Recipes: Sharing boards
SOCIAL PANTRY BRUNCH MEZZE SHARING BOARD
This sharing mezze style board is the ultimate crowd pleaser and can guarantee there's something for everyone in here; veggies, fish lovers and meat fiends will enjoy grazing on this board, Pick & mix through these short simple recipes below & don't forget to pick up your favourite loaf of bread from the local bakers to enjoy on the side.1. Radish stacks with marmite butter & toasted buckwheat
2. Aerated pork crackling with apple & thyme puree
3. Cured mackerel, shaved fennel & lemon dressing
4. Chargrilled asparagus ribbons, parmesan & poached quail eggs
Radish stacks with marmite butter and toasted buckwheaet
Ingredients:● 1 pack of butter – must be soft at room temp
● 1 jar of marmite
● 30g toasted buckwheat
● Salt
● Pepper
● Bunch of radishes with the green leaves left on.
Method:
1. Toast the buckwheat at 180c for 8 minutes or until slightly coloured and crunchy. Watch them as they burn easily.
2. Wash the radishes and trim down the stalk to the length you would like.
3. Bring the butter to room temperature and whisk in a bowl using an electric whisk or mixer. When the butter is light and fluffy add a tablespoon of marmite at a time to it, until the butter is as strong in flavour as you'd like.
4. Once properly mixed spoon the butter onto a serving platter and topped with the toasted buckwheat. Stack the radishes beside it and enjoy!!!
5. Tip from the top: Make sure the marmite butter is served at room temperature so it is light and spreadable and easy to dip the radishes into.
Aerated Pork Crackling with Apple & Thyme Puree
Ingredients:For the pork crackling:
500g pork skin – you can purchase this from your local butcher, just ask for pork belly skin.
For the puree:
4 granny smiths
2 sprigs thyme
1 knob butter
pinch sugar
juice of ½ lemon
Pork crackling method:
1. Simmer pork skin in water until soft, appox 1.5 hours.
2. Remove and cool slightly. Scrape out the flesh with a knife until only the skin remains.
3. Place on an oven tray with parchment paper on a low heat in the oven (60C) overnight or until dry and brittle.
4. Break the skin into small pieces and deep fry in vegetable oil at 220C for approx. 30 seconds or until the skin becomes puffy.
Apple & thyme puree method:
1. Start by peeling and cutting the apples into cubes.
2. Melt the butter in a pan, add the apple and lemon juice and cook until soft.
3. Add sugar to taste.
4. Remove and blend in blender until silky smooth, adjust seasoning if needed.
5. Strip the thyme, chop and sprinkle over the puree.
Cured mackerel, shaved fennel & lemon dressing
Ingredients:6 fillets of mackerel
100ml cider vinegar
200ml water
50 ml lime juice
30g sugar
1tbs fennel seeds
For the salad:
1 bulb fennel
½ bunch dill
½ bunch flat leaf
2 tbs olive oil
½ juice lemon
For the dressing:
1 lemon, juice and zest
2 tbs honey
300ml oil
pinch Maldon salt
Method:
1. Rub the mackerel in a touch of oil and salt
2. Chargrill on a high heat to scorch the skin. Remove and cool.
3. For the marinade place all ingredients into a sauce pan and bring to a simmer, pass and cool. Add to fish and leave for 2 hours.
4. For the salad, finely shave the fennel on a mandolin into water with the juice of ½ lemon.
5. Once the fennel is sliced, drain the water and dress with chopped herbs and oil.
6. For the dressing place the honey, juice and zest in a bowl (or an empty jam jar if you have one spare and just SHAKE!), slowly add the oil whilst whisking with a fork until the dressing becomes thicker and glossy, season if necessary.
Chargrilled asparagus ribbons, parmesan & poached quail egg
Ingredients:1 bunch asparagus
1 bunch rocket
6 quail eggs
White wine vinegar
Calamansi vinegar
100g parmesan
Method:
1. Take half the asparagus, chop off the woody part, blanch in boiling salted water for 20 seconds, refresh in ice cold water.
2. Once cold and drained, rub in oil and Maldon salt and chargrill.
3. With the other half of the asparagus take a peeler and peel into ribbons, dress in the calamansi vinegar.
4. To poach the eggs gently crack the eggs into boiling salted water with a splash of white wine vinegar until soft, remove with a slotted spoon into ice cold water.
5. To finish the salad mix the asparagus ribbons, spears and eggs in a small bowl.
6. Dress with rocket, parmesan shavings, good extra virgin oil and Maldon sea salt.
FISH SHARING STARTER
Seabass Ceviche with Sweet Potato, Red Onions and Chive Oil
A seabass ceviche is the ultimate dinner party dish – it's delicious, simple to make and you'll most certainly wow the guests. Plus, this recipe is designed to be shared shared, adding the perfect talking point for the start of your dinner.Ingredients:
Ceviche liquid:
2 sticks celery
½ white onion
½ red chilli
½ bunch coriander
knob of fresh ginger
2 cloves garlic
200ml lime juice
Sweet potato & red onion side:
2 sweet potatoes
½ red onion
Olive oil
Maldon salt
Chive oil:
1 bunch of chives
Olive oil
Method:
1. Blend all ingredients in a food processor, pass and pour over the seabass fillets. Leave for 2-3 hours.
2. Cut the sweet potatoes into rough sized cubes and roast in the oven with olive oil and salt at 180c until cooked.
3. Slice the red onion thinly and marinade in the ceviche liquid with the sea bass.
4. For the chive oil, take the chives and blanch in boiling water, refresh in ice cold water. Squeeze out the water and blend in a blender with olive oil until green. Season to taste.
