Crack open a bottle of wine, slap on the sunscreen and dive into this meat lover’s cheese board for the perfect summer picnic!

SERVES 4-6 // COOKING TIME 1 hour

For the chicken crackling

INGREDIENTS
Skin of 2 chickens
1 tbsp salt

METHOD
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Arrange chicken skins in a single layer on the tray. Sprinkle with salt, then cover with another piece of baking paper and second baking tray to keep them flat.
3. Bake for 15 minutes. Turn over the skins, cover again and bake for another 10 minutes.
4. Cool on a wire rack to crisp up.

For the chicken-liver pâté

INGREDIENTS
300 g butter
1 tbsp vegetable oil
Handful sage
4 onions, chopped
1 garlic clove, chopped
1 kg chicken livers
75 ml sherry

METHOD
1. Heat half the butter and all the oil in a pan. Fry the sage until crispy. Set aside a few fried leaves to garnish.
2. Fry the onions and garlic in the sage butter until golden.
3. Add the chicken livers and fry for 5 minutes.
4. Add the sherry and cook for 5 minutes. Season generously.
5. Place in a blender, add the remaining butter, and blitz until smooth.
6. Spoon into a serving dish and smooth the top. Garnish with sage leaves and black pepper.

For the meat and cheese board

INGREDIENTS
Chicken crackling
Chicken-liver pâté
Parmesan
Parmesan crackers
Olives
Boerenkaas
Sesame crackers
Almonds
Edam
Salami
White Cheddar

METHOD
1. Space out all the ingredients on to a wooden board and serve fresh.

Recipes & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Pair this delicious board with a summery peach and honey rosé sangria!

The post The ultimate meat lover’s cheese board appeared first on MyKitchen.

This delicious bacon and jalapeño cheese ball will add Mexican flair to a decadent platter! Serve it with crackers, a nice selection of preserves and a crisp bottle of wine.

SERVES 12–15 // COOKING TIME 30 minutes plus 2 hours cooling time

INGREDIENTS
8 rashers bacon, diced
¼ cup flaked almonds
¼ cup chopped parsley
500 g cream cheese, at room temperature
1¼ cups grated cheddar
¼ cup finely chopped jalapeños
1 tbsp salad dressing or mayonnaise
¼ tsp cayenne pepper

METHOD
1. Fry the bacon over high heat until it is crispy. Place on paper towel to drain and cool. Once cooled, chop into even smaller pieces.
2. Mix ½ bacon, ½ almonds and ½ parsley with all cream cheese, cheddar, jalapeños, dressing or mayonnaise, and cayenne pepper.
3. Turn out the mixture on to cling film and form into a ball. Wrap up and freeze for 1 hour.
4. Place the remaining bacon, almonds and parsley on a plate and roll the cheese ball in them, ensuring that it is evenly coated. Reshape ball if needed. Place in the fridge for 1 hour
5. Serve the cheese ball with crackers and grapes.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Giant bacon and jalapeño cheese ball appeared first on MyKitchen.