Antipasto Palooza Wraps! ..and a Give Away!

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Antipasto Wraps!  And a Give away

 

By Deborah Farrell

*This is a sponsored post
Life’s better with bacon” …it’s a sentiment I subscribe to wholeheartedly!

I also, however, like the thought of living to enjoy good food for many more years so another important adage is “Everything in moderation”.

So when I was asked to attend a product launch for smallgoods, I was in a quandary. My mind was filled with memories of watery ‘diet’ ham and dry, stringy ‘lean’ sausages. Not my idea of fun. Then someone mentioned “Boozy Caramelized Chorizo and Onions in a Potato Salad” and I was sold! It turned out to be the right choice.

Oliving by Hans is a new range of packaged smallgoods sold by the deli departments of IGA and Coles, but with a key difference: the product features the taste and health benefits of olive oil. A superb alternative to the usual packet of watery, briney ham that ends up in the weekly grocery trolley.

The twiggy sticks are tender, the ham and turkey isn’t swimming in brine, the chorizo – ‘boozy’ or otherwise – is very tasty and cooks beautifully.

I had a great day touring a fresh produce market to choose accompanying ingredients, watching cooking demos featuring the versatility of the range, and I and my fellow food bloggers found taste testing a delight – especially that potato salad!

The fresh produce markets of Brisbane - love them!

The fresh produce markets of Brisbane – love them!

Stay at Home Mum and Deborah

Stay at Home Mum and Deborah

Awesome cooking demonstrations...

Awesome cooking demonstrations…

See a video of our day (below) to see four great recipes (and see if you can spot our MamaBake correspondent, Deb, too!).

 I wanted to ensure my recipe featuring the Oliving by Hans Hungarian Salami was summery and light, with a nice focus on seasonal ingredients. I also wanted something that could be made in a flash, but would work well for MamaBakers; and the Antipastopalooza Wrap recipe was born!

Antipasto Wraps

These are great for a picnic, BBQ or packedlunches for school or work, and can either be whipped up from store bought ingredients for the antipasto in a flash or, get your Mamas together to bulk buy whole boxes of in-season produce when you find it at the right price, and store jars of your own home made antipasto (recipe below) in the fridge to be used all through the summer months.

You can buy all the tasty Oliving by Hans products from Coles and Woolworths (available from the end of October 2014).

Want to win ONE of FOUR $30 Coles gift vouchers?

Simply comment on the Facebook thread of this post, telling us how you use ham and chorizo. The most creative idea, wins!
Winners announced Friday October 24th 2014 on the MamaBake Facebook page.

Find out more about the Oliving range, here:

Antipastopalooza Wraps

This recipe makes two full wraps. To make more, simply multiply ingredients to your requirements.

Ingredients

½ packet of Oliving by Hans Hungarian Salami
½ jar of mixed antipasto vegetables (home made antipasto recipe below).
50g semi-dried tomatoes
Small bunch of rocket
2 garlic cloves, peeled and sliced
½ dozen pitted Kalamata olives
2-4 fresh basil leaves.

Home Made AntiPasto
One of each of the following:

Red and/or yellow capsicum, cored, seeded and cut into thick strips
Red onion, quartered
Zucchini, trimmed and cut into 5mm slices lengthways
½ large or 1 small eggplant, trimmed and cut into 5mm slices lengthways
1 tbs olive oil
1 tsp balsamic vinegar

Method: Home Made Antipasto Method

If you are roasting your own vegetables for antipasto, preheat your oven to 200C, line a large baking sheet with paper.

Toss capsicum, zucchini, onion, eggplant and garlic in oil and vinegar. Place in one layer on tray and roast for 15-25 minutes till aromatic and golden brown. Place capsicum in a clean plastic bag and remove other veggies to a bowl to cool. After 5 minutes remove capsicum from the bag, the skin should slip off easily. Add capsicum flesh to other veggies. Once cool, either assemble wrap or place veggies in a clean, jar and cover with olive oil. Keep in the fridge for 3-4 weeks.

Method: Wrap

To assemble wrap, lay a wrap out and spread ½ the feta cheese over it. Cover bottom 2/3 of the wrap with overlapping slices of salami and cool, drained antipasto. Fold in outer edges of the wrap then roll towards the top. The feta edge will help it stay together but if its being prepared for the next day, roll in baking paper and tie either side of the middle with kitchen string. Slice between the pieces of string to serve.

Want to win ONE of FOUR $30 Coles gift vouchers?

Simply comment on the Facebook thread of this post, telling us how you use ham and chorizo. The most creative idea, wins!
Winners announced Friday October 24th 2014 on the MamaBake Facebook page.

*This is a sponsored post

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