Olive Cornbread with Duo of Summer Dips

  

  • 1 1/3 cups self-raising flour
  • 1 tsp baking soda, sifted
  • 1 12 cups fine polenta
  • 2 spring onions, finely sliced
  • 3/4 cup of pitted green olives, finely chopped
  • 1 red chilli, seeded and chopped or 2 pickled green chillies, chopped
  • 12 red capsicum, finely diced
  • 1 cup parmesan cheese, grated
  • 1 tsp Murray River flake salt
  • 1 cup (250ml) milk
  • 2 eggs
  • 12 cup (125ml) crèmefraîche
  • 2 tbsp melted butter
  • 12 tsp Tabasco jalapeño hot sauce

Preheat the oven to 185°C. Mix dry ingredients in large bowl and add olives, capsicum, spring onions, chilli, grated cheese and add a pinch of Murray River flake salt.

In another bowl whisk the milk, eggs, crèmefraîche, melted butter and Tabasco jalapeño sauce. Carefully mix into the dry ingredients. Place the mixture in a greased or lined loaf tin or 20cm-square cake tin. Bake for 45 minutes or until the bread has risen and is firm to the touch. Cool slightly and serve warm buttered slices.

 

Simon’Smashing Pumpkin Dip

  • 2 cups pumpkin skin removed, chopped into 2cm cubes
  • 2 tbsp olive oil
  • 125g lite cream cheese
  • 1 tbsp Simon Gault Home Cuisine Indian seasoning
  • A pinch of Murray River flake salt

Preheat oven to 190°C. Place the pumpkin onto a roasting tray and drizzle the oil over it. Place into the oven and cook for approximately 15 minutes or until very soft.

Remove from the oven, place into a food processor then add the cream cheese, Simon Gault Home Cuisine Indian seasoning and a pinch of flake salt. Purée until smooth, check the flavour and if you want a stronger Indian flavor simply add more seasoning to your liking.

Moroccan Deluxe Nut Dukkah 

  • 100g Alison’Pantry Deluxe Mixed Nuts (cashew, brazil, pecan, almond)
  • 1 tbsp white sesame seeds
  • 2 tbsp Simon Gault Home Cuisine Moroccan seasoning

Dry roast the nuts and sesame seeds in the oven at 180°C for 5 minutes. (If you’re in rush the dukkah will still taste great without roasting the nuts.) Allow to cool bit then transfer to a food processor and blend with the Simon Gault Home Cuisine Moroccan seasoning to a chunky crumb. Serve with my Olive Cornbread or crusty bread and extra virgin olive oil.

Serves six. 

 

Read 3367 times Last modified on Friday, 13 November 2015 00:40