Dips and Dippers

dips and
ppers
Smooth or slightly chunky, luscious or
refreshing, dips and dippers are ideal for large
gatherings or instead of a formal appetizer
for supper with friends.
126 Dips and Dippers
Walnut and Garlic Dip, Salsa Verde and

Yogurt with Garlic, Cucumber and Mint
Full-flavoured classic sauces and
salsas make
SALSA II,ERDE
Y(,GURT I,UTTH GARLIC,

CUCUIIIBER AluD lulIIUT
terrific dips.
Makes 1 bourl
Makes 1 bourl
Ul,ALluUT AIUD GARLTC DIP

1 2 garlic cloves, finely chopped
Makes't bowl
25gl 1 oz/1 cup flat leaf parsley leaves

1
x l cmllhin
509/5oz/11/4 cups shelled walnuts
4 garlic cloves, chopped
120mll4fl ozl1h cup mild olive oil

1
5-30m1/1-2 tbsp walnut

oil (optional)
juice of
lemon
salt and ground black pepper
walnut or olive oil, for drizzling

paprika, for dusting (optional)
mint
of fresh herbs
34
tbsp chopped fresh chives
5mll
5ml/1 tbsp salted capers, rinsed
5cm/6in piece cucumber
smll1 tsp sea salt

300m1/1h pintlll/4 cups Greek
(uS strained plain) yogurt
or coriander (cilantro) or a mixture
slices white bread
60ml/4 tbsp milk

1
5g/1hoz/1h cup fresh basil,
garlic cloves, crushed
45mll3 tbsp chopped fresh mint

ground black pepper
5 anchovy fillets in olive oil, drained
chopped fresh mint andlor ground
and rinsed
10mll2 tsp French mustard (tarragon or
fines herbes mustard are both good)
toasted cumin seeds, to garnish
1 Slice the cucumber, place in a sieve
120mll4fl oz/1h cup extra virqin olive oil

grated lemon rind and juice (optional)
and sprinkle with half the salt. Leave
ground black pepper
over a bowl lor 30 minutes to drip.
1 Process the garlic, parsley, basil. mint
or coriander, chives, capers, anchovies,
pat dry and mix with the yogurt, garlic
mustard and 15ml/1 tbsp of the oil in a
and mint. Season to taste. Leave for
blender or food processor.
30 minutes, stir and sprinkle with fresh
Rinse the cucumber in cold water,
mint and/or toasted cumin seeds.
Remove the crusts from the bread,
and soak the s[ces in the milk for

5 minutes, then process with the
walnuts and chopped garlic in a food

processor or blender to a coarse paste.
2 Gradually add the olive oil to the
2 Gradually add the remaining oil in

thin stream with the motor running.
paste with the motor still runninq, until
the mixture forms a smooth thick
3 Transfer to a bowl and adjusi the
sauce. Blend in the walnut oil, if using.
seasoning to
3 Scoop the sauce into a bowl and add

lemon juice to taste, season with salt
COOI('S TIP
To make a yogurt and garlic dressing, spoon
taste
there should be
50ml/7n pinU% cup Greek (US strained
plain) yogu( into a bowl. Beat in
enough salt from the capers and
1 chopped garlic clovq 5ml/1 tsp French
anchovies. Add a little lemon luice and

rind if you like. Serue immediately.
mustard and a pinch of sugar. Season.
and pepper and beat well.
Beat in
5-30m1/l-2 tbsp olive oil and
15-30m1/1-2 tbsp chopped herbs.
l,ARTATIloITIS
4 Transfer the dip to a serving bowl,
lf dipping prawns (shrimp), substitute
Right, from top to bottom:
drizzle over a little more walnut or olive
fresh chervil, tanagon, dill or fennel, for
Walnut and Garlic Dip, Yogurt with Garlic,
oil, then dust lightly with paprik a, if using.
the basil, mint or coriander (cilantro).
Cucumber and Mint, and Salsa Verde.
Avocado Salsa
A popular chunky dip that
is
excellent with tortilla chips.
Makes 1 bowl
2 large ripe avocados
1 small red onion, very finely chopped
1
fresh red or green chilli, seeded and
very finely chopped

1,b-l garlic clove, crushed (optional)
finely shredded rind of ih lime and
,-i;= i*EBi::.avocados. Set half the flesh aside and
2 Add the onron, chilll, garlic, if us ng,

lime rind, juice of 1 lrme, sugar,
pinch of caster (superfine) sugar
coarsely mash the rema nder in a bowl
tomatoes and coriander. Add the
2 2 59l8oz tomatoes, seeded
using a fork.
ground cumin, seasoning and more
juice of
1-11/2
limes
1 Halve, stone (pit) and peel the
lime juice to taste. Stir in the ol ve oil.
and chopped
30ml/2 tbsp coarsely chopped fresh

coriander (cilantro)
tsp ground cumin seeds
C(,('K'S
TIPS
Leaving some of the avocado in chunks
3 Dice the remaining avocado and stir
2.5-5ml/1h-1
adds a slightly different texture, but if you
lnto the avocado salsa. then cover and
15mll1 tbsp olive oil
like a smoother salsa, mash all the
leave to stand
avocado together,
the flavour develops. Stir in the sour
cream, if usinq. Serve immediately with
lime wedges dipped in sea salt, and
seconds in a microwave. Check frequently
lime wedges dipped in sea saLt and
until you get the softness that you like.
5-30m17 2 tbsp sour cream (optional)
coriander (cilantro) sprigs, to garnish
Hard avocados will soften in a few
for '1 5 rninutes
resh coriander sprigs.
so that
avocado salsa
2 avocado mari, coapte

1 ceap6 ro;ie mici, foarte fin tocat
1 ardei iute proaspat rogu sau verde, semin{e gifoarte fin tocat
L/2- L catel de ushroi, pisat
coaja fin tocata de 1,l2lf,m6ie gi suc din 1- L !l2limes
v6rf de cufit de zahlr pudrd
225 gra$i, seminfe Sitocate
30 mlchooped grosolan coriandru proaspat
Seminfe de 2,5-5ml chimen
mluleide m6sline
1.5-30 mlsm6nt6ni
15
sare
;i plper negru macrnaf var pene muratC in sare de rnare, sf crengute de conandru, pentru omat
Jumitate, piatrl (goapa) gi c.oaja de avocads. stabilitjumitste din carnea deoparte si.se
zdrobeste cu furculita resilrlintr-un castron cu o furculip.
? -. Adavga ceapa, ardei iute, usturoi, in cazul in care utrhzare4 tei coaja, sucul de la I limg
mlt5lr, rqii gi canandtu. a&augL chimen, condirnente gi suc dernai multe varlagust se amestrr;il
in ulei de mlsline.
3 -. Zarwi restul de avocado gi se arnestecl in salsa de avocado, apoi se acoped ;i se lasE se stea
timp {e 15 mi+- astfel iadt aroma de-z-vo1t[-so-afiLsts&i in sq-fintisA-dacA:*aUa$.
imediat cu felii de lamaie verde muiati in sare de mare si crengute proaspete de coriandru.
tr --
serresc - -
fin'l.ardei iute,verde sau.rogg,

proaqit, firi semsrle g tocat foarte fi$ U2- 1 cilet de u*uroi, pisat fin coala ras,i de la U2 Hmate gt
sucul de la 1- 1 UZlineurilhde ciment zah5r pudr6 225 g de ro5ii, fErE semin[e 9i tocat 30 ml chooped
coriandru proaspSt m5cinat mare 2,5-5ml sol semin[e de chimen 15 ml utei de masline 15- 30 ml
s-mirtini sare qr phe-r negru mfldrratintAtnirein'tehuqe de limiieveqde sare rnarini,coriandruli
qodrte, pentru ornare
2 avocado avocadccoapte mare 1 ceapS rogie, rnic*;,toeat5,foarte
i..- jumatate, piatra (bazin) 5idecojili fructele de avocado.
setalijumatate din carnea deoparte 5ipasafi
in hruci1i nran re*uttntr-$n astrcn utilrrtnd o fur,cuh1i.

2.- adiugali ceapa, ardeiul iute, usturoi,daci cu ajutorul , var cojii, suculde la 1 ltm6ie, zahir, ro5ii gi
coriandru. adiugalichimen, condimente 5i maisucul de l5m6ie verde, dupi gust. amestecafitn ulei de
m5r[+e.
3.- zaruri rimase de avocado 5i amestecali-o cu avocado salsa, apoi acoperili 5i lSsali sI stea timp de L5
min. astfelinc6t aroma dezvoltS. adiugalism5nt6na, dacS cu ajutorul. servi[i imediat cu felii de lSmdie
intfflnire
ti
sare
tnarinifi aorbadrui proas$6t .oArt"
Dips and Dippers 129
uaca mole
Avocados discolour quickly so make

this dip just before serving. lf you
do need to keep it for any length
of time, cover the surface of the
sauce with clear f ilm and chill in
the refrigerator
Makes 1 bourl
2 large ripe avocados
2 fresh red chillies, seeded
1
garlic clove
7 shallot
20mll2 tbsp olive oil,

plus extra to serve
juice of
lemon
fresh flat leaf parsley leaves, to garnish
1 Halve the avocados, remove the

stones (pits) and scoop out the flesh
into a large bowl.
''i.
1
,at
,r8$;
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2 Using
a fork or potato masher, mash
the avocado flesh until smooth.
Finely chop the chi lies, garlic and
4 Spoon the mixture into a small
shallot, then stir into the mashed
serving bowl. Drizzle over a little olive
avocado with the olive oll and lemon
oii and sprinkle with a few flat leaf
juice. Season to taste with salt and
parsley leaves. Serve immediately.
pepper and stir aga n.
lvARIATI(,IU
Substitute lime.luice for the lemon juice
and fresh coriander (cilantro) leaves for
the flat leaf parsley.
6uacamole
avacado decolora rapid face astfet inc6t acest dip rhiarinainte de servire-
pentru orice perioadi de timp, acoperi suprafap de sos cu filmulclar
dad
5i rece
aveli nevoie s6-l
plstrali
in frigider.
2 avocado mari, coapte

