Antipasto Class

So today we are preparing several different antipasto dishes so it,s back to the kitchen and see what Jason has got for us to day today

Sure you can do prosciutto and melons but this will add a bit more interest

Veggie Platter 

Cut into 5 mm slices some eggplant and put onto a hot grill

Cut capsicum and salt them for 2 hours as a no heat cooking process

Serve cold with very soft cheese "burrata" hmmmm not like any cheese that I've seen in Aus, it's unsalted, white and ozzie  

Wash some capers and the capsicum 

To serve layer eggplant, capsicum on a serving dish preferably one purchased in Italy now there's an idea !!!!  rip of chunks of the cheese sprinkle with  capers and finely chopped parsley.

Carpaccio Zucchini 

Use a mandolin to finely slice the zucchini season with sea salt and ground pepper a squeeze of lemon juice and olive oil leave for 2 hours to cure and serve

Fava and Baby Peas

Double shell fave " broad beans" and shell fresh baby peas 

In a fry pan add some tiny cubes of cured pork cheeks or pancetta on a low heat till the fats just start to render drop in the beans and peas still on a low heat till cooked set aside to cool

To serve put in a bowl the beans and peas with finely chopped mint, rocket, parmesan, cherry toms and capers. Also would be a great topping on bruschetta.

Lentil  Salad.

Brown french lentils or replace with other grains i : e barley.

Cook the lentils with old carrot, leaks, celery and parsley storks.

Red onion cut to same size of lentils 

Cucumber remove seeds and cut to same size of lentils 

Mint & parsley all chopped finely

Once lentils are cooked remove carrot, leaks, celery and parsley storks drain and set aside to cool.

Add equal quantities of all the ingredient so that no one thing over powers the other

Dressing red wine vinegar, oil, sea salt & ground pepper

Baked Lemons.

Cut top 1/4 off a whole lemon and scrape out lemon flesh set a side.

Crush the top 1/4 of the lemon in a tall glass add gin and tonic sit and enjoy.

So back to the class, so the more lemon you do the more G & T you have to make !!

Get some of the soft cheese burrata and thinly layer in the bottom of the lemon cups followed by a little anchovies and basil and tomato just a small bit of each so you can repeat the process 3 times in to a medium oven to warm