Dig a bit Dipper
Issue 5 May / Jun 2004
First featured in issue 5 - May/June 2004
Click here to go to the Issue 5 archives
Dips are perfect as snacks, as side accompaniments to a meal or as a light lunch or supper. Serve with pitta bread, chopped raw vegetables, tortilla chips, fresh bread or bread sticks.
Houmous
- 1 400g can chick peas
- 2-3 cloves of garlic
- chopped 2-3 tablespoons tahini (sesame paste)
- lemon juice
- olive oil salt and freshly ground black pepper
- chilli powder (optional)
- paprika to serve
1. Drain the liquid from the chickpeas into a small pan and add the garlic. Cook over medium heat for 7-8 minutes, uncovered, until the garlic is softened.
2. Leave to cool then add to the chick-peas, along with the tahini, lemon juice, salt and pepper and chilli powder.
3. Whiz in a food processor until you reach your desired consistency. 4.Check for taste, re-season as desired.
5. Serve in a bowl or scooped plate with a little olive oil poured over and sprinkle with paprika. For a different taste add some finely chopped coriander replica watches
Salsa
- 1 400g tin of chopped tomatoes
- 1 medium onion finely chopped
- half a bunch of coriander finely chopped
- 1 tsp chilli powder
- 1 tsp cumin powder
- salt
- lemon juice
- olive or sunflower oil
1. Mix the finely chopped onion and coriander
2. Add the chilli powder, cumin , salt, lemon juice and oil. Mix thoroughly. The onion should begin to soften slightly.
3. Add the tin of tomatoes.
4. Check for taste, re-season as desired.
For the adventurous add some finely chopped fresh chillies. This salsa can be served with tortilla chips. Serve with chicken strips for a fuller snack. It can also be served as a meal on a bed of tortilla chips, chicken and jalapeno peppers. Add the salsa, cover in grated cheese and grill until the cheese melts
Yoghurt
Choose a good quality yoghurt, a Greek yoghurt works well, then add you favourite flavours. Chopped herbs, lemon juice, chilli powder and fresh chillies are all typical additions, with salt and pepper added to taste. Try these suggestions:
Tzatziki – this Greek dip uses mint and cucumber, with lemon and salt to taste. Cooling, it is often served with roast meats
Raita – this Indian dip uses mixes chopped cucumber, tomatoes and herbs. It is used to cool the spicy food, although with fresh chillies added can be hot too! It is great served with poppadoms as a starter.
Gashneez mast – this Afghan dip uses fresh coriander leaves and fried coriander seeds to bring warmth and freshness to accompany the meal or as a separate dip.
Olives
Olives are part and parcel of the Mediterranean and Middle East. Mentioned in the Qur’an, their taste can be enjoyed fresh or with additional flavours. The following recipe can be give flavour to plain olives and the oil can be used for cooking.
- 200g olives
- one bulb of garlic peeled and finely
- chopped
- 10 fresh chillies roughly chopped
- half a lemon cut into slices
- coriander finely chopped
- olive oil
- lemon juice
- salt and pepper
1. Get a large clean jar and half fill with good quality olives.
2. Add the garlic, chillies, lemon, coriander, salt and pepper.
3. Mix, then add olive oil to almost the top of the jar.
4. Put in the fridge and leave for two weeks.
The olive oil will solidify in the fridge. This oil can be used in cooking as can the olives. Try it rubbed over a chicken before roasting, with the olives popped until the skin. Alternatively, you can leave out the olives at room temperature. The oil will return to its usual consistency and the olives can be eaten as desired.
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