Category: Dip

Pea and Avocado Guacamole

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Peas in guacamole!? Whattttt. I know right, mind blown. But, why would you put peas in guacamole? I hear you ask. Well, the answer is simple my friend. These little green balls add a pop of sweet, creamy perfection to this delicious dip while keeping it bright green for dayz.

The addition of peas boost this dips heath status as green peas are high in vitamin K, loaded with antioxidants and anti-inflammatory benefits, + they also support blood sugar regulation.

Serves – 4
Prep Time – 10 minutes

Ingredients

  • 1 cup of McCain Peas – thawed
  • 1 large ripe avocado – peeled and pitted
  • ¼ cup of fresh coriander leaves – torn
  • ¼ cup of fresh mint leaves – torn
  • 1 clove of garlic – grated
  • ½ cup grape tomatoes – diced
  • ½ cup red onion – finely diced
  • ½ tsp cayenne pepper
  • 1 tbs white vinegar
  • 1 tbs olive oil
  • The juice of 1 lime
  • 1/4 cup whole egg mayonnaise – optional
  • Salt and pepper, to taste
  • Serve with vegetable sticks and brown rice crackers

Method

  1. Place peas and avocado into a medium sized mixing bowl, add lime juice and mayonnaise, mash roughly using a fork. Add vinegar, olive oil, garlic, onion, coriander, tomatoes and cayenne pepper and mix well to combine. Season with salt and pepper, to taste and serve with vegetable sticks and brown rice crackers.

Enjoy! x

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Pea and Persian Feta Bruschetta

Persian Feta and Green Pea Bruschetta

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Pea and Feta Bruschetta

Bruschetta is an exercise in getting the basics right; balancing the flavour, and texture of simple ingredients to create something greater than the sum of its parts.

The flavours of my Pea and Persian Feta Bruschetta are perfection. The creamy peas, are accentuated with fresh mint, then hit with the sharpness of garlic, parmesan and lemon, and finished with crunchy bread and smooth Persian Feta. So good.

Ingredients

  • 10 slices of sourdough bread
  • 2 cups of McCain Peas
  • ¼ cup of fresh mint leaves
  • 2 tbs of olive oil
  • 2 tbs of freshly squeezed lemon juice
  • ¼ cup of grated parmesan cheese
  • 1-2 cloves of garlic – crushed or grated
  • 250g of Persian Feta
  • Salt and black pepper to taste
  • Fresh mint sprigs and lemon cheeks to serve

Pea and Persian Feta Bruschetta

Method

  1. Bring a pot of salted water to a boil, add McCain Peas and cook 3 minutes or until tender.  Scoop peas out of the pot, into an ice bath to cool. Drain. The ice bath will help the peas retain their bright colour, juiciness and plumpness.
  2. Add McCain Peas, mint leaves, olive oil, lemon juice, parmesan and garlic to a food processer and blitz for 1 minute or until roughly crushed. Season with salt and black pepper to taste.
  3. Preheat a chargill pan over medium-high heat. Brush both sides of bread with oil and chargrill, in batches, for 3 minutes each side.
  4. Spread pea mixture over grilled bread and serve scattered with Persian Feta, mint leaves and lemon cheeks.

Enjoy!

Chocolate Dipped Bagel Crisps

Chocolate Dipped Crisps

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Chocolate Dipped Bagel Crisps

 

If you often face the dilemma of whether to eat chips of chocolate, your problem is solved. Introducing… Chocolate Dipped Crisps!

The salty crisp paired with the smooth, sweet chocolate makes for a totally moreish treat that’s smooth yet crunchy, sweet yet salty, and undeniably delicious. These chocolate dipped bagel crisps will soon find there way into your belly and your heart; just in time for the ultimate party night. You can thank me later.

Chocolate Dipped Chips

Ingredients

  • 1 packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 150g of good quality milk chocolate
  • 150g of good quality dark chocolate
  • 150g of good quality white chocolate

Method

  1. Place chocolate varieties separately in 3 heatproof, microwave safe bowls. In batches, microwave on high for 1-2 minutes, stirring with a metal spoon every 30 seconds, until melted and smooth.
  2. Dip half of each Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into melted chocolate mixtures and place on a tray lined with baking paper for 15 minutes, or until set. Serve.

TIP: for a fun combination, try sprinkling chopped nuts, sprinkles or sherbet onto the crisp once dipped in the melted chocolate.

Enjoy!

Bagel Crisp Nachos

Beef, Bean and Bagel Nachos

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Bagel Crisp Nachos

Did you know that Abe’s Bagels – Bagel Crisps contain 70% less fat than regular crisps? And, their scrumptious flavours contain no artificial colours, flavours or preservatives. Hells yeah! Meaning now you can have your crisps, and eat them too.

