Linea Carafe 12x28cm
Linea Carafe 12x28cm
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SKU:123322
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Salami & Mozzarella Candy Cane
Serves: 6 - 8 Prep time: 15 minutes INGREDIENTS 250g sliced salami 250g fresh mozzarella, sliced Fresh strawberries Fresh blueberries Fresh rosemary sprigs METHOD On a large serving platter, alternate slices of salami & mozzarella, slightly overlapping each piece. Arrange into a candy cane shape, creating the curved top & straight base. Garnish each end of the candy cane with halved strawberries & blueberries. Tuck rosemary sprigs around the candy cane to add colour & a fresh, seasonal touch. Serve immediately or refrigerate until ready to serve. TIPS Add olives, grapes or cherry tomatoes for extra colour & flavour. Swap salami for prosciutto or sopressa for a different charcuterie option. Pair with crusty bread, crackers & a selection of cheese for a complete grazing platter.
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Ice Cream Pudding
Serves: 12 - 14 Prep time: 20 minutes INGREDIENTS 200g gingerbread biscuits, roughly chopped 100g candied orange, finely sliced 75g dried cranberries 75g pistachios, roughly chopped 50g dried cherries 300g tinned or frozen cherries, halved 1L vanilla ice cream, softened METHOD Place the chopped biscuits, candied orange, cranberries, pistachios, dried cherries & halved cherries into a large mixing bowl. Add the softened ice cream & gently fold until all ingredients are evenly combined. Spoon the mixture into a lined 2-litre pudding mould or bowl. Press the mixture down firmly & smooth the top. Cover & place in the freezer overnight, or until completely set. To serve, remove from the freezer & carefully turn out onto a serving platter (or serve in what you froze the pudding in!). Garnish with fresh or tinned cherries & serve immediately. TIPS Allow to pudding to stand at room temperature for 5-10 minutes before unmoulding for easier serving. Add drizzle of chocolate sauce or berry coulis for an extra indulgent finish. Swap pistachios for almonds or hazelnuts if preferred. TOOLS Festive Glass Serving Bowl Mixing Bowl Silicone Spoon Ice Cream Scoop Sauce Boat
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Scotch Fillet Steak with Chimichurri
Serves 4 Ingredients For the Chimichurri: 1 large bunch of parsley, finely chopped 1 garlic clove, minced 1 red chili, finely diced (adjust to taste) 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt, to taste Pepper, to taste For the Steak: 4 Scotch Fillet steaks (250g - 300g each) 2 tbsp olive oil Sea salt Cracked black pepper Method 1. Make the Chimichurri: Finely chop the parsley and place it in a mixing bowl. Mince the garlic and finely dice the chili, then add to the bowl. Stir in the red wine vinegar and season with salt and pepper to taste. Gradually mix in the extra virgin olive oil until the chimichurri is well combined. Set aside. 2. Cook the Steak: Remove steaks from the refrigerator 30 minutes before cooking. Pat dry and brush lightly with olive oil. Season generously with sea salt and cracked black pepper. Heat a grill pan or barbeque over high heat. Cook steaks for 304 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate and rest for 5-10 minutes. 3. Serve: Arrange the steaks on a serving platter and spoon over the chimichurri. Tools Acacia End Grain with Groove Chopping Board (38x26x5cm OR 51x38x5cm) Cast Iron Grill Plate BBQ Set Salad Bowl Set with Servers
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