I love the idea of sharing platters for two…a lovely bottle of wine to accompany this slow food style of eating… it all sounds very romantic doesn’t it? OK confession time – now my platters aren’t always so romantic – I share mine with 3 others including two little kiddies that love this little ritual of ours.
Over the years, this has become a Sunday afternoon standard for me and my little brood. Depending on what is in the fridge and the larder, I can generally rustle up something that is pretty special. What I love about these platters, is frankly, you can work up whatever you have at home – try and stick to a general theme, Italian antipasti style always goes down a treat, but I like to mix all these global flavours up for quite a fun dish.
So, I’ll give you a head start on some really fun sharing platters that will create quite a nice surprise once you present it! This one is what I call my ‘Farmers Platter,’ simply because it’s rustic whole hearty food and not for the faint hearted. It’s a very simple assembly job with minimal cooking – so perfect for quick fixes when you are having a pyjama day!! Beware, I serve this with some good ol’ fashioned fried bread – but wow, this is when it all really come together!
Start by frying the bacon and the chipolatas. – set aside in a warm oven as youassemble the rest of your dish. In the same pan and in the bacon fat fry the large wedges of white onion – then mix in with the bacon.
I like to use my very well – worn paella pan for this display..it somehow gives it an authentic presentation. Arrange the salamis, the prosciutto, the pickles, the sundried tomatoes and the olives around the plate. Also add the chipolatas and the bacon-onion mix.
In the same frying pan as you prepared the bacon, toss in a bit more olive oil. Add the minced garlic and the sweetcorn. Stir fry for 2-3 minutes, seasoning with salt and pepper and finish by adding the cream. Let this simmer for 3-4 minutes, take off the heat and stir in some finely chopped parsley. Add to the platter.
In a large frying pan, heat 4-5 tbs oil. Toss in some rosemary leaves and then add your sliced bread. Let the bread fry gently and turn 2-3 times until beginning to crisp and turn golden.
In the same frying pan, toss in the cabbage and the green peppers. Add the zatar, a squeeze of lemon and salt and pepper for seasoning. Cook until the vegetables just start to wilt then add to the platter.
In a separate platter, slice your tomatoes in thick rounds. Slice up your mozzarella or boccocini and scatter generously over the tomatoes, creating a thick decadent topping of delicate white cheese. Drizzle with olive oil and season generously with freshly cracked black pepper and salt.
This now completes this ultra simple dish – but trust me, it’s great fun to dive into and all the flavours come together beautifully. Give it a try – you’ll be back for more!
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