Dips & Marinades

Roast Cherry Tomato Dip. A little sprinkle of Cumin is all there is doin.

Cherry Tomato Dip

Munch Munch

This has got to be one of the easiest dips in the world to make with a big flavour to boot. Just a few ingredients and no nitty gritty details means you can prep this whilst friends are on their first round of drinks or as a healthy snack for lunch.

I have only given approximations as this is dependent on how large the punnet of Cherry Tomatoes are, as they can range in size from 150g to 250g. The amount of Cumin and Chilli is just so each tomato has some spice on it. I literally sprinkle from left to right to ensure a relatively even coverage, I am not fastidious as this is just a quick dip to whip together and regardless of not measuring it always tastes the same.

 

Makes about 200g

  • 1 Punnet Cherry Tomatoes, cut in half
  • Salt to season (about 1 Tsp)
  • Ground Cumin to sprinkle (about 2 Tbs)
  • Chilli Flakes or two large chillies to sprinkle (about 2 Tsp)
  • Olive Oil to dash (about  2Tbs)
  • 1 Key Lime or Regular Lime, juice only
  • Baking Paper or Aluminium Foil

Preheat the oven to 220 degrees C or 430 F.

Line a baking tray or a pizza tray with waxed paper.

Place cherry tomatoes on tray seed side up. Season with salt and sprinkle with Cumin and Chilli Flakes. If you’re using large chillies just place them on the baking paper between the tomatoes. Drizzle over the olive oil.

Roast in the Oven for 20 minutes until the tomatoes begin to soften. Place under the Grill or Broiler for a further 5 minutes until the edges of the tomatoes begin to char here and there.

Remove from oven and slide the ingredients (minus baking paper) onto a cutting board. Using a large knife roughly chop the tomatoes until a mushy consistency, you’ll see all those juices flow out.

Pop in your favourite dip bowl and squeeze over some fresh lime juice.

Serve with your favourite rice crackers, corn chips or flat bread.

Handy Hint:  You can also make this with a couple of regular or truss tomatoes, again no need to measure just sprinkled the bits and bobs across the top and use your judgement.

*************************************************************************************************************

Lebanese Garlic Dip. "I love you Toum" - Writer/Director Dave Edwardz

Toum / Lebanese Garlic Sauce

Munch Munch Munch

Back home in Australia we love, love to eat at this relaxed Lebanese / Mediterranean restaurant in Balmain called RibTerranean. The delish food, charming customer service and BYO option has never failed us. We’ve taken many fuss pot friends & family members who have been super impressed. We love to order the Grilled Meat Platter (chicken, lamb kofta, beef skewers with a little side of Toum, enough for two). The garlic is so strong, we L O V E  it. We even buy little take-away tubs of it to eat at home. An apt description from reading GOOP would be: “Panty-Dropper” Yum. This is the first time I’ve made it and I’m kicking myself for not trying earlier! Recipe is from Mammas Lebanese Kitchen (how can you not trust that name?), however I had to amend quantities for the result to be consistent with what I’ve eaten & also because the Bachelor Pad Blender was refused to blend anymore. Seriously Blender, you have one job!

 

Makes approximately 500ml

  • 3 Heads of garlic peeled
  • 1 Tsp Salt
  • 2 Cups Vegetable Oil (don’t use olive it will be too strong) or you could use Rice Bran Oil.
  • 3/4 Lemon, cut into wedges, seeds removed.

Place all Garlic cloves and salt into a Blender or Food Processor and whizz until the garlic looks crushed. You’ll need to scrape down the sides and stop start a few times to get to this point.

With the blender whizzing, very slowly, pour in a fine stream, 1/2 cup of vegetable oil. If you’ve every made your own Mayo or aioli, it’s just like this. 

Now gently squeeze in one lemon wedge.

Repeat process until all ingredients have been used up. 

If you don’t have a white, relatively creamy consistency, use more oil until you do. The original recipe called for 4-5 Cups, But I have no idea how large her heads of garlic were, mine could fit in the palm of my hand with my fingers relatively closed around it.

Handy Hint: Scoop around the blade from time to time to ensure the toum on the top gets as smooth as the toum at the base.

Handy Hint: Next time you go to grill or panfry your steak try this:

Spread a thin layer of toum on your uncooked steak with a butter knife, season with salt and pepper and dust with your favourite mix of dry herbs. Pan fry or grill on high heat to create a caramel crust. Once cooked to your like remove from heat and wrap in foil and allow meat to rest before serving.

*************************************************************************************************************

Coriander & Mint Dip with Sriracha Space Flakes

Home Made Dips are always so much more Munchy than store bought treats.

Munch Munch

Looking in my fridge and seeing a whole bunch of herbs that were going to go bad if not used quickly I thought I’d smash together something worthy of a tortilla chip. I used almonds to crunch and bulk as opposed to the usual nutty suspects. Almonds are chock full of nutrients & are great at helping to lower Cholesterol. I also credit the BuzzFeed piece about getting creative with Sriracha so I topped it off with some Sriracha Space Flakes.

