QUKES^®, PETITE^™ TOMATOES & MIX-A-MATO^® CHRISTMAS GRAZING BOARD

Ingredients

• 200g Petite Tomatoes™, [[DELI SKEWERS]]
• 1/2 x 250g Qukes^® baby cucumbers, thickly sliced [[DELI SKEWERS]]
• 1/2 x 175g Minicaps^® baby capsicums, [[DELI SKEWERS]]
• 320g Mix-a-mato^® tomatoes, halved [[PERI PERI ROASTED MIX-A-MATO® TOMATOES]]
• 1/2 x 250g Qukes^® baby cucumbers, [[WASABI SMASHED QUKES® AND MIX-A-MATO® GUACAMOLE]]
• 320g Mix-a-mato^® tomatoes, [[WASABI SMASHED QUKES® AND MIX-A-MATO® GUACAMOLE]]
• 1/2 x 250g Qukes^® baby cucumbers, sliced [[PRAWNS WITH QUKES® TARTAR]]
• 1/2 x 250g Qukes^® baby cucumbers, [[STICKY CHICKEN, QUKES® AND CASHEW LETTUCE CUPS]]
• Crackers & mixed nuts, to serve

DELI SKEWERS

• 80g Brie, chopped
• 150g charcuterie like (salami, prosciutto, chorizo)
• 300g antipasto (like marinated artichokes, eggplant, zucchini, red peppers)
• 60g pitted mixed olives
• 100g cherry bocconcini, drained
• 1/2 cup large basil leaves
• extra virgin olive oil, to serve

PERI PERI ROASTED MIX-A-MATO® TOMATOES

• 1 tbs Peri Peri sauce
• 3 tsp maple syrup
• 4 slices crusty bread, chargrilled
• 100g ricotta

WASABI SMASHED QUKES® AND MIX-A-MATO® GUACAMOLE

• 1 tbs extra virgin olive oil
• 1/2 lemon, juiced
• 2 tsp caster sugar
• 2 tsp wasabi paste
• 2 avocados, smashed
• Black sesame seeds, to serve

PRAWNS WITH QUKES® TARTAR

• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 2 tsp capers, chopped
• 16 baby spinach leaves
• 16 medium cooked prawns, peeled, deveined, tails intact

STICKY CHICKEN, QUKES® AND CASHEW LETTUCE CUPS

• 1/2 cup mayonnaise
• 1 tbs ketcup manis
• 400g cooked shredded chicken
• 8 small cos leaves
• 2 tbs roasted salted cashews, chopped

QUKES® WITH HORSERADISH, CAMEMBERT AND SMOKED SALMON

• 2 tbs horseradish cream
• 250g double cream camembert, cut into 8 slices
• 8 slices (250g) sliced smoked salmon
• Small parsley leave, to serve

Method

Deli skewers

1. Cut the Minicaps® in half lengthways and fill with chopped brie. Press Petite™ tomatoes, Qukes® & stuffed Minicaps® randomly with charcuterie, antipasto, olives, bocconcini and basil leaves onto 12 x 14cm skewers. Arrange between two grazing boards and drizzle with extra virgin olive oil.

Peri peri roasted Mix-a-mato^® tomatoes

1. Preheat oven to 220°C fan forced. Scatter the tomatoes in a roasting pan. Combine the olive oil and salt sachets with Peri Peri sauce and maple syrup. Spoon over the tomatoes. Roast for 5 minutes and wet aside to cool. Spread bread with ricotta, top with tomatoes and pan juices. Cut in half and arrange between grazing boards.

Wasabi smashed Qukes^® and Mix-a-Mato^® guacamole

1. Whisk oil, lemon, sugar, wasabi and oil and salt sachets in a bowl. Cut the Qukes® in half lengthways. Turn cut side down onto the board and use a wide blade knife to smash the Qukes® into rough pieces. Add to the dressing with the tomatoes and stir to coat. Cover and refrigerate for 15 minutes. Spoon the avocado into 8 small ramekins. Spoon over the wasabi Qukes®, tomatoes and juices. Sprinkle with sesame seeds. Arrange between grazing boards with crackers.

Prawns with Qukes^® tartar

1. Combine the mayonnaise and mustard in a bowl. Add Qukes® and capers. Season and mix well. Place 1 spinach leaf onto a serving spoon. Top with a dollop of tartar and a prawn. Repeat with remaining ingredients. Arrange between grazing boards.

Sticky chicken, Qukes^® and cashew lettuce cups

1. Combine the mayonnaise and ketcup manis. Stir in the chicken and Qukes® and spoon onto lettuce leaves.  Sprinkle with cashews and arrange between grazing boards.

Serve grazing boards with crackers and mixed nuts.

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