My antipasto

This is an easy way to start a dinner party with a heap of friends, or is just as good as a summer dinner with your family, but is definitely at it’s very finest when served with any good company and a few too many glasses of cheap vino.

The three recipes that follow are my antipasto staples.
The olives should always be about cos they last for pretty much ever. Get a mix of you favourites or just one type.
The feta is good for a coupla weeks at least. You should try to get hold of a soft sheep’s feta. I think you could get Bulgarian from most supermarkets. It’s cheap to buy and tastes delicious in the marinade.
The pumpkin dip will last a week or just halve the batch if you’re cooking for a few people.

Now all you need is some nice salami or lonza or bresola or grilled chorizo or some white anchovies or all of the above, maybe a few cherry tomatoes and radishes, heaps of crusty bread and some grissini or crackers, and that cheap vino I spoke of earlier.

CARAMELISED PUMPKIN AND MACADAMIA DIP (for my friend Amanda)

1 butternut pumpkin, peeled, med dice
1 brown onion, med dice
2 cloves garlic, chopped
½-1 tspn dried chilli flakes
2 cups macadamias
olive oil (or macadamia oil if you have some) to cook

In a pan big enough to fit everything without over crowding, cook the pumpkin over a med-high heat until it starts to caramelise.
Add the onion, macadamia’s, garlic and chilli and turn the heat to med-low, sweat off until onion is starting to caramelise and pumpkin is really soft.
Deglaze with ½ cup water.
Blitz until smooth.
Add extra water if needed to reach desired consistency. It will thicken a bit on standing because of the nuts in it.
Season with salt and pepper.

MARINATED SHEEP’S FETA per kg (ish)

1 Tbls dried oregano
1 pinch dried chilli flakes
5 cloves garlic, bruised with the flat of a knife
½ bunch thyme
250ml each olive and vegetable oils

All in and marinate for at least 1 hour.

MARINATED OLIVES per kg (ish)

5 cloves garlic, bruised with the flat of a knife
2 sprigs rosemary
2 sprigs thyme
2 bay leaves
1 long red chilli, chopped roughly
zest ½ orange
250ml each olive and vegetable oils

All ingredients into pot on a med heat until just getting hot. Remember you are not deep frying the marinade, we only want to infuse the flavours.
Put olives in a jar or bowl, cover with marinade and leave to get to know each other for at least a day.

MARINATED ME

At least 2 bottles of wine or half a carton of beer.

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6 thoughts on “My antipasto

  1. G man I have no ingredients to cook with but I have a shop down the road. It’s my turn too cook next week. So your mission if you choose to accept, is 5 recipes of your choice that are not only tasty and delicious, relatively quick as I’m working spilt shifts and healthy too but maybe even a not so healthy but very tasty one thrown in there. I eagerly await your reply

    Beever.

  2. I have noticed in the more recent … actually in all of the blogs that you are not really incorporating us “weak bred” gluten intolerant people…. if you are to reach the masses with this blog me thinks it is about time to incorporate this fine creature into your musings!!!!

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