Tag Archive for Dip

Broad bean purée

This purée is very versatile. It is delicious as a side-dish with all kinds of meats, it is delicious as a dip for bread sticks, it is delicious as a spread on bruscetta and it works also great as a pasta sauce (thin it with some water in that case). Double-podding all the broad beans is a bit of a job, but the end-result makes it certainly worth it. And I kind of like the repetition of podding beans, it is quite a meditative activity. So why not make a big batch even when you will not eat it at once? It keeps for 4 days in the fridge, so it is a great stand-by for an easy dinner, or a delicious snack.
On the photo you can see I served the purée with a beefburger and fried polenta squares. You make this squares by cooking your polenta according to the instructions on the package. Season with salt, pepper, a knob of butter, some cream or mascarpone and parmesan. Pour into a greased baking dish (so that it forms a thin and even layer) and leave to cool. It should be completely cool, so I like to place the baking dish in the fridge for at least 1 hour. Cut into squares and fry in a hot pan in some olive oil until golden and crisp on the outside, and warm in the middle.

Broad Bean Puree

Broad bean purée (serves 4-6)
Adapted from “Annabel Langbein – The Free Range Cook”

1 kg podded fresh or frozen broad beans (or 5 kg fresh broad beans in their pods, podded)
3 cloves garlic, chopped very finely
4 tbsp extra vergine olive oil
50 g grated Parmesan
salt and pepper
1-2 tbsp water
Optional: squeeze of lemon

If broad beans are fresh, boil them for 2 minutes then drain. If using frozen broad beans, pour over boiling water and leave until cool enough to handle. Slip off greyish outer skins by grasping each bean by its grooved end and squeezing gently. Discard skins.
Put the beans, garlic, olive oil, salt and pepper in a food processor and purée. Taste for seasoning, add more salt and pepper if necessary. The purée can be kept in an airtight container in the fridge for 4 days.
To serve, add the water and warm on low heat while stirring regularly. Add a squeeze of lemon juice if you like. Serve.

Note: to make this dish truly vegetarian, use a vegetarian alternative for Parmesan cheese.

Roasted paprika pesto

Normally I’m not really into the making pesto from other things than the normal basil, pine nuts and parmezan cheese trend, but this recipe caught my eye. Other than being a sauce type of thing, it isn’t related to pesto, it seems more like a romesco sauce (a Catalonian-Spanish red pepper and almond sauce). So why it is called pesto instead of romesco I’m not sure, but in the end a dish should be tasty, whatever its name is. And this sauce certainly is tasty! It has the sweetness from the paprika, the richness from the almonds and because of the smoky pimenton and roasted peppers it has a lovely depth of flavour. It can be served as a sauce for seafood, chicken, meats and vegetables, but it is also delicious as a dip with bread and crudité. Because of this versatility, and that you can keep it for a week in a clean jar in the fridge, it is worth it to make the whole recipe and use it for several different dishes.

Roasted Paprika Pesto

Roasted paprika pesto (makes a large jar)
Adapted from “Annabel Langbein – The Free Range Cook”

6 red paprika’s
4 tbsp extra vierge olive oil
2 cloves of garlic, very finely chopped
1 tsp paprika powder
1 tsp pimenton de la vera
4 tbsp roasted almonds (use more for a thicker and richer sauce, and roast them for extra flavour)
salt and pepper

Place the paprika’s on a baking tray and roast them 15-20 minutes in a preheated oven of 240C, or until their skins become blistery and black. Take them from the oven and put them in a closed plastic bag, leave to cool for 20 minutes (they will be easier to peel this way).
Meanwhile heat the olive oil in a small skillet and fry the garlic and the paprika powders for a few seconds. This makes the taste more pronounced. Pour in a kitchen machine or blender.
Remove the skin and seeds from the paprika’s, but keep the juices. Add the paprika and juices to the garlic-paprika powder mixture, and add the almonds. Season with salt and pepper and blend to a smooth purée. Serve cold or gently heat it in a small pan to serve warm.

