A dip with yet another genius combination of ingredients from Yotam Ottolenghi’s SIMPLE. You can use either fresh or frozen broad beans for this recipe. Bring some salted water to boil and blanch 250g (8.8 oz) of broad beans for 2 minutes. Drain and refresh under cold water. Peel the broad beans and set aside…… Continue reading avocado and broad beans
Category: dips
muhammara with butter bean mash
Lorraine made this tasty dip from a Yotam Ottolenghi recipe in his cookbook SIMPLE. Muhammara is a spicy Middle Eastern red pepper dip served here on a creamy butterbean mash. For the muhammara, preheat your oven to 220°C (430ºF). Cut 5 red peppers, stems and seeds removed, into quarters. Toss them in 1 tablespoon of…… Continue reading muhammara with butter bean mash
white bean dip
This delicious dip, a simplified version of this recipe from David Lebovitz, will only take a few minutes to prepare if you have a can of white beans in your pantry. The original is no doubt better but requires some pre-planning. Drain the beans, reserving some of the liquid and place them in a food…… Continue reading white bean dip
roquette pesto
Roquette, aka rocket, aragula, rucola, has a slightly bitter and peppery taste. Most often used as a salad leaf, it makes a great pesto too, especially when basil is out of season. The bitterness is moderated by the other ingredients. To a small food processor add 120g (4¼ oz) of roquette leaves, ½ a cup…… Continue reading roquette pesto
tapenade
Ancient Rome had similar dishes using olives and anchovies but the Provençal tapenade is named for its ubiquitous ingredient of “tapenas” or capers. Traditional tapenade always includes black olives and capers but additional ingredients may vary. This well-researched recipe is by Felicity Cloake for The Guardian. Spread it on bread or crackers as an hors…… Continue reading tapenade
home-made hummus salad
Hummus is such a universally recognised Middle Eastern dip and is widely available ready-made. It’s not so difficult to make from scratch, though, and well worth the effort. It makes an excellent quick lunch when topped with salad and served with flat bread. To make the hummus, first soak 250g (8¾ oz) of dried chick…… Continue reading home-made hummus salad
two dips
Serve these middle eastern dips with bread or as side dishes. To make this Turkish-style zucchini (courgette) dip shred 900g (2lbs) of zucchinis. Sauté them in some olive oil over medium heat adding 1 tablespoon of dried mint and 1 teaspoon of paprika. Allow to cook until all the moisture has gone and then add…… Continue reading two dips
beetroot and yoghurt dip
Although this fresh beetroot dip requires some forward planning, it’s well worth the effort. The day before you need this dip place a clean cotton or linen tea-towel into a bowl and empty 3 cups of plain Greek style yoghurt into it. Bring the ends together, tie securely and hang over a bowl or basin, allowing it…… Continue reading beetroot and yoghurt dip
grilled chicken mexican style + black beans + guacamole
Delicious with tortillas and all the usual mexican accompaniments this chicken is equally good as part of any barbecue. Rub skinless chicken pieces with a mixture of smoky paprika, chipotle powder, salt, lime juice and vegetable oil and allow to marinate for at least an hour or overnight in the fridge. Cook over hot coals…… Continue reading grilled chicken mexican style + black beans + guacamole
beetroot + dip
Beetroots are a delicious and versatile vegetable, especially when roasted. Serve them with roast beef, steak or on a burger, use them later in sandwiches or make a moreish dip. Preheat the oven to 200C (400F) then wash and trim the fresh beetroots (without peeling) and pat them dry. Combine 2 tablespoons of balsamic vinegar with the…… Continue reading beetroot + dip
michelle picker cooks 