Vegetarian Grazing Board with Qukes® Recipe

Entertaining

Family Fun

Sides

Finger Food & Dips

Vegetarian Grazing Board with Qukes® Recipe

Prep Time

3 hours
Cook Time

30 mins
Course

Snack
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 6

Spiced Qukes® yoghurt dip

6 Qukes® baby cucumbers, diced
500g Greek-style yoghurt
2 tbs olive oil
1 small garlic clove, crushed
½ long green chilli, finely chopped
1 tsp smoked paprika
1 tsp cumin
1 tsp mustard seeds
1 tbs sesame seeds
1 tbs pepitas
1/3 cup roasted hazelnuts, coarsely chopped
Extra-virgin olive oil, to serve

Qukes® Hummus

125g Qukes® baby cucumbers, grated
2 tsp tahini
3 tsp lemon juice
350g store bought hummus dip
2 tbs Greek yoghurt
Toasted sesame seeds, mint and extra virgin olive oil, to serve

Tandoori roasted almonds

1 egg white
¼ cup (60g) caster sugar
2 tbs tandoori curry paste
¼ tsp cayenne pepper, optional
2 cups (320g) raw almonds (skin on)

Qukes® and Charred Artichoke skewers

3 Qukes® baby cucumbers, cut into quarters, crossways
1 tbs lemon juice
2 tbs honey
1 tbs extra virgin olive oil
3 tsp thyme leaves
120g (6 whole) marinated artichokes, drained, halved
Olive oil cooking spray
12 (120g) semi dried tomatoes

Poached spiced figs

125g Qukes® baby cucumbers, thickly sliced
1/3 cup (80ml) red wine vinegar
1/3 cup (80ml) honey
2 tbs water
4 sprigs oregano
12 dried figs
125g marinated feta or goat cheese

For Assembly

Kumato Chilli Jam and Quick Pickled Qukes
Perfection Berries and Grapes
Variety of Crackers
Variety of Cheese

Featured products

Perfection Berries

Qukes® Baby Cucumbers

Method

Spiced Qukes® yoghurt dip: Spoon the yoghurt into a sieve lined with muslin. Place over a bowl, cover and refrigerate for 2-3 hours until the whey drains and the yoghurt thickens. Discard the whey and spoon the yoghurt into a bowl. Stir in the Qukes® and Cover and refrigerate until ready to serve. Up to 1 hour before serving, heat the oil and garlic in a small frying pan over medium low heat. Add the chilli, paprika, cumin and mustard seeds. Cook, for 3 minutes until aromatic. Cool for 5 minutes. Spoon the spiced oil over the Quke® and yoghurt dip, sprinkle with sesame seeds, pepita and hazelnuts. Drizzle with extra virgin olive oil and place onto the grazing board.
Tandoori roasted almonds: Preheat the oven to 160°C fan forced. Line a baking tray with baking paper. Using a hand mixer, beat the egg white in a medium bowl to stiff peaks. Add the caster sugar 1 tablespoon at a time, beating until thick and glossy. Add the tandoori paste and cayenne pepper and stir to combine. Add the almonds and stir until the almonds are well coated. Spread onto the baking tray. Cook, stirring every 10 minutes for 30 minutes or until the almonds feel dry to touch. Set aside to cool then place in a bowl on the grazing board.
Qukes® Hummus: Combine the tahini and lemon juice in a bowl, stir until smooth. Add the remaining ingredients. Season and mix well. Spoon into a bowl. Sprinkle with sesame seeds and mint. Drizzle with extra virgin olive oil and place on the grazing board.
Qukes® and Charred Artichoke Skewers: Whisk the lemon, honey, oil, and thyme together until well combined. Season and set aside. Preheat a chargrill over medium-high heat until hot. Pat the artichokes dry with paper towel, then lightly spray both sides with olive oil. Chargrill, for 3 minutes each side until lightly charred. Remove to a plate and cool. Press the artichokes, Qukes® and tomatoes onto skewers. Spoon over the lemon dressing, turning to coat. Place onto the grazing board.

