Beyond the board

Whether you’re looking to manage stock, upgrade your café menu or make some practical recommendations to retail customers, you should always have a few charcuterie recipes at your ngertips.

Ingredients

For the olive mix sha ot fine y diced gar ic c oves fine y cho ed

250g mixed olives, chopped

150g piquillo peppers

75ml olive oil

3 tbsp chopped capers

3 tbsp red wine vinegar

1 tbsp fresh oregano

Salt and pepper

50g Number 8, or sobrasada, or ‘nduja

(optional)

For the sandwiches

1 large ciabatta loaf, or four ciabatta rolls

100g Achari salami / fennel salami

Mu uletta by Tempus Foods

Paccheri Calabrese by

Cureights

Ingredients

500g paccheri or 24 cannelloni tubes

2 tsp salt

2 tbsp olive oil c oves gar ic fine y s iced g Mid andu a or ndu a

2 tbsp honey

2 tbsp lemon juice

60g pepperoni or chorizo, skin removed and cut into small chunks

2 chicken breasts, sliced into 1/4cm slices

100g smoked coppa

100g thinly sliced provolone cheese

200g fresh mozzarella

100g King Peter ham / air-dried ham

Method:

Method onion fine y cho ed cu basi eaves fine y cho ed

Prepare the olive mix by combining the shallots, garlic, olives, piquillo peppers, oil, capers, vinegar, and oregano in a bowl (and the No. 8/ sobrasada/’nduja if using). Season with salt and pepper, cover and chill.

Split the ciabatta in half lengthways then spread the olive mix on each of the halves. Lay salami on one half, then coppa, provolone, mozzarella and ham.

Put the halves together and ra tight y in c ingfi m ace between two baking sheets and eigh do n to flatten turning over halfway for a couple or hours before dividing into four sandwiches and serve.

4 tbsp tomato purée

1 cup vermouth

500ml passata inger chi ies fine y cho ed as desired

2 tbsp mascarpone cheese

Makes 4 portions

Bring a pan of water to the boil and add 2 tsp salt. Add the pasta tubes to the water and simmer according to packet instructions, until al dente.

Heat the oil in a frying pan and fry the onion on a medium heat until pale and softened. Add the garlic and fry for a few seconds, then add the ’nduja, honey, chorizo and lemon juice. Cook until the sausage meat is starting to brown and crisp up.

Add the vermouth and chicken along with the tomato purée, stir well. Then add the passata, and leave to simmer for 5 minutes until the chicken has cooked through.

Put in the chillies, mascarpone cheese and chopped basil leaves. Stir through and serve immediately.

Wildman

Roasted peaches, salami & burrata salad

by Great Glen Charcuterie

Ingredients

2 ripe peaches, halved and stoned

A few sprigs of thyme

Olive oil

Fennel seeds

1/2 lemon

125g watercress

1 pack venison (or other) salami or sliced whole muscle cut

2 burrata

Salt and pepper, to taste

Serves 4

Method

’Nduja roasties by The Real Cure

Ingredients g Maris i er otatoes

2 tbsp olive oil

Hand u o rosemary fine y cho ed

100g Dorset Nduja/ ‘nduja/sobrasada, crumbled

Half a lemon

Salt

Serves 6

Method

Peel and cut the potatoes into quarters and

Prunes & gorgonzola wrapped in mapleglazed pancetta by

Maple from Canada

add to a large saucepan of salted water. Bring to the boil and blanch the potatoes for ten minutes or until slightly tender.

Mean hi e our the o ive oi into a arge baking tray and place into the oven for 5 minutes to heat up.

Once the potatoes are ready, drain and allow to steam dry for a minute, then pour into the hot roasting tray. Season with salt and place into the oven to roast for 45 minutes.

emove the otatoes and add the fine y cho rosemary ith the ndu a Mi e and roast for another 5 minutes until the potatoes are crisp and the ’nduja has melted.

Ingredients

16 prunes pitted

150g gorgonzola

16 pancetta slices

3 tbsp of vegetable oil

1 handful of celery leaves

Black pepper

50ml pure Canadian maple syrup

Method

Place the prunes in a pan and cover with water. Bring to the boil, then leave to rest in the water for 5 mins.

Drain and pat dry.

Cut the gorgonzola into 16 cubes and push one cube into each prune. Wrap each prune into a slice of pancetta. Use a cocktail stick to hold each one together.

In a frying pan, heat the oil and add the wrapped prunes. Colour on each side, coating with maple syrup. Put the prunes on a baking tray in an oven heated to 200°C/ gas mark 6 for 2 minutes.

Season with black pepper and serve.

Preheat oven to 180°C. Place the peaches on a roasting tray with the cut sides up, then drizzle with olive oil and season with thyme and salt. Roast for 15 minutes until they become soft and start to char around the edges.

Toast the fennel seeds in a hot frying pan and roughly crush them in a pestle and mortar.

In a bowl, dress the watercress with olive oi and the uice and est o ha a emon Mi through the crushed fennel seeds and season with black pepper and salt.

Toss the salad and divide between four plates. Place the peaches and slices of salami across the plates, then tear and divide up the burrata. Garnish with thyme leaves and drizzle over any remaining juices from the roasting tray.