2 ardei iuti rosii proaspete, cap de serie
1
cilel
de usturoi
L ceapd egafotd
20 mluleide m6sline,
plus srplimentar pentru a servi
suculde la 1 lamaie
sare gi piper negru macinat
prcarylete plat frunre de patruniel fran ze, pentm omat.
jumahte avocado, elimina pietrele {gropi} gi scot carnea intr-un crstron mare.
2.-folosind o furcul*a sau ma;int de tocat cartoti, piure de avocado carnea pana se omogenizeaza.
3.-se toaca maruntardei iute, usturoi 9i ceapi egaloG, apoiin piure de avocado cu ulei de masline sisuc
de lamaie. Se condimenteart dup6 gust cu *re 5i piper 9i se arnested din nau.
4 -. Tumati amestecul intr-un bol mic. bumili peste putin ulei de masline si se presara cu citeva plat
1 -. Reduca la
frunze de patrunjel frunze. seryesc imediat.
Variant5:
suc de
liimiie substitue de
suc de lEmSie 5i caria*dru,trunze proaspete de petrunjel frunze plat.
hvcr-ada se deeoloreze rapkl,
astfelincit fae acest
sas chiarinainte de a servi. dac6 nu aveli nevoie sE
pastratil pentm orke lungime d* timp, suprafata de sos cu clear film
fdri serninle
gi lSsa$ la
frlgider-
cttel de usturoi 1 ceapA ro5ie 20 ml ulei de

mas[4ne, ph,rs extea pe$tfu a s,enli s,ucsl de la 1 lamare sare p pher rregru rnicrnat frrunze de pitrunlel
proaspete frunze, pentru ornare.
2 Avocado 2 mari coqpte chilli ro5ii proaspeti,
tiiali
gi scoateli pulpa
intr-un castron mare.

2. -fotosind o furculigi sau zdrobitordecartofi, piurefu awadocamen p1nd seomqenizeazd.
3. -tocaiifin chilli, usturoi gi ceapi, apoi in piure de arccado cu uleiul de m5sline pi sucul de lSmdie.
asezonaticu sare 5ipiper dup5 gust giamestecalidin nou.
4.- o lingura de anestec i*tr-un fib vas pentru sewire.st/oprfi pesfe pulin utei de m,Sstine 5i presdrali cu
1.-
citera
avocado,
indepirtati s6mburii{pu{uri}
frunz.e de p5truniel fr u1ze. servi$,imed iat.
vARIAJTE:
substitue sucul de Em*ie verde pentru suc de limiie 5i frunze de tor'nndru proaspit de lrunze de
pitrunjel.
Basil and Lemon Dip

This lovely dip is based on fresh
mayonnaise flavoured with lemon
juice and two types of basil. Serve
with crispy potato wedges for a
delicious appetizer.
Makes 1 bowl
2 larqe (lJS extra large) egg yolks
1Sml/1 tbsp lemon juice
1
50ml/1/.t pintl2/s cup olive oil
l50nl/1/a pintl')/s cup sunflower oil
Tear both types of basil rnto small
3 Once half of the oil has been added,
the remaining oil can be incorporated
pieces and then stir them into the
4 garlic cloves
more quickly in a steady stream.
mayonnaise along with the crushed
handful of fresh green basil
Continue processing to form a thick,
garlic puree.
handful of fresh opal basil

salt and qround black pepper
creamy mayonnaise.
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fu*
6 Add salt and pepper to taste, then
4
1
Place the egg yolks and lemon iutce
Peel and crush the garlic cloves.
Alternatively, place them on
process them briefly until they are just
chopping board and sprinkle with salt,

then flatten them with the heel of a
lightly blended.
heavy-bladed knife and chop the flesh
in a blender or food processor and
Flatten the garlic again to make a

coarse pur6e.
coot('s TtPs
.
Make sure all the ingredients are at
room temperature before you start to help

prevent the mixture from curdling.
To make a
really quick and easy version
o{ this dip, use good quality bottled

mayonnaise and simply stir in the garlic
and chopped herbs.
Pour the olive oil and sunflower oil
lnto
jug (pitcher) and stir them
together. With the motor running, very

gradually pour the oil into the blender
or food processor, a little at a time.
transfer the dip to a serving dish.

Cover with clear film (plastic wrap) and
chill until ready to serve.
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132
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Hummus Bi Tahina
Blending chickpeas with garlic and
oil creates a surPrisinglY creamY

pur6e that is delicious as Part of
Turkish-style mezze, or as a diP

with vegetables. Leftovers make a
good sandwich
filler
Put the chickPeas in a bowl and add
cold water to cover' Leave to soak for

8 hours or overnight
2 Drarn the chickPeas, Place in a Pan

and add fresh water to cover' Bring to
the boil over a high heat and boil
rapidly for 1 0 minutes. Reduce the
heat and simmer gently for about
Makes 1 bowl
Season the puree with plenty of salt

and ground black pepper and transfer
to a seruing dish. Sprinkle with a !ittle
olive oil and cayenne pepper, and serve

garnished with a few parsley sprigs'
coox's rlPs
.
For convenience, canned chickpeas can
be used instead. Allow two 4009/1 4oz

cans and drain them thoroughlY
juice of 2 lemons
2 hours, until soft. (The cooking time

depends on how long the chickPeas
2 garlic cloves, sliced
have been stored.) Drain in a colander'
from most good suPermarkets or
5Ogl5oz/3h cuP dried chickPeas
Tahini paste can now be Purchased
health-food stores
31mll2 tbsP olive oil
3 Process the chickPeas in a food

processor to a smooth pur6e. Add the
lemon juice, garlic, olive oil, cayenne
pinch of cayenne PePPer

paste
1 50mll1/t pintl2/: cup tahini
salt and qround black PePPer
The cooking time for chickpeas will vary

depending on how long theY've been
allowed to soak.
pepper and tahini Paste and blend

until creamy, scraPing the mixture
extra olive oil and caYenne PePPer,
for sprinkling
fresh ftat leaf parstey sprigs, to garnish
down from the sides of the bowl'
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Baba Ganoush with Lebanese Flatbread

Baba Ganoush is a delectable
aubergine dip from the Middle
East. Tahini, a sesame seed paste
with cumin,
is the main flavouring,

giving a subtle hint of spice.
Makes 1 bowl
2
small aubergines (eggplant)
garlic clove, crushed
60ml/4 tbsp tahini

259/1 oz/1/t cup ground almonds
juice of
1/z
lemon
2.5m1/1/2 tsp ground cumin
30mll2 tbsp fresh mint leaves

30mll2 tbsp olive oil
For the flatbread

4 pitta breads
45mll3 tbsp sesame seeds

45mll3 tbsp fresh thyme leaves
45mll3 tbsp poppy seeds
150m1/1/4
pintFb cup olive oil
4
1 Start by making the Lebanese
Squeeze out as much liquid from the
aubergines as possible. Place the flesh
flatbread. Split the pitta breads
in a blender or food processor, then
through the middle and carefully open
add the garlic, tahini, ground almonds,
them out. Mix the sesame seeds,
lemon juice and cumin, wilh salt to

taste. Process to a smooth paste, then
chopped thyme ard poppy seeds in

mortar. Grind them lightly with
coarsely chop half the mint and stir it
pestle to release the flavour.
into the dip.
2 Stir in the olive oil. Spread the
Spoon the aubergine paste into a
mixture over the cut sides of the pitta
3 Grill the aubergines. turning them
bread. Grill(broil) until golden brown
frequently, until the skin is blackened
mint leaves on top of the dip and
and crisp. Leave to cool. then break
and blistered. Peel off the skins, chop
drizzle with the olive oil. Serve with the
into pieces and set aside in an airtight
the flesh coarsely and leave to drain in
Lebanese flatbread.
container until required.
a colander
se'v,ng bowl, sprinkle the remairrng
134 Dips and Dlppers
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-tiottih-This smoked roe speclality ls one of
the mosr famous Gree( d p'. tt is

ideal for a buffet or for handing
round with drinks. Fingers of warm
pitta bread, breadsticks or crispy

crackers all make good d.pcers.
w,
jI
Makes 1 bowl
1
15g/4az smaked grey mullet roe 6ee

Cook's Tip)
ace the smoked roe, gar c, on on,
30ml/2 tbsp grated anian
o l, bread and lemon 1u ce n a b ender

or food processor and process br efly
60ml/4 tbsp olive oil
unt
2 garlic cloves, crushed
2 Add tl-e nrl k or lvater and process

aoarn for a fevv seconds (Th s
lv
I g ve
the taramasa ata a tteaTn er texture.)
]ust smooth.
slices white bread, crusts rernoved
3 Pour the taramasa ata nto a serv ng

borv, correr lrrith c ear f m lplastrc
lvrap) and chl for 1 2 hours n the
juice of 2lenons
C(,(,K'S TIP
3Aml/2 tbsp milk or water
Sinr e
ground black pepper
smoked cod's roe is often used instead for
refr gefator be{ore serving. 5prink e
warm pitta br-"ad, breadsticks or
this dish. lt is paler than the burnt orange
the d p rr th fresh y ground b ack
colour of mullet roe but is still very good.
peppef rust before senrlng.
crackers, to serve
lhe roe o{ grey mullet is expensive.
Tzatziki
Serve this classlc Greek dip with
toasted small pitta breads.
Makes 1 bowl
1
mini cucumber
4 spring onions /srallioq>\

1
garlic clove
2A)mil7fl oz/scant 1 cup creek

(US strained plain) yogurt
45ml/3 tbsp chopped fresh mtnt
fresh mint sprigs, ta garnish (optional)
1 Trim the ends from the mini

cucumber, then cut
t into
5mm/7q n
dice, using a sharp knife.
2 Trim the spring on ons and garlic, then

chop both very finely.
cool(,s TtP
3 Spoon the yogurt nto a bowl and
4 Add
Choose Greek (US strained plain) yogurt
beat until it is completely smooth, if
ground black pepper to taste. Transfer
necessary, then gently st r in the drced
the mixture to a serving bowl. Cover
for this dip
it has a higher fat content
salt and plenty of freshly
than most yogurts, which gives it a
cucumber, spr ng onions, gar ic and
and chill until ready to serve; garnish
deliciously rich, creamy texture.
chopped mint.
wth
m nt if you 1ike.
Lemon and Coconut Dhal Dip

