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Feasting Table Recipes

For sisterMAG No. 53, Catherine Frawley created a feasting table and shares valuable design tips with you. She also presents 3 delicious recipes that you can download for free and try for yourself: »Chickpea & Mango Chipotle Salad«, »Artichoke, Courgette & Goat Cheese Mini Squares« and »Asparagus, Spinach, Chorizo & Goats Cheese Tart«. 

Feasting Table Recipes

by Catherine Frawley

Chickpea & Mango Chipotle Salad

SERVES 4-6

HANDS ON TIME 10 MINS

Ingredients:

  • 2X 400G Tins of Chickpeas, drained
  • 1/2 cucumber, cubed
  • 1 Mango, cubed
  • 10 baby tomatoes, cut in half
  • 5 TBSP Chipotle sauce
  • Salt & Pepper to taste2 handfuls of mixed leaves,
  • rocket, watercress and baby spinach

Method:

  1. Add the chickpeas, cucumber, mango and tomatoes to a large serving bowl.
  2. Add the Chipotle sauce and seasoning, mix until everything is coated.
  3. Gently stir in the mixed leaves add a little more seasoning and serve.

Artichoke, Courgette & Goat Cheese Mini Squares

MAKES 12

HANDS ON TIME 15 MINS

COOK TIME 25 MINS

Ingredients:

  • 1 sheet of puff pastry
  • 1 jar of pesto
  • 1 small courgette, thinly sliced
  • 1 jar of chargrilled artichokes, drained
  • 30G Feta
  • 1 egg beaten
  • Salt & pepper to taste
  • Fresh basil to garnish, optional

Method:

  1. Pre-heat the oven to 200C / 180C fan. Line a baking sheet with greaseproof paper. Unroll the puff pastry and place on top of the greaseproof paper.
  2. Cut the pastry into 12 squares, roll up each edge of each square to form a pastry lip. Spread ½ a tsp. of pesto in the base of each square, followed by two slices of courgette, 1 artichoke slice and crumble over the Feta. Season with salt and pepper.
  3. Brush the pastry edges with the beaten egg and place the tray in the oven for 20-25 minutes or until the edges are golden.
  4. Transfer to a serving plate, garnish with basil and serve.

Asparagus, Spinach, Chorizo & Goats Cheese Tart

SERVES 6

HANDS ON TIME 30 MINS

COOK TIME 35 MINS

Ingredients:

  • 500G block short crust pastry
  • 200G green asparagus, woody ends discarded
  • 75G baby spinach
  • 60G chorizo, diced
  • 4 medium eggs
  • 150ML double cream
  • 150ML skimmed milk
  • 1/4 white onion, finely chopped
  • 60G goats cheese, thinly sliced
  • Salt & pepper to taste
  • Butter to grease the tin

Method:

  1. Pre heat the oven to 220°C / 200°C fan. Grease a loose bottomed tart tin and place onto a baking sheet (just in case it leaks).
  2. On a floured surface, roll out the pastry to 7mm thick, roll the pastry over the tin and press into the tin, trim the excess pastry. With a fork, prick the base of the pastry then cover loosely with tin foil. Fill with baking beans or uncooked rice and blind bake for 10 minutes. Remove the foil and beans/rice and bake for another 10 mins.
  3. Meanwhile, blanch the asparagus for 1 minute, drain and add the spinach to the asparagus to wilt in the remaining heat. Refresh under cold water.
  4. Cook the chorizo in a frying pan for 3-4 minutes or until the juices release, set aside.
  5. In a large bowl add the eggs, cream and milk whisk together then add the onions and salt and pepper.
  6. Once the pastry is part baked scatter over the spinach, arrange the asparagus, spoon in the chorizo and then pour in the egg, cream and milk mixture. Add the goats cheese slices and season.
  7. Bake for 35 minutes or until golden. Allow to cool slightly before removing from the tin, slice and serve.

How to set up a feasting table

A SUMPTUOUS VISUAL DELIGHT!

A feasting table should be a sumptuous visual delight! Be it savoury or sweet or a combination of both! This is more than a buffet, which is created for speed and ease, whereas a feasting table should be decadent, fun and whimsical.

CREATE DIFFERENT HEIGHTS!

Prepare the table with either a table cloth or runner and then add elements that will create different heights. You almost want the end result to resemble a city scape. Add upturned boxes, upturned bowls, cake stands, stacks of books, bread boards and cut logs to the table. Fill in the gaps with vases of flowers or single stems. Again use different sizes and a different variety of vessels from jam jars, milk bottles to traditional vases to create interest.

ADDING THE FOOD

Once you have your basic structure you can start adding the food. For this savoury version we added a selection of beautiful breads, a platter of cheeses, meats and dips to the outer edges of the space which complement the main trio of dishes which get the main centre spots on the table.

ADD FRUIT & COLOUR

Add fruit, like generous bunches of grapes to fill any gaps, they also add colour and abundance to your table.

ADD PRACTICAL THINGS

Finally add practical things like a platter of crockery and serving plates. Stand back and check the overall shape of the table does it have a nice flow and feel balanced? Make any tweaks and then announce your table is ready for guests!