Frances hosted a great croquet and games party in her country garden. The Foodies all turned up to enjoy the great food and company, and contributed some locally sourced goodies ourselves.
Chere's contribution was a delicious and beautiful savoury platter featuring local produce with local watermelon marinated in a little balsamic with black pepper and basin chiffonade. It seemed a shame to spoil the artwork of the food by eating it, but eat it we did!
Kim's platter looked too good to eat as well:
Figs stuffed with Blue cheese, wrapped in prosciutto with Rocket and Walnuts.
Cut figs almost open, then stuff with blue cheese, wrap in prosciutto and secure with a rosemary stalk. Bake for approx. 10 minutes or until prosciutto is crispy and cheese is oozy. Roast walnuts for 1-2 mins. Arrange rocket, top with figs and drizzle Balsamic vinegar and olive oil mixture, sprinkle walnuts and cracked pepper.
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