While chomping on these crisps, I thought I would try something different with my crisps, rather than cracking a packet and plonking on the couch or serving them with dip. Enter, Beef, Bean and Bagel Nachos; by replacing the standard nacho corn chips with bagel crisps not only will you be reducing your families fat intake, but the sturdy nature of the bagel crisps gives you superior scooping power as your crisp wont buckle under topping pressure or go soggy. Win.

Ingredients

  • 1 packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 500g beef mince
  • 1 brown onion – halved and finely sliced
  • 2 cloves of garlic – crushed
  • 1 tbs of oil olive
  • 420g tin of four bean mix – rinsed and drained
  • ¼ cup of tomato paste
  • ½ cup of water
  • 1 tsp of sweet paprika
  • 1 tsp of smoked paprika
  • 1 tsp of ground coriander
  • 1 tsp of Moroccan spice mix
  • ½ tsp of cinnamon
  • ½ cup of tasty cheese
  • 1 avocado – diced, to serve
  • Fresh coriander leaves, sour cream, and sweet chilli sauce, to serve

Method

  1. Heat oil in a large pan over a medium-high heat. Add onion and garlic and cook stirring for 2-3 minutes until onion begins to soften.
  2. Add beef mince, bean mix, tomato paste and herbs. Cook, using a fork to break up the mince, for 3-5 minutes or until beef mince is browned and herbs are fragrant.
  3. Add water and allow to simmer uncovered for 5 minutes or until sauce has reduced and thickened.
  4. Pile Abe’s Bagels – Marlborough Sea Salt Bagel Crisps on an oven proof serving dish, top with beef and bean mix, top with cheese and grill under a medium grill to melt and brown.
  5. Top with fresh coriander leaves and diced avocado, and serve immediately with sour cream and sweet chilli sauce.

Enjoy!

Mexican Dip in Jars

Mexican Dip Jars

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Mexican Dip in Jars

Equipment

  • 3-4 small glass jars with lids

Ingredients

  • 250g of cream cheese – room temperature
  • 250g of cottage cheese – room temperature
  • 400g of red kidney beans – drained
  • 1 avocado – diced into small cubes
  • 2 cups of McCain Corn Kernels – cooked and cooled
  • 1 red onion – finely diced
  • 2 medium tomatoes – diced into small cubes
  • Green shallots – chopped
  • Corn chips to serve

Method

  1. Combine cream cheese and cottage cheese in a medium sized mixing bowl and mix well to combine.
  2. Ensure your glass jars are dry and at room temperature then carefully layer with cheese mix, beans, avocado,  McCain Corn Kernals, red onion, tomato and sprinkle with shallots.
  3. Serve with corn chips and enjoy!

Tip: if you need to transport your dip to a picnic, BBQ or sporting event simply screw of the lid for spill-free fun!

In and Out Burger Animal Style Fries

Friday Chips of the World – USA – Animal Style Fries

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In and Out Burger Fries

They say a change is as good as a holiday so over the next six Fridays I will take you on a delicious tour of the world through six countries unique take on eating the humble french fry.

This week we kick off the tour with the most gluttonous of all stops, the USA and their Animal Style fries made famous by the good folk at In-and-Out Burgers.

This artery clogging dish is packed with french fries, caramelised onion, melted cheese and a surprising delicious sauce of tomato sauce, whole egg mayonnaise, vinegar and dill pickles.

Ingredients

  • 1 packet of McCain Superfries Shoestring
  • 2 large brown onions – diced
  • 1 tsp of butter
  • 2 tbs of olive oil
  • ½ cup of shredded cheddar cheese

Ingredients – Animal Style Sauce

  • 2 tbs of tomato sauce
  • 1/2 cup of whole egg mayonnaise
  • ¼ cup of dill pickles – finely diced
  • 2 tsp of white or caster sugar
  • 1 tbs of white vinegar
  • Salt and black pepper to taste

Method

  1. Cook McCain Superfries Shoestring as per packet instructions.
  2. Meanwhile, combine tomato sauce, whole egg mayonnaise, dill pickles, caster sugar, vinegar, salt and pepper in a small bowl and whisk well to combine.
  3. Place oil and butter in a large fry pan and heat over a medium heat. Add the onions and a good pinch of salt, turn heat to low and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from catching. Don’t be tempted to turn the heat up, as you don’t want the onions to burn.
  4. Remove McCain Superfries Shoestring from the oven and pile on an oven proof serving dish. Top with shredded cheddar cheese and caramelised onion, and place into a warm oven (180C fan-forced) until the cheese just melts. Top the fries with a generous amount of the Animal Style Sauce and serve.

Enjoy!