Aioli and patatas bravas

I love garlic. I put it in most of my dishes, even when it shouldn’t be in there, and I always add more than prescribed in a recipe. I just love the flavour of it. I also like aioli, but the problem with making it yourself is the garlic. When you use raw garlic, the flavour tends to be a bit too pungent, also it makes your breath smell bad and you taste it for hours after eating it. But when you use roasted garlic, it tends to be too mellow, and roasting the garlic properly takes ages, a hot oven and loads of olive oil, which are three things you don’t want when you are making a light dip for some crudité on a hot summer day.
So when I got a tip from someone to dry-roast unpeeled cloves of garlic for a few minutes in a hot skillet, peel them after frying and smashing them with a bit of salt before adding it to a sauce, I was happy to give it a try. And I was happy that I did so, because I will not make my garlic sauces in any other way than this any more. It takes away the very harsh and pungent taste, but keeps the garlic flavour very well. And because the garlic becomes softer, it is easier to purée as well. I used it mixed with mayonnaise for an aioli, to serve with patatas bravas (Spanish spicy potatoes, although the way I make them is not very authentic), but there are loads of other possibilities. Mix it with yoghurt for a dip for crudité, with crème fraîche to accompany baked potato, with cream cheese for a sandwich/cracker spread, with butter and herbs for herb butter, etc.

Patatas bravas with aioli (serves 2)

500 g small potatoes
1 tbsp olive oil
salt

4 tbsp mayonnaise
2 fat cloves of garlic, unpeeled
pimentón de la vera (smoky Spanish paprika powder, dulce and/or piccante)

Preheat the oven to 210C.
Place the potatoes in a pan, and pour water on top until just covered. Season with salt. Bring to the boil and cook until the potatoes are just soft/barely cooked. Drain and leave to steam for a few minutes in the pan without the lid, to get rid of the water. Pour in an oven tray, drizzle with the olive oil and season with salt. Place in the preheated oven and bake for about 45 minutes, or until golden and crisp.
Meanwhile make the aioli. Place a skillet on high heat. Put the unpeeled garlic cloves in and roast for a few minutes (it is fine when the peel gets burned, this gives extra flavour). Leave to cool for a bit, then peel and mash with some salt. Add to the mayonnaise. Season with the pimentón to taste.
Serve the aioli either mixed with the potatoes, or as a dip.
Note: for “normal” aioli, omit the pimentón.

Focaccia and anchoiade

A Mediterranean inspired meal: vegetables with anchoiade and focaccia. Anchoiade is a sauce/dressing/dip made from anchovies, garlic, olive oil and a splash of vinegar. It is perfect as a dip or dressing for all kinds of vegetables. It worked great with the broccoli, cauliflower and haricot verts I served it with, but would also be delicious with asparagus, radishes, cucumber, fennel and potatoes.You could also serve it as part of an antipasto platter with other dips, vegetables, bread, crackers, cheese, sliced meat and other snacks.
As with all simple dishes, it is very important to use the best ingredients you can get. The sauce will taste of the anchovies and the olive oil, so the ones you use should be tasty, or you have a sauce that is not very nice.
The focaccia is simple to make, delicious and perfect to mop up any leftover sauce. As a bonus: rising and baking bread make your house smell delicious. The bread is also great for making sandwiches.

Anchoiade
From Rick Stein’s French Odyssey

1 tin anchovy fillets in olive oil (50 gram)
1 garlic clove, roughly chopped
1/2 tsp red wine vinegar
150 ml olive oil (you can use less)
Optional: freshly ground black pepper

Place the anchovies with their oil and the garlic in a mortar and pound with the pestle. Add the vinegar and oil gradually until an emulsified sauce has formed. Alternatively, use a food processor to get a smoother finish. Serve immediately with your vegetables of choice and the focaccia.

Focaccia
Adapted from Marie Claire De Ultieme Keuken

225 g flour
225 g pasta flour
1/4 tsp salt
1 packet dried yeast (7 gram)
1 tsp sugar
250 ml lukewarm water
3 tbsp olive oil

1 tbsp olive oil
1 tsp coarse sea salt

Mix flour, pasta flour, salt, yeast and sugar in a large bowl. Make a well in the middle, pour in the water and olive oil. Use a fork or a wooden spoon to mix everything until a rough dough is formed. Tip it out onto a work bench and knead for about 10-15 minutes, until smooth and elastic. Form it into a ball, place in a greased bowl and cover with cling film. Leave to rise for about 1 hour (or until the dough has doubled) on a warm spot.
Preheat the oven to 200C. Oil a baking tin. Knock back the risen dough and knead it a few times. Put it in the baking tin, press it until it covers the whole tin and use your fingers to make indentations in the dough. Brush with olive oil and sprinkle with the sea salt. Cover with cling film and leave to rise for another 20 minutes on a warm spot.
After rising, place the tin in the preheated oven and bake for 20 minutes, or until the focaccia is golden and cooked (sounds hollow when you tap the bottom). Leave to cool on a rack and serve warm or completely cooled. Serve the same day, it doesn’t keep well.

