Dips Recipes for Parties

Pretty presentation is essential — vegetables must he as crisp, and fresh as possible, while biscuits should b

A bottle of Worcestershire sauce.

Image via Wikipedia

e spread at the last minute so that they don’t become soggy.

DIPS

Here are a few suggestions for things to serve with dips: Potato crisps, Indian popadoms, prawn crackers, small savoury biscuits, Gristicks, cooked shrimps, frankfurter chunks, or cocktail sausages, raw vegetables like sticks of celery, carrots, radishes, spring onions, French bread or baked croutons.

SOUR CREAM DIP (serves 6)

5 oz. Carton of soured cream

1 tablespoon of chilli sauce (from a bottle)

1 teaspoon of dried mustard powder

1 medium onion (grated)

1 teaspoon of Worcester sauce

1 tablespoon of snipped chives

2 teaspoon freshly-ground pepper

2 teaspoon of salt

Mix everything together, and chill one hour before serving.

AVOCADO DIP (serves6)

1 medium-sized ripe avocado

1 tablespoon of lemon juice

5 oz. Carton of soured cream

1 clove of garlic (crushed)

1 medium onion (grated)

Haifa green pepper (chopped small)

Salt, freshly-ground black pepper

2 tomatoes (chopped small)

1. Slice the avocado in two and remove the stone.

2. Scoop out all the pulp into a bowl, making sure you get all the very green flesh next to the skin (this helps to make the dip a good colour).

3. Thoroughly mix in the tablespoon of lemon juice, the salt and freshly-milled black pepper.

4. Now add the soured cream and mix till smooth, either with rotary whisk or electric beater.

5. Add the garlic, onion, green pepper and tomatoes. Stir, taste to check the seasoning and chill before serving. Never make this until the day you need it, as it tends to discolour if left overnight.

BLUE CHEESE DIP (serves 6)

1/4lb. of gorgonzola cheese

5 oz. Carton of soured cream

1 medium onion (grated)

1 teaspoon of freshly-ground pepper

1. Cream the cheese by mixing with a large fork.

2. Add the soured cream, a little at a time, until it’s all in and the mixture looks creamy.

3. Add the grated onion and pepper.

4. Chill in the refrigerator.

SAVOURIES FOR SPREADING ON BISCUITS

KIPPER PATE (serves 6)

1lb 10 oz. Packet of frozen kipper fillets

1 small onion (chopped very small)

4 oz. Butter (room temperature)

The juice of a medium lemon

¼ whole nutmeg

Salt, pepper, paprika

1. Cook the kipper fillets according to the instructions on the pack, drain and allow to cool.

2. Remove the skins and put the fillets into a mixing-bowl. Mash to a pulp with a large fork.

3. Add onions, lemon juice and butter, and mash again with the fork until all is smooth and creamy.

4. Add grated nutmeg, and season to taste with salt and pepper.

5. Chill for one-hour.

6. Spread pate on small biscuits, sprinkle with paprika and decorate with slices of stuffed olive or gherkin.

CHEESE AND PEPPE SPREAD (serves 6)

1 lb. Of cheddar cheese (grated)

6 spring onions (chopped very small)

1 small red pepper (seeded and chopped small)

4 oz. of mayonnaise

1. Put all the ingredients into a large mixing-bowl and blend evenly.

2. Serve spread on small biscuits.

QUICK PATE (serves 6)

2 rashers of bacon

Cooking oil

18 oz. can of pate

1 clove of garlic (crushed)

¼ teaspoon of dried mixed herbs

Freshly-milled black pepper

1 tablespoon of Brandy

A few gherkins (sliced)

Some slices of tomato

1. Fry the bacon in oil till crisp and well- done. Drain on kitchen paper.

2. Chop bacon finely.

3. Mix bacon, pate, garlic and herbs, and Brandy. Season with freshly-milled black pepper and salt.

4. Chill, and serve on small biscuits with slices of gherkin or tomato on top.

SHRIMP PATE (serves 6)

½ lb. of peeled prawns (thawed if frozen)

4 teaspoons of olive oil

The juice of a small lemon

A few gratings of nutmeg

Salt, and a pinch of cayenne pepper

2 oz. of peeled prawns for garnish

A little paprika

1. Put the prawns, olive oil, lemon juice and nutmeg into the goblet of a liquidizer and blend till you have a smooth paste.

2. Empty into a bowl and season with salt and cayenne, according to taste.

3. Chill.

4. Serve spread on savoury biscuits and garnish with whole prawns and a sprinkling of paprika.

SAVOURIES ON STICKS

1. Melon cubes, wrapped in thin strips of Parma Ham.

2. Chopped celery stalks, stuffed with a mixture of cream cheese and chopped walnuts.

3. Fresh pineapple cubes with slices of Swiss Gruyere cheese.

4. Small chunks of Spanish chorizo sausage.

5. Cubes of garlic sausage spiked with slices of pickled pimento.

SAVOURY CHEESE STRAWS

8 oz. of plain flour

Salt and cayenne pepper

4 oz. of butter

3 oz. of strong cheddar cheese (grated)

1 oz. of grated parmesan

2 egg yolks

Cold water

Heat oven to 400 °F (Gas Mark 6, 200 °C).

1. Put flour into a mixing-bowl, with a little salt and cayenne pepper.

2. Rub in butter until the mixture resembles fine breadcrumbs.

3. Mix in grated cheeses thoroughly.

4. Add beaten egg yolks and enough cold water to make a stiff dough.

5. Turn out onto a floured board and roll out pastry into an oblong about 15 inches long and 5 inches wide.

6. Cut into straws approximately 2-½ inches long and 1/4inch wide.

7. Twist each straw and place them on a prepared greased baking-tray.

8. Bake for 10-15 minutes until golden-brown. Cool and store in an airtight tin. This mixture can also be used to make small cheese biscuits.

Enhanced by Zemanta

12. November 2011 by admin
Categories: Introduction, Parties, Recipes | Tags: , , , , , , , , , , | Comments Off on Dips Recipes for Parties

Follow

Get every new post delivered to your Inbox

Join other followers: