Friday, April 29, 2011

Easy Dips

These are easy to make:

Grate one or two cucumbers, put into a clean chux or cheesecloth and squeeze until quite dry
Add two cloves fresh garlic, crushed
Juice of two lemons
Greek Yoghurt (Margaret River preferred) 500g
½ teaspoon cayenne pepper
½ - 1 cup fresh mint leaves, finely shredded
Large pinch pepper
½ teaspoon salt

Mix and taste, may need more salt.
The traditional recipe also has olive oil, but I can live without it.

For a change, I also like ½ cup fresh coriander leaves, finely shredded.

Salmon dip
To the tsatsiki, add 100g smoked salmon, finely sliced and mixed through.

1 can chick peas, drained, rinsed, put through blender or whiz smooth.
1-2 lemons juiced
1 tablespoon tahini (sesame paste)
½ teaspoon salt
1 tablespoon olive oil
½ teaspoon ground cumin
½ teaspoon paprika
Several grinds fresh pepper

Add to blender
Up to ½ cup water, until smooth, creamy and not too thick.

Our personal favourite is to add 1 tablespoon nigella seeds for some crunch.

Beetroot Dip
1 can beetroot, drained, put through blender or whiz.
500g Greek yoghurt (Margaret River preferred)
½ teaspoon smokey paprika

Mix, may need pinch salt.

Capsicum Dip.
When you next make a roast, put two or more capsicums in the roasting pan, add a little olive oil and salt, roast in the juices of the meat you are roasting.  Then take these capsicums, put through a blender or mash (hot or cold) and add to Greek yoghurt (Margaret River) with some salt and spice (paprika, oregano, basil, chilli).

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