A warm spicy dish, this can be
served either as a dip or as an
accompaniment to cold meats.
Makes 2 bovvls
5cm/2in piece fresh root ginger
onion
2 garlic cloves
2 small fresh red chillies, seeded
5ml/1 tsp cumin seeds

1
509/5oz/2/3 cup red lentils
250mqgfl oz/1 cup water

1
Smll1 tbsp hot curry paste
200mll/fl oz/scant
juice of
Heat the sunflower oil in a large,

shallow pan. Add the ginger, onion,
garlic, chillies and cumin. Cook over a
cook. uncovered, {or 1 5-20 minutes,
medium heat, stirring occasionally, for
until the miKture
about 5 minutes, until the onion
Remove the pan from the heal, sti" ,n
30ml/2 tbsp sunflower oil
cup coconut cream
is
Stir in all but 30ml/2 tbsp of the
coconut cream. Bring to the boil and
is
thick and pulpy.
the lemon juice and coriander leaves.
softened but not coloured.
Season to taste.
lemon
handful of fresh coriander

(cilantro) leaves
259/1 oz/1/a cup flaked (sliced) almonds
Stir the lentils, measured water and
curry paste into the pan. Bring to the

boil, then reduce the heat to
Use a vegetable peeler
to peel the
ginger, then chop it finely with the
low
Heat a large, heavy frying pan and
dry-fry the flaked almonds for about
cover and simmer gently, stirring
1-2 minutes on each side, until golden
occasionally, for
brown. Stir about three-quarters of the
5-20 minutes,until
the lentils are just tender but have not
toasted almonds into the dhal. Reserve
yet broken up.
the remainder for the garnish.
onion, garlic and chillies.
l,ARIATI(,ttl
Try
making this dhal with yellow split
peas: they take longer to cook and a Iittle
extra water has to be added but the result

is
equally tasty.
Transfer ihe dhal to a serving bowl;
swirl in the remaining coconut cream.

Sprinkle the reserued almonds on top
and serve warm.
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Chilli Bean Dip

This deliciously spicy and creamy
bean dip is best served warm with
triangles of grilled pitta bread or a
bowl of crunchy tortilla chips.
Makes 1 bourl
2 garlic cloves
1
onion
2 fresh green chillies
4009/ 1 4oz can kidney beans
3 Drain the kidney beans, reseruing

the can juice. Process all but 30ml/
2 tbsp of the beans to a pur6e in a
759/jozl3/a cup grated Cheddar cheese
food
30ml/2 tbsp vegetable oil

5-10m1/1-2 tsp hot chilli powder
Sllt the red chill! and remove and
discard the seeds, then cut the flesh
into tiny strips.
processor.
7 Spoon the dip into a seruing bowl or
fresh red chilli
into several small bowls and sprinkLe

the chilli strips over the top to garnish.
Serve warm.
coor('s rrP
To make a
dip with a coarser texture, do
not pur6e the beans; instead mash them

roughly with a potato masher.
4 Add the
pureed beans to the pan
wlth 30-45m1/2-3 tbsp of the

1
Finely chop the garlic and onlon. 5ll1
the green chillies and remove and
reserved
can juice and stir well. Cook over a low
heat, stltring occasionally.
discard the seeds, then chop fine y
5
2
Heat the vegetable
oi
in a large
saut6 pan or deep frying pan and
Stlr in the reserved whole beans and
the grated Cheddar cheese. Cook

gently for a further 2-3 minutes,
add the garlic, onion, green chillies
stirring untrl the cheese has me ted.
and chilli powder. Cook over a low
'Season
heat, stirring frequently. for about
5-8 minutes, until the onion
has
softened and become translucent,

but is not browned.
with salt and pepper to taste.
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Potato Skins with Cajun Dip

Divinely crisp, these potato skins
are great on their own or served
with this piquant dip
as a garnish
or on the side.
Serves 4
2 large baking potatoes
vegetable or groundnut (peanut) oil,
for deep-frying
1 Preheat the oven to 1 80"C/350"F/

Gas 4. Prick the potatoes with a fork
and bake, for 45-50 minutes until
tender. Cut them in half and scoop out
both sides. Drain weli on kitchen
I garlic clove, crushed
the flesh, leaving a thin layer on the
paper, then sprinkle with salt and black
Sml/1 tsp tomato pur'e (paste) or

2.5m1/1/z tsp green chilli purde
skins. Keep the flesh for another
pepper. Serve the potato skins
For the dip

120m1/4fl oz/1/z cup natural
(plain) yogurt
(paste) or1/z small fresh green chilli,
potato skins until crisp and golden on
recipe. Cut the potato skins in half
immediately with a bowl of dip or a
once more.
spoonful of dip in each sk n.
seeded and chopped
l.5mlll/n tsp celery salt

Heat a 1 cm/7zin layer of oil in a large
pan or deep-fat fryer. Deep-fry the
2 To make the dip, mix together all the

ingredients and chill.
-res ol.roaned poiaro \\edges
4 Meanwhile.
r.r--n cr;sp spicy crufLs are delicious
the oil in a small pan, add the onion
rvith the chilli dip. They make a

iany appetizer or can be served
\Yith other dishes as part of a
and garlic, and cook for 5-1 0 minutes,
maKe ihe chil i dip. Heat
until softened.
5 Tip in the chopped tomatoes, with
barbecue or informal buffet supper.
anyjuice. Stir in the chilli and vinegar.
Serves 6
Cook gently for 1 0 minutes, until the
then taste and check the seasoning.
mixture has reduced and thickened,

Daking potatoes, about 2259/
3 Mix the olive oil, garlrc, allspice,
8az each
ka
Stir in the chopped fresh coriander.
coriander and papr
pan. Add salt and pepper to taste.

Add the potatoes to the pan and shake
to coat them thoroughly. Roast for
and serve with the chilli dip.
10ml/2 tsp ground allspice

1
0ml/2 tsp ground coriander
n a roasting
30ml/2 tbsp paprika
20-25 minutes, until the wedqes are
sa[t and ground black pepper
browned, crisp and fully cooked. Turn

the potato wedges occasionally during
For the dip
the roasting time.
Pile the spicy potato wedges on a
plate, garnish with the extra coriander
lvAR!ATIOil
Instead of balsamic vinegar, try brown
rice vinegar, which has a mellow flavour.

2 small onions, finely chopped
2 garlic clove, crushed
4009/1 4oz can chopped tomatoes
tl.e -f!
2 fresh red chillies, seeded and

finely chopped
30ml/2 tbsp balsamic vinegar
30mil2 tbsp chopped fresh coriander

(cilantro), plus extra to garnish
Preheat the oven to 200'C/400'F/
''.+ ::,i.j',ri.-
*tffi+.
Gas 6. Cut the potatoes in half, then
into eiqht wedqes.
2 Add the wedges to a large pan of

cold water. Bring to the boil, reduce
the heat and simmer for
'10
minutes, or
until the wedges have softened but the

flesh has not started to disintegrate.
Drain well and pat dry on kitchen paper.
aceste pene de cartofi uscat pr6jit6, cu cruste crocante condimentate sunt delicioase cu baie ardei iute. ei fac un aperitiv
gustos sau poate fi servit cu alte feluri de mdncare ca partof un gratar de cini bufet informale.
4 cartofi de copt, despre 2259
60 rnl uleide masline
4 catei de usturoi, zdrobitr
10 ml ienibahar sol
mlcoriandru
boh de ardef
sare gi piper negru micinat.
1.0
3O ml
pentru baie
30 ml ulei de rnasline
2 cepe rnici, tocate
rnarunt
.,.
Z cbqel de usturoi, zdrobit

400 rosiitocate
2 proaspete ropu ardei iute, seminle gitocat marunt
30 ml otet balsamic
3A
ml coriandru proaqat tocat, plus suplimentar pentru
omaf
I-
sa inc-bacfe *'rprorvt ta 2(X) C. Se taie carto& iniumitats

apoi!g,q)_t telii
2 -. Ad[uge penetede laotipiesraredeap6.rece. seaduceta,fierbere,se.eArceceiagriiise?i&6giimp ae t0. minute, sau p&rd cind pane s-au atenuat, dar camanu a ince,put sh se dozintegre?.e. se ,curge bine si *" uru6 p"
hartie de bucatarie3.-se amf;tml ulei de misline, ushroi, ie*ifuhar, coriandru boia de ardei intr-o tigaie. adaugasare si pi*r
Ei
dupa gust. se adauga cartofii in tigaie gi se agiti pentru a acoperi le bine. friptura Aela-ZS m1i p6ni c6nd pene
,
sunyumenite, e-lar* gi pe deplir frerta- dndul slu, p*ne de cartrofi, ooazisna\in timp*l pr{jini.
4 -- Intre timp, face baie chili. Se incinge ulerul rntr-o trgaie mica, se adauga ceapa ii oitor*, si:gatrti pentru 5-10
minute, pana se moaie.
Sfat de rosii toeate, cu orice suc - 5.. st amestmdin ardei iute gi vinegar.cock iltor tirnp de l0 mi*.
@rrh g,nd
amestecul a redris Ei ?ngsoEatd, apoi gust qi verificafi coadimente. se amestec6 ?n coriandru pmaspattocat.
6 -- Gramada de pene de caroofi picant pe o farfurie, gamifira cu csriandru suplimentare qi iervi cu baie
ardei
iute"
varialie;
in loc de ofet balsamic, usca! otet de orez brun, care are un gust moale.
eoate fi i4efin ctl alti'm?nairrun ca partea d,rspoztt tuia un gfrtai,O,e U*et.aina iiltormiila,
4 C-artofi de cfipt, cam 2259 6o ml de ufef de mds{he 4 dsei de usfiiroi, zdrabigi cuigaare engfezegtr mdcrhate 7o ml
1O mt
30 mlcoriandru rnEcinat boia sare gi piper negru mEcinat.
P4w
s.nE
mici,torate fin 2 ci4et de usturoi, zdtrbit 4-0O roft toczte 2 chith roSii proaryeli,firi
semin[e Sitocat fin 30 mtolet balsamic 30 mlcoriandru proaspSt, tocat, plus emra pentru ornare.
3O mi ulei de rrra$ine 2 cepe
jum5tifi, apoi?n opt felii.

