Fiona’s easy party plat­ters

Taste - - Eat Platter Spectacular -

SEAFOOD

I usu­ally base my seafood plat­ter around a side of hot-smoked or overnight-cured sal­mon served with ar­ti­san bread, flat crack­ers, crème fraîche and plenty of lemon wedges. Quickly sautéed but­tery scal­lops served in the half-shell, and bar­be­cued prawns are also easy ad­di­tions. Oys­ters in the half­shell rest­ing on trays of ice en­sure that your seafood is served to guests per­fectly chilled.

CHAR­CU­TERIE

Give your plat­ter some height and in­ter­est by stand­ing grissini bread­sticks and Ital­ian-style ca­banossi in jars with soft piles of Parma ham and South African droe­wors po­si­tioned so they are easy to pick up (see photo over the page). I sliced up a spicy chorizo and added a wedge of Span­ish manchego cheese (try it with some dam­son plum ter­rine from the dam son col­lec­tion. co.nz for a great flavour com­bi­na­tion). Sliced fruit is an op­tion, too; peaches or melon, when in sea­son, make su­perb ac­com­pa­ni­ments to salty, smoky meats.

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