Spicy Dip with Garnish
Easy. spicy. Aioli.
Ingredients
½ small clove garlic , peeled
sea salt
freshly ground black pepper
1 large free-range egg yolk
1 teaspoon Dijon mustard
285 ml extra virgin olive oil
285 ml olive oil
lemon juice , to taste
Method
Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
Now make it special
Substitute 1/4 to 1/2 of the oil with Kiwi Dave's Spicy Rescue Oil. Simple. Interesting. Surprising.
Provided by Tasmanian Food & Wine Conservatory
Finally on Sunday I made egg & bacon party pies.
So basically pastry, Kiwi Dave’s Bombay Brinjal, bacon and whisked egg mixture poured in.
The result - Amazing. Thanks again David.
Dani
P.S, My husbands mates keep asking for more. Not happy Dave
Dani’s Spiced Up Bacon & Egg Pies
Ingredients
3 sheets frozen ready-rolled puff pastry, thawed 500g bacon, thinly sliced
2 – 3 tbl spoons Kiwi Dave’s Bombay Brinjal
1 1/2 cups sour cream
1/3 cup chopped chives 12 eggs
Method
1 Preheat oven to 200°C. Lightly grease 12 x 3/4-cup capacity muffin pans Cut pastry sheets into quarters. Gently ease a square of pastry into each muffin pan.
2 Cook bacon in a small frying pan over medium-high heat for 3 to 4 min- utes or until light golden. Drain bacon on paper towel and allow to cool for 5 minutes.
3 Place three-quarters of bacon into base of each pastry shell. Whisk sour cream, Kiwi Dave’s Bombay Brinjal, chives, salt and pepper until well-com- bined. Spoon mixture over bacon. Crack egg on top of sour cream. Top with remaining bacon.
4 Bake for 25 to 30 minutes or until pastry is golden and filling is cooked. Al- low to stand for 5 minutes before removing from pan. Season and serve hot.
Recipe courtesy of the Tasmanian Food & Wine Conservatory
Spicey
Dip with
Garnish
Ingredients
DIP:
250g Cream cheese
185g Kiwi Dave's Bombay Brinjal (leave a bit in the jar for something else)
1x cloves garlic, crushed
1/4 tsp sea salt
1/3 tsp cracked pepper
GARNISH:
1/2 tomato, finely diced
1/4 red onion, finely diced
1/4 bunch coriander, finely chopped
Method
Using a food processor, blend all ingredients together for the dip, adjust seasoning to taste.
In a small bowl, combine tomato, red onion and coriander.
Scoop dip into a shallow serving bowl, top with the tomato mixture to add colour and texture. Serve alongside crackers or pappadams for dipping.
Rescue
Your Eggs
Not Really a Recipe
Put it on your eggs!
On Fried Eggs. On Poached Eggs.
On Scrambled Eggs. On Egg Salad.
On Eggs on Toast. On Ice Cream.
Just making sure you’re still reading :)
Eloise Emmett - Award Winning Writer and Qualified Chef
Suggestions
1 Kiwi Dave's Bombay Binjal on an egg on lettuce on rocket on avocado on multigrain toast.
Simple. Delicious.
2 Make your favourite scrambled eggs, with some chives and parsley, white pepper and a little salt... then gently stir in a spoonful of Kiwi Dave's Bombay Brinjal late in the cook. We're not looking for brown eggs. Just stir enough to spread the flavour.
3 Take the near perfect omelette to spicy heights by spreading a little KDBB just before you fold. Let it sit for thirty seconds and serve.
4 Ice Cream is delicious right? Add a teaspoon of Kiwi Dave's Bombay Brinjal. Now how does that taste?!
No, seriously, how does it taste?
We've never tried it :) Probably wouldn't try it.