Ladies and gentlemen, we have finally hit the International Dishes section of the Edmonds Cook Book.
As I make my way alphabetically (and rather slowly, I do admit) through the Edmonds Cook Book, the A section to date has yielded a fair bit of baking and things involving almonds. But now, we find ourselves at Antipasto, opening a rather ambitious International Dishes selection including foreign delicacies like nachos and cucumber salad.
I suspect in this day and age, many of us are familiar with antipasto and its role as the opening dish in an Italian meal. In our little far-flung corner of the world, however, the inclusion of Antipasto, and indeed an International Dishes section at all, to the Edmonds was no doubt a bold leap into the unknown at the time.
This may explain why tasty cheese makes up the cheese selection in the ingredients list, when in other antipasto recipes we see rather more exotic cheeses such as aged Manchengo or Gruyere. But tasty cheese is a firm favourite in our shaky isles and it is only appropriate that it features in the Edmonds take on antipasto. And I don’t want to seem as if I am sneezing at tasty cheese. There are very few snacks as lovely as a thick slice of tasty cheese on a cracker with a generous spoonful of my Mum’s tamarillo chutney.
So for an antipasto platter, Edmonds-style, you will need the following:
- 425g can artichoke hearts
- 1/2 cup black olives
- 6 to 8 slices of smoked beef
- 250g tasty cheese
- cherry tomatoes
- 6 to 8 slices of salami
And the rest is pretty simple chaps. After draining and rinsing the artichokes, all that one is required to do with the ingredients is ‘arrange decoratively on a plate.’ I will leave the arranging up to your imaginations. This is how mine looked and it was most pleasing with a little tipple on a late Summer afternoon. Enjoy.