THIS weekend is one of the best times of the year for entertaining, as we count down to the new year with family and friends.
Whether you're hosting the New Year's Eve celebrations for the first time or you're looking for new ideas on what to serve guests, I have shared some my current favourite crudités and dips which you can make at home.
This week's recipes are very easy to prepare and taste so much better than store bought alternatives. It is also a great way to get some vegetables into your diet after a season of indulging in chocolate, cheese and wine...
Whether you're interested in learning basic cooking skills or looking to up-skill in the kitchen, this January, we have a range of classes available for all abilities at Waterman Cookery School.
For more information or to book classes, visit www.waterman.house.
CRUDITES AND DIPS
WHIPPED GREEN OLIVE, LEMON AND BUTTER DIP
2tbsp lemon juice
150g of green olives, chopped
To start, soften the butter using an electric mixer and add in the lemon juice. When the butter is soft and becomes pale in colour, it should look light and creamy.
Next, add in the chopped olives and mix well. Season with salt and pepper to taste and serve with toast.
250g beetroot, cooked and peeled
1 clove of garlic, chopped
3tbsp of Greek yoghurt
Place the beetroot in a food processor and pulse, then add in the garlic clove until the mix resembles a puree-like consistency.
Next, add the Greek yoghurt; the mix should become smooth.
Season with salt and pepper.
Place in a bowl to serve and drizzle with olive oil. This is best served with warmed flat breads.
50g of blanched hazelnuts
2tbsp sesame seeds
1tbsp coriander seeds
1tbsp Cumin seeds
1 pinch of black peppercorns
1tsp fennel seeds
1tsp dried mint
To start, place the nuts in a frying pan and roast until warmed through.
Add the hazelnuts into a food processor.
Toast the sesame seeds, coriander seeds, cumin seeds, black peppercorns and fennel seeds for one minute.
Toss gently and remove from the heat.
Next, add all ingredients to a food processor with the mint and blitz until the mixture resembles a coarse texture. Add in a glug of olive oil to bind the ingredients together and serve.
This is best served with flat breads and crackers.
SPICED PUMPKIN DIP
1kg butternut squash, peeled and topped
2tbsp hot chilli sauce
1 sprig of chives, chopped
To start, cook a kilo of butternut squash for 45 minutes in the oven at 180C until tender.
Once cooked, scrape away the flesh from the skin and place into a food processor. Pulse until the squash becomes a pulp.
Next, add in the mascarpone and hot chilli sauce and season to taste.
Serve in a bowl with chopped chives.
This is great when served with carrot sticks, radishes and fennel crudités.