2.-adiuga$ penepentru ota*Smarede apa rera.dagin ctcst,reeucelitefirperatura $fie*egtrnrpdetsmirnrte,sau
p6n5 c6nd s-au ?nmuiat dar fetiide came nu a inceput sa dezintegreze- golifi gi uscalipe hdrtie de bucS-tirie.
1.- pre?ncilzili cuptorul la 200 C. tEiali cartofiitn
3. -se amesteca cu ulei de masline, usturoi, cuigoare englezegti, coriandru gi boia tntr-o tavd de cuptor. adiugali sare
$
piper dupt gust. adiugali cartofiiln tigaie gi se agit5 pentru a le acoperi bine. se coace 20-25 min. ,pQnE c6nd sunt
rumendte fefi cfare 5i cornplet frarti. t:rltifi feJkrfeie de arwfi ocazionat in timput prajirii timg.
'-intre timp, iutedip.incblzqi ukiintr-o ttgaie micb, adbugali ceapa
gi usturotul
g Seftt urnp de 5-10 min11te, phnb se
inmoaie.
5.- in vdrful de rogii tocate, cu orice suc. amestecali ardeiul iute
giolet.fiarbi ugor timp de iU min. pind

gusEti g venticali condimente. adEugati onandnr poaryht, tocaL
6.'gramada picanti feliulele de cartofi pe o placa, ornalicu coriandru gi servili cu foarte iute sos.
a redus gi seingroa$b, aPoi
Ver:tor^
"tnlouae otbtTalsami[oteu]fde
oreimaro uscatd, care are un gust catifelat.
canci amesrec-..,*'"
'142 Dips
and Dippers
Stilton-stuffed Mushrooms Baked with

Garlic Breadcrumbs
Serve these succulent stuffed
1 Preheat the oven to 200"C/400"F/
3 D jvide the
mushrooms with warm bread.
Gas 6. Place the mushrooms in an
chestnut mushrooms.
Sti
ton mixture among the
ovenproof dish and sprinkle half the
Serves 8
garlic over them. Drizzle with 509/

2oz1%
cup of the butter and the lemon
4 To make the sauce, mix the fromage

frais or Greek yogurt with the chopped
9009 /2 I b chestn ut mu sh room s
juice. Season with salt and pepper, and
fresh herbs and the Dijon mustard unt
6 garlic cloves, finely chopped
bake for
thoroughly combrned.
2009/7oz/scant 1 cup butter, melted

juice of 1 lemon
5-20 minutes. Remove from

the oven and leave to cool.
1
5 Preheat the grill (broiler). Mix the

remainlng gar ic, breadcrumbs and
2259/8oz Stilton cheese, crumbled

1
melted butter together Stir in the
5g/4oz/1 cup walnuts, chopped
2009/7oz/3 cups white breadcrumbs
grated Parmesan and chopped, fresh
50gl2oz/2,h cup freshly grated
parsley and season with plenty of
ground black pepper. Cover the
Parmesan cheese
60ml/4 tbsp chopped fresh parsley
mushrooms with the breadcrumb
mixture and grill (broil) for about
For the sauce
Serve immediately
5 minutes, or until crisp and browned.
wlth the
sauce.
2259/8oz/1 cup fromage frais or

1
Greek (US strained plain) yogurt
2 Cream the crumbled Stilton with
r'ARTATI('N
bunch chopped fresh herbs
the chopped wa nuts and mix in
Use
30ml/2 tbsp of the breadcrumbs.
large flat mushrooms or ceps.
1Smll1 tbsp Dijon mustard
other types of mushrooms such as
Vegetable Tempura
Tempura
is a Japanese
type of
savoury f ritter. Originally prawns
were used, but vegetables can be

cooked in the egg batter
successfully too. The secret of
making the incredibly light batter

is to use really cold water; and to
have the oil at the right
temperature before you start
cooking the fritters.
Serves 4
2 courgettes (zucchini)
1/z
1
1/z
aubergine (eggplant)
large carrot
small Spanish onion
egg
120m1/4fl ozll/z cup iced water

1
5g/4oz/1 cup plain

(all-purpose) flour
vegetable oil, for deep-frying

sea salt flakes, lemon slices and
Japanese soy sauce (shoyu) fo serve
Pare strips
of peel from the
courgettes and aubergine,
3 Thinly slice the onion from top to
5 Half-fill
base, discardrng the plump pieces in
180'C/350'F or until a cube of bread,
the middle. Separate the layers so that
added to it, browns in about 45 seconds,
with oil and heat to
there are lots of fine, longstrips. Mix
Scoop up a generous tablespoonful of
all the vegetables together and season
the mixture at a time and carefully
with salt and pepper.
lower it into the oil. Deep-fry in
batches for about 3 minutes. until

golden brown and crisp. Remove with
Make the batter immediately before
frying, as it should not be left to stand.
2 Using a chefs knife, cut the
a wok
a slotted spoon and drain well on
Mix the egg and iced water in a bowl,
kitchen paper. Keep warm while you
then sift in the flour. Mix briefly with
cook the remaining batches.
fork or chopsticks. Do not overmix: the

Serve each portion
batter should remain fairly lumpy. Add
the vegetables to the batter and mix to
slices
3-4in long and 3mm/7ain wide. Place

in a colander and sprinkle with salt.
combine and coat.
Japanese soy sauce for dipping.
Put a small plate over and weigh it
COOK'S TTP
down. I eave for 30 minutes, lhen rinse
Other suitable vegetables for tempura
courgettes, aubergine and carrot into

strips measuring about
7.5 ocm/
1
under cold running water to remove all
include mushrooms, cauliflower f lorets
traces of salt. Drain well, then dry with
and slices of red, green, yellow or orange
kitchen paper.
(bell) peppers.
of lemon and
with
sea salt,
a tiny bowl
of
Quail's Eggs with Herbs and Dips

For al fresco eating or informal
entertaining this platter of
contrasting tastes and textures
Put the quai s eggs into a pan of
To serve, cut the bread nto wedges
cold water, bring to the bo I over a
and serve with dishes of the qua
medium heat and boil for 5 m nutes
eggs. nayonnalse drp, beet.oo-. spr ng
delicious and certainly encourages
Arrange n a serving dish. Pee the
on on and chutney. Serve with t ny
a relaxed atmosphere. Choose the
eggs, if you I ke, or leave guests to do
bowls of the coarse salt, ground
best seasonal vegetables and
their own
pepDercorrs ard o ive
substitute for what
is
is
l's
fo'drpprrg.
available.
l,ARIATI(,N
Serves 5
For a
truly impressrve dish for a special
occasion, use guinea {owl eggs, which are

1
large ltalian focaccia or
2 3 lndian
slightly larger than quail's eggs and have
parathas or other flatbread
attractive brown shells. They have a rich
extra virgin olive oil, plus extra to serve

1
flavour and are delicious hard-boiled.
large garlic clove, finely chopped
However, they are difficult to obtain.
small handful chopped fresh mixed
cooK,s rrP
herbs, such as coriander (cilantro),
mint, parsley and oregano
lf you don't have time to make your own
8-24 quail's eggs

30ml/2 tbsp home-made mayonnatse
mayonnaise, sour cream, capers,
variety available. You will probably find
30ml/2 tbsp thick sour cream
sha lot and seasoning.
that you need to add less seasoning to it.
To make the dip, combine the
mayonnaise use the best commercial
5ml/7 tsp chapped capers

5ml/7 tsp finely chopped shallot
2259/8oz fresh beetroot (beet),
cooked, peeled and sliced
1/: bunch
spring onions (scallions),
trimmed and coarsely chopped

60ml/4 tbsp red onion or tamarind and
date chutney
caarse sea salt and mixed ground
peppercarns, ta serve
-;*rd
'.*,b'"r-
il,1i;ii.:i:"-,
1':#,,:'',
1 Preheat the oven to 1 90"ci375.F/

Gas 5. Brush the focaccia or flatbread
I
bera ly with olive oil, spr nkle with
gar ic and your cho ce of herbs and

season
1
with
sa
t and pepper.
Bake
for
0-1 5 minutes, or until golden. Keep
warm until ready to serve.
Ir
[...a
i. ..,*
,*
$.
.q
!r
Sesame Seed-coated Falafel with Tahini dip

Sesame seeds are used to give a
delightfully crunihy coating to

these spicy chickpea patties.
Serves 5
2509/9oz/11h cups dried chickpeas
1 fresh red chilli, seeded and sliced
5ml/1 tsp ground coriander
5ml/1 tsp ground cumin
I
Smil1 tbsp chopped fresh mint
2 spring onions (scallions),
finely chopped
large (US extra large) egg, beaten
sesame seedg for coating
sunflower oil, for frying

salt and
ground
For the
tahini yogurt dip
black pepper
30ml/2 tbsp light tahini

2009/Tozlscant
cup natural (plain)
liveyogurt
Sml/1 tsp cayenne pepper, plus extra
for sprinkling
15ml/1 tbsp chopped fresh mint

1
spring onion (scallion), thinly Jiced
fresh herbs, to garnish
2 l\leanwhile,
make the tahini yogurt
dip. Mix together the tahini, yogurt,

cayenne pepper and mint in a small
Spread out the sesame seeds on a

plate. Form the chilled chickpea paste
into 1 2 patties with your hands, then
bowl. Sprinkle the spring onion and
ro I each one in the sesame seeds to
extra cayenne pepper on top, cover
coat thoroughly.
with clear fiim (plast c wrap) and chill

in the refrigerator until required.
Place the chickpeas in a bowl,
cover with cold water and leave to

soak overnight. Drain and rinse the
Heat enough oil to cover the base o{
a large frying pan. Add the falafel, n
3 Drain the chickpeas and combine

wrth the garlic, chi'li, co.iande., clmin,
barches if necessary, and cook
{o'
chickpeas, then place in a pan and
mint, parsley, sprinq onions and
6 minuies, turning once. Serve with

the tahini yogurt dip garnished with
cover with fresh cold water. Bring to
seasoning, then mix in the egg. Place
fresh herbs.
the boil over a medium heat and boi
in a food processor and process until
rapidly for 1 0 minutes. Reduce the
the mixture forms a coarse paste. lf the
heat to low and simmer gently for
paste seems too soft, chill it for about
11/z-2 hours, until tender.
30 minutes.
Celeriac Fritters with Mustard Dip

The combination o{ the hot, crispy
ritters and cold mustard dip

extremely good.
is
Serves 4
1
egg
5g/4ozl11/z cups ground almonds
45ml/3 tbsp freshly grated

Parmesan cheese

celeriac, about 4509/1 lb
lemon juice
vegetable or sunflower oil, for
deeplrying
sea salt flakes, to garnish

For the dip
1
5)ml/1/4 pint/2/3 cup sour cream
5-30m1/1-2 tbsp wholegrain mustard
Beat the egg well and pour into a
shallow dish. Mix together the ground

almonds, grated Parmesan and parsley
in a separate dish. Season with salt
and plenty of ground black pepper.