Serves 4 as a pre-dinner snack

Dip

  • Coriander/Cilantro bunch, leaves and stems finely chopped
  • Mint bunch, leaves only chopped
  • Fresh Ginger, 2 cm piece peeled and grated
  • 1 Garlic clove, grated
  • 1/2 Cup Almonds (not smoked or roasted), roughly chopped
  • 2 Tbs Olive Oil
  • 3 Tbs Vegetable Oil
  • 1/2 Lime, juice only
  • 1/2 Lemon, juice only
  • Salt and Black Pepper to taste

Sriracha Space Flakes

  • 1/2 Cup Sriracha
  • Baking/Parchment paper for lining the baking tray

Chips

  • Whatever your heart’s desire

Preheat oven to 200 Degrees F or about 100 Degrees C.

Place all prepped ingredients into a blender and whizz to a relatively smooth consistency, I like my dips to be a little chunky and have texture. Be patient with the blender, you will have to spoon around the blades repeatedly, and it helps to wiggle the blender a little when the blades are running for more than a few seconds. All up it shouldn’t take more than five minutes of stop/start blending.

For the Flakes, line a baking tray with parchment paper. Pour half a cup of Sriracha over the parchment and smooth to an even consistency with a spatula or something similar. Place in the oven for 90 minutes. In the last 30 minutes due to time restraints I actually turned up the oven to 400 Degrees F/ 200 Degrees C. Once the time is up remove tray and allow the dehydrated “sauce” to cool. Break up the Sriracha sauce with your fingers into small pieces.

Finally just before serving, sprinkle the Sriracha flakes atop your home made dip. Don’t get too prepared and do it hours before serving, the flakes will rehydrate and become soggy.

*************************************************************************************************************

Pump up the Jam! - Chilli Jam

Munch Munch

Recently my local Asian Grocer closed down, I was devastated as they sold the best chilli jam, I have since tried many different cheap and gourmet types and come up nothing short of disappointed so in true Munch Munch Munch style I decided to try to make some at home. Rather successful it’s thicker than store bought varieties and actually has the texture of strawberry jam. I am pretty happy with my first attempt that I actually got from the Nine MSN site. It is spicy so if you’re not a chilli fan maybe take out the birdseye chillies.

Makes approximately 400g (Varies a little, but 2 1/2 Jam jars) lasts for months in fridge

  • 1kg roma tomatoes, chopped coarsely (I cut in halves lengthwise, then rotated and cut again so the toms were quarted and then chopped across the “grain” to get them all chopped up real quick)
  • 500g caster sugar 
  • 1/3 cup white vinegar & a splash more
  • 1/4 cup lemon juice 
  • 3 long green chillies, sliced thinly
  • 2 long red chillies, sliced thinly
  • 3  birdseye chillies, sliced thinly
  • 4cm piece ginger, grated
  • 3 cloves garlic, crushed
  • 2 tablespoons fish sauce
  • 2 teaspoon coarse cooking salt 

Stir all ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil.

Reduce heat; simmer, uncovered, stirring occasionally, about 75 minutes or until jam is thick. As the Jam gets thicker the more you’ll need to stir it and keep and eye on it.

Cool 15 minutes then blend and pop into a jar.

Handy Hint: Chilli Jam is great a a marinade for most meats, pop ’em on the BBQ or use in Asian style soups and stirfrys. I’ve used store bought chilli jam in two other recipes on this blog, Donna Hay Chilli Jam Chicken and Kylie Kwong Fried Rice with Chilli Jam Chicken Skewers.

*************************************************************************************************************

Holy Moly Guacamole

Munch Munch Munch

I have very fond memories of eating avocados in the tropics with my Mum and what greater celebration of the avocado is Guacamole? I’ve never had a guest that hasn’t asked what’s in it. It get’s smashed by my friends in minutes. I love eating wraps for lunch/dinner but there’s always quite a few leftover from the packet and I hate wasting food, so I tear up whats left and pop them under the grill to make even tastier dipping chips. 

 

 

Serves 4 Pre-dinner Snack

Dip

  • 1 Avocado, and roughly chopped
  • 1 small tomato, de-fleshed and finely chopped
  • 1/2 spanish/red onion, finely diced
  • 1/2 lemon or Lime, juice only
  • 5 shakes of tobasco sauce or similar hot sauce
  • Coriander, small handful, finely chopped
  • Salt and Pepper to taste

Chips

  • GF wraps for chips
  • Olive oil
  • Al. foil

Preheat your grill to a high temperature. Line an oven tray with aluminium foil. Tear your wraps into large pieces, for dipping. Lay the piece on the al foil and gently spray or dab with olive oil. Place under the grill until lightly browned, about 5 mins (keep an eye on it, they colour very quickly).

Finely dice your onion, and tomato and remember to move the seeds and juicy bit, you don’t want a runny guacamole. Place to the side

Finely chop your coriander and place to the side.

On you cutting board chop up your avocado roughly.

Squeeze the lemon juice onto the avocado and then mash it with a vegie masher until smooth. I used my knife like a spatula to keep bringing the dip back to the centre of the board. .

Now add the onion and tomato and mash gently and combine a little more. Add the tobasco sauce right on top, with salt and pepper and continue to combine. Finely add the coriander and stir through.

Plonk it all into a small bowl and serve with your wrap chips. Ole!

 

 

Advertisements

Feel free to comment on this post or ask any questions about the recipe!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s