Brunch Platter

Prep Time

20min

Cook Time

20min

Total Time

40min

Serves

8

Ingredients

  • Pork & Cherry Tomato Galette
  • 750g Eskort Mini Pork Sausages
  • 1 roll shortcrust pastry
  • 45ml (3 tbsp) olive oil
  • 3 cloves garlic, freshly chopped
  • 30ml (2 tbsp) fresh thyme, chopped
  • 500g cherry tomatoes, halved
  • 125ml (½ cup) berry jam
  • 1 egg, beaten
  • 5ml (1 tsp) salt and pepper
  • Sticky Fried Grapes
  • 500ml (2 cups) red grape kernels
  • 250ml (1 cup) pomegranate kernels
  • 10ml (2 tsp) olive oil
  • 30ml (2 tbsp) thyme
  • 45ml (3 tbsp) red wine vinegar
  • 5ml (1 tsp) salt and pepper
  • Basil & Chilli Hummus
  • 410g can white butter beans
  • 60ml (¼ cup) olive oil
  • zest and juice of one lemon
  • 125ml (½ cup) fresh basil leaves
  • 125ml (½ cup) chives
  • 1 clove of garlic
  • 1 green chilli, deseeded
  • 5ml (1 tsp) salt and pepper
  • Allergens
  • This recipe contains wheat (gluten).
  • Substitutions
  • Shortcrust Pastry (gluten): Use gluten-free shortcrust pastry.

Method

  • Cherry Tomato Galette with Pork Sausages
  • Preheat the oven to 200°C.
  • Roll the pastry out on a floured surface and trim the corners to make a rustic circle.
  • Add the cherry tomatoes in a bowl and marinate with olive oil, garlic, thyme, salt and pepper.
  • Place the marinated tomatoes in the centre of the pastry and fold the pastry edges over.
  • Spoon dollops of berry jam over the tomatoes.
  • Brush the folded edges of the pastry with egg.
  • Place the galette on a greased oven pan with the mini pork sausages.
  • Bake for 15 minutes until the galette is golden brown and the sausages are cooked.
  • Sticky Fried Grapes
  • Pour olive oil into a frying pan over high heat.
  • Once the oil is hot, fry the grapes, pomegranates and thyme for a minute.
  • Pour in red wine vinegar and sugar, then cook for 5 minutes until it reduces to a sticky sauce.
  • Remove from the heat.
  • Basil and Chilli Hummus
  • Place all ingredients into a food processor and blend until smooth.
  • Tip:
  • Drizzle extra olive oil over the hummus to prevent it from drying out.

Serve

Remove the galette and mini sausages from the oven.

Dish the sticky grapes and hummus into separate bowls.

Serve a slice of the galette with mini sausages, sticky grapes and spicy hummus as sides.