Christmas Picnic / Buffet

    Christmas Picnic / Buffet

    6saves
    1hour


    2 people made this

    This is a small collection of picnic/buffet foods that we eat in my village in Spain. Christmas Day is not a big day for eating but New Years Eve/day & Kings Day (6thJanuary) are. On New Years Eve we often eat outside as its still quite mild, the party continues well into the morning 6/7am with dancing, drinking & eating. Kings Day is the day the children get their gifts delivered by the 3 kings and after a big parade we all go to the town hall for gift distribution & a feast.

    Andalucia, Spain

    Ingredients
    Serves: 6 

    • BAKED MEDITERRANEAN CAMEMBERT
    • 1 Large Ripe Camembert cheese
    • 30g dried cranberries
    • 4 cloves of garlic (peeled)
    • 4 sprigs rosemary (if available)
    • 3/4 sprigs fresh thyme (if available)
    • 2tblsp olive oil + 1tsp each of dried rosemary & thyme if not using fresh.
    • PISTO LOAF (MAKE THE DAY BEFORE YOU NEED IT)
    • 1 Large Flat french stick or flattish loaf
    • 1 onion peeled & diced
    • 3 cloves garlic peeled and sliced
    • 25ml olive oil
    • 2 large tomatoes chopped
    • small bunch thyme & rosemary or 1tsp of each dried
    • 50ml vegetable oil
    • 1 large red or yellow pepper seeded & diced
    • 1 lAubergine cut into chunks
    • 1 courgette chopped
    • zest of 1 orange & 1 lemon
    • salt & pepper
    • 1dsp soft brown sugar

    Directions
    Preparation:30min  ›  Cook:25min  ›  Extra time:5min  ›  Ready in:1hour 

    1. To make the Baked Mediterranean Camembert; Remove the cheese from its box & wrapper, keeping the box base.
    2. Place the cheese on a piece of foil big enough to wrap it in and ease it back into the box base.
    3. Make slots in the top of the cheese & fill these with the garlic, cranberries and fresh herb sprigs.
    4. Gradually drizzle over the oil.
    5. Fold the foil over the top and bake for 15-20 minutes until bubbling - opening the foil for the last 3/5 minutes of cooking.
    6. Serve hot with crusty bread or as a dip.
    7. To make the Pisto Loaf: In a saucepan sweat the onions & garlic in the olive oil until soft try not to brown them.
    8. Add the tomato, thyme, rosemary, orange & lemon zest & simmer very gently.
    9. In a frying pan heat about a 3rd of the vegetable oil and saute the peppers for 3 minutes.
    10. remove from the oil and add to the tomato 7 onion mix.
    11. Repeat this for the courgettes & aubergines frying each in seperate batches.
    12. Add the sugar, salt & pepper & continue to simmer gently until all the vegetables are very soft.
    13. Allow the mixture to cool, cut the loaf in half length ways, but don't cut right through.
    14. Pack the vegetable mixture into the loaf, wrap in foil and place in the fridge weighted down (this gets all the juices into the bread) overnight.
    15. Serve sliced into thick chunks

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