Hellooooooo – remember me? Probs not, and I don’t blame you, it has been a goodly while! Crikey, I hardly know where to start. So, as you know I have been editor at Dish magazine for four months now, and in that time, as well as getting busy with the job, I have been down to Welly twice – for Hoob’s graduation and Pog’s birthday (and Visa Wellington on a Plate). I have been to Queenstown twice (whaaaaat?!), once for the fab Cliquot in the Snow and then to continue southwards for an epic Dusky Sound adventure…and now I have just returned from a few nights in Tahiti!!! Right then. That. Is. It. I will be glued to my wee house and work from now until Christmas! So, as you can imagine, I am a wee bit knackered, but when Red Rock Deli approached me to see if I’d be keen to sample some of their cleverly flavoured new Deluxe Crisps, I thought a collab would be a very good reason indeed to pop a few new recipes together for you!
As you may know I’m a big rugby fan, so chomping at the bit for the AB’s first outing against South Africa this weekend – and as usual I have friends coming over to watch the game. These two dips will be a perfect addition to my pre-dinner snacky platter. They are both almost ridiculously easy, and frankly calling them recipes is a bit of a stretch, however – here we go. The first has a garlicky white bean base, sharpened up with lemon zest and juice, made silky with extra virgin olive oil, mayo and ricotta and given a bit of grunt with garlic. Sea salt is non-negotiable here – those white beans like good seasoning! This pairs beautifully with the vintage cheddar, caramelised onion & rosemary oil Red Rock Deluxe Crisps…all of those complimentary flavours – boom!
The second ‘recipe’ consists of bunging a jar of good quality chilli kimchi in a whizzie with cream cheese. So, yup, not much to it…but it is a most delicious tangy l’il combo that is perfect with the chilli, roast garlic & lemon oil Red Rock Deluxe Crisps. Serve the dips and crisps with whatever else takes your fancy – I’m always a fan of prosciutto drizzled in good quality olive oil, and new season’s asparagus – instant entertaining platter – yes please!
Any old hoo, that’s it from me for now. I promise (no fingers crossed behind my back), that I will be back with more recipes again soon. Meanwhile keep an eye out for the new edition of Dish, brand spanking new and in stores now. Pretty bloody proud of it and my awesome team.
garlicky white bean dip
800g tinned cannellini beans, drained
1/2 cup ricotta
1/4 cup good quality mayo
2 tbsp extra virgin olive oil
2 cloves garlic, roughly chopped
finely grated zest of 1 lemon
1 tbsp lemon juice
sea salt and freshly ground black pepper
vintage cheddar, caramelised onion & rosemary oil Red Rock Deluxe Crisps, to serve
Pop everything in the food processor and give a good whiz, scraping down the sides of the processor half way through. Store in a sealed container in the fridge for up to 5 days.
Makes about 2 cups
creamy chilli kimchi dip
500g chilli kimchi, drained in a sieve
250g cream cheese
a little finely sliced chilli to garnish
chilli, roast garlic & lemon oil Red Rock Deluxe crisps, to serve
Brace yourself this is literally a 2-minute recipe – put the kimchi and cream cheese in a food processor and whiz until smoothish…and that is it! Store in a sealed container in the fridge for up to 5 days.
Makes about 2 cups.