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Ploughman's platter
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Get into the holiday spirit with a festive Aussie antipasto platter influenced by the Outback.
Ingredients:
  • 2 large zucchini, thickly sliced
  • 200g small button mushrooms
  • 20.00 ml balsamic vinegar
  • 300g jar antipasto (red peppers and yellow peppers), drained
  • 200g mixed marinated olives, drained
  • 200g sliced hot salami
  • 150g sliced prosciutto
  • 200g vintage cheddar cheese
  • 200g jar beetroot relish
  • 600.00 gm self-raising flour
  • 2.40 gm salt
  • 100g butter, finely chopped
  • 390.00 gm buttermilk
  • 82.50 ml finely chopped fresh basil leaves
  • 62.50 ml finely chopped fresh chives
  • Plain flour, for dusting
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced while you toss zucchini and mushrooms with oil and garlic in a roasting pan. Let it sit to meld together.
  • Prepare the baking tray by lightly greasing it. In a large bowl, sift together the flour and salt. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine breadcrumbs. Make a well in the center of the mixture and stir in the buttermilk and 1/2 cup of cold water until a soft, sticky dough forms. Finally, mix in the basil and chives.
  • Transfer the dough onto a lightly floured surface and gently knead for 1 to 2 minutes until smooth. Shape the dough into a 12cm x 30cm oval and place it on the prepared tray. Make shallow slits at 5cm intervals across the top of the dough, then brush with cold water and dust lightly with flour.
  • Bake damper and vegetables for 30 minutes or until damper sounds hollow when tapped on top. Place damper on a wire rack and drizzle vegetables with vinegar.
  • Slice the damper generously. Assemble a colorful array of vegetables, peppers, olives, salami, prosciutto, and cheese on a large platter. Accompany with the sliced damper and a side of relish for a delightful presentation.

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