Friday night nibbles
Proving that it is perfectly possible to rustle up last minute nibbles for friends with bits & bobs lurking in the back of the fridge, we came up with these two tasty dips to go with a batch of simple parmesan straws.
This little lot should take you no more than 30-40 minutes, depending on pre-nibble gin & tonic consumption. First, set the oven to 200ºc. Roast off the carrots first, get the bottom dip made while they are roasting, roll & cut the parmesan straws ready to go in when the carrots come out and everything should come together nicely.
For the top dip: 4 carrots (Ours were a tiny bit tired & bendy but that’s okay. You could use butternut squash or sweet potato here instead), a teaspoon of harissa paste and a few sprigs of coriander. Roast the carrots until soft & starting to colour up, blitz in a magimix with a drizzle of olive oil and a couple of tablespoons of water to loosen the mix, add coriander, salt & pepper to taste. For the bottom dip: half a pot of left-over hummus, half a pot of natural yoghurt, 2 teaspoons tahini, squeeze of lemon juice. Mix it all together, salt & pepper to taste, top with toasted pumpkin and black sesame seeds. For the parmesan straws: 1 pack of puff pastry, 1 egg yolk, parmesan ( Or any other scraps from the cheese box). Roll the pastry out to a couple of centimetres thick, use a pastry brush to paint egg yolk all over the pastry, grate the parmesan directly onto the egg-painted pastry then add a bit of cracked black pepper. Cut the pastry into strips with a sharp knife, lay out on a flat baking tray and bake for approx 8-10 mins or until golden – but don’t walk away from the oven. They can go from not-quite-there to grrrr-totally-overdone in the blink of an eye.
words: fran soler | photo: egg&spoon