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Summer entertaining is in full swing and while platters a re an easy option to fall back on, they often times can get a bit boring. 

Food expert Jason Skrobar dropped by the Your Morning kitchen to show us how to ditch the chips and take our platter game up a notch. 

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CRUDITE PLATTER

To achieve a monochromatic effect use veggies that are all the same colour. Today we are using white veggies: white radishes, white asparagus, cauliflower, button mushrooms, endive and fennel. Serve with black bean hummus.

Black Bean Hummus

WHAT YOU NEED:

  • 1 19 oz. can black beans, drained and rinsed
  • 1/2 cup black or regular tahini
  • 1/4 cup olive oil
  • 2 cloves garlic, chopped
  • 1 tsp toasted sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1/2 a lemon, juiced
  • 1/4 cup water
  • 1 tsp honey
  • Salt to taste

WHAT YOU DO:

  1. Add all ingredients to a food processor or high powered blender and pulse until creamy and smooth. Season with salt and pepper.

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SMOKED SEAFOOD PLATTER

Summer is the ideal time to enjoy smoked fish. Instead of smoked salmon being the star, showcase smoked mackerel, smoked trout, smoked white fish and some smoked oysters. Fill it out with briny olives, sliced rye bread, crunchy baguette, a tangy dill yogurt sauce, and some pickled red onions. And just so your smoked salmon lovers won’t feel left out, add a luscious smoked salmon dip.

Tangy Dill Yogurt Sauce

WHAT YOU NEED:

  • 2 cups greek yogurt
  • 1/2 english cucumber, grated
  • 1/2 cup dill, finely chopped
  • 1 lemon, juiced and zested
  • 1 tbsp olive oil
  • Salt and pepper to taste

WHAT YOU DO:

  1. Add all ingredients to a bowl and mix to combine. Season with salt and pepper.

Smoked Salmon Dip

WHAT YOU NEED:

  • 16 oz smoked salmon, sliced
  • 1 cup greek or full fat yogurt
  • 1/2 cup creme fraiche
  • 1 tbsp horseradish cream
  • 1/2 lemon, juiced
  • 1 bunch of chives, chopped
  • Salt and pepper to taste

WHAT YOU DO:

  1. Roughly chop smoke salmon and add to a food processor and pulse until the salmon has broken down (about 5-6 pulses). Add all ingredients to a bowl and mix well. Season with salt and pepper.

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MEAT PLATTER

Buy a whole rotisserie chicken, debone and cut into bite sized pieces. Pair this with a creamy avocado sauce. Next up, grill a flank steak and serve it with a slightly spicy romesco sauce. Finish this platter with bite sized rosemary roasted potatoes and some grilled bread.

Creamy Avocado Sauce

WHAT YOU NEED:

  • 3 avocados, halved and pitted
  • 1/4 cup sour cream
  • 2 limes, juiced and zested
  • 2 tbsp olive oil
  • 1/2 cup chives, roughly chopped
  • 1 clove garlic, chopped
  • Salt and pepper to taste

WHAT YOU DO:

  1. Add all ingredients to a food processor and blend until smooth and creamy. Season with salt and pepper.

Romesco Sauce

WHAT YOU NEED:

  • 2 tomatoes, cored and cut into 4 pieces
  • 2 red bell peppers, halved and seeded
  • 3 cloves garlic
  • 1/2 cup almonds
  • 2 slices of ciabatta, cut into 1” cubes
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/4 cup olive oil
  • 2 tbsp sherry vinegar

WHAT YOU DO:

  1. Pre heat oven to 400°.
  2. Line a baking sheet with aluminum foil. Add tomatoes, peppers and garlic, drizzle with olive oil and a dash of salt. Roast veggies for about 20-25 mins. Meanwhile, toast almonds in a pan oven medium heat making sure not to burn them (constantly swirling the pan helps to evenly toast your nuts). Once the almonds have been toasted and the veggies roasted and cooled, throw all the ingredients into a food processor and blend for about 1-2 mins (this sauce should come together very quickly).

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DESSERT PLATTER

Fruit and chocolate are the stars here! Grab some grapes, pomegranate seeds, blueberries, strawberries and blackberries - really just grab your favourite fruits. Cut them into bite sized pieces, and arrange on a platter with broken up pieces of your favourite chocolate - dark, milk or white, your choice!