Set aside.
Peel and slice the celer ac, then cut
into batons about
cm/7zln wide and
Heat the vegetable or sunflower oil
to 180"C/350'F or until
a cube of
4 DeepJry the fritters, n batches, for

2-3 minutes, until golden. Drain on
5cm/2in long. Drop them immediately
bread, added to it, browns in about
kitchen paper. Keep warm while you
lnto a bowl of water with a little lemon
cook the rema ning fritters.
luice added to prevent discoloration.
45 seconds. Draln about half the

celeriac batons and pat dry with
kitchen paper. Dip them first into the
5 Make the dip. Mix the sour cream and
l,ARIATI()N
beaten egg, then into the ground
mustard in a smalL bowl and season
almond mixture. making sure that the
wirh salt to Lasle. Spoon into a serv ng
For a spicier dip, use
chilli mustard. Herb
mustard, such as tarragon, or garlic
pieces are coated comp etely and
bowl. Sprinkle the fritters with sea salt
mustard may also be used.
evenly. Shake off any excess.
and serue with the dip.
Charred Artichokes with Lemon Oil Dip

Here is a lip-smacking change from
3 Meanwhile, make the iemon o I dtp.
4 Arrange the cooked artichokes on
traditional fare.
Using a small, sharp knife thinly pare
large serving plate and leave to coo
away two strlps of r nd from the
for 5 minutes.
Serves 4
lemon. Lay the strips of rind on
board and carefully scrape away any
15ml/1 tbsp lemon juice or white

wine vinegar
2 aftichokes, trimmed
1
2 garlic cloves, unpeeled

7
lemon
5 Using the back of a fork gently

flatten the garlic cloves so that the
remaining prth. Place the nnd in a

small pan and add just enough cold
water to cover. Bring to the botl over
flesh squeezes out of the skins.

a
Transfer the garlic flesh to a bowl,
med um heat, then lower the heat and
mash to a paste, then add the lemon
simmer for 5 minutes. Drain the rind,
rind and luice. Using the fork, whisk

the remaining olive oil into the garlic
refresh ln co d water, then chop
sea sa/t
coarsely. Set aside. Meanwhile, cut the
mixture. Garnish with the parsley.
fresh flat leaf parsley sprigs, to garnish
lemon in half and squeeze out the

juice. Set aside with the blanched rind.
Serve the artichokes still warm
:-:---_-
'l
Preheat the overto200'C/400"F/
Gas 6. Add the lemon juice or vinegar
to a bowl of cold water. Cut each

a't choke irro wedges. Pu,l the hairy
choke out from the centre of each
wedge and discard. then drop the
wedges into the acidulated water to
prevent discoloratlon.
Drain the wedges and place in a

roasting pan with the qarlic and 45ml/
3 tbsp of the oil. Toss well to coat.

Sprinkle with a ljttle salt and roast for
about 40 minutes, until tender and
slightly charred.
C(,(,l<'s TIP
Artichokes are usually boiled, but dry-heat
cooking also works very well. lf you can
get young artichokes, try roasting them
over a barbecue.
_--'---.<
the lemon oildip.
with
Cheese-crusted Party Eggs

Similar to the popular Scotch egg,
3 Beat the remaining egg white with
these whole small eggs are wrapped
30ml/2 tbsp water, then pour into
in a tasty herb-flavoured coating,

then deep-fried- Tiny bantam or
quail's eggs will look dainty and are
shallow dish. Mix the flour with salt
ideal for dipping into mayonnaise.
eggs first in the beaten egg white, then
Makes 12-2O
at least 20 minutes.
and pepper and the sesame seeds and

place in another shallow dish. Dip the
in the sesame flour. Cover and chill for
2259/8oz/4 cups stale
white breadcrumbs
Davide the mixture
into
'12
portions
4 Heat the oil in a pan until a crust

of bread turns golden in about
1 small leek, very finely chopped
(or 16-20 if using the smaller eggs).
2259/8oz mild but tasty cheese, grated
Mould one portion in the palm of your
hot oil, turning frequently, until they
minutes. Deep-fry the eggs in the
10ml/2 tsp garlic and herb seasoning
hand, place a spinach leaf inside and
are golden brown all over Remove the
then an egg and carefully shape the
eggs with a slotted spoon, drain on
10ml/2 tsp mild mustard
mixture around the egg to enclose it
kitchen paper and leave to cool
4 eggs, separated
completely within a thin crust. Seal well
completely. Serve the cooked eggs
60-90m1/4-6 tbsp milk
and dust lightly with flour. Repeat with
whole or sliced in half, with a bowl of
the remaining portions.
good mayonnaise for dipping.
2-20 small spinach or sorrel leaves,

stalks removed
2 very small eggs, such as bantam,

guinea fowl, or 16-20 quail's eggs,
hard-boiled and peeled
50-7 59 I 2-3 ozllh-sA

(all-purpose)
cu p
floul for
plain
coating,
plus extra for dusting
50gl2ozl4 tbsp sesarne seeds

mayonnaise, for dipping
1 Mix the breadcrumbs, leek, cheese,

seasoning, parsley and mustard. Beat
the egg yolks with the milk and blend

into the mixture. Whisk two egg whites
until stiff and gradually work sufficient
stiff egg white into the breadcrumb
mixture to give a firm, dropping
(pourable) consistency. Chill for
hour.
Crisp-fried Crab Claws

Crab claws are readily available in
the freezer cabinet in many Asian
stores and supermarkets. Thaw out
thoroughly and dry on kitchen
paper before dipping in the batter.
They are just the right size to
munch on for a burst of flavour.
==
Makes'12
509/2oz/th cup rice flour
1
5ml/1 tbsp cornflour (cornstarch)
2.5mlllh
1
tsp sugar
egg
60ml/4 tbsp cold water

1 lemon grass stalk, root trimmed
1
5ml/1 tbsp chopped fresh

1-2 fresh red chillies, seeded and

finely chopped
5ml/1 tsp Thai fish sauce

vegetable oil, for frying
1
2 half-shelled crab claws
ground black pepper

For the chilli vinegar dip
45ml/3 tbsp sugar
120mll4fl oz/1b cup water

120m1/4fl oz/1/z cup red wine vinegar
1
5ml/1 tbsp Thai fish sauce
2-4
fresh red chillies, seeded
and chopped
2 Cut off the lower 5cm/2in of the
4 Heat the vegetable oil in a wok or
lemon grass stalk and chop it finely. Acc
oeep-fryer. Pat the crab claws dry and
the lemon grass to the batter, w th the
dip nto the batteL
garlic, coriander, red chillies and fish
clalvs into the hot oll, a few at a time.
sauce. Stir in pepper to taste.
Deeo-f ry until golden brown. Dra n
Drop the battered
or
k tchen paper and keep hot. Pour the
3 Make the chilli dip. Mix the sugar
chilli vinegar dip into a seruing bow
1 Combine the rice flour, cornflour and
and water in a pan, stirr ng unt I the
ard
sugar in a bowl. Beat the egg with the
sugar has disso ved, then bring to the
co d water, then stir the egg and water
boil. Lower the heat and simmer for
lvARIATI(,nl
mixture into the flour mixture and mlx
5-7 minutes. Stlr n the rest of the dip
This
we I until it forms a light batter.
ingredients and set aside.
coat king prawns (jumbo shrimp).
serue wrth the hot crab claws
Asian-style batter can also be used to
Parmesan Fish Goujons

The batter used here is light and
crisp, making it the perfect choice
for these moreish strips of fish.

Serve as an appetizer or as part of
a
fork buffet.
serves 4
3759l13oz plaice, flounder or sole
fillets, or thicker fish such as cod,
haddock or hoki
plain (all-purpose) flour, for dusting
fresh dill sprigs, to garnish

For the cream sauce
60ml/4 tbsp sour cream

6Amil4 tbsp mayonnaise
2.5m1/1/2 tsp qrated lemon rind
30ml/2 tbsp chopped gherkins

or capers
15ml/1 tbsp chopped mixed fresh
herbs, or
For
Smlll
tsp dried
the batter
.a
759l3oz/3/n cup plain (all-
purpose) flour
25g11
ozll/t cup freshly grated
Parmesan cheese
5ml/1 tsp bicarbonate of soda

(baking soda)
1
egg, separated
150m1/1/<
pintl2/s cup milk
'.t
t.,
':,tl.i"..t:
To make the cream sauce, mix the
only 3-4 minutes,
sour cream, mayonnaise, lemon rind,
3 Skin the {ish and cut into thin strips
6 Cook the fish for
gherkins or capers, fresh or dried herbs

and seasoring together, then place in
of similar length. Season the flour and

then dip the fish strips lightly in the
turning once. You may need to cook

the goujons in batches to prevent
the refrigerator to chill.
flour, shaking off any excess.
rhem fron st'cking to each other.