Baba Ganoush

I never liked aubergine much. It is kinda squishy and spongy and doesn’t have much flavour. But when I recently had a very delicious aubergine curry, I was curious to see if there are other ways to make aubergine delicious. So when I found a recipe for baba ganoush, a sweet, smokey Mediterranian/Arabic/Middle-Eastern aubergine dip, I knew I had to try. Traditionally the dip is flavoured with tahini, garlic, salt and lemon, but ground cumin, chilli powder, parsley, mint and black pepper are often used as well.

I used an ingredient that is not very traditional: pimenton de la vera picante. Normal pimenton (Spanish paprika powder) is made by drying paprika with the sun and hot air, but the pimenton from the la vera region is smoked, which (obviously) gives it a delicious smoky flavour. A pinch of the spicy (picante) variety gives the baba ganoush a lovely extra smokiness and a mellow heat. This stuff overpowers easily (both the hotness and the smokiness), so make sure you use only a tiny bit!

This dip is delicious served with all sorts of flatbread, but also with vegetables, for example cucumber and carrot. It is also very tasty as a spread on a sandwich or wrap with grilled vegetables.

Baba Ganoush
3 aubergines
3 garlic cloves, crushed with a teaspoon of salt
1 tbsp tahini
3 tbsp olive oil
Pinch of pimenton de la vera picante
Optional: lemon juice
Garnish: chopped flat leaf parsley, olive oil, pomegranate seeds, pimenton

Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it. Turn a few times to make sure that all sides get blacked. If you have a smoke alarm in your kitchen it might be best to take the batteries out while you are grilling the aubergine, otherwise it will probably go off.
When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mash with a fork (or leave it chuncky if you prefer). Add the crushed garlic, tahini, olive oil and pimenton, stir well to get an emulsified smooth puree. Taste and add some extra salt, pimenton and/or lemon juice. Place in a serving dish and finish with one or more of the garnishes, or store tightly covered up to two days in the fridge and garnish when serving; make sure you take it from the fridge in time to serve the dip at room temperature, cold it is quite icky.

Pasta Pesto

For me, this is THE absolute summer dish. Why? Because I can only grow basil in summer. Nowadays there are only a few products that are truly seasonal (as in: you can only get hold of them in a certain season), most of the things are flown in from other parts of the world or they are grown in hothouses. This is not necessarily a good thing, since it is not very sustainable, but it does mean that when you crave something off-season, you can still buy it.

I never buy basil. Basil is a very vulnerable herb. This means that the cut variant is useless anyway, the taste diminishes just too fast. And the small plants you can buy are useless too, because they are grown much too fast. To get a lot of flavour in basil, it needs a long growth time. That is why I grow my own basil. It is very easy and a lot cheaper than buying the plants every time you need basil. I pour a layer of potting earth into an empty, washed yoghurt container, wet it well, sprinkle a layer of basil seeds on top and cover it lightly with a little more soil. I place the transparent lid of the yoghurt container on top to create a mini-hothouse and place it on a sunny spot. I make sure that it stays wet and I remove the lid when the plants start to emerge. Just keep watering the plant regularly until it is big enough to use (this takes about 6 weeks). I use the whole plant in one or two days, because the climate over here is not good for basil, so once I start picking, the plant dies anyway. That is why I try to sow some new basil every two weeks for a steady supply.

For me, pesto is one of the best ways to use basil. It is a very clean tasting dish in which all the ingredients shine. I think pesto should be made in a mortar and pestle, because making it in a food processor will give a different, less nice texture. Most Italian recipes advice to use an equal amount of two cheeses: parmezan and pecorino, but I like to use the grana padano from our local cheese monger; use what you like. It always takes a bit playing around, getting to know the amounts of everything you like to get a balanced pesto. This recipe is just a starting point from where you can find out your way of pesto. Just like the Italians, in Italy no two pesto recipes are the same!

Pasta Pesto

Pasta pesto (2 persons)
From ‘De Zilveren Lepel’

25 large leaves fresh basil
50-100 ml good extra virgin olive oil
40 g pine nuts
50 g cheese, grated (grana padano, or a mixture of parmesan and pecorino)
salt
a small clove of garlic, peeled (optional, some people don’t like garlic in their pesto)

extra cheese to serve
200 gram spaghetti, cooked following instructions of the package
optional: grilled courgette or asparagus

Roast the pine nuts (this is not authentic, but I like how it brings out the flavour). Crush the garlic together with a little salt in a pestle and mortar. Add the roasted pine nuts, crush. Add the basil, crush into a fine paste. Add the olive oil, just enough to make a thick paste (some people like their pesto with a lot more oil). Stir the grated cheese trough and check if everything is in balance. Serve immediately with pasta, some extra cheese and vegetables.