Good Eatin’: Platter Lunches

List Item: Try 500 of the 1001 Foods You Must Try Before You Die

In order to get as many foods as possible we have resorted to platter lunches. A lunch where we have an assortment of delicious food items and just help ourselves. This post is about two of these times.

Food Item: Kalamata Olives, Taramasalata, Proscuitto di San Daniele and Houmous

With the exception of the ASDA taramasalata all of this food came from the Whole Foods store off of Piccadilly Circus. Whilst I know ASDA taramasalata may not be the same as what you would get in Greece… but I have had a better version in a Greek restaurant before. I never used to like taramasalata or houmous when I was younger but these tastes became acquired later on (unlike olives which I always like… since I first mistook them for pizza grapes).  These olives in particular are my favourite and the only reason why I would go on record saying that black olives are better than green olives. Whilst there is still an underlying bitterness to them it does not compare to the rich and meaty flavour these have. The only problem I have is that these have a fairly high oil content and I can’t eat too many of them without having an icky stomach.

Then we have the Proscuitto di San Daniele, yet another one of the Italian meats on the list and another reason to question why we Brits didn’t come up with these incredibly delicious hams. The flavour of the San Daniele ham is milder than the likes of the Serrano or the Black Forest hams but it has a melt in the mouth quality that gives it the mouthfeel similar to the Chorizo Iberico de Bellota. Still, this was nowhere near as addictive as the fennel salami.

Food Item: Focaccia and Kabanos

Kabanosy were what got a young me first into smoked sausages. It’s strange how readily available it is in Sainsbury’s and yet I have not found it in other supermarkets. Still, these lightly smoked thin sausages really speak to the German-Pole part of me, plus they taste extra-delicious when paired with dill-flavoured cream cheese.

Plain focaccia has never struck me as being as delicious as ciabatta, something about the texture I don’t always get on as well with. Focaccia with added flavour (such as olive or rosemary and sea salt) can turn my head. It does make a nice base for pizza bread though… might need to do that in the near future.

 Progress: 121/500

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