Wnen the batter rs golden and crisP.
2 To make the batter, sift the flour into
remove the fish with a slotted spoon.
a bowJ. Mix in the cheese, soda and a
pan with a lid. Whisk the egg white
Place on kitchen paper on a plate and
pinch of salt, then whisk in the egg
until stiff and gently fold it into the

batter until just blended.
are cooking the remaining goujons.
yolk and milk to give a thick yet
Heat at least 5cm/2in oil in a large
keep warm in a low oven while you
smooth batter. Then gradually whisk in

90ml/6 tbsp water. Season, cover with
5 Dip the floured fish into the batter,
clear film rplastic wrap) and place in
drain off any excess and ihen drop
with sprigs of dill and accompanied by
the refrigeraior to chill.
gently into the hot oil.
the cream sauce.
Serve the goujons hot garnished
Thai Tempeh Cakes with Dipping Sauce

Made from soya beans, tempeh is
tofu but has a nuttier

taste. Here, it is combined with a
fragrant blend of lemon grass,
coriander and ginger, and formed
into small patties, then served with
a spicy dipping sauce.
similar to
Makes 8 cakes
To make the tempeh cakes, place

the lemon grass, garlic, spring onions,
shallots, chillies, qinger and coriander
in a food processor or blender, then
lemon grass stalk, outer leaves
removed, finely chopped
finely chopped
2 shallots, finely chopped

2 fresh red or green chillies, seeded
60ml/4 tbsp chopped fresh coriander

(cilantro), plus extra to garnish
Sml/1 tbsp lime juice
sml/1 tsp caster (superfine) sugar

45ml/3 tbsp plain (allpurpose) flour
7
large (US extra large) egg,
lightly beaten
vegetable oil, for frying
salt and
For
ground
black pepper
the dipping
sauce
45mll3 tbsp mirin

45ml/3 tbsp white wine vinegar
thinly sliced
15mll1 tbsp sugar
2 fresh red or green chillies,
finely chopped
30mll2 tbsp chopped fresh

large pinch of salt
1 To make the dipping sauce, mix

together the mirin, vinegar, spring
onions, sugar, chillies, coriander and
salt in a small bowl and set aside.
form into rounds with your hands. The

mixture will be quite sticky.
5 Heat enough oil to cover the base of
process until combined.
a large, heavy frying pan. Add the
tempeh cakes, in batches if necessary,
peeled and finely chopped
frozen, sliced
tempeh paste mixture at a time and
process to a coarse paste. Add the

tempeh, lime juice and sugar, then
and finely chopped

2.scml1in piece fresh root ginger,
2509/9ozl21/4 cups tempeh, thawed
4 Take a generous tablespoonful of the
if
3 Add the flour and beaten egg to the
and cook over a medrum heat, turning
food processor or blender and season

well with salt and pepper. Process
once, for 5-6 minutes, until golden,
again until the mixture forms a coarse,
warm with the dipping sauce, and
sticky paste.
garnished with chopped coriander.
Drain well on kitchen paper and serve
Butterfly Prawn Spiedini with chiili
and Raspberry Dip

The success of this dish depends
1 Soak 30 wooden skewers in cold
upon the quality of the prawns, so

it is worthwhile getting really good
ones, which have a fine flavour and
firm texture. A fruity, slightly spicy
dip is an astonishingly easy, but
fabulous accompaniment.
water for about 30 minutes. Make the

dip by mixing the vinegar and sugar in
a small pan. Heat gently until the sugar
has dissolved, stirring constantly, then
add the raspberries.
2 When the raspberry juices start to
Makes
3O
flow, tip the mixture into a sieve set

over a bowl. Push lhe raspberries
30 raw king prawns (jumbo

shrimp), peeled
through the sieve usinq the back
3 Preheat the grill (broiler) or barbecue
of a ladle. Discard the seeds. Stir the
15ml/1 tbsp sunflower oil
chillr into ihe puree. When the
sea sa/t
cold, cover and place in a cool place
dip
Remove the dark spinal vein from the
prawns using a small, sharp knife.
until it is needed.
For the chilli and raspberry dip
30ml/2 tbsp raspberry vinegar
C(,(,K'S
15ml/1 tbsp sugar
These mini kebabs also taste really
59/4oz/2,4 cup raspberries
TIP
delicious with a vibrant chilli and
large fresh red chilli, seeded and
mango dip. Use 1 large, ripe mango
finely chopped
in place of the raspberries.
4 Make an incision down the curved

back and butterfly each prawn.
5 Mix the sunflower oil with a little sea

salt rn a bowl. Add the prawns and toss
to coat them completely.

6 Thread the prawns on to the drained
skewers, spearing them head first.
7 Grill (broil) the prawns for about

5 minutes, depending on their size,
turning them over once. Serve hot.
with the chilli and raspberry dip.
lvARIATI(,NS
. Thin strips of chicken
or turkey escalope
(scallop) can be seasoned and threaded

on to the skewers and grilled (brolled)
instead of the prawns. They are delicious
with the fruity dip.
For a
vegetarian version, use chunks
of halloumi cheese or firm tofu.
Seafood Spring Onion Skewers

with Ta rta re Sa uce
Make these skewers quite smallto
serve as a canap6 at a drinks party
or before dinnei with the tartare

sauce offered as a dip.
Makes 9
675911 1/zlb monkfish, filleted, skinned
and membrane removed

bunch thick spring onions (scallions)

1 garlic clove, finely chopped
1Sml/1 tbsp lemon juice
smll1 tsp dried oreqano

30ml/2 tbsp chopped fresh flat
leaf parsley
12-18
small scallops or raw king

prawns (jumbo shrimp)
75q/3ozl1lh cups fine

fresh breadcrumbs
For the
tartare
sauce
2 egg yolks
300mll1b pint/11/4 cups ofive oil, or
3 Whisk in 15ml/1 tbsp of the lemon
vegetable oil and olive oil mixed
juice, then a little more oil. Stir in the
parsley together. Toss the seafood and
mustard, gherkin or cucumber, capers,
spring onions in the mixture to coat.
5-30m1/1-2 tbsp lemon juice
5ml/1 tsp French mustard, preferably

tarragon mustard
1
5 Mix the breadcrumbs and remaining
parsley, chives and tarragon. Add more
lemon juice and seasoning to taste.
5ml/1 tbsp chopped gherkin or

pickled cucumber
Smll1 tbsp chopped capers
30ml/2 tbsp chopped fresh flat

leaf parsley
30ml/2 tbsp chopped fresh chives

5ml/1 tsp chopped fresh tarragon
1 Soak nine wooden skewers in water
for 30 minutes to prevent them from
5 Preheat the grill. Drain the wooden
scorching under the grill (broiler).
skewers and thread the monkfish.
4 Cut the monkf ish into
'18
even-size
scallops or prawns and spring onions
2 To make the tartare sauce, whisk the
pieces. Cut the spring onions into
egg yolks and a pinch of salt. Whisk in
18 pieces about 5cm/2in long. ln a bowl,
marinade. then gril (broil), turning
the oil, a drop at a time at first. When
mix the oil, garlic. lemon juice, oregano
once and drizzling w th the marinade,
about half the oil is incorporated, add it
and half the parsley with seasoning.
in a thin stream, whisking constantly.
Add the seafood and the spring onions,
for 5-6 minutes, until the seafood is

just cooked. Serve rmmediately with
Stop when the mayonnaise is thick.
then marinate for 15 minutes.
the tartare sauce.
on to them. Drizzle with a little of the
King Prawns with SpicY DiP

instead of cashew nuts.
5 Preheat the grill (broiler). Thread the

prawns on to small skewers, then
brush the prawns on both sides with a
Serves 4-5
little oil and grill (broil) under a low

heat until cooked, turning once. Serue
The tasty dip served with this dish is
equally good made from peanuts
immediately with the dip.
24 raw king prawns (umbo shrimP)

juice of 1/z lemon
vARlATl(,ltl
For a
5ml/1 tsp paprika

1
bay leaf
thyme sprig
vegetarian version of this dish, use
tofu cubes or vegetables, such as baby
To make the spicy dip, place all the
corn, mushrooms or (bell) peppers.
vegetable oil, for brushing
ingredrents in a blender or food
Substitute vegetable stock for the prawn
processor and process until the mixture
(shrimp) stock in the diP.
is smooth.
C(,(,K'S TTP
For the spicy dip
1 onion, chopped
4 canned plum tomatoes, plus 60ml/
4 tbsp of the juice
1/z
measured prawn stock and
green (bell) pepper, seeded
and chopped
1
5ml/1 tbsp cashew nuts
5ml/1 tbsp soy sauce

15ml/1 tbsp desiccated (dry
1
nsweetened shredded ) coco n ut
l
Peel the prawns, leaving the tai s
intact and reserving the shelrs. o'ace'n
a shallow dish and sprinkle with the

lemon juice, paprika and seasoning.
Cove'and chill rn the relrigerato'.
Put the shells in a pan
with the
baY
leaf and thyme, add cold water to

cover and bring to the boil. Simmer
gently for 30 minutes, then strain the
stock into a measuring jug (cup). Top
up with water, if necessary, to 300m1/
th
pinillt/o cups.
Pour the mixture into a pan, add the

s
mmer
lf unshelled raw prawns are not available,

use cooked king prawns instead. Just grill
gently over a medlum heat for
them for a short time, until they are
30 minutes, until the sauce is fair y thick.
completely heated through.
King Prawns
Serve these del
IN
Crispy Batter
ightfully crispy prawns
with this simple Chinese-style

dipping sauce.
Serves 4
120m1/4fl oz/1/z cup water

1
1
egg
1
5g/4oz/1 cup plain

(all-purpose) flour
honey in a small bowl until thoroughly
5 Holding the prawns by their tails, dip

then into the batter, one at a time,
shaking off any excess. Drop the
fresh flat leaf parsley, to garnish
combined. Set aside.
prawns carefully into the o I and deep-
5ml/l tsp cayenne pepper

l2 raw king prawns (umbo shrimp)
To make the dipping sauce, stir
together the soy sauce, dry sherry and
fry for 2-3 minutes, unti crisp and
lemon wedges, to serve
Heat the vegetable oil in a large pan
golden brown. Drain well on kitchen
For the dipping sauce
or deep-fryer until a cube of stale
paper and serve lmmediately with the
30mll2 tbsp soy sauce
bread tossed into it browns in about
drpprng sauce and lemon wedges,
30ml/2 tbsp dry sherry
garn shed with parsley.
0ml/2 tsp clear honey
1 ln a large bowl, whisk the water with

the egg. Add the flour and cayenne,
and whisk until smooth.
2 Carefully
peel the prawns, leaving just
the tail sections intact. Make a shallow

cut down the back of each prawn with
a
sharp knife, then pull out and discard
the dark intestinal vein.
coot(,s TIP
Use leftover batter to coat thin strips of
other vegetablel such as sweet potato,

beetroot (beet), carrot or (bell) pepper,
then deep-fry until golden.
minute.
Chicken Satay with Peanut Sauce

