Chippie pickle platter
Servings: 4
This is a great bring-a-plate option or easy starter for when people come around earlier than expected. The key is to use the best quality chippies you can find. My preference is the Spanish Bonilla La Vista, because they’re very fine in texture yet robust enough to hold a pickle, and the flavour is exceptional, but an Aussie crisp – or any chippie that makes you happy, is a-ok by me. You could top this with all manner of things once you get the hang of it – from jamon or prosciutto to white anchovies, even slivers of sliced peach or nectarine in summer. This is best assembled fresh, but you could have the topping elements ready to go and only crack open the bag when you’re ready to serve. Use a tangy, spicy pickle for a jalapeño-style pop, or a milder firm dill pickle (eskal is my choice, which you’ll find at continental delis and at most supermarkets with a kosher section). And don’t forget to reserve the pickle brine for drinking!
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Ingredients
- 1 party bag (approx. 300g) crisps of your choice
- 1 can dill pickles (560g) drained and patted dry
- 1 cup pitted green olives drained and patted dry (optional but excellent)
- 50 g hard cheese such as manchego, Gruyère or parmesan depends on what you’ve got!
- ⅓ bunch chives finely chopped (optional but excellent)
Instructions
- Split the chippie packet open through its middle, and open it up to form a ‘bowl’ (or just tip the lot into a big, wide bowl or platter).
- Slice the pickles into discs or jaunty chunks (you do you!) then tumble across the chippies from a height. Do the same with the olives if using.
- Use a microplane or very fine grater to grate a cloud of hard cheese across the lot. Sprinkle over the finely chopped chives. Crack over some pepper and call it a day.