5. Get a great serving platter you can be proud of out of the cupboard.
6. To serve, portion the seabass fillets so there is enough to for each guests, build tha salad with the sweet potato and onion slices at the bottom, place on the seabass and drizzle with oil.
7. Enjoy!
MEAT SHARING MAIN
'Greek Lamb' with lemon orzo & crumbled feta
Spring has most certainly sprung which means a sharing lamb dish is a must for any Easter celebrations. This gorgeous sharing lamb dish is a little bit out of the ordinary to the go-to leg of lamb. The combination of the orzo, feta and pomegranate gives it a refreshingly light flavour that's perfect for spring evenings.Ingredients:
For the lamb:
1 Lamb Shoulder, boned and rolled
2 white onions
1 head celery
1 leek
1 bulb garlic
Sprig rosemary
Sprig thyme
Splash White wine
150ml Good quality stock, chicken or lamb
For the orzo:
500g orzo
Handful mint
Handful flat leaf parsley
Handful coriander
1 bag baby spinach
50g black Kalamata olives
60g Feta, crumbled
½ Lemon Juice
Good quality olive oil
Garnish:
Seeds of 1 pomegranate
Chopped fresh mint
Method
1. Place the lamb shoulder in a deep oven tray on top of the chopped the veg. Add in the the herbs, wine and stock.
2. Braise in the oven at 150C for at least 6 hours or until cooked.
3. Whilst still warm pick the lamb into flakes. Pass the cooking liquid through a sieve keeping all the good juice. In the tray into a sauce pan and reduce until slightly thicker.
4. Leave the lamb aside.
5. Cook the orzo in boiling salted water until tender, drain and refresh in cold water.
6. Chop all the herbs and spinach into the orzo, roughly chop the olives.
7. To serve, warm the lamb in the braising liquid.
8. Dress the orzo in the oil, mix with lemon juice and extra herbs.
9. Layer the lamb on top of the orzo, sprinkle the feta and dress with pomegranate.
VEGAN SHARING MAIN
Cauliflower tacos with red cabbage and edamame beans
This recipe is great as you can make the filling the day before which means not only will you be totally relaxed on the event day, but, it also actually tastes better too as all the spices work their magic on the cauliflower.Preparing everything ahead of time means the host can relax – just put this in the middle of table and I can guarantee your guests will dig in and go back for more when ready. All I do is top up the wine!
Ingredients:
For the coronation cauliflower
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon onion powder
100g mayonnaise
40g dried apricots – chopped
1 tablespoon of chopped coriander
1 teaspoon of chopped mint
Zest of 1 lemon
1 teaspoon lemon juice – or to taste
Good pinch of Malden salt
Fresh cracked black pepper
1 medium sized cauliflower (must be ultra fresh)
For the garnish:
2 tablespoons of toasted almonds or sunflower seeds
Edamame Beans
For the Slaw
Ingredients:
¼ white cabbage
¼ red cabbage
1 carrot
100g Greek yogurt
2 tbsp lemon juice
Good pinch of Malden salt
Fresh cracked black pepper
For the Tacos
6 x hard shell tacos
Coronation cauliflower method:
1. Prep your cauliflower, take the leaves off and break into florets
2. Mix all your 'coronation' ingredients in a bowl and season to taste
3. Thoroughly mix the cauliflower through the mix making sure it is properly coated
4. Toast the nuts or seeds
5. Place the coronation cauliflower in a gorgeous bowl and sprinkle over the garnish.
Slaw method:
1. Shred all the veg and mix together in a bowl with the Greek yogurt
2. Add in the lemon juice, salt and pepper to taste
It is fun to let your guests build their own tacos, so pop in the middle of the table, top up all the drinks and enjoy.
TIP: Additional condiments such as guacamole, tomato salsa or savoury yogurts are also great so bowl up your favourites and enjoy!
SHARING SALADS
Roasted Broccoli and Bulgur Wheat Salad
Ingredients:Salad:
3 Handfuls of trimmed tenderstem broccoli
4 spring onions
200g Cracked bulgur wheat
2 or 3 red chillis
150g baby spinach
Half a bunch of coriander
Dressing:
3cm piece of ginger
1 clove of garlic
3tbsp soy sauce
3tbsp lemon juice
3tbsp rapeseed oil
2tbsp water
Optional:
Crushed salted peanuts
Method:
1. Toss the tenderstem in oil and seasoning, then char on a griddle.
2. Cook the bulgur wheat in double its volume of salted water, once cooked spread on a tray and chill in the fridge.
3. Wash and cut the spring onions on a diagonal bias, then wash and roughly shred the baby spinach.
4. Deseed the chilli's and dice.
5. Pick the coriander.
6. Peel and mince the ginger and garlic, then whisk in the soy, lemon juice and water. Then whisk the rapeseed oil in. Taste to check the seasoning and add soy to taste.
