food

A Summer Feast With Bordallo Pinheiro

Here are four light, bright recipes ideal for a relaxed summer feast – each served on a Bordallo Pinheiro platter that complements the produce used.

Georgia East

What makes for easier entertaining than a colourful spread of dishes made for sharing as a summer feast? 

Summer Feast | House and Leisure
Dishes for a summer feast: jewelled cabbage slaw, sardines with pineapple salsa, baba ganoush and steamed artichokes with anchovy dip.
 

Recently launched in South Africa, Bordallo Pinheiro is a Portuguese heritage brand specialising in ceramics shaped like fruit and vegetables.

With a devoted following, this century-old business has brought their distinctive style of kitsch and cool crockery and serveware to local shores with their flagship store set to open in Cape Town in October 2019.

To celebrate the launch, we’ve developed four light, bright recipes ideal for a relaxed summer feast – with each one served on a Bordallo Pinheiro platter that corresponds to the seasonal produce used. 

A Summer Feast: The Recipes

Summer Feast | House and Leisure

Steamed Artichokes With Anchovy Dip

Ingredients
  • 6-10 fresh artichokes
  • 4 brown anchovy fillets
  • 150ml fresh cream
  • 1 clove garlic, peeled
  • Coarsely ground black pepper
  • 1 lemon, cut into wedges
Method

Use a sharp knife to remove the top of each artichoke and trim the stems, clicking off any smaller leaves at the base.

Using kitchen scissors, snip off the spiky tips of each remaining leaf.

Set a large pot half-filled with water over high heat to boil.

Arrange the artichokes bulb-sides down in a steamer and steam for 10-15 minutes or until tender. 

For the anchovy sauce, blitz together the brown anchovy fillets, cream and garlic in a high-powered blender. Season to taste with black pepper and serve chilled alongside the steamed artichokes and lemon wedges for squeezing over. 

Cook’s tips: choose artichokes with firmly closed leaves as this shows freshness. Also, add half a lemon and two bay leaves to the steaming water to infuse more flavour into the artichokes. 

Prep time: 10 minutes • Cook time: 15 minutes • Serves 4-6
ALSO READ: Three New Gins To Try This Summer

Summer Feast | House and Leisure

Jewelled Cabbage Slaw With Fennel

Ingredients
  • Half a red cabbage
  • Half a white cabbage
  • 1 medium-sized fennel bulb, with a few tops retained
  • 100ml pomegranate arils
  • 25g flaked almonds
Method

Toast the flaked almonds over low heat until lightly browned and fragrant. Set aside.

Use a mandoline or food processor attachment to shred the cabbage and the fennel into wafer-thin slices.

Pick off the fennel tops and toss with the cabbage and fennel.

Place in a serving bowl and top with the pomegranate arils and flaked almonds.

Cook’s tip: use tahini paste whisked with lemon juice, salt and olive oil to make a silky dressing for the salad.

Prep time: 30 minutes • Cook time: 0 minutes • Serves 4–6

Summer Feast | House and Leisure

Grilled Sardines With Pineapple Salsa

Ingredients
  • 10–12 fresh sardines, cleaned
  • 1 large pineapple, peeled and cubed
  • 2 fresh red chillies, finely chopped
  • A small red onion, finely chopped
  • A handful of fresh coriander, finely chopped
  • Juice and zest of 1 lime
  • Coarsely ground sea salt and black pepper
  • Lime wedges, to serve
Method

Drizzle the sardines with olive oil and season with salt and pepper.

Grill them over medium coals or in a preheated 200°C oven for 20-25 minutes.

Combine the pineapple with the chillies, red onion, coriander and lime zest and juice, and season to taste. 

Serve the sardines topped with the pineapple salsa and extra lime wedges for squeezing over.

Cook’s tips: ask your fishmonger to scale and gut the sardines to save time. The salsa also works wonderfully with fish like snoek or yellowtail. 

Prep time: 30 minutes • Cook time: 25 minutes • Serves 4–6
ALSO READ: The Tokara Spring Menu Reinvents Local Cuisine

Summer Feast | House and Leisure

Smoky Baba Ganoush

Ingredients
  • 3 large aubergines
  • 15ml olive oil, plus extra for drizzling
  • 25ml plain full-fat Greek yoghurt
  • 30ml tahini paste
  • 15ml lemon juice
  • 2 garlic cloves, peeled
  • 2ml dried cumin
  • Coarsely ground salt
  • 5ml dried chilli flakes
Method

Spear the aubergines with a toasting fork and char over a gas flame, allowing the skin to blister and blacken. (This step can also be done under the grill of the oven, with the aubergines on a lined baking sheet.)

Once charred, leave to cool before splitting open the skin and scooping out the flesh of the aubergine and adding it to a high-powered blender with the olive oil, yoghurt, tahini, lemon juice, garlic and cumin.

Add a little salt and blitz until smooth.

Serve the baba ganoush topped with a drizzle of olive oil and a sprinkle of crushed chilli flakes.

Cook’s tip: lightly toasted pita breads or veggie crudités make delicious accompaniments to the smokiness of the baba ganoush. 

Prep time: 15 minutes • Cook time: 20 minutes • Serves 4–6
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