SALMAGUNDI

Almost a year ago, we had some friends for drinks and nibbles. I was going to make a couple of pizzas and had already made the pizza base but then I saw a sad post on another food group and there was a picture of this amazing platter called Salmagundi. The poor guy said that he prepared it to take to a party but it got cancelled. It's an European food group. Anyway, I had never heard of Salmagundi before and I googled it and apparently it is a British 17th century dish that is basically a salad but it always includes meat and fish and many times eggs and nuts presented in either layers or in a beautiful way. I decided to make it with whatever I had in the fridge and it was a great success. Delicious and healthy. I served it with a vinaigrette. For dessert we had my grandmother's Coconut slice. Beautiful night with great company.

P.S.: I have since made many variations of the dish and below are some of the ingredients I have used. More photos at the end.

List of possible ingredients

Little gem / cos lettuce / any type

Rocket / baby spinach

Serrano ham / Prosciutto

Salami / Chorizo

Ham

Cooked chicken

Boiled beetroot

Snow peas

Green beans

Radishes

Boiled eggs

Coriander / Basil / Thai basil / Mint / Chives / Parsley

Anchovies

Small capsicums - roasted / Roasted capsicum

Olives - all types

Cornichons / Gherkins

Smoked salmon / Hot smoked salmon

Anchovies

Lebanese cucumber

Grape tomatoes / Any type

Grated carrots / Apple / Daikon / Cabbage

Celery sticks

Avocado

Strawberries

Fennel

Marinated onions

Grilled asparagus / tinned asparagus

Marinated artichokes

Steamed broccolini

Charred corn

Baked potatoes

Spring onions

Boiled eggs

Feta cheese / Goat's cheese / Labneh balls / Bocconcini

Baby peppers with cream cheese & feta

Banderillas

Pepita seeds

For the dressing:

1 tsp crushed garlic

1 tsp Dijon mustard

Salt and pepper

3 Tbsp white wine vinegar

5 Tbsp extra virgin olive oil

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

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THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop th...

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c...

HOMECOOKING WITH TERESA

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