Category: 2.4 Dips and Sauces

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Rosemary Salt

Whenever I make roasties – whether pumpkin or beetroot or potato, then this is the sprinkles…

Prep: 2 min

Ingredients

small bunch of rosemary finely chopped

generous tsp of sea salt

1/2 tsp fresh ground pepper

Method

Place the ingredients in a pestle and give them a good grind, crushing the chopped rosemary lets all the flavours our and the small amount of moisture in the leaves, along with the aromatic oil this releases makes the salt and pepper a tiny bit sticky so it will sit nicely on the roast veg.

Rosemary salt ready to go…

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Mango or Plum spicy dip

A super simple dip I make to go with Poppadoms. When I have it I use my home made plum conserve for this because it’s lower sugar and I can make it with good chunky pieces of plum. But for part of the year I rely on mango chutney as the base.

Prep: 1 min Marinade: 20+ minutes

Ingredients

3 Dstspn on Mango Chutney or Plum jam

1/2 Cayenne chilli chopped

1/2 Tsp salt

Method

Mix the ingredients in a bowl, cover and leave for a couple of hours for the flavours to develop.

That’s it – a wee bowl of dip!

This dip is super easy, and really tasty. Using plums you get a hot/salt plum taste which I think is divine. I grow Victoria plums and when I make a conserve I cut them into 6 or 8 and use 20% by volume soft brown sugar. This isn’t enough to properly preserve it, so proper sterilisation is key, and keeping it in small jars and using it quickly when open. But the easier option is either to use more sugar or just use mango chutney. Both work really well, I just don’t have a sweet tooth.

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Lime and Tomatillo Dip

My substitute for Lime pickle – great with poppadoms…

I love spicy food, and while I can buy lime pickle around here it lacks the depth of flavour and the hot tang I crave – so I made this up one day and have never looked back!

Prep: 3 min Cooking: 10min Resting/marinading: 20+ minutes

Ingredients

150 g tomatillos, washed and cut into small pieces

1 cayenne chilli chopped

Juice of 1/2 a lime

zest of 1/4 lime cut into tiny batons

pinch of salt and pepper

Tomatillos, lime and chilli

Method

Place all the ingredients (except the pepper) in a pan, add about 100ml of water and cook until you get a sticky paste. Grind the pepper on top and voila:

Tomatillo lime dip

I keep my chilli chunky, and I still want a bit of texture in the tomatillos – not too much, but similar to a mango chutney.

You can add extra chilli if you like or extra zest for a punchier flavour – but for me it’s just right.