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Light Lunch Platter
Lunch time doesn't get much better than this! Perfect food for entertaining.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 10 mins
Ingredients
2 fresh loaves of bread of your choice, such as ciabatta or baguette (buy from Rooiberg Kelder en route to Graham Beck)
Selection of cold meats, such as salami, sausages, peppered beef and Black Forest ham (buy from Robertson’s local butcher, Pinto’s)
Emmentaler cheese (great for pairing with a Merlot)
Marinated peppers or sun-dried tomatoes with chopped fresh rosemary
Chicken liver pâté or if you are at home, make some lovely Sautéed Fennel Chicken Livers
Sautéed fennel chicken livers
2 tsp (10 ml) butter
4 tsp (20 ml) olive oil
1 onion, chopped
2 cloves garlic, chopped
1 x 250 g tub chicken livers, defrosted and cleaned
1 tsp (5 ml) fennel seeds
½ C (125 ml) cream
1 tsp (5 ml) brandy
salt and pepper to taste
Method
Sautéed fennel chicken livers
Heat a medium pan. Add the butter, olive oil and onion. Sauté until the onion is transparent. Add the chopped garlic, chicken livers and fennel seeds. Fry until almost cooked through, stirring all the time. Add the cream and brandy and cook for about 3 minutes. Season to taste.
Assemble the platter and serve.
