HOW TO FEED A CROWD? SALADS & QUICK BREAD
In our latest feed-a-crowd recipe video, Zac teaches us how to whip up a couple of salad platters, along with a quick and easy loaf of bread!
Eggs with dukkha and shanklish
Ingredients
- Pot of boiling water
- 12 eggs
- Half bunch lemon thyme (or thyme)
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 300g coarsely chopped pistachios and almonds (or any nuts you have on
hand really) - Salt, pepper, olive or canola oil (avocado oil would be lovely too)
- 200g shanklish, halved or quartered (optional)
Method
1. Boil fridge cold eggs for 8 mins
2. Drain the eggs and submerge in cold water , then drain and peel.
3. Slice in half and lay out on a platter yolk side up.
4. Liberally garnish with all other ingredients, and adjust seasoning and oil to
taste.
Cauliflower and red onion salad
Ingredients
- 2 large heads of cauliflower, roughly chopped
- Salt, pepper, canola oil
- 1kg red onions, roughly chopped
- Salt, pepper, canola oil
- 2 bulbs garlic, quartered (keep skins on)
- Half bunch parsley, finely sliced (include stems)
- 3 chillis, finely sliced (optional)
- 8 tablespoons yoghurt
- Zest of one lemon
Method
1. Toss cauliflower with oil, salt, and pepper, and roast at 200-250c in trays,
spread in single layers, for 7-10 mins or until slightly charred but still crunchy.
2. Saute onions in a pan on high heat with salt, pepper, oil, lid on, stirring every
few minutes, until softened and slightly charred.
3. Submerge garlic in a pot of oil and cook on medium heat until golden. Drain
off oil (reserving for another use), and peel and slice the garlic.
4. Toss cauliflower, onions, and garlic, adjust seasoning if needed, and serve
into a platter.
5. Garnish with parsley, lemon zest, yoghurt, and chilli if using.
Cucumber, grapefruit, and rhubarb salad
Ingredients
- 1 bunch rhubarb, roughly chopped
- 2kg pink grapefruit, peeled and chopped (reserve all juice to toss through
- 3 continental cucumbers, halved lengthwise and chopped
- Half bunch parsley, finely sliced (include stems)
- 1 large cos, sliced
Method
1. Cook rhubarb in a small pot over low to medium heat, lid on, until slightly
softened. Add a little water if it dries out – the idea is to have a stringy textured
bright red sauce
2. Toss all ingredients except the cos along with the cooked rhubarb.
3. Layer about half the cos on a platter, top with the grapefruit rhubarb cucumber
mix, layer more lettuce, and then more mix again on top.
4. Garnish with any leftover parsley
Bread
Ingredients
- 2 tbsp dry yeast
- 600g self raising flour
- 350ml water
- 140g tomato paste
- 2 tbsp golden syrup
- 120ml canola oil
Method
1. Knead together all ingredients using a machine mixer with a dough hook or
similar, for about 5-10 mins by machine, or 10-15mins by hand.
2. Lay out on a floured surface, and roll into a log shape
3. Cover and set aside in a warm spot for 10-20 mins or until about doubled in size
4. Bake at 200-250c for 10-15 mins or until the bottom of the bread sounds hollow
when tapped. Reduce the temperature if it’s getting a little too brown without
cooking through to the middle.
5. Cool for 10 mins or so before serving.
ENJOY!