A great choice for parties, these
skewers of marinated chicken can
be prepared in advance and serued
at room temperature. Beef, pork oI
even lamb
fillet can be
used
instead of chicken if you prefer.
Makes about24
4509/1 lb boneless, skinless chicken
breast pottions
qroundnut (peanut) oil,

for brushing
sesame seed5 for sprinkling
red (bell) pepper strips,

to garnish
Prepare the marinade. Place all the
marinade ingredients in a food
4 Add the chicken pieces to the

marinade. Toss well to coat, cover with
processor or blender and process until
clear film (plastic wrap) and marinate
smooth and well blended, scraping
for about 3-4 hours in a cool place, or
down the sides of the bowl once or
overniqht in the refrigerator.
twice. Pour the marinade into a shallow

non-metallic dish and set aside.
For
the marinade

60ml/4 tbsp tamari or light soy sauce
60ml/4 tbsp fresh lime juice
2.5cm/1 in piece fresh root ginget;
peeled and chopped
34
garlic cloves
30mil2 tbsp light brown suqar

5ml/1 tsp Chinese-slyle chilli sauce or
1
small fresh red chilli, seeded

For
the peanut
Preheat the grill (broiler). Line a
baking sheet with foil and brush lightly
and chopped
sauce
Put all the peanut sauce ingredients
with oil. Thread 2-3 pieces of the
into the same food processor bowl
marinated chicken on to skewers and
or blender goblet and process until
sprinkle with the sesame seeds. Grill
well blended. lf the sauce
is
too thick,
(broil) for
4-5 minutes until golden,
Pour into a small bowl, cover and set
turning once. Serve hot or cold with

the peanut sauce and a garnish of red
15ml/1 tbsp sesame or vegetable oil
aside until ready to serve.
pepper strips.
30mll2 tbsp smooth peanut butter
add a little water and process again.
finely chopped
2 garlic cloves
15 30ml/1-2 tbsp fresh lime or

lemon juice
15ml/1 tbsp brown sugar
COOK'S TIP
When using metal skewert look for flat
ones which prevent the food from
spinning around. lf using wooden

skewers, be sure to soak them in cold
water for at least 30 minutes to prevent
into thin strips, then cut the strips into
them from burninq.
2cml%in pieces.
Slice the chicken breast portions
+tllt
t,
;M,
fur.
'ts,
|{t
M,.
**;;:ry
"f
.}.i;,
,}
"l ' &,,
Ya
kitori
Ch
icken
These Japanese-style kebabs

are easy to eat and ideal
for
barbecues or parties.
Makes 12
6 boneless,
1
skinless chicken thighs

bunch of spring onions (scallions)
sh ich i m
i (seven -f I avou r spice),
to serve (optional)
For the
I
yakitori
sauce
50ml/1/a pintl2h cup Japanese
soy sauce
909/31hozl1h cup sugar
25mll 1 th tbsp sake or dry whi Le wine
1
5ml/ 1 tbsp plain (all-purpose) flour
1 Soak
'12
wooden skewers in water
for at least 30 minutes. Make the

sauce. Stir the soy sauce, sugar and
sake or wine into the flour in a smal
pan and bring to the bo l, sti.r ng.
4 Thread the chrcken and spring onions
Lower the heat and simmer the m xture
for
10 minLtes, or
lntil
Lhe
sauce
alternately on to the drained skewers.

Grill (broil) under a medlum heat or
is
reduced by one-third. Set as de.
cook on the barbecue, brushing

generously several times with the
sauce. A low 5-1 0 minutes, or untrl
the chicken
rs
cooked but still moist.
5 Serve with yakitori sauce, offering

shichimi with the kebabs if avatlable.
3 Cut the spring onions into 3cm/11/ain

pieces. Preheat the grill (broiier) or
prepare the barbecue.
l,AR!ATI(llu
Bitesize chunks of turkey breast fillet, lean
boneless pork or lamb fillet can be used
cool(,s TtP
instead of chicken. Small, whole button
2 Cut each ch cken thigh into bitesize
lf shichimi is difficult to obtain, paprika
(white) mushrooms are also delicious for
pieces and set aside.
can be used instead.
vegetarian alternative.
Tandoori Chicken Sti cks

This aromatic chicken dish is a surefire success at any party.
Makes about 25
4509/1 lb boneless, skinless chicken
breast poriions
For the coriander
yogurt
250m1/8fl oz/1 cup natural
(plain)yogurt
30ml/2 tbsp whipping cream
1/z
cucumber, peeled, seeded and
finely chopped
1
5-30m1/1-2 tbsp fresh chopped mint

or coriander (cilantro)
For
the marinade
75ml/6fl ozP/a cup natural yogurt

5ml/1 tsp garam masala or
1
curry powder
1.5m1/1/t tsp ground cumin
1.5m\/1/n tsp ground coriander
1
.5ml/t/t tsp cayenne pepper (orto taste)
sml/1 tsp tomato purde (paste)

1
-2 garlic cloves, finely chopped
2.Scml1in piece fresh root ginger,

grated rind and juice of1/z lemon
1
5-30mll1-2 tbsp chopped fresh mint

or coriander
2 Prepare the marinade. Place all the
ingredients in the bowl of a {ood
baking sheet with foil. Using a slotted
processor and process until the mixture

is
smooth. Pour the marinade into
Preheat the grill (broiler) and line a
spoon, remove the chicken from the

marinade and arrange the pieces in a
shallow, non-metallic dish.
single layer on the baking sheet.
so that they make wavy shapes. Grill
Scrunch up the chicken strips slightly

Place the chicken breast portions in
(broil) for zt-5 minutes, until golden
1 Prepare the coriander yogurt.
the freezer for 5 minutes to firm, then
Combine all the ingredients in a bowl

and season with salt and ground black
slice in half horizontally. Cut the slices
brown and just cooked, turning once.
into2cn/3/4in strips and add them to
When cool enough to handle, thread
pepper to taste. Cover with clear film
the marinade.
(plastic wrap) and chill until you are
Cover and chill in the refrigerator for
1-2 pieces on to cocktail nick

(toothpicks) or short skewers and serve
ready to serve.
6-8 hours or overnight.
with the corianderyogurt dip.
Toss
to coat all
over.
Duck Wontons with Spicy Mango Sauce

These Chinese-style wontons are
easy
to make using ready-cooked
smoked duck or chicken, or even

leftovers from the Sunday roast.
Makes about 40
1
5mll1 tbsp light soy sauce
5ml/1 tsp sesame oil

2 spring onions (scallionl, chopped
grated rind of
1/z
orange
5ml/7 tsp brown sugar

275917 0oz/11h cups chopped
smoked duck
about 40 small wonton wraqqers
1
2 Stir in the mango pur6e, honey, chilli
5 Preheat the oven to 90"F/375'Cl

Gas 5. Line a large baking sheet with
'1
sauce and vinegar. Remove the Pan

from the heat and leave to cool. Pour
foil and brush lightly with oil. Arrange
the sauce into a bowl and cover until
the wontons on the baking sheet and
ready to serve.
bake for 1 0-1 2 minutes, until crisP
and golden.
5mlll tbsp vegetable oil
whole fresh chives, to garnish (optional)

6 Transfer the wontons to a warm
For
the mango
platter and serve with the mango
sauce

5ml/1 tsp ground cumin
sauce garnished with chopped fresh
2.5m\/1/z tsp ground cardamom

7 .5ml/1/n tsp ground cinnamon
with
chives. lf you like, tie each wonton

a fresh chive.
250mll?fl ozll cup mango purde

(about 1 large mango)
1 5ml/7 tbsp clear honey
2.5mI/1/z tsp Chinese chilli sauce (or
to taste)
1 5ml/7 tbsp cider vinegar
chopped fresh chives, to garnish
Prepare the wonton filling. Mix
together the soy sauce, sesame oil,

spring onions, orange rind and
brown sugar in a Iarge bowl until

thoroughly blended. Add the
chopped duck and toss to coat well
i
,&
in a medium-sized pan over a medium-
i _'wl
low heat. Add the ground (umin,
cardamom and cinnamon and cook for
mixture in the centre of each wonton

wrapper. Brush the edges of the
supermarkets and Asian food shops, are
wrappers with water and then draw
can be stored in the freezer almost
them up to the centre, twisting to seal
indefinitely. Remove as many as you need,
and forminq a pouch shape.
keeping the rest frozen.
1 First, prepare the sauce. Heat the oil
about 3 minutes, stirring constantly.
Place a teaspoonful of the duck
coo!(,s TIP
Wonton wrappers, available in some large
usually sold in 4509/l lb packets and
Pork and Peanut Wontons with Plum Sauce

These crispy filled wontons are
delicious served with a sweet plum
sauce. They can be
filled for up to
8 hours before they are cooked.
Makes 4o-5O wontons

75916oz11 1/z cups minced
(ground) pork
2 spring onions (scallions), chopped
30ml/2 tbsp peanut butter

