Summertime...and the livin’ is easy...
Baileys rocky road. Photo: Fiona Feasey.
Holidays can be as stressful as we make it, or for that matter, just as easy. It’s all a matter of attitude, how many people you have staying and getting organised beforehand.
Crostini is this year’s answer to the holiday cry of “I’m starving” or “Someone’s just arrived”. In the fridge there will be an assortment of toppings already made or bought, and plenty of French bread in the freezer. There will also be some garlic-infused olive oil already in a jar in the fridge, and then the assembly part will be a breeze.
Thaw your bread. Slice straight through or on the diagonal and brush each side lightly with the garlicky oil. Place onto a baking tray in a medium oven. When the toasts appear golden on top, turn them over and bake the other side. Choose different topping colours and textures for visual interest, especially if you are going to present crostini on a white plate, which always looks good.
The word crostini probably comes from “crosta” (crust), and in Italy the bread is not always toasted. If on the other hand you order bruschetta (said bru-sket-ah), then the bread will always be toasted, traditionally over a grill. In Umbria and many other places in Italy, a meal will always begin with a platter of assorted crostini and often at least one of the toppings will be liver, usually chicken liver. This is delicious, and used to be a common starter to meals even in this country. Of course, you can make your own, which everyone will appreciate. The smell is one of life’s most appetising!
Smoked salmon pâté is also a winner, as is caramelised onion, tomato and basil, pesto, sautéed sliced button mushrooms, tapanade, warmed sundried tomato pesto, or grilled strips of zucchini or capsicum. The colours of these toppings are summer on a plate.
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This recipe for chicken liver pâté can be tarted up to a richer version by adding a finely chopped onion and 125g finely chopped bacon to the pan and cooked until golden before the chicken livers are added. If you don’t have any wine in the house, then Grand Marnier or brandy or Marsala would all be good substitutes.
Easy chicken liver pate
500g chicken livers
50g butter
2 crushed cloves of garlic
1 orange
3 tablespoons of white wine
3 tablespoons of cream
Salt and pepper
Trim the livers of any membranes, and season. Melt the butter in a frying pan until it foams, then add the livers. Add the garlic and sauté together for about 5 minutes. Pour in the wine and then the cream. Allow this to bubble up. Cook for a minute. Now add the orange zest and juice, stir and remove from the heat. Place the mixture into a food processor and blend. Taste for seasoning. Spoon into a ceramic serving dish and leave to cool. Cover and refrigerate.
Tomato crostini topping
500g ripe tomatoes
Fresh parsley, coarsely chopped
Fresh basil, torn
Sea salt and pepper
Peel, slice and deseed the tomatoes. Chop into a pulp and place in a sieve to remove any excess juice. Add the herbs, then season. Pile on top of crostini and serve immediately.
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Caramelised onion crostini topping
4 large onions, peeled and finely sliced
2 tablespoons of butter
2 tablespoons of olive oil
1 teaspoon of sugar
½ cup of water
Place the onions into a large heavy pan and add the butter, oil, sugar. Season well. Pour in the water and cook slowly until the water has evaporated and the onions are caramelised. This could take about 45 minutes.
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After you have looked after your guests and it’s time for them to leave, reach into the fridge for some already-packaged cellophane bags of home-made rocky road. They will wonder how you do it! All cool calm and collected, and another successful stint as the “hostess with the mostest”.
Baileys rocky road
200g dark chocolate
50ml Baileys Irish Cream
20g butter
1/3 cup of condensed milk
75g roughly chopped shortbread biscuits
200g marshmallows, white and pink, chopped roughly
100g brazil nuts, chopped, or use pistachios
100g white chocolate, chopped
Line a small slice tin with baking paper. Into a small pot place the butter, chocolate and Baileys with the condensed milk and heat over a low flame. Melt gently, stirring with a wooden spoon. Do not allow it to catch on the bottom. Remove from the heat and cool. Stir in the remaining ingredients and fold through. Spread the chocolate mixture into the slice pan and refrigerate for a few hours until set. Use a warm knife to slice into small squares. Keep refrigerated in an airtight container for up to a week. If only it would last that long!
Wishing you all a Happy New Year.
Fiona Feasey
