A FEAST AL FRESCO
MAKE OUTDOOR ENTERTAINING A BREEZE THIS SUMMER WITH SIMPLE DIPS AND TASTY CRISPS. THREE CHEERS TO THAT!
1 CREAMY ARTICHOKE DIP with Copper Kettle Special Reserve Sea Salt & Black Truffle PREP TIME 15 MINS MAKES 1 LARGE CUP
1 Into the bowl of a high speed blender place ½ cup pickled artichoke hearts (drained), ¼ white onion diced, 2 tablespoons lemon zest and juice, plus ½ cup sour cream. Cover and pulse until the artichoke is well blended and the mixture is smooth. 2 Tip into a small bowl, stir in 2-3 tablespoons grated parmesan and 1 teaspoon finely chopped chives. Season with salt and pepper.
3 Taste to check the seasoning, add a little more lemon zest and grated parmesan if needed.
2 SUMMER SALSA with Copper Kettle Special Reserve Sea Salt & Black Truffle Copper Kettle Kumara Sea Salt & Dukkah Spice PREP TIME 30 MINS MAKES 2 CUPS
1 Cut 1 and a ½ avocados in half lengthways, remove the stones and use a large spoon to scoop each avocado half from the shell. Use a sharp knife to cut the avocado into neat cubes. Repeat and transfer to a large bowl, cover with 1-2 tablespoons lime or lemon juice, toss lightly and put aside. 2 Cut down either side of 1 fresh mango to remove flesh from the stone, use a large spoon to scoop the mango skin away from the skin. Use a sharp knife to cut the mango into small neat cubes the same size as the avocado. Add to the bowl of avocado.
3 Remove pulp from 2 tomatoes, cut into neat cubes and add to the bowl of salsa.
4 Cut 1 small red chilli into very small cubes by cutting into batons and dicing finely, add with half a medium-sized, finely diced red onion, ¼ teaspoon salt and fresh ground pepper. Stir gently to mix. Chill to serve.
3 PINE NUT & ROSEMARY HUMMUS with Copper Kettle Kumara Sea Salt & Dukkah Spice PREP TIME 20 MINS MAKES 1.5 CUPS
1 Into the bowl of a high speed
blender place 3 tablespoons toasted pine nuts, ¾ cup drained chickpeas, 1 teaspoon chopped rosemary, 1 clove minced garlic, 2 teaspoons tahini paste, 3 tablespoons olive oil, 3 tablespoons lemon juice and 1-2 tablespoons boiling water. 2 Cover and pulse until the pinenuts and chickpeas have broken down. You will need to stop, stir and start again a few times to incorporate all the ingredients.
3 Add 2 tablespoons natural yoghurt, 1 finely sliced spring
onion, ¼ teaspoon salt and freshly ground pepper then cover and pulse once or twice to blend the flavour through. If the hummus is too thick, thin it down with a little extra water or lemon juice.
4 Tip into a small bowl, smooth the hummus and create a slight dip in the centre. Drizzle extra virgin olive oil into the centre. Sprinkle over 1 tablespoon toasted pine
nuts and ¼ teaspoon sumac spice.