Here’s a simple but tasty solution – pack your meat and salads in bread, but nothing as dull as sandwiches. Slice a whole ciabatta, baguette or large rustic loaf in half horizontally. Load both inner sides with sauce/dressing, fill with your choice of filling, wrap whole and press/refrigerate. Then take to your gathering with a big board and serrated knife and cut into individual serves. Oh the simplicity. Try THESE fILLING IDEAS The ham and dijon du jour Smear with Dijon mustard and a good mayo (like Best Foods). Thick slices of leftover glazed Kinloch ham. Layer slices of sweet nutty gruyere or Emmental cheese. Chunks of oily grilled artichokes (available from any good deli counter). Load with baby spinach leaves. The salmon rushdie Smear beetroot relish and cream cheese. Lavish amounts of chunky hot-smoked (or leftover baked) salmon. Loads of chopped dill and fresh cress. Very thin slices of red onion and ribbons (use a peeler) of fresh carrot.
The exotica Smear with cranberry sauce and mayo.
SupEr EdITOrIaL CaTEGOry SprEadS TEmpLaTE
We’ve all been there: that lovely sounding idea of a big food spread with friends and family. But it can be a nightmare trying to accommodate all the eating preferences of the participants.
Shred in leftover chicken (or turkey), skin and all. Lots of roughly chopped flat parsley. Crumble over some creamy blue cheese. Sprinkle with walnut pieces (preferably toasted). Mesclun salad leaf mix. The vegetative and contemplative Smear on basil pesto and (plain) hummus. Apply rocket leaves with a heavy hand. Load with courgette ribbons (use a peeler). Crumble over a couple of blocks of feta (preferably goat). Semi-dried tomatoes and roast red peppers (from a jar is fine). Pitted kalamata olives – optional, but must be the real thing.
Find your local bakery and gourmet deli at Localist.co.nz 83