Friday Night Made Easy

Written by
Vintage Cellars
February 19, 2018
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Whether you're entertaining friends or treating yourself to an indulgent night in, these deliciously easy offerings are guaranteed to whet the appetite and sure to impress. Quick and easy after a hard day at work, these gorgeously simple dishes are perfect to pair with your favourite wine, beer or spirit or are the ideal way to celebrate an impromtu gathering in style.

Cheese & Charcuterie board

Grazing from the selection of a well put together cheese board is such a delightful way to eat, you’ll find yourself defaulting to a ‘platter night’ as a special dinner treat. This list is more of a suggestion, as you can really add whatever takes your fancy. Be sure to have individual knives for different cheeses, make sure your cheese is served at room temperature so you can really appreciate the flavour, keep the serviettes handy and you can’t go wrong.

Cheeses – as rule you should have some soft, some hard and some blue. A camembert or brie, a good cheddar or sharp cheese like Gruyere or Gouda, and a blue cheese, like Stilton.

Charcuterie – there are so many delicious cured meats, it’s difficult to choose just a few. Prosciutto, bresaola, sopressa, mortadella, chorizo and of course, pâté are all welcome additions.

Additions – add some crunch and contrast to your platter with a selection of olives, cornichons, pickled jalapenos and even pear and apple. Offer a choice of breads, crackers and crisps.

Warm roasted vegetable salad

Serves 4


500g baby red rascal potatoes, washed, halved 500g sweet potato, peeled, cut into 4cm pieces
4 garlic cloves, peeled
2 tablespoons extra virgin olive oil
1 large (185g) red capsicum, thickly sliced
1 large (180g) red onion, cut into thick wedges
1/4 cup toasted pine nuts
80g baby rocket leaves


2 tablespoons lemon juice
1/4 cup extra virgin olive oil
2 teaspoons wholegrain mustard
2 tablespoons chopped fresh oregano leaves


Preheat a fan forced oven to 220°C. Toss potato, sweet potato, garlic and oil together in a bowl. Place veg onto a large oven tray, in a single layer. Season well with salt & pepper and roast for 20 minutes.

Turn potatoes, add capsicum and red onion to tray and roast for 15 to 20 minutes until veg is golden and tender. Add pine nuts for the last 5 minutes of roasting. Remove from oven and allow to cool for around 10 minutes.

To make dressing, simply place lemon juice, oil, mustard and oregano in a screw-top jar and shake well.

Assemble your salad by gently combining roast veggies and rocket, add dressing, give a light toss and serve.