Grazing Platter

Wed, 2 August 2023

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

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

To Serve

· Roasted Vegetables

· Cured Meats

· Cheese Selection

· Black Olives

· Walnuts

· Pickled Beetroot

· Crisp Breads

· Fresh herbs

 

 

Method

Basil Pesto

1. 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.

2. Store the pesto in a sterilized jar in the fridge for up to 2 weeks.

Red Onion Marmalade

3. 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.

4. 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.

5. 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.

6. Transfer to clean sterilized jars and store in the fridge for up to 4 weeks.

To Serve

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