The People's Friend

Watercress and Garlic Dip

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Course: Starter Skill level: easy Serves: 4

■ 1 tbs olive oil

■ 1 shallot, chopped

■ 1 clove garlic, crushed ■ 1 potato, peeled and chopped

■ 100 ml (4 fl oz) dry white wine

■ Pinch of chilli flakes

■ 2 x 85 g bags watercress ■ Squeeze of lemon juice ■ 4 tbs half fat crème fraîche

■ Salt and freshly ground black pepper, to taste To Serve: freshly cooked tiger prawns; lemon wedges. 1 Heat the oil in a frying-pan, add the shallot and sauté over a gentle heat for 5 minutes. Add the garlic, potato, wine and chilli, cover and simmer for 10 minutes or until the potato is tender. Add the watercress and cook, stirring for 4 minutes until the leaves have wilted. Cool.

2 Once the mixture is cool, add the lemon juice and crème fraiche, then transfer to a food processor and blitz until just smooth. Season to taste.

3 Spoon into a bowl and serve with barbecued fish or meat or as a cold dip with pitta bread.

 ?? www.watercress.co.uk. ??
www.watercress.co.uk.

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