SAVOURY CHEESEBOARD FOR PRE-DINNER SNACKING
CHEESE mature cheddar, feta, crottin, Provelone, Cambrieni, Simonzola, Emmental ACCOMPANIMENTS Serrano or Black Forest ham, salami and chorizo, biltong and droëwors, deep-fried capers, olives, veggie pickle or piccalilli or copper penny cabbage salad, radish and salt, roast vine tomatoes, grilled brinjal and sweet pepper, chilli sauce, pesto, pieces of French loaf toast or ciabatta, crackers, toasted seeds or seed crackers
1 CHEESE CRACKERS WITH DRIED FRUIT PICKLE
Mature cheddar or hard cheese such as pecorino and a variety of salty nuts or seeds, chorizo and wholegrain mustard go well with crackers and pickles. Mix 250 ml (1 c) flour, 5 ml (1 t) salt and 5 ml (1 t) poppy seeds together and rub in 60 ml (¼ c) cold butter using your fingertips. Mix in 250 ml (1 c) finely grated mature cheddar. Mix 60 ml (¼ c) milk and 5 ml (1 t) Dijon mustard and add to the dry ingredients. Mix until a dough forms then shape into a flat ball. Wrap in clingfilm and freeze for 1 hour (can keep for up to 3 months). Roll out to 3 mm, sprinkle salt and rosemary over and bake for 14-16 minutes at 180 °C or until the edges have slightly browned. Allow to cool then break into pieces.
2 DRIED FRUIT PICKLE
Cut 12 each dried peaches, pears and soft apricots into smaller pieces. Add 125 ml (½ c) cranberries or sultanas. Soak for 10 minutes in boiling water. Drain and press dry. Pack into a sterilised jar. Cook together 1-2 small chillies, 2 crushed garlic cloves, 5 ml (1 t) turmeric, 500 ml (2 c) apple cider vinegar, 125 ml (½ c) water, 80 ml ( ¹⁄₃ c) honey, 60 ml (¼ c) olive oil, 7 ml (1½ t) mustard seeds, 5 ml (1 t) salt, 2 whole cinnamon sticks, 1 star anise, 7 ml (1½ t) peppercorns and 2 ml (½ t) crushed cumin seed. Pour over the fruit, making sure the it’s completely covered. Seal and store for a month before using.
3 ROAST CAMEMBERT
Chunky pieces of toast, roast brinjal and peppers served with a selection of cold meats are delicious with Camembert. Mix 2 crushed garlic cloves with 45 ml (3 T) olive oil and spoon over a wheel of Camembert or Cambrieni. Top with a few sprigs of thyme and rosemary and roast for about 10 minutes at 190 °C. Serve immediately with brinjals and breadsticks.
4 ROAST BRINJAL STICKS
Preheat the oven to 190 °C. Roast 45 ml (3 T) sesame seeds in 80 ml ( ¹⁄₃ c) oil until slightly browned. Cut 3-4 small brinjals and a few red and yellow peppers into chunks and arrange on a baking sheet. Pour the sesame seed oil over and roast for about 15 minutes until soft. Thread alternate pieces of brinjal and sweet pepper onto sprigs of rosemary or bay leaf.
5 GRILLED BREADSTICKS
Tear a French loaf or ciabatta into chunks, arrange in a single layer on a baking sheet, sprinkle olive oil over and roast until crispy. Thread onto olive sprigs.