Golden Salami

Golden Salami, Avocado, Tomato and Basil Salad

• 1/2 Lemon
• 100g Golden Salami
• 2 Avocados, stone removed and sliced
• 3-4 Tomatoes, sliced
• 2 tbs Olive oil
• 6-8 Basil leaves chopped, black pepper, freshly ground

Brush lemon over the avocados to help prevent discoloration. Arrange sliced avocados, salami, alternating the slices. Drizzle with olive oil, scatter with chopped basil leaves and freshly ground pepper. Serve as a light lunch with some crusty bread or as part of a buffet.

Spaghetti with Salami Sauce

• 3 tbs Olive oil
• 2 Onions, medium size, finely chopped
• 2 Garlic cloves, crushed
• 400g peeled plum tomatoes
• 1 fresh Chili, de-seeded and finely chopped
• 150g Salami, sliced and cut into strips
• 6 Basil leaves or flat parsley chopped to garnish
• 400g Spaghetti

Place the oil in a saucepan and add the onion and sauté until translucent add the garlic, tomatoes and chilli. Allow the sauce to reduce by 1/3 (this will give a richer flavour) Add the salami, season with salt and pepper if required. Bring a large pan of salted water to the boil, add the pasta and cook until al dente - about 9 minutes for dried or 4 minutes for fresh pasta.

Mushroom Caps with Salami and Mozzarella served on a bed of salad

• 6 Mushroom caps
• 2 tbsp Olive oil
• 1 tbsp Butter
• 2 Onions finely chopped
• 3 cloves of garlic peeled and crushed
• 80g Salami sliced and cut into slithers
• 80g Mozzarella sliced
• Tasty salad leaves, e.g. rocket, frisee or other salad greens

Heat oil and butter, add onion and saute until translucent. Add garlic and finely chopped mushroom stalks. Cook for a few minutes until softened. Divide between the mushroom caps. Top with sliced salami and mozzarella.

Place mushrooms on a greased baking sheet and bake at 200degC for 15 minutes or until the mushrooms are soft and the cheese is lightly browned. Serve on a bed of salad leaves as a starter using one per person or two per person for a light lunch.

Salami and Poppy Seed Muffins

• 500g Flour
• 2 tbs. Baking Powder
• 1 tsp Dried Mustard Powder
• 2 tbs. Poppy Seeds
• 150g Salami - grated or cut and then "blitzed"
• 80g Salami sliced and cut into slithers in the food processor
• 100g Tasty Cheese, grated
• 2 Eggs
• 450ml Milk
• 75g Butter, melted

Sieve the flour, baking powder and mustard into a wide bowl and add poppy seeds, salami and cheese. Make a well in the centre, stir together wet ingredients and add to the bowl. Mix with a wide metal spoon until ingredients are just combined. Spoon into greased muffin tins.

Bake at 220°C for 15 minutes or until centres spring back when pressed.