It is too early?
Some people can’t wait for the festive season to begin; others would happily avoid Santarelated activities altogether. Whichever camp you’re in, a tasty sharing platter will help get the party started, writes Nicola Galloway.
It’s been a long and different year. So when it comes to festive entertaining, let fresh and simple be your bywords. Whether it’s Christmas Day or a meal with friends, start procedings with a flavourful grazing platter with grilled vegetable dips, showcasing local products. Many elements can be prepared ahead of time, so your gathering can be as relaxing and lowstress as possible.
Depending on the number of guests and/or grazing time before the main fare, make this platter as overflowing as required. I like to highlight local products – such as cheeses, charcuterie and breads – while filling in the gaps with seasonal produce for colour and freshness. The flavoursome grilled vegetable dips are easy to prepare, making the most of the summer barbecue.
Simple, flavourful and vibrant. I hope this menu brings some inspiration for your Christmas table planning.
Grazing platter with grilled vegetable dips
Preparation time: 30 minutes Cooking time: 15 minutes Serves 8
Zucchini, mint & chevre dip
2 medium-sized zucchini, sliced in half lengthways
Olive oil for brushing
100g chevre – soft goat cheese or feta cheese
Small handful of mint, chopped
1 garlic clove, roughly chopped
1 tbsp olive oil
Squeeze of lemon juice Cracked pepper
Red capsicum & cashew dip
2 red capsicums, halved and stalk/seeds removed
Olive oil for brushing
1⁄ cup roasted cashews
2
1 tbsp balsamic vinegar
4-5 tbsp olive oil
Salt and pepper to season
Grazing platter
Selection of cheeses
Sliced salami
Crackers and/or sourdough bread
Cherry tomatoes, carrot sticks and
radish halves
Nuts – walnuts, almonds, hazelnuts Berries and stone fruit
Make the dips. Grill the vegetables ahead of time when the barbecue is in use (or use a grill pan on the stove top). Brush the zucchini and capsicums with oil and cook on a hot barbecue grill plate, turning regularly until tender and moderately charred, about 15 minutes. Cool on a plate, then chill until ready to prepare the dips.
Nicola Galloway is an award-winning cookbook author, food writer and culinary tutor. homegrown-kitchen. co.nz
Zucchini dip: Roughly chop the grilled zucchini and place into a food processor with the chevre or feta, mint, garlic, olive oil and lemon juice.
Blend for 1 minute to combine, then check seasoning, adding to taste.
Red capsicum dip: Peel away the grilled capsicum skin as much as possible and discard/compost. Roughly chop and place in a food processor with the cashews and vinegar.
Blend into a rough paste. With the engine running, drizzle in the
olive oil until combined. Season to taste.
Scoop the dips into small serving bowls. Cover and chill for up to 2 days until ready to serve.
Prepare the grazing platter. Using a large board or platter, place the dips on either side then arrange the different platter ingredients around. Fill in any gaps with sliced vegetables, berries and nuts. Serve with bubbly drinks to toast the holiday season.