The fresh taste of SUM­MER

Sea­sonal dishes made sim­ple, with meal cre­ations us­ing Ex­otic Food sauces

Woman’s Day (NZ) - - Cooking extra -

Dirty Bloody Mary with Sriracha Cheese Dip­pers SERVES 4-6 PREPA­RA­TION & COOK­ING 30 MIN­UTES

1¾ cups grated cheese 40g but­ter, soft­ened ½ ta­ble­spoon hot wa­ter 1-2 ta­ble­spoons Ex­otic Food Sriracha Hot Chilli Sauce (ac­cord­ing to taste), plus ex­tra 2 tsp 2 sheets store-bought puff pas­try, de­frosted BLOODY MARY MIX 1 litre tomato juice, chilled 2 ta­ble­spoons Worces­ter­shire sauce 125ml vodka squeeze of lime juice ½ ta­ble­spoon flaky sea salt ½ ta­ble­spoon crushed black pep­per­corns ½ ta­ble­spoon runny honey ice (op­tional) cu­cum­ber or cel­ery shards to gar­nish

1. Pre­heat oven to 210°C. In a bowl or pro­ces­sor com­bine grated cheese, soft­ened but­ter and hot wa­ter. Mix well un­til blended, then add sriracha hot chilli sauce to taste.

2. Lay pas­try sheets on a lightly floured sur­face. Use a rolling pin to flat­ten them slightly. Spread cheese mix­ture over one sheet. Lay the sec­ond sheet over the top and roll gen­tly to se­cure. Slice into 1cm strips. Twist each strip sev­eral times, then press the ends onto a greased bak­ing tray to pre­vent them un­twist­ing. Bake for 15 min­utes or un­til golden and crisp.

3. BLOODY MARY MIX. Com­bine the tomato juice, re­main­ing sriracha hot chilli sauce, worces­ter­shire sauce, vodka and lime juice in a large jug. Chill for 30 min­utes or overnight.

4. Com­bine flaky sea salt and black pep­per on a flat sur­face. Rub honey around the rims of the glasses.

5. Dip glass rims in the salt and pep­per, fill with Bloody Mary mix and gar­nish with a shard of cu­cum­ber or cel­ery. Add ice if de­sired and serve with the dip­pers for dunk­ing.

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