Name: Charcuterie plate
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1 tablespoon finely chopped fresh tarragon; 2 tablespoon olive oil; 24 cherry tomatoes (250g); 1 loaf sourdough bread (675g), sliced thickly; 150 gram thinly sliced prosciutto; 150 gram thinly sliced salami; 150 gram thinly sliced pastrami; 120 gram chicken liver pâté; Pickled mushrooms; 2 tablespoon olive oil; 50 gram shiitake mushrooms, trimmed; 70 gram swiss brown mushrooms, quartered; 100 gram enoki mushrooms, trimmed; 3 fresh small red thai chillies; 4 sprigs fresh thyme; 1 tablespoon caster (superfine) sugar; 2 tablespoon sherry vinegar; Carrot and turmeric salad; 1 carrot (180g), cut into matchsticks; 3/4 cup (225g) mayonnaise; 2 teaspoon finely grated lime rind; 2 teaspoon lime juice; 1 teaspoon ground turmeric; 1 teaspoon yellow mustard seeds, toasted; 2 tablespoon finely chopped fresh chives

Ingredients

1 tablespoon finely chopped fresh tarragon

2 tablespoon olive oil

24 cherry tomatoes (250g)

1 loaf sourdough bread (675g), sliced thickly

150 gram thinly sliced prosciutto

150 gram thinly sliced salami

150 gram thinly sliced pastrami

120 gram chicken liver pâté

Pickled mushrooms

2 tablespoon olive oil

50 gram shiitake mushrooms, trimmed

70 gram swiss brown mushrooms, quartered

100 gram enoki mushrooms, trimmed

3 fresh small red thai chillies

4 sprigs fresh thyme

1 tablespoon caster (superfine) sugar

2 tablespoon sherry vinegar

Carrot and turmeric salad

1 carrot (180g), cut into matchsticks

3/4 cup (225g) mayonnaise

2 teaspoon finely grated lime rind

2 teaspoon lime juice

1 teaspoon ground turmeric

1 teaspoon yellow mustard seeds, toasted

2 tablespoon finely chopped fresh chives

Method

1.Make pickled mushrooms; Heat oil in large frying pan, add mushrooms, chillies and thyme; stir over medium heat 1 minute. Stir in sugar then vinegar; stir until mushrooms are tender. Cool, season to taste.

2.Make carrot and turmeric salad. Combine ingredients in medium bowl; season to taste.

3.Combine tarragon and oil in medium bowl; season to taste. Add tomatoes; toss gently to combine.

4.Char-grill or toast sourdough.

5.Serve tomato mixture, sliced meats, pâté and toasts with mushrooms and salad.

A charcuterie plate consists of cured or prepared meats (most often pork). To save time, purchase various preserves and dips from the supermarket instead of making the pickled mushrooms and carrot salad. Water crackers and oat cakes can be served instead of the sourdough.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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