Entertaining

Antipasto with winter vegetables

Name: Antipasto with winter vegetables
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: A selection of cured meats & cheeses (see note); Marinated antipasti (see note); Roast vegetables (see note); 500g pumpkin, peeled, chopped; 2 tablespoons each olive oil & balsamic vinegar; 3 spring onions, chopped; 1 small red capsicum, very finely chopped; 2 tablespoons chopped flat-leaf parsley leaves; 1/2 teaspoon dried chilli flakes; 4.00 tablespoons olive oil; Juice of 1/2 lemon; 1 tablespoon white wine vinegar; 1/4 teaspoon sugar; 1 large fennel bulb, very thinly sliced; 1/2 cup flat-leaf parsley leaves; 1 tablespoon finely chopped chives; 300g instant polenta; 1/2 cup (40g) grated parmesan; 1/4 cup (60ml) pure (thin) cream; 40g unsalted butter; 10-12 sage leaves

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Start a long, lazy lunch with cured meats and cheeses, served with a mix of your favourite seasonal vegetables and crisp polenta wedges.

A selection of cured meats & cheeses (see note)
Marinated antipasti (see note)
Roast vegetables (see note)

Roast pumpkin with balsamic and chilli

500g pumpkin, peeled, chopped
2 tablespoons each olive oil & balsamic vinegar
3 spring onions, chopped
1 small red capsicum, very finely chopped
2 tablespoons chopped flat-leaf parsley leaves
1/2 teaspoon dried chilli flakes

Fennel salad

2 tablespoons olive oil
Juice of 1/2 lemon
1 tablespoon white wine vinegar
1/4 teaspoon sugar
1 large fennel bulb, very thinly sliced
1/2 cup flat-leaf parsley leaves
1 tablespoon finely chopped chives

Fried polenta wedges

300g instant polenta
1/2 cup (40g) grated parmesan
1/4 cup (60ml) pure (thin) cream
40g unsalted butter
2 tablespoons olive oil
10-12 sage leaves

Method

1.

For pumpkin, preheat oven to 220°C. Place pumpkin on a baking tray, drizzle with oil, season, then toss to coat. Bake for 15-20 minutes, turning once, until tender. Cool, then toss in a bowl with remaining ingredients.
2.

For salad, whisk oil, lemon juice, vinegar and sugar in a bowl with salt and pepper. Toss with the fennel, parsley and chives.
3.

Serve the pumpkin and fennel salad on a platter with antipasti of your choice.
4.

To make fried polenta wedges: Grease an 18cm x 26cm slice pan. Place 1.5 litres (6 cups) water and 1 teaspoon salt in a saucepan and bring to the boil. Add polenta in a slow, steady stream, then cook over low heat, stirring constantly, for 6-7 minutes until thick. Stir in cheese, cream and half the butter, then season. Pour into slice pan, then stand for 30 minutes or until firm. Turn out, then halve lengthways and cut into 12 rectangles. Heat oil in a frypan over high heat. Fry polenta for 2-3 minutes each side until golden. Drain on paper towel. Keep warm. Add sage and remaining butter to pan. Cook 1-2 minutes until butter starts to foam, then pour over polenta and serve.