Three vibrant dips

Three recipes using Koko & Tree macadamia nut oil
These fabulous three dip recipes for macadamia nut oil were designed by The Kitchen Cooperative  for Tastemakr, an online marketplace of artisan food and drink.

1. Avocado, spinach, rocket & watercress dip with macadamia oil

avo_dip_crujwa

Serves 4-6
  • ½ garlic clove, crushed to a paste with a little salt
  • 3 anchovies, roughly chopped (optional)
  • 2 spring onions, roughly chopped
  • 1 x 130g bag of spinach, watercress and rocket
  • A big handful of parsley leaves, roughly chopped
  • ½ tbsp cider or white wine vinegar
  • Juice of ½ lemon
  • 2 small ripe avocadoes or 1 large, flesh only
  • 75ml macadamia oil
  • A handful of pistachios, chopped (optional), to serve
Place the garlic, anchovies, spring onions, greens, parsley, vinegar and lemon juice in a food processor or blender and whizz until finely chopped. Throw in the avocados with and blend until fine. With the motor running, add the oil in a steady stream until you have a sauce the consistency of thick yoghurt, then season well with salt and pepper. Adjust the acidity and seasoning to your taste, then transfer to a bowl. Sprinkle with the chopped pistachios if you like and serve with raw vegetables or flatbreads.

2. Butternut squash, honey & macadamia oil dip

butternut_dip_yzmw4j_converted

Serves 4-6
  • 1 large (about 700g) butternut squash – peeled, de-seeded and cut into 2cm cubes
  • 1 tsp salt
  • 75ml macadamia oil, plus extra, to drizzle
  • 2 tsp floral honey
  • A squeeze of lemon
  • 40g pumpkin seeds, toasted
  • Onions seeds (optional), to serve
Place the squash in a deep saucepan, sprinkle over the salt and 2 tablespoons of the oil, then cover with a lid and place over a low heat. After 10 minutes, stir well, then return the lid and leave for another 10 minutes. Repeat this another 1-2 times until the squash is completely broken down and you have a thick paste.
Take off the heat and stir in the remaining oil, honey and a squeeze of lemon. Leave to cool, then adjust the seasoning again, adding a little more honey or seasoning according to your taste.
When you’re ready to serve, toast the pumpkin seeds in a dry pan over a medium heat until they begin to pop. Transfer the dip to a bowl, then sprinkle with the pumpkin seeds and and onion seeds and drizzle with a little extra oil. Serve with raw vegetables or flatbreads.

3. Beetroot, feta & macadamia oil borani

beetroot_dip_peiorm

Serves 4-6
  • 4 medium (about 700g) raw beetroot, scrubbed
  • 1 tsp salt
  • 1 garlic clove, crushed to a paste with a little salt
  • 90ml macadamia oil, plus extra for drizzling
  • 3 tbsp Greek yoghurt
  • 2 tbsp red wine vinegar
  • A pinch of sugar
  • 100g feta cheese, crumbled
  • 2 tbsp chopped dill, plus a few sprigs to garnish
Place the (unpeeled) beetroot in a saucepan, sprinkle over the salt and cover with water. Place over a medium-high heat and bring to the boil. Cook for approximately 30-40 minutes (depending on size) until tender and you can easily insert a sharp knife. Drain and leave to cool.
Once cool, peel the beets, then place in a food processor or blender along with the garlic, oil, yoghurt, vinegar and sugar. Whizz into a textured purée, being careful not to over-blend.
Transfer to a bowl and stir through the feta and dill. Season to taste, then decorate with a little extra dill and drizzle with a little extra oil before serving. Serve with raw vegetables or flatbreads.
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