Meanderings

Handmade Italian 'Ivy' Dinner Service

/ 14 November, 2024

A Taste Of Summer

May 12, 2017

For when summer does eventually burst forth in it's sunny glory we've put together a selection of our favourite S&B recipes for garden parties, BBQs, park picnics,
sea side escapes and all manner of al fresco dining.

Keeping meals seasonal, healthy and delicious is part of our ethos here at S&B. For that reason, these light and delicious recipes by our Chef Marcelo de Campos are, as usual, absolutely perfect.

After all, a beautifully laid table is only as good as the food that is lovingly shared on it.

Enjoy!

S&B

Pea & Mint Bruschetta on Sourdough

450g fresh sugar peas, lightly blanched

1/2 red onion, finely chopped

1 garlic clove, finely chopped

1 small bunch fresh mint leaves

115g yogurt

1/2 red chili, seeds removed, finely chopped

1tsp ground cumin

1/2 tsp ground coriander

1 lime, juice only

salt & freshly ground black pepper

1 tbsp extra virgin olive oil

1 fresh sourdough loaf

Method

Place peas in hot water for 3-5 minutes

Place onion, garlic and mint leaves into a food processor

and blend to a rough purée.
Add yoghurt , leaving the mixture slightly lumpy.
Transfer the mixture to a bowl and stir in chilli, cumin, coriander and lime juice. Season to taste with salt and freshly ground black pepper.
Serve on sliced toast or grilled sourdough, drizzle with olive oil.

Sprinkle mint leaves for garnish.

Served on S&B Maple Wood Baguette Board

Asparagus, Dill & Parmesan Tart

2 tbsps olive oil

3 bunches of salad onions, trimmed - bulbs thinly sliced

1 garlic clove, finely chopped

rind of 2 lemons, finely grated

1 1/2 cup coarsely chopped dill, plus extra to serve

16 filo pastry sheets

100 g unsalted butter, melted

500g thick plain yogurt

5 small eggs

1/3 cup plain flour, sieved

100g Grana Padano Parmesan cheese

4 bunches of asparagus, trimmed & cut into 10cm lengths

extra virgin olive oil to serve

Method

Preheat oven to 180C.

Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes).

Stir in the lemon rind, season with salt and freshly ground black pepper to taste.

Set aside to cool at room temperature, then stir through dill.

Place a filo pastry sheet on a work surface, brush with butter and top with another pastry sheet.

Repeat until you have eight layers of pastry, then trim to a 16cm x 40cm rectangle. Line 11cm x 34cm rectangular tart tin, brushed with butter.

In another tart tin repeat with remaining pastry and butter.
Divide onion mixture among tart cases.

Whisk yoghurt, eggs and flour in a bowl to combine,

season to taste and pour over onion mixture.

Scatter asparagus & Parmesan cheese on top, then bake until golden and set (20-25 minutes).

Serve warm or at room temperature, top with extra dill.

Served on Wonki Ware Meat Platter

S&B Garden Salad

The Salad:
1/2 kilo of cooked new potatoes

1 cucumber, cut into small cubes

1 red onion, finely chopped

small bunch of chives, finely chopped

small bunch of flat leaf parsley, finely chopped

1 bunch of asparagus, trimmed

200g fresh sugar peas

1 packet of watercress

100g radish, sliced

a few wild garlic leaves

a handful of edible flowers

The Dressing:
juice of half a lemon

pinch of sugar

50ml of olive oil

salt & pepper to taste

Method

Chop cooked potatoes into smaller chunks - combine with cucumber &

red onion in a large bowl.
Roughly chop chives, parsley & dill and mix together in another bowl.
Slice asparagus very thinly and set aside in a bowl with peas.
Make the dressing by combining lemon juice with olive oil and pinches of sugar, salt and pepper.

Whisk together until well mixed.
In a bowl, toss the watercress, peas and slices of asparagus in the dressing,

plate up on a large platter.
Spoon the potato, cucumber and onion mixture over the top and finish by sprinkling the herbs, wild garlic leaves, sliced radishes and edible flowers on top.

Served in S&B Handmade 43cm Extra Large Salad Bowl with Gold Rim

Rhubarb & Raspberry Tiramisu

1 packet of Amaretto biscuits

Creme de Cassis or Chambord

200g rhubarb

1 punnet of raspberries

2 tbsps icing sugar

1 pot of mascarpone

1 tbsp of vanilla paste

dark chocolate shavings

Method

Soak Amaretto biscuits in a bowl with the Creme de Cassis or Chambord.
Peel rhubarb and cut into thin slices, then place in a bowl with

icing sugar and mix until rhubarb is evenly coated.
In a separate bowl, beat together mascarpone and vanilla with a wooden spoon until combined.
In a serving glass, place a layer of biscuit mixture, followed by a layer of mascarpone cream then rhubarb.
Repeat these layers, this time with raspberries instead of rhubarb, finishing with mascarpone mixture on top.
Decorate with a shaving of chocolate.

Served in S&B Classic White Wine Glass With White Rim