Zucchini bread, salami, cheese & pickles

Zucchini bread, salami, cheese & pickles

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

MR: This makes for something a little different to take to a picnic, though saying that I could just as easily devour it for supper with a good bottle of chardonnay. Delicious.

Ingredients

Quantity Ingredient
300ml white-wine vinegar
300g sugar
pinch saffron threads
pinch chilli flakes
1 fennel bulb, halved and thinly sliced
1 salad onion or white onion, halved and thinly sliced
1 carrot, thinly sliced
200g soft marinated feta
100g sliced salami (or another lovely cured meat such as ham, prosciutto or bresaola)

Zucchini bread

Quantity Ingredient
350g small zucchini, coarsely grated
pinch of salt flakes
100ml extra-virgin olive oil
3 free-range eggs
zest of 1 lemon
300g self-raising flour
1/2 teaspoon bicarbonate of soda
2 tablespoons raw (demerara) sugar
pinch ground cinnamon
pinch freshly grated nutmeg

Method

  1. Preheat the oven to 180°C and lightly grease and flour a 24 x 12 x 6 cm loaf (bar) tin.

    To make the zucchini bread, add the grated zucchini and salt to a bowl. Leave to stand for 10 minutes, then rinse off the salt with cold water and drain. Squeeze out the zucchini over the sink to remove any excess moisture, then transfer to a bowl together with the olive oil, eggs and lemon zest and mix together well.

    In a separate bowl, mix together the flour, bicarb, sugar, cinnamon and nutmeg. Fold the dry mixture through the wet mixture until fully incorporated, then pour the batter into the loaf tin and bake for 50–70 minutes, or when a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly in the tin for 10 minutes before turning out.

    Add 300 ml water, vinegar, sugar, saffron and chilli flakes to a saucepan and bring to the boil. Remove from the heat, pour the hot pickling liquid into a sterilised jar, add the vegetables and leave to cool (at this point they will be ready to serve).

    To serve, cut the zucchini bread up into slices and smear them with the feta, then top with the salami and pickles.
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