ROCKFISH SWISS CHEESE & BACON DIP
500g bacon, chopped finely. Fry
bacon until crisp and drain on absorbent paper.
Blend the
following ingredients in a food processor with plastic blade:
500g light cream cheese
1 cup light mayo (I prefer Praise 97% fat-free)
200g block of Swiss cheese, grated
4 heaped tspns
2 heaped tspns Horseradish Cream
Then add the
following to processor and blend until just combined:
The cooked
bacon, and
6 spring onions, chopped
Spoon into ovenproof dishes. This can make 2
large dips or 4 small ones. They can be
frozen at this stage, or dip will keep for 3-4 days in fridge before cooking.
Bake in moderate oven for 15-40 minutes, depending on size of dish or
whether cooked from frozen. Dip is cooked when
just brown on top and bubbly around the edges.
Top with
chopped smoked almonds and serve
with carrot and celery sticks and
crackers.
DI’S THAI
This recipe
makes approximately 140 bite-sized balls, and takes about 1 hour to roll and
cook on a bbq.
2kg minced chicken thigh fillets
2 cloves garlic, finely chopped
2 tspns fresh
ginger, finely
grated or chopped
4 large red chillies (mild ones), finely chopped (no
seeds)
2 tspns
mint, finely
chopped
Good splash
of fish sauce
Juice of 1 lemon or lime
4 tbspns kecap manis
2 tblspns
honey
Breadcrumbs or rice flour (gluten-free) and 2
eggs to bind
Mix all
together and form into balls about the size of a 20c piece.
Serve with
sweet chilli sauce.
CORN & DILL PIKELETS WITH
AVOCADO SALSA
Microwave,
boil or steam 3 cobs of sweet corn
until tender. When cool remove the corn
from the cob with a sharp knife.
Mix the
following ingredients in a bowl with whisk:
200g self-raising flour
2 eggs
¼ bunch dill, chopped finely
5 shallots. chopped
corn
salt
& pepper, and
milk (to give a fairly thin consistency)
Cook, in a
little oil or on a greased hotplate, small teaspoons of mixture until golden
brown.
Mix together
the following to make salsa:
4-5 roma tomatoes, deseeded and evenly chopped
1 small red onion, chopped finely
1 firm avocado, chopped (put in last just
before serving)
salt/pepper
olive oil and Nicholsons Black Cherry
Vinegar (3:1
parts)
To serve, place pikelets on a serving plate,
spread with a small amount of Meredith
Marinated Goats Cheese (or your choice), and then top with a small teaspoon
of salsa. This dish is better served as soon as it is
put together. Pikelets
can be made ahead and frozen and then reheated in a frypan
gently. Salsa can also be made a day
ahead without the avocado and dressing.
Enjoy!