Club grub: Geoff Scott's transportable snacks for catch-ups
Refreshments, more often than not, are a big part of any club meeting: the social part— when over some tasty treats much gossip and sharing of news takes place.
The treats then often become a talking point, and if you’re like me at all I’m asking who made what and may I have the recipe! The food at clubs and these types of gatherings is a real part of our community and our lifestyle. It brings us together and reflects our culture and our tastes.
A plate can range from savoury to sweet, cold to hot and simple to complex. Here are a few ideas that can be easily prepared in advance and will be perfect for grazing on at your next club catch-up.
A recent culinary trip to Qatar inspired me to create variations of hummus — smooth and crunchy with sweet and savoury flavours. This can be served warm or at room temperature. A microwave is handy to gently heat both the puree and the chickpea topping separately, then assemble it fresh just before you’re about to eat it.
The puree can be made a day or two in advance but the topping is best made on the day. Lebanese bread can be replaced with wraps or tortillas. Get the recipe
This is a garden-based, vegetarian pizza “tart”, served cold and ready to go. Any additions (including meats and seafood) can be arranged on top but what I like most about this pizza tart is the cooked and raw combination.
The pre-rolled pastry is very convenient. Take it straight from the freezer and the sheets will defrost quickly. Leftover sheets can be wrapped up for next time.
The pastry can be baked and the cream cheese base and toppings prepared in the morning. Simply build the pizza just before you leave home, cover and go. Get the recipe
This pesto can be made a day or two in advance when you’re not rushed or under pressure. In fact the flavours will be even better.
When peeling and slicing beets I like to use disposable gloves, convenient and clean. Get the garlic, onion and thyme ready first then the beets can be cut, sliced and tossed through the oil — then off with the gloves!
The sourdough is always better served warm, either barbecue or grill at home, then warm in the oven once you’ve arrived, or if it is convenient you can grill or toast it fresh, when the time is right. Get the recipe