Show Stopping side serves

Elevating the Christmas dining experience goes beyond the main course; it’s the showstopping side serves that truly leave a lasting impression. These culinary accomplices add a symphony of flavours and textures, turning an ordinary meal into a festive feast.

Mediterranean Rice, Salami & Burrata Salad with Roasted Chickpeas

To include vegetarians in this delicious salad, serve the salami on the side so that individuals can help themselves.

Serves: 6

Ingredients:

• 400g tin chickpeas, drained
• 1 tbsp extra-virgin olive oil
• 100g thinly sliced Puopolo Cacciatore Hot Salami or Puopolo Cacciatore Mild Salami
• 2 x 250g Tilda Pure Basmati Rice
• 1/2 cup pitted split green olives
• 1/2 cup roughly chopped roasted red peppers
• 150g cherry tomatoes, halved
• 1 radicchio lettuce, coarsely sliced
• 2 x 120g tubs That’s Amore Cheese Mini Burrata

Dressing

• 1/4 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 tbsp finely chopped fresh parsley
• 2 tsp maple syrup or honey
• 1 clove garlic, crushed
• 1 tsp Dijon mustard
• Murray River Salt Flakes & freshly ground black pepper, to taste

Method:

1. Preheat oven to 220°C (200°C fan-forced). Line 2 baking trays with baking paper.
2. Pat the chickpeas dry with a paper towel. Spread over 1 of the prepared trays, drizzle with olive oil and toss to combine. Season with Murray River Salt Flakes and pepper. Spread half of the Puopolo Cacciatore Salami slices over the remaining tray in a single layer. Cook the salami for 5 mins or until lightly coloured (it will crisp on cooling) and roast the chickpeas for 15-20 mins or until crisp. Tear the salami into large pieces if you like.
3. To make the dressing, place all of the ingredients in a screw-top jar and shake until combined.
4. Heat Tilda Rice according to the package direction for 1 min to warm it slightly, then pour into a large bowl. Add the olives, red peppers, tomatoes and . cup of the dressing. Toss to combine and set aside for 10 mins to allow the mixture to cool and the flavours infuse.
5. Layer the radicchio, rice mixture and the crispy and fresh Puopolo Cacciatore Salami in a large salad bowl. Top with the That’s Amore Cheese Mini Burrata and chickpeas, then drizzle with a little more of the dressing. Serve the remaining dressing on the side.

For more visit thatsamorecheese.com.au

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Chocolate-Dipped Crisp-ness

Chocolate-covered crisps are life-changing if you haven’t tried them before. Crunchy, salty, slightly sweet and of course chocolate-y. With a sprinkle of chilli flakes, they are hard not to love. Perfect for a present or simply to chomp away.

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Serves: 8

• 2 x 100g Lindt Excellence 70% Cocoa Dark
• 150g Proper Crisps Marlborough Sea Salt
• Chilli flakes, to sprinkle

1. Grab a pack of Proper Crisps Marlborough Sea Salt and sort out the larger crisps. (Save the smaller crisps for a cook’s treat.) Line a large tray with baking paper and spread the crisps over the tray close together in a single layer.
2. Coarsely chop the chocolate. Place . of the chocolate (save the rest for the next step) in a medium stainless-steel bowl and place over a medium saucepan with 5cm of barely simmering water in it. The bowl should fi t snugly over the pan and not touch the water.
3. Stir the chocolate with a silicone spatula until just melted. Remove the bowl from the heat and stir in the remaining chocolate until melted. Dark chocolate is tempered when it reaches 32°C on a cooking thermometer. It will be super shiny and glossy. When it sets, it will be shiny and crisp.
4. Working quickly, drizzle the tempered chocolate over the crisps on the tray. Sprinkle with chilli flakes before the chocolate sets. Set aside until the chocolate has set. To speed up the process, place in the fridge for 5 mins.

Beetroot & Cream Cheese Terrine

The colours in this delicious vegetarian terrine just scream Christmas! Simply place the dish in the middle of the table and watch it disappear in minutes.

Serves: 6-8

Ingredients:

• 2 large or 4 medium red beetroot
• 2 x 225g tubs Bega Original Cream Cheese Spreadable
• Small handful of chopped fresh chives
• Small handful of chopped fresh flat-leaf parsley
• 1 clove garlic, crushed
• Murray River Salt Flakes & freshly ground black pepper, to taste
• 2 tbsp chopped roasted hazelnuts
• Mazzetti Aged Balsamic Vinegar Gold Label, to drizzle
• Extra-virgin olive oil, to serve
• Microgreens, to serve

Method:

1. Preheat oven to 180°C (160°C fan-forced).
2. Wash the beetroot and wrap it in foil. Place on a baking tray. Roast for 1- 1 1/2 hours (depending on size) or until tender when pierced with a skewer. Cool for 15 mins. Wearing gloves, peel and discard the skin from the beetroot. Cut the beetroot into 7mm-thick slices. You’ll need the 6 largest slices from each beetroot. (Use the scraps to blend with any remaining cream cheese to make a delicious dip.) Pat the slices dry with a paper towel.
3. Combine Bega Original Cream Cheese Spreadable with the herbs and garlic in a small bowl and season to taste.|
4. Place 5 beetroot slices on a work surface and spread each with a spoonful of the cream cheese mixture. Stack the beetroot on top of each other, finishing with a slice of plain beetroot, pressing down so the cheese spreads to the edge. Repeat with the remaining beetroot and cheese mixture. Slice each stack into 4 wedges, wiping the knife between slices. Transfer to a platter, scatter with hazelnuts, drizzle with Mazzetti Aged Balsamic Vinegar Gold Label and olive oil. Top with salt flakes and micro greens. Serve immediately.