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Privacy NoticeHosting a summer party or BBQ always brings challenges with it. From deciding what food and drink to serve guests, to picking the playlist, the planning stage can be an absolute minefield. The key is to keep things simple. For meat-eaters, you can’t go far wrong with an on trend selection of charcuterie dishes – the kind you might expect to see in your local posh high street deli. Our inspiration of four fabulous options comes from a book by Miranda Ballard & Louise Pickford, called Charcuterie Boards: Platters, boards, plates and simple recipes to share. We’ve covered all the bases, from duck bruschetta to a light and yummy tomato and cheese salad. Enjoy! Cured duck bruschetta Serves 4
This duck bruschetta can be enjoyed on light and garlicky bread
(Image: Ian Wallace)
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INGREDIENTS ● 1 small baguette ● 1 garlic clove, peeled ● Olive oil, to drizzle ● About 2 tsp wholegrain mustard ● A handful of rocket ● 12 slices cured duck breast 1. Put the grill on medium and slice the baguette diagonally into 1cm slices. Rub the garlic clove on the edge of the baguette slices. 2. Lay the slices of baguette on top of an oiled baking sheet and add some more olive oil on top. Put the slices under the grill for 4-5 minutes. Turn halfway through. 3. On each slice of garlic-y bruschetta, add some mustard and garnish with rocket. Place a piece of cured duck meat on top. 4. Enjoy immediately as part of a delicious summer lunch. Tip: Opt for Dijon or French mustard if you don’t fancy wholegrain. Chorizo and bean burgers Serves 4
These delicious chorizo and bean burgers are even juicier when cooked in a hot, dry pan
(Image: Ian Wallace)
For the burgers ● 400g lean minced beef ● 125g chorizo, finely diced ● 80g canned red kidney beans (drained weight), rinsed, drained and crushed ● 60g breadcrumbs ● 4 tsp tomato purée ● 1 tsp freshly chopped parsley ● Sea salt and freshly ground black pepper To serve ● 4 crusty bread rolls or toasted English muffins, halved ● Salad leaves ● Mustard or ketchup 1. Mix all of the burger ingredients with your hands in a large bowl. 2. Separate into 4 portions, shaping each into a burger. Cook in a frying pan over a medium heat for 12-15 minutes. Ensure you turn the burgers a few times until they are fully cooked. 3. If you’d prefer, cook the burgers in a preheated grill for 6 minutes on each side. 4. Place the burgers in the bread rolls and serve with salad leaves. Add ketchup, mustard or whatever condiment you fancy. Tip: To make burgers with a super juicy centre, ensure your pan is hot and dry. Pizzette Makes 6
Pizzettes are a fab snack as part of a summer lunch or BBQ – swap the toppings for whatever you want
INGREDIENTS For the base 170g plain or wholemeal flour Small pinch of fast-action yeast 1 tbsp olive oil Pinch of sea salt 1tsp caster or granulated sugar For the topping 1 tbsp olive oil 300g pancetta, thinly sliced or diced 400g can of tomatoes, drained and chopped A big pinch of parsley, freshly chopped A big pinch of freshly chopped or dried oregano 1 tbsp tomato purée Sea salt and freshly ground black pepper About 40g caramelised red onions (optional) 200g pecorino or Parmesan cheese, grated or shaved 1. Preheat your oven to 180°C/160°C fan/gas mark 4. 2. Put all the ingredients for the base into a bowl. Add 125ml of water and mix to make a dough. Add more flour if the mixture feels sloppy, or water if it’s dry. 3. Knead for 5-10 minutes, ensuring the dough is smooth and elastic. Then separate it into six even pieces and roll out each into an oval. 4. Bake the pizza bases on a large baking sheet, greased or lined with parchment paper, for 10 minutes, turning them over halfway through. 5. To make the topping, heat the olive oil in a frying pan and add the pancetta. Fry over a medium heat until brown. Make sure you do not overcook, as it will be cooked further on the pizzettes. 6. Place the drained tomatoes, parsley, oregano, tomato purée and salt and pepper in a bowl. 7. Remove the bases from the oven and top with the mixture, the caramelised red onions, if using, fried pancetta and the cheese. 8. Put the pizzettes back in the oven on the middle shelf – don’t use a baking sheet. Once they have crisped and the cheese is melted, take out and serve hot. TIP: The pizzette can be enjoyed with any topping of your choice if you don’t fancy pancetta. Get creative! Bresaola, oven tomatoes and buffalo mozzarella salad with mustard dressing Serves 4
If you fancy a palette cleanser, this cheese and tomato salad is perfect
INGREDIENTS For the salad ● 16-20 baby plum tomatoes, halved ● 1 tbsp olive oil ● A small bunch of fresh basil leaves (5-6 leaves per serving) ● Sea salt and freshly ground black pepper ● 4 large handfuls of salad leaves of your choice – we recommend a baby leaf spinach and rocket mix ● 165g buffalo mozzarella, drained and torn into pieces (or 32-36 mini mozzarella balls) ● 165g bresaola slices (about 20) For the mustard dressing ● 2 tbsp olive oil ● 2 tbsp balsamic vinegar ● 1 tbsp runny honey ● 1 tsp wholegrain mustard ● Sea salt and freshly ground black pepper 1. Set your oven to 180°C/ 160°C fan/gas mark 4. Place the tomatoes in an ovenproof dish, drizzling olive oil on top. 2. Place the basil on the tomatoes and season with salt and pepper. Put in the oven for 15-20 minutes, turning once. 3. Remove the tomatoes from the oven, allow to cool, then transfer them to the fridge. 4. Make the mustard dressing with the olive oil, vinegar, honey and mustard. Season with salt and pepper. Combine well. 5. Dress the salad leaves, share among four plates and top with the mozzarella, tomatoes and bresaola. 6. Put the remaining dressing on top of the salad to serve. Tip: Cook the tomatoes a day before you get to work on the salad. This allows them to become chewier and absorb the oil.
Charcuterie Boards by Miranda Ballard and Louise Pickford
Charcuterie Boards by Miranda Ballard and Louise Pickford, published by Ryland Peters & Small (£20) Photography by Ian Wallace © Ryland Peters & SmallStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