1 1ml/2 tsp oyster sauce (optional)
40-50 wonton wrappers

30ml/2 tbsp flour paste (see Cook's
Tip)

lettuces and radishes, to garnish
For
22
the plum
sauce
59 t 8ozlgenero us 3/t cu p d a r k
plum jam
lsmll1 tbsp rice or white wine vinegar

1
Smll1 tbsp dark soy sauce
2.5m1/1/z tsp chilli sauce
Fill a larqe wok or deep frying pan
one-third full with vegetable oil and

heat to 'l 90"c/375"F or until a cube
1 Combine the minced pork, spring

onions, peanut butter, oyster sauce, if
of bread. added to the oil, browns
in
using, in a bowl and season with salt
30 seconds. Have ready a wire strainer
and pepper, then set aside.
or frying basket and a tray lined with
kitchen paper. Drop the wontons,
eight at a time, into the hot oil and
For the plum sauce, combine the
surface, moisten the edges with the
deep-fryfor 1-2 minutes, until golden

all over. Lift the wontons out on to
the paper-lined tray and sprinkle with
fine salt- Serve hot with the plum
sauce, and garnished with lettuce
cornflour (cornstarch) with 5 parts cold
flour paste and place 2.5m1/% tsp o{
and radishes.
water in a small bowl, stirring well to
the filling on each one. Fold them in
make a smooth paste.
half, corner to cornel and twist.
plum jam, vinegar, soy and chilli sauces

in a serving bowl and set aside.
cool('s rrP
To make
the flour pastg mix 4 parts
3 To fill the wonton wrappers, place

eight wrappers at a time on a work
Pork Balls with a Minted Peanut Sauce

This recipe is equally delicious
when made with chicken.
Serves 4-5
2759/1 0oz leg of pork, trimmed and diced
cmll/zin piece fresh root gingec
peeled and grated

1
10ml/2 tsp sesame oil

15ml/1 tbsp medium-dry sherry
5ml/1 tsp sugar

1
egg white
2.5m1/1/2 tsp salt
pinch of white pepper

3509/1 2oz/scanl 13/, cupslonggrain rice,
washed and cooked for 1 5 minutes
509/2oz ham, diced
I iceberg or Bibb lettuce, to serve

For
the peanut
sauce
90ml/6 tbsp coconut cream

30ml/2 tbsp smooth peanut butter
juice of 1 lime
1
1
fresh red chilli, seeded and chopped

l5ml/1 tbsp chopped fresh mint

1
5ml/1 tbsp Thai fish sauce (optional)
Spread the cooked rice and ham in a
shallow dish. Using wet hands, shape

the pork mixture into thumb-size balls.
Roll in the rice
to coat and pierce each
ball with a bamboo skewer.
To make the peanut sauce, heat the

coconut cream in a small pan over a
Place the diced pork, g nger and
garlic in a food processor and process
for
2 3 minutes, until smooth. Add the
medium heat. Meanwhile, place the

peanut butter, Iime juice, chilli, garlic,
mint and coriander in a bowl. Stir until
thoroughly combined, then add the
Place the pork balls in a bamboo
steamer, then steam over a pan of
sesame oil, sherry, soy sauce and sugar
creamed coconut and season with the
boiling water for about 8-10 minutes.
and blend with the pork mixture.
fish sauce if using. Stir well to mix,
Arrange the pork balls on a bed oi
Finally, add the egg white. salt and
cover with clear film (plastic wrap) and
lettuce leaves on a plate witn
white pepper.
set aside until ready to serve.
sauce to one side and serye.
tle
Nonya Pork Satay

These skewers of tender pork
with
a spicy nut coating make
tasty snacks for a drinks party.
1 Soak 8-12 bamboo skewers ln water

for at least 30 minutes to prevent them
4 Cut off the lower 5cm/2in of the

lemon grass stalks and chop finely.
to
from scorch ng when they are p aced
Process the dry-fried coriander seeds
under the grill (broiler).
a powder in a food processor. Add the
Makes 8-12
nuts and chopped lemon grass, process
2 Cut the pork rnto small, bitesize

4509/1 lb pork fillet (tenderloin)
chunks, then spread it out in a slng e
15ml/1 tbsp light muscovado
layer in a shallow dish. Sprinkle wlth

the sugar, io help release the juices,
(brown) sugar
1cm/1hin cube shrimp paste
briefly, then add the onions, chil ies,

shrimp paste, turmeric and a little salt
and process to a fine paste.

5 Pour in the coconut m lk and oil.
and set aside.
1-2 lemon grass stalks

30ml/2 tbsp coriander seeds, dry-fried
Sw tch the machine on very briefly
to
Fry the shrimp paste briefly in a foil
mix. Pour the mixture over the pork
and leave to marinate for 'l-2 hours.
6 macadamia nuts or blanched almonds
parcel in a dry frying pan. Alternatrvely,
2 onions, coarsely chopped
warm the foiL parce on a skewer held
3-6 fresh red chillies, seeded and
over the gas flame.
6 Preheat the gri I or prepare the

barbecue. Thread three or four pieces
COOK'S TTP
of marinated pork on to each bamboo

skewer and gril (broii) or cook on the
coarsely chopped
2.5m1/1h tsp qround turmeric
300m1/1h
pintlllA
cups canned
coconut milk
30mll2 tbsp groundnut (peanut) oil
or sunflower oil
salt
Nonya Pork Satay can be served either as

part of a buffet or as a light party snack
in which case serve it with cubes of
barbecue for 8-1 0 mlnutes, or until
tender, basting frequently w th the
cooling cucumbel which contrast well
remain ng marinade. Serve the
with the spicy meat.
skewers immediate y while hot.
D cs
a-tr
l:.:-=
155
Beef Satay with a Hot Mango DiP

Strips of tender beef are flavoured
a delicious spicy marinade
before being grilled then served
with a fruit dip.
with
Makes 12 skewers
45Og/1lb sirloin steak, trimmed
For
the marinade
5ml/1 tbsp carianderseeds
5mlll
tsp cumin seeds
5Ag/2ozl1/s cup cashew nuts
Smll1 tbsp vegetable otl
2 shallots, or 1 small onion, finelychopped

cm11/zin piece fresh root ginger,

1
30ml/2 tbsp tamarind sauce
30mll2 tbsp dark soy sauce

10ml/2 tsp sugar
5ml/1 tsp rice or white wine vinegar
For
1
the mango dip
ripe mango
&a .-;
1-2 small fresh red chillies, seeded and

finely chopped
1
5mlll tbsp Thai
juice of
fish sauce
lime
10ml/2 tsp sugar

1
.5ml/1/4 tsp salt
30mll2 tbsp chopped fresh

For the marinade, dryJry the
coriander and cumin seeds and

cashews in
arge wok over a low
heat until evenly brown. Transfer to a
mortar with a rough surface and crush

finely with the pestle. Add the oil,
shallots or onion, ginger, garlic,
tamarind and soy sauces, sugar and

rice or white wine vinegar.
3 Spread this marinade over the beef,

cover and eave to marinate for uP to
4 Cut away the skin and remove the
1 Soak 12 bamboo skewers in cold

water for 30 minutes. S ice the beef
8 hours. Cook the beef skewers under
mango flesh, chi lies, fish sauce, llme

juice, sugar and salt into a food
a moderate grill (broiler) or over a
stone (pit) from the mango. Put the
into long narrow strips and thread,
barbecue for 6-8 minutes, turning to
processor or blender and process until
zigzag-style, on to the skewers. Place
make sure that they are evenly cooked.
smooth, then add the coriander. Serue
on a flat plate and set as de.
Meanwhile, make the mango diP.
the skewers with the diP.

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dips and

for supper with friends.

126 Dips and Dippers

Walnut and Garlic Dip, Salsa Verde and

Y(,GURT I,UTTH GARLIC,

Ul,ALluUT AIUD GARLTC DIP

25gl 1 oz/1 cup flat leaf parsley leaves

509/5oz/11/4 cups shelled walnuts

4 garlic cloves, chopped

120mll4fl ozl1h cup mild olive oil

5-30m1/1-2 tbsp walnut

salt and ground black pepper

walnut or olive oil, for drizzling

tbsp chopped fresh chives

5ml/1 tbsp salted capers, rinsed

5cm/6in piece cucumber

smll1 tsp sea salt

or coriander (cilantro) or a mixture

slices white bread

60ml/4 tbsp milk

5g/1hoz/1h cup fresh basil,

garlic cloves, crushed

45mll3 tbsp chopped fresh mint

5 anchovy fillets in olive oil, drained

chopped fresh mint andlor ground

toasted cumin seeds, to garnish

1 Slice the cucumber, place in a sieve

120mll4fl oz/1h cup extra virqin olive oil

and sprinkle with half the salt. Leave

ground black pepper

over a bowl lor 30 minutes to drip.

1 Process the garlic, parsley, basil. mint

or coriander, chives, capers, anchovies,

pat dry and mix with the yogurt, garlic

mustard and 15ml/1 tbsp of the oil in a

and mint. Season to taste. Leave for

blender or food processor.

30 minutes, stir and sprinkle with fresh

Rinse the cucumber in cold water,

mint and/or toasted cumin seeds.

Remove the crusts from the bread,

and soak the s[ces in the milk for

walnuts and chopped garlic in a food

2 Gradually add the olive oil to the

2 Gradually add the remaining oil in

paste with the motor still runninq, until

the mixture forms a smooth thick

3 Transfer to a bowl and adjusi the

sauce. Blend in the walnut oil, if using.

3 Scoop the sauce into a bowl and add

50ml/7n pinU% cup Greek (US strained

plain) yogu( into a bowl. Beat in

enough salt from the capers and

1 chopped garlic clovq 5ml/1 tsp French

anchovies. Add a little lemon luice and

mustard and a pinch of sugar. Season.

and pepper and beat well.

5-30m1/l-2 tbsp olive oil and

15-30m1/1-2 tbsp chopped herbs.

lf dipping prawns (shrimp), substitute

Right, from top to bottom:

drizzle over a little more walnut or olive

fresh chervil, tanagon, dill or fennel, for

Walnut and Garlic Dip, Yogurt with Garlic,