Recipe

QUKES®, SOLANATO® & MIX-A-MATO® CHRISTMAS GRAZING BOARD

8
Serves
1 1/2 hoursMINS
Prep Time
10 MINS
Cook Time
40
Ingredients

Ingredients

  • 200g Sweet Solanato® Tomatoes
  • 1/2 x 250g Qukes® baby cucumbers
  • 1/2 x 175g Minicaps® baby capsicums
  • 320g Mix-a-mato® tomatoes
  • 1/2 x 250g Qukes® baby cucumbers
  • 320g Mix-a-mato® tomatoes
  • 1/2 x 250g Qukes® baby cucumbers
  • 1/2 x 250g Qukes® baby cucumbers
  • 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 Sweet Solanato® 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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