Grazing Platter Recipes
Photo by Matthew.ie
Move over Christmas canapés - hello grazing platter. Forget about the fiddly finger food and prepare some delicious dips and nibbles and display on a serving platter for your guests stuck in. Recipes for our favourite dips (which happen to be vegan) and how to put it all together below. You can of course pick up these dips in the deli too if short on time and add some cheese or cured meats.
A few updates before we get to that:
- We're closed at lunchtime Christmas Eve until the new year so stock up on goodies & gift by then!
- Our last Friday night Fakeaway (our version of a spice box) is on tomorrow (Friday 20th) 5.30 til 7.30 or sold out
- You can still pick up hampers and gifts at the deli or buy an experience gift of one of our dining events from our online shop.
Grazing Platter Ingredients
Serving of hummus masabkha (recipe below)
Serving of red pepper and walnut dip (recipe below)
Serving of mushroom and walnut pâté (recipe below)
Crudités – mange tout, raw beetroot, carrots and radish work really well
Fresh bread or pita bread cut into wedges
Mezze lavosh flatbreads
Raw/salted Nuts – check out our roasted chilli almonds from Zaytoun - they're amazing!
a big platter/chopping board or 3 small platters/plates(1 for each dip)
Prepare the dips following the recipes below. These can be prepared the day before and kept in the fridge.
Cut carrots and beetroot in to batons, cut radishes in half and place with mange tout all together in a box or covered dish in the fridge. You can do this a few hours in advance.
To serve: About 20 minutes before your guests arrive pull out a big wooden board (for all 3 dips and nibbles) or 3 small platters (one for each dip). Place dips on board and arrange remaining nibbles around them, breaking up the lavosh flatbreads for easy dipping.
This chunky hummus can be found in hummus restaurants around Israel and is our favourite type. If you want to get really authentic eat this warm served into bowls straight from the pot.
125g dried chickpeas, soaked overnight
1/4 tsp baking soda
125ml ice cold water
1 small garlic clove, crushed
1/2 lemon, juiced
1 tsp sea salt
1/2 tbsp extra virgin rapeseed oil
paprika and extra virgin rapeseed oil to serve
Drain chickpeas and add to a large saucepan with the baking soda (this will help them cook faster) and plenty of fresh water. Cook for approximately 40 minutes until soft. Check by trying to squash a chickpea against the side of the saucepan.
Drain cooked chickpeas and reserve some whole chickpeas for the top of the hummus. Mash the chickpeas a little so some remain whole, add the remaining ingredients and stir.
To serve: Spoon the hummus into a bowl leaving a well in the middle. Place whole chickpeas into the well, drizzle a little oil on top, and sprinkle with paprika.
Red pepper and walnut dip
This recipe is based on a Syrian dish called muhammara. The original dish calls for Aleppo chillis but I like to omit these so heat-opposed guests can enjoy it. Feel free to add a teaspoon of chilli flakes to spice it up.
3 red peppers
50g walnuts, plus extra to garnish
½ tbsp lemon juice
1 ½ tbsp pomegranate molasses**
1½ tsp ground cumin
1 garlic clove, peeled and crushed
2 tbsp Irish extra virgin rapeseed oil, plus extra to serve
½ tbsp sea salt
Mint or pomegranate arils to garnish (optional)
Heat the oven to 200 degrees and roast whole peppers on a tray for 35 minutes or until skin is blackened. Remove from oven, turn down the heat to 180 degrees and roast 50g of walnuts in an oven-proof dish for 10 mins until lightly toasted.
Place peppers into a box or saucepan with lid to cool a little. When cool enough to touch, peel and discard seeds and stalks.
Place peppers and remaining ingredients (bar the mint) in a food processor and pulse until ingredients just come together. Don’t over process; it should be chunky rather than a paste.
To serve: Spoon into a bowl, drizzle with oil, throw on a few broken walnuts and some mint leaves.
* I usually toast some frozen pita I have in the freezer and then blitz in a NutriBullet or food processor. I’ve used gluten-free bread for this which turns out great especially if you have gluten-intolerant guest/s.
** You can find pomegranate molasses in Mezze or your local ethnic food store.
Mushroom and Walnut Pâté
This vegan pâté is our all-time party favourite. It’s always on our recipe list for parties and even the meat-eaters are coming back for more! Serve with crusty bread, lavosh flabtreads, pretzels and/or crudités.
120g walnuts, plus extra to garnish
4 tbsp extra virgin rapeseed oil, plus extra to garnish
1 small onion, chopped
450g mushrooms, wiped and roughly chopped
2 garlic cloves, crushed
1 bunch fresh parsley, chopped (approx 20g), plus extra to garnish
1 tbsp fresh thyme
1 tsp sea salt
1/2 tsp pepper
Heat the oven to 180 degrees and roast walnuts until lightly browned (approx. 10 mins)
Heat 2 tbsp of the oil in a pan and cook onions on low heat until soft.
Add the mushrooms, garlic, parsley stalks (add leaves later), thyme leaves (run finger and thumb along stalks over the pan to remove leaves), salt and pepper. Cook on low heat (without a lid), stirring often until all of the liquid has evaporated and the mushrooms have browned.
Cool mushroom mix a little and add to a food processor with walnuts, parsley leaves and 2tbsp of oil. Pulse until ingredients come together and is still a little chunky.
To serve: Spoon into a bowl, throw on a few broken walnuts and some parsley leaves.