plattergram

At some point last year, I found myself often serving up snacks for dinner, or preparing a simple cheese board, or throwing together a platter, and really wanting them to look good. Presentation is not often my strong point, but I'd seen some beautifully put-together platters and decided I really needed to lift my game. 

I started simple - lots of fresh herbs or flowers, and utilising all the different coloured little dishes and ramekins and plates I've collected over the years. I also got a couple of great wooden boards, and a few cute knives. A good mixture of colour is crucial, a mixture of textures, and enough of a cracker/chip/crisp type thing. I'm heavily into oatcakes at the moment, for example. I started using the hashtag #plattergram to show off my ever-improving platters, and learned to follow only one rule of plattergramming: no plastic. By all means use dips from a pottle, (although hummus is really easy to make, you guys) just put it in a ramekin first, ok? 

Recipe inside!

Honey, thyme, and sea salt walnuts

These are adapted only slightly from the amazing Gather Journal

Ingredients

1 cup (roughly) fresh walnuts (in NZ I use Uncle Joe's from Marlborough) 

1 very generous pinch flaky sea salt, such as Maldon

4-5 fresh thyme sprigs

1 tbsp clear, runny honey (I use J.Friend and Co Beechwood Honeydew)

Method

Preheat oven to about 190C. Line a flat baking tray with baking paper, and scatter over the walnuts. 

Sprinkle over the sea salt. Pull some of the thyme leaves off the stalks, and scatter over the leaves. Add the other stalks whole amongst the walnuts. 

Roast in the oven for about 8-10 minutes, being very careful not to burn them.

Remove the tray from the oven, and while the walnuts are still hot, drizzle over the honey. 

Serve warm, or allow to cool to room temperature. They should keep in an airtight container for a good few days. 

// Posted by Delaney at 5:36 PM // Labels: platters, plattergram, walnuts