|
|
Post by hoddo on Feb 8, 2015 16:04:51 GMT 10
Place slices of Salami in a shallow dish and cover with marinade, cover with gladwrap and refrigerate turning occasionally. Layer salami slices and Tomato slices on a serving plate and cover with the marinade (that the salami was in) Marinade for 200g of salami 1/3 cup oil 1 tbls lemon juice 1/2 teaspoon grated lemon rind Salt /Pepper to taste 1 clove crushed garlic 1 tbls chopped parsley 1 tbls chopped basil  This goes great with a crusty bread. I like to marinate overnight but if your salami is a bit hard/dry marinate longer |
|
|
|
Post by smokey on Feb 8, 2015 17:38:52 GMT 10
Cheers Hoddo, I like  Sounds like it might rehydrate them |
|
|
|
Post by chrisg on Feb 8, 2015 17:43:37 GMT 10
Seems per another post Smokey has some dry salamis, looks like an option My wife has a problem with salami type meats - she doesn't like them but when my mates and I are getting together for a chew the fat session this will go down very well indeed with our usual stuffed olives, fresh baked bread and the thing that has been the cornerstone for a long, long time, Merseyvale cheese, thin sliced pickled onion and whatever crackers. Actually don't laugh, the Coles brand crackers are damned good Thanks for the marinade suggestion:) Cheers |
|
|
|
Post by hoddo on Feb 8, 2015 18:14:05 GMT 10
Depending on your climate and the oil you use this works better if you don't fridge it.
Chris I am so with you on the Mersyvale
|
|
|
|
Post by chrisg on Feb 8, 2015 18:44:08 GMT 10
Yeah, it's sort of obscene what Mersey vale costs in WA relative to the Eastern States, but it is worth it, amazing cheese Cheers |
|
|
|
Post by smokey on Feb 8, 2015 19:03:00 GMT 10
Mersey Vale?
Is that the same incredible crumbley aged cheddder that we call Mersey Valley?
If so than Ja, Cracker cheese don't get much better.
And yes, I've four dried out salamis, OK thin sliced but Im thinking I'll pack a few in olive oil some how.
This dish however has given me an idea to preserve a whole sliced salami with dried tomato in oil. I'll have to check out if safe
|
|
|
|
Post by chrisg on Feb 8, 2015 19:22:51 GMT 10
I have a terrible habit of not taking much notice of labels, I don't have any of that cheese here today but your descriptions says same thing Having never made my own salami but had quite a few gifted to me I do feel your pain but that may be the solution. Cheers |
|
|
|
Post by bill44 on Feb 9, 2015 6:51:52 GMT 10
That Tomato and Salami layup is an old favourite in our place.
|
|
|
|
Post by ozymandias on Feb 11, 2015 18:39:06 GMT 10
What salami would you use for this dish?
Alas I do not make my own
|
|
|
|
Post by chrisg on Feb 11, 2015 19:50:02 GMT 10
The salami fiends can give their input mate but I don't myself think it really matters too much. I prefer a good and spicy one that is very firm to slice nice and thin. Alas that can be elusive in WA, in SA it was just a case of Adelaide Markets That's why this little dish has sort of drifted off the agenda here but the thread has encouraged me to go salami hunting Cheers |
|
|
|
Post by smokey on Feb 11, 2015 20:45:33 GMT 10
After having so much Italian salami made in the boon docks, I do miss the Danish or Polish. As said, I think it matters not and only what you prefer realy is the best one.
Cant wait to have a go at this dish.
|
|
|
|
Post by nath on Mar 3, 2015 0:47:24 GMT 10
Yeah, it's sort of obscene what Mersey vale costs in WA relative to the Eastern States, but it is worth it, amazing cheese Cheers Sorry to go off-topic, Chris, keep an eye out for Colonial cheeses. Come in a 1kg round wheel (yellow). For $10 a kg it rivals merser valley. Not quiet as crumbly, a little creamier, but damn good! I often but it and light smoke with the smokai. Turns out beaut. |
|
|
|
Post by chrisg on Mar 3, 2015 10:32:28 GMT 10
Not see that but will have my eyes open now Nath, very good price, especially in W.A. Cheers |
|
Sounds like it might rehydrate them 
