FINALLY, A CLASSY KOSHER PRODUCT
These dips are excellent — thanks to the Israelis
IT IS depressing how many times in recent months I have had to report sub-standard kosher foodstuffs. But, there is at least one area in which supervised products excel: with a few exceptions, kosher dips are in a different class. This is almost all due to the Israeli influence — there are very few fridges in Israel not stocked with tubs of hummus, aubergine dips and olive salad.
Of the four dips I tasted, three were traditionally Israeli. The Yarden aubergine salad was hard to fault. The aubergine had been slowcooked in a subtly spiced tomato sauce until it had almost the consistency of a spread. It is the perfect accompaniment to warm pitta, falafel, or as a starter in itself — I could quite happily eat it with a spoon from the container.
Yarden’s olive and pepper salad — also in a tomato sauce — was more tangy and would work well as a relish with chicken or lamb kebabs, with a spoonful or two of tahina and a splash of chilli sauce. And if you happen to be short of a topping for your pasta, a dollop of it would do very nicely.
McFreed’s aubergine caviar — cooked aubergine finely diced and mixed with mayonnaise — has the perfect consistency and a dreamy taste. It would be easy to nosh the best part of a tub with a piece of pitta, but beware the high calorie count.
McFreed’s smoked salmon rillette is equally calorific but the temptation to overdo it is not so intense. This was the only non-Israeli style dip tasted and, significantly, it was the least satisfactory. Its taste was salmony enough but it contained a huge amount of mayonnaise which made it over-rich and slightly cloying — fine in small quantities, though.