Perfect for barbecues and picnics, buffets and appetisers, do-it-yourself dips are tastier – and far cheaper – than the store-bought kind.
Taramasalata
Serves 8
Soak the cod’s roe in cold water for a couple of hours, then rinse it, drain it and pull off the skin. Mash it to a pulp with a fork, then whisk it at top speed with an electric beater. Pour in the lemon juice. Add the oils a drop at a time while you continue whisking. Once the mixture is dry and solid, beat in up to 55 ml water to form a soft mousse. Add the garlic and parsley and, if you like your taramasalata pink, a drop of red food colouring. Whisk well, season and serve with warm flatbread or hot toast.
Chicken liver paté
Serves 6
Fry the chicken livers over a medium heat in 1 oz butter for about 5 minutes. Remove from the pan with a drainage spoon and transfer to a blender. Add 5 oz melted butter and the brandy. Add the mustard powder, mace, thyme and garlic. Season and blend until smooth. Pour into six individual pots. Melt the remaining butter and pour over. Chill for 48 hours and serve with hot toast.
Moutabel
Serves 8
Pierce the skins of the aubergines and grill them until the skin is charred and crispy all over and the flesh is very hot. Cool, then discard the tops and peel off the skin. Place the flesh and any juices in a bowl and beat by hand until almost smooth. Stir in the garlic, lemon juice, tahini paste and olive oil, and season well. Scatter with pomegranate seeds and parsley. Serve with warm flatbread.
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Tags: food, recipes
