Edward Hayden’s Loved Up Grazing Platter

Mon, 14 February 2022

Chef: Edward Hayden

I have put together a recipe, which you might like to recreate for your Valentine, to spend time grazing together with a glass of vino, and some romantic music! Other elements may be added to this as well like hummus, black olive tapenade pate etc. so feel free to be as adventurous as you like in both its composition and creation

INGREDIENTS:

Basil Pesto
1 large handful fresh basil leaves
1 dessertspoon grated parmesan cheese
1 dessertspoon pine nuts-toasted or untoasted
2 cloves of garlic
100-150ml olive oil
1 teaspoon of lemon juice

Place all ingredients into a food processor and blitz. I normally just add 100ml olive oil and then adjust the consistency as desired with the remaining oil.
Store the pesto in a sterilized jar in the fridge for up to 2 weeks

Red Onion Marmalade:
4 medium red onions-peeled and thinly sliced.
3oz/75g brown sugar
3 tablespoons red wine
3 tablespoons red wine vinegar
1 teaspoon of oil

METHOD:

In a large pot, place the onions and the oil over a high heat.
Continue to stir the contents to move the onions around and prevent them from sticking.
As the onions begin to colour and soften, (after about 3 minutes) add in the brown sugar and continue to stir.
The sugar will begin to soften and will coat all of the onions.
Allow the softened sugar to come to the boil gently.
Next, add in the red wine and the red wine vinegar.
Allow the mixture to come to the boil and then simmer for about 10-15 minutes or until all of the liquid has evaporated, off.
Make sure that you stir it occasionally to prevent anything sticking to the base of the pot.
Transfer to clean sterilized jars and store in the fridge for up to 4 weeks.

To Serve:
Roasted Vegetables (Mixed peppers-cut into chunks and roasted for 20 minutes)
Cured Meats (Parma Ham, Salami, Chorizo, Panchetta, etc.)
Cheese Selection (Goats, Chedar, Brie, Blue etc.)
Black Olives
Walnuts
Pickled Beetroot
Crisp Breads
Fresh herbs