Pea Hummus

Pea Hummus

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Pea Hummus

Ingredients

  • 1 ½ cups of McCain Frozen Peas
  • 1/4 cup of olive oil
  • 2 tbs of tahini
  • 2 tbs of lemon juice
  • ¼ cup of fresh mint – stalks removed
  • ½  cup of fresh coriander – stalks removed
  • 1 clove of garlic – minced
  • 1 tsp of ground cumin
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • Salt and pepper to taste
  • 1 packet of McCain Beer Batter Chips – Chunky, to serve

Method

  1. Bring a small pot of salted water to a boil. Add peas and cook for 2 minutes or until tender. Drain and run under cold water to cool.
  2. In food processor or blender, pulse peas, cilantro, tahini, lemon juice, garlic and cumin until smooth, scraping the mixture off the sides of the bowl as needed. Season with salt and pepper and serve with McCain Beer Batter Chips – Chunky, cooked as per pack instructions.

Chilli and Garlic Kale Chips

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Chilli and Garlic Kale Chips

Fancy an afternoon snack? Try these spicy kale chips – they deliver all the flavour with none of the guilt.

Ingredients

  • 1 bunch of curly kale – about 250g
  • 2 tablespoons olive oil
  • 1 tsp of sweet paprika
  • 1 tsp of dried, ground garlic
  • 1 tsp of dried, ground onion
  • 1 tsp of moroccan spice mix
  • 1/2 tsp of dried red chilli flakes
  • Freshly ground sea salt, to serve

Method

  1. Preheat oven to 180°C and line 2 large baking trays with baking paper.
  2. Trim centre stems from kale and tear into small bite size pieces.
  3. Combine olive oil and spices in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.
  4. Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp.
  5. Serve sprinkled with sea salt.

Enjoy!

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Char-grilled Chorizo Rolls

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Image: Gourmet Traveller http://bit.ly/15JFCsP

Image: Gourmet Traveller http://bit.ly/15JFCsP

The final weekend of the NRL season is here and what better excuse to fire up the barbie?! This year, ditch the bulk-buy snags and horrible, artificially flavoured chicken kebabs for a delicious char-grilled chorizo roll. Served with two yummy sauces and salad sides, these rolls are sure to be a hit.

Ingredients

  • 6 fresh smoked chorizo – if you use fresh chorizo you may need to increase your cooking time
  • 6 soft torpedo rolls, split lengthways
  •  Rocket

Ingredients – Roast tomato salmorejo

  • 500 gm (about 2 punnets) cherry tomatoes
  • 90 ml extra-virgin olive oil
  • 90 gm coarsely torn crustless sourdough bread
  • 2 garlic cloves, finely chopped
  • 2 tbsp sherry vinegar

Ingredients – Salsa vinagreta

  • 40 gm tiny salted capers, rinsed
  • 1 hard-boiled egg, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups (firmly packed) flat-leaf parsley
  • ½ cup (firmly packed) oregano
  • 200 ml extra-virgin olive oil
  • 50 ml white wine vinegar

Method

  1. For roast tomato salmorejo, preheat oven to 200C. Place tomatoes on an oven tray, drizzle with 30ml olive oil, season to taste and roast until dark golden (8-10 minutes), transfer to a food processor. Combine bread in a small bowl with 60ml cold water, stand until soft (2-3 minutes). Add to food processor with garlic, process until smooth, then, with motor running, add remaining oil in a thin steady stream until emulsified. Add vinegar, season to taste, process to combine. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
  2. Meanwhile, for salsa vinagreta, process capers, egg and garlic in a food processor until finely chopped. Add herbs, process until coarsely chopped, then, with motor running, add oil in a thin steady stream and process to a fine paste. Add vinegar, season to taste and set aside. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
  3. Preheat a char-grill or barbecue to high heat. Cook chorizo, turning occasionally until browned (6-8 minutes). Split lengthways, then stuff into rolls and serve with wild rocket, salsa vinagreta and tomato salmorejo.

Best washed down with an icy cold beer!

Enjoy!

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Oven Baked Sweet Potato Crisps

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Step away from the Kettle Crisps, put down the Doritos and whip up a batch of these homemade sweet potato crisps! They are the perfect snack food and what’s best – you know exactly what goes into them! Eaten stuffed into your mouth by the hand full or served with dip they will disappear in a flash.

Ingredients

  • 1 large sweet potato – peeled and very thinly sliced. Use a mandolin to slice them if you have one and are confident you won’t slice your fingers off. The thinner the slices, the crisper your crisps!
  • 1 tbs of olive oil – don’t give into temptation and add too much oil. You are trying to dry out the sweet potato not fry it
  • A sprinkle of cumin, sweet paprika and freshly ground sea salt

Method

  1. Preheat your oven to 200C.
  2. Toss the sweet potato slices in oil and season with cumin, paprika and fresh sea salt.
  3. Arrange in single layers on lined baking trays and bake for 20 to 25 minutes, turning halfway through, or until crisp and golden.

Tip: add an extra sprinkle of dried herbs and spices like rosemary and garlic or smoked paprika and chilli for a flavour hit!

Enjoy!

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