Poached spiced figs: Combine the vinegar, honey, water and oregano in a small saucepan. Bring to the boil. Boil for 1 minute. Add the figs, simmer for 1 minute then remove from the heat. Cover and set aside for 1 hour, turning the figs occasionally. Remove the figs to a board. Using a sharp knife split them in half, leaving them attached. Top one half of each fig with goats’ cheese and sliced Qukes and press together to secure. Place onto a plate then on to the grazing board. Tip You can simmer the poaching liquid for 5 minutes until its reduced by 1/3. Cool then spoon over the figs to serve.
For Assembly: Dips – Spiced Qukes® yoghurt dip and Quke® Hummus. Salty things – Tandoori roasted almonds + Mixed olives. Small skewers – Qukes® and charred Artichoke skewers + Mix a Mato tomatoes and sliced Qukes®.
Small bowls – Kumato chilli jam Kumato® Chilli Jam | Perfection Fresh Australia and Pickled Qukes® Quick Pickled Qukes® baby cucumbers | Perfection Fresh Australia
Small bites – Poached spiced figs + ready made spinach and feta triangles. Vegetables – Qukes® + purchased Chargrilled eggplant and Zucchini.
Fruit – Perfection Fresh Strawberries, Blueberries, Blackberries and Raspberries AUTUMNCRISP® and Adora Grapes, Fruit and nut paste. Crackers- Mixed seed and sourdough superseed crispbread + crackers. Cheese- 1 Wedge each of Cheddar, Brie and Blue.

Spiced Qukes® yoghurt dip: Spoon the yoghurt into a sieve lined with muslin. Place over a bowl, cover and refrigerate for 2-3 hours until the whey drains and the yoghurt thickens. Discard the whey and spoon the yoghurt into a bowl. Stir in the Qukes® and Cover and refrigerate until ready to serve. Up to 1 hour before serving, heat the oil and garlic in a small frying pan over medium low heat. Add the chilli, paprika, cumin and mustard seeds. Cook, for 3 minutes until aromatic. Cool for 5 minutes. Spoon the spiced oil over the Quke® and yoghurt dip, sprinkle with sesame seeds, pepita and hazelnuts. Drizzle with extra virgin olive oil and place onto the grazing board.
Tandoori roasted almonds: Preheat the oven to 160°C fan forced. Line a baking tray with baking paper. Using a hand mixer, beat the egg white in a medium bowl to stiff peaks. Add the caster sugar 1 tablespoon at a time, beating until thick and glossy. Add the tandoori paste and cayenne pepper and stir to combine. Add the almonds and stir until the almonds are well coated. Spread onto the baking tray. Cook, stirring every 10 minutes for 30 minutes or until the almonds feel dry to touch. Set aside to cool then place in a bowl on the grazing board.
Qukes® Hummus: Combine the tahini and lemon juice in a bowl, stir until smooth. Add the remaining ingredients. Season and mix well. Spoon into a bowl. Sprinkle with sesame seeds and mint. Drizzle with extra virgin olive oil and place on the grazing board.
Qukes® and Charred Artichoke Skewers: Whisk the lemon, honey, oil, and thyme together until well combined. Season and set aside. Preheat a chargrill over medium-high heat until hot. Pat the artichokes dry with paper towel, then lightly spray both sides with olive oil. Chargrill, for 3 minutes each side until lightly charred. Remove to a plate and cool. Press the artichokes, Qukes® and tomatoes onto skewers. Spoon over the lemon dressing, turning to coat. Place onto the grazing board.

Poached spiced figs: Combine the vinegar, honey, water and oregano in a small saucepan. Bring to the boil. Boil for 1 minute. Add the figs, simmer for 1 minute then remove from the heat. Cover and set aside for 1 hour, turning the figs occasionally. Remove the figs to a board. Using a sharp knife split them in half, leaving them attached. Top one half of each fig with goats’ cheese and sliced Qukes and press together to secure. Place onto a plate then on to the grazing board. Tip You can simmer the poaching liquid for 5 minutes until its reduced by 1/3. Cool then spoon over the figs to serve.
For Assembly: Dips – Spiced Qukes® yoghurt dip and Quke® Hummus. Salty things – Tandoori roasted almonds + Mixed olives. Small skewers – Qukes® and charred Artichoke skewers + Mix a Mato tomatoes and sliced Qukes®.
Small bowls – Kumato chilli jam Kumato® Chilli Jam | Perfection Fresh Australia and Pickled Qukes® Quick Pickled Qukes® baby cucumbers | Perfection Fresh Australia
Small bites – Poached spiced figs + ready made spinach and feta triangles. Vegetables – Qukes® + purchased Chargrilled eggplant and Zucchini.
Fruit – Perfection Fresh Strawberries, Blueberries, Blackberries and Raspberries AUTUMNCRISP® and Adora Grapes, Fruit and nut paste. Crackers- Mixed seed and sourdough superseed crispbread + crackers. Cheese- 1 Wedge each of Cheddar, Brie and Blue.