilies and go in the stocks to pump up
the flavors after about 15 minutes you
the perfect combo in my opinion cooked
and firm outside with roe and soft
inside simple fresh and tangy serve
those immediately or no definition and
nice King you can add a few drops of the
Magnum on top of the canopy this liquid
is called Tiger's milk or in Spanish
let's see the Tigre it gracias pursue
screaming a makalah okay so guys that's
it now you have three new IDs to make
beautiful and delicious and different
appetizers I really hope you enjoy this
recipe and if you did give it a like and
share them on social media with your
friends and need it also subscribe to my
channel for more delicious goodness
sorry the line