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    Monday, January 25, 2016

    Ploughman's platter Recipe

    Ploughman's platter Recipe

        2 large zucchini, thickly sliced
        200g small button mushrooms
        2 tablespoons olive oil
        2 garlic cloves, thinly sliced
        1 tablespoon balsamic vinegar
        300g jar antipasto red and yellow peppers, drained
        200g mixed marinated olives, drained
        200g sliced hot salami
        150g sliced Primo prosciutto
        200g vintage cheddar cheese
        200g jar beetroot relish

    Herb damper

        4 cups self-raising flour
        1 teaspoon salt
        100g butter, finely chopped
        1 1/2 cups buttermilk
        1/3 cup finely chopped fresh basil leaves
        1/4 cup finely chopped fresh chives
        Plain flour, for dusting

    Ploughman's platter Recipe
          Step 1

        Preheat oven to 200°C/180°C fan-forced. Combine zucchini, mushrooms, oil and garlic in a roasting pan. Set aside.
        Step 2

        Make Herb damper Lightly grease a baking tray. Sift flour and salt into a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Make well in centre of flour mixture. Stir in buttermilk and 1/2 cup cold water to form a soft, sticky dough. Stir in basil and chives.
        Step 3

        Turn dough out onto a lightly floured surface. Knead lightly for 1 to 2 minutes or until just smooth. Shape dough into a 12cm x 30cm oval. Place on prepared tray. Cut shallow slits at 5cm intervals across top of dough. Brush with a little cold water. Dust with a little flour.
        Step 4

        Bake damper and vegetables for 30 minutes or until damper sounds hollow when tapped on top. Transfer damper to a wire rack. Drizzle vegetables with vinegar.
        Step 5

        Thickly slice damper. Arrange vegetables on a large platter with peppers, olives, salami, prosciutto, cheese. Serve with damper and relish.

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    Item Reviewed: Ploughman's platter Recipe Rating: 5 Reviewed By: Mrs. Chef
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