Antipasto Plank

Ingredients

Roasted figs

• 4figs, quartered
• 4 slicesprosciutto
• 100ggoat’s cheese
• ¼ teaspoongrated lemon zest
• ½ teaspoonthyme leaves
• Extra virgin olive oil

Artichokes

• 2globe artichokes
• 1 tablespoonextra virgin olive oil
• 1 smallred chilli, finely chopped
• Juice and zest of one lemon

Scampi and fennel salad

• 4scampi
• 1fennel bulb, finely sliced
• 1 smallred chilli, finely chopped
• Juice and zest of one lemon
• 1 tablespoon chopped dill
• 2 tablespoons roughly torn mint
• Extra virgin olive oil

Tomato salad

• 3heirloom tomatoes, roughly chopped
• ¼ cupbasil leaves, torn
• 1 tablespoonbalsamic vinegar
• 2 tablespoons extra virgin olive oil
• 3baby bocconcini, torn

Asparagus

• 1 tablespoonextra virgin olive oil
• Asparagus, snapped in half
• 3 anchovies, finely chopped
• Juice and zest of one lemon

To serve

• Mortadella
• Coppa capola
• Bread stick, sliced and grilled, drizzled with olive oil

Method

Preparation:  30 minutes
Cooking: 30 minutes

1. For figs, preheat oven to 180°C fan forced. Wrap figs with prosciutto and place in a small tapas serving dish. Mix cheese, zest, thyme, oil, salt and pepper until well combined then crumble cheese mixture over figs. Bake for 10 minutes.

2. For artichokes, peel and discard the outer leaves until you reach the heart. Remove the fuzzy choke in the centre and cut the artichoke into quarters. Heat the oil in a frying pan over medium heat and cook artichokes with chilli and lemon for 10 minutes, turning occasionally.

3. For scampi, cook scampi in a saucepan of boiling water for 5 minutes, drain and cool for 5 minutes. Remove heads, use kitchen shears to de-shell the tails, leaving the last centimetre of tail on. Combine fennel, chilli, lemon juice and zest, dill and mint in a bowl, drizzle with olive oil, season with salt and pepper and toss to combine. Pile into a serving bowl and top with scampi.

4. For tomato salad, combine tomato, basil, balsamic and oil. Place in a serving bowl and top with bocconcini.

5. For asparagus, heat oil in a frying pan over medium heat, place asparagus stems in pan and cook for two minutes, add asparagus tops and anchovies and cook for two minutes, add lemon juice and zest and season with salt and pepper.

6. To serve, assemble all ingredients on a wooden plank.


sumber dari: masterchef.com.au