7. Once the grain is cooled mix through the dressing, spring onion, red chilli, half the coriander and shredded spinach.
8. Top off the salad with the broccoli, coriander and crushed peanuts if you fancy.
9. Serve on a stunning platter
Spring Panzanella and Purple Carrot
Ingredients:Salad:
A handful of asparagus
100g purple carrots
100g spring peas
100g breakfast radish
2 x red baby gem
1/3 bunch of mint
200g ciabatta
30g Hazelnut's
Dressing:
45 ml cider vinegar
165ml Olive oil
15g honey
1 clove of garlic minced
Method:
1. Trim and char the asparagus stems, cut each stem into 3 on a diagonal bias
2. Blanch the spring peas
3. Clean the skin of the baby carrots using a cloth and thinly slice them length ways using a mandolin
4. Cut the radishes into quarters lengthways
5. Zest 2 lemons
6. Pick the mint and finely chop it.
7. Toast 30g of hazelnuts and lightly crush.
8. Cut the ciabatta into small chunks, toss the chunks lightly in olive oil and season, toast in the oven at 180 degrees until crunchy but not too dark.
9. Wash and roughly tear up the baby gems.
10. Mix all the ingredients of the dressing and slowly whisk in the olive oil
11. At this point mix everything together and top the salad with some of the radishes, lemon zest, croutons and hazelnuts.
12. Serve on a stunning platter
Zaatar Carrots and Avocado Salad with Mixed Leaf
Ingredients:Salad:
600g carrots
Hand full of coriander chopped
2 x orange
4 x spring onions
Ground coriander
2 x ripe avocado
2 x handfuls of mixed leaf
1 x lemon
Zaatar:
4 tablespoons sumac
2 tablespoons thyme
1 tablespoon toasted sesame seed
2 tablespoons marjoram
2 tablespoons dried oregano
1 teaspoon coarse salt
Orange dressing:
3tbsp Orange juice
5 tbsp Olive oil
1 clove of minced garlic
4 tsp Honey
Optional Garnish:
Toasted sunflower seed, pumpkin seed and poppy seed mix.
Red amaranth
Method:
1. Warm the oven to 175C/155C fan/gas 4.
2. Peel and chop the carrots on a diagonal bias
3. Zest the oranges and squeeze them. Keep the juice for later. Toss the carrots with the orange zest and ground coriander with oil and seasoning. Roast in the oven at 175 degrees for 25 minutes until tender but with a little bit of bite.
4. In the meantime make a zaatar mix. Stir as much as you would like though the carrots and put them back in the oven for five minutes.
5. Cook 200g of wild rice in seasoned water, once cooked, drain and spread the rice out on a tray and leave to cool in the fridge.
6. Thinly slice the spring onions on a diagonal bias.
7. Make the dressing by mixing the honey garlic and orange juice then slowly adding the olive oil and seasoning to taste.
8. Cut the avocado into small chunks and toss in lemon juice.
9. Once the rice and carrots have cooled down mix them together with the spring onion, mixed leaf, coriander and dressing.
10. At the last minute top with the avocado.
11. Garnish with an omega three seed mix and red amaranth if you would like.
12. Serve on a stunning platter
SHARING DESSERT
Hot Cross Bun Cheesecake with Orange & Pistachio Crunch
Why only have hot cross buns for breakfast over Easter when you can have it for dessert too. Two delicious favourites combined in one – hot cross buns + cheesecake... delicious!Ingredients:
For the base:
150g ginger biscuits
25g sultanas
25g mixed peel
50g butter
½ tsp cinnamon
For the cheesecake filling:
280g pack cream cheese
25g caster sugar
1 tsp vanilla extract
½ tsp cinnamon
100g mascarpone
2 eggs
For the decoration:
1 orange
100g green pistachio
Method:
1. Heat oven to 180C/160C fan/gas 4. Butter a 20cm cake tin.
2. Place the ginger biscuits in a food processor and blitz until chopped into very small pieces then add the sultanas and mixed peel and blitz again just once or twice to combine.
3. Melt the butter in a pan, then mix in the cinnamon followed by the biscuit mixture.
4. Add to the cake tin, press down a little with the back of a teaspoon then bake on a tray in the oven for 10 mins until crisp and golden.
5. Leave to cool, then turn oven down to 150C/130C fan /gas 2.
6. Whisk together all the cheesecake filling ingredients until smooth.
7. Pour the mixture into the tin. Carefully slide it into the oven and cook for 25-30 mins until just set. The mixture should still be ever so slightly wobbly when gently tapped. Don't worry if it dips a little or cracks.
8. Remove from the oven and leave to cool completely before covering with cling film and putting in the fridge. You can make to this point up to 2 days ahead.
9. To make the decoration simply roast the pistachio in the oven, once cooled chop finely with a knife, sprinkle on the cheesecake with plenty of fresh orange zest.
10. Serve on a gorgeous cake stand.