Valentine’s Sharing Platter

Pesto Princess © Sharing platter

Hello #LoyalRoyals

This Valentine’s Day, why not kick off your shoes, stop stressing about what to cook or where to book and enjoy a relaxed picnic at home with a glass of bubbly.  If you’re willing to share the love, invite your friends over and tuck in together. Washing up will be kept to a minimum, which ticks the water-wise box.

Shop for your favourite cheeses, charcuterie, pickles, olives and snacks and pack them snugly on a platter or cheese board. Sorted. To complement the platter, assemble the two more-ish dips: Hummus & Beetroot and Pesto Princess Sundried Tomato Pesto & Cream Cheese. Offer extra crackers or special breads for dunking.

Whatever you’re planning for the 14th February, may it involve good food shared with the ones you love.

Valentine’s love from all of us, to all of you
HRH Kathleen

You will need

For the layered Sundried Tomato Pesto & cream cheese dip

1 tub full fat cream cheese, room temperature
½ jar Pesto Princess Sundried Tomato Pesto
Herbs to garnish

For the hummus & beetroot dip

1/3 cup coconut flakes
Pinch of cumin
Pinch of paprika
Pinch of cayenne pepper
1 tub Pesto Princess Hummus
Olive oil to drizzle
200 g roasted or cooked beetroot, cubed
50 g feta, cubed or crumbled
Watercress or seasonal greens

For the sharing platter

Anything and everything that takes your fancy!

A selection of charcuterie
A perfectly ripe brie
Olives
Crackers or crostini
Marinated artichokes
Fresh tomatoes
Dolmades

How to

1. For the first dip, layer the cream cheese with Pesto Princess Sundried Tomato Pesto and repeat. Garnish with fresh herbs.

2. For the Hummus & Beetroot dip, heat a pan on high heat without oil. When the pan is hot, dry fry the coconut shavings, cumin, paprika and cayenne pepper until the coconut is golden. Be careful not to let the coconut burn. Place the hummus in a serving bowl, drizzle with olive oil and top with beetroot, spicy coconut flakes and feta. Garnish with seasonal greens.

3. Pack a board as tightly as possible with all manner of delicious treats. Serve with a glass of bubbly, of course.

Platter 2

Recipes and food styling by Yellow Papaya.
Photography by Michelle Parkin.

Michael Olivier’s Choice

Wine-VILLIERA-TRADITION-BRUTVilliera Tradition Brut

Villiera has been producing MCC since the early days of this style of wine production in the Cape. The Estate has developed a justifiable name for the Tradition Brut. This is an ‘anytime wine’, so use it midweek for supper as well as the high days and holidays.

Looks like In traditional Champagne-style gear; the pressure bottle; natural cork closure; wire muzzle and the beautiful foiling. In the glass, a pale golden straw with a mass of the tiniest bubbles rushing to the surface and forming a crown round the edges.

Smells like Delicious crisp appley fruit, and fresh baked almond brioche, with a little tickle from the bubbles.

It tastes like Full rounded wine with the added tickle from the bubbles. Crisp, perfect citrus and Granny Smith apples and the lovely yeasty almondy tastes. Little varietal flavours of the red and white grapes used in its production.

www.michaelolivier.co.za



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