Sponsor Recipes: Chris' Dips
See the recipes below for some of the delicious creations you can make with Chris’ Dips.
Dinner Party Dessert Platter
This dessert platter is the perfect thing to satisfy you and your guests’ sweet tooth!
- Fresh fruits
- Passionfruit Creme Brûlée, caramelised with blowtorch if possible
- Assemble fresh fruits and Passionfruit Creme Brûlée and serve.
Crème Brûlée with Candied Orange
Our Heritage Creme Brûlée is divine on its own, but for an extra-special touch when entertaining, top it with some candied oranges.
- 1½ cups water
- ½ cup granulated sugar
- 1 navel orange, sliced crosswise into 1cm thick slices
- 4 Heritage Madagascan Vanilla Crème Brûlée
- In medium–heavy-based frypan, combine water and sugar and bring to boil.
- Add orange slices and cook over moderate heat, turning occasionally, until liquid is reduced to thin syrup and orange slices are translucent (about 20 mins).
- Reduce heat and simmer until syrup is thick and slices are tender but still intact, turning occasionally.
- Transfer orange slices to rack to cool. You might like to keep syrup for another use.
- Top each Heritage Crème Brûlée with orange slices and serve.
Vanilla Panna Cotta with Poached Rhubarb
Add an extra-special touch to your Heritage Madagascan Vanilla Panna Cotta with some delightful poached rhubarb.
- Poached Rhubarb
- 1½ cups sugar
- 1½ cups water
- 1 tsp vanilla bean extract
- Zest & juice 1 lemon
- ¼ tsp coarse salt
- 2 cups rhubarb, trimmed & cut into 2.5–5cm pieces
- 3–4 Heritage Madagascan Vanilla Panna Cotta
- Stir together sugar and water in medium saucepan. Add vanilla extract, lemon zest and juice and salt. Bring to boil, stirring until sugar has dissolved. Add rhubarb.
- Reduce heat and partially cover, then simmer, stirring occasionally, until rhubarb is just tender and beginning to break down, about 4–5 mins. Remove from heat.
- Transfer rhubarb to bowl. Let rhubarb and poaching liquid cool.
- When rhubarb is lukewarm, place a few pieces on top of Panna Cotta and serve immediately.
Yoghurt Chickpea Bake
Reuse your Heritage Terracotta Pots as baking dishes. They are the perfect size for a single serve.
- 2 tins chickpeas, drained
- 1½ cup Chris’ Greek Style Natural Yoghurt
- 2 tbps tahini
- Juice ½ lemon (plus lemon wedges to serve)
- 1 clove garlic, crushed
- 2 tsp cumin
- 2 tsp paprika (plus extra for pita chips)
- ½ cup slivered almonds
- 2 pita bread rounds
- Olive oil spray
- Salt flakes
- Preheat oven to 180°C.
- In bowl, combine chickpeas, yoghurt, tahini and lemon juice.
- In frypan, lightly toast garlic, cumin, paprika and almonds. Once lightly toasted and aromatic, remove from heat and add to chickpea mix.
- Spoon chickpea mix into terracotta pots, sprinkle with a little extra paprika and bake in for 20–30 mins, or until lightly brown on top.
- Cut pita bread into bite-sized wedges, spray with oil, sprinkle with salt flakes and paprika to taste and bake for 10 mins, or until golden and crispy.
- Serve individual chickpea bakes immediately with warm and crispy pita chips and lemon wedges.
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