Posted on 29/08/2016 in Autumn
August is a month of plenty. With so much ripe and ready to pick in vegetable gardens and allotments, this creates a time when you don't need to spend hours in the kitchen cooking as lots of this produce is as good raw as they are cooked. My monthly culinary tour has taken me to Elveden. A historic estate based as we are in the Brecks. Elveden is in the heart of East Anglia, on the Norfolk-Suffolk border. Owned by the Guinness family since 1894.
Crunchy Summer vegetables with Anchovy and Beetroot Dip
Homemade dips are an excellent alternative to a starter, especially during the summer months when there is wonderful, fresh ingredients available. I have chosen two of my favourite ones to serve with the vegetables from Elveden’s Market Garden. Both these recipes can be made ahead and left in the fridge. Prepare the vegetables and keep them in plastic bags or chilled water, until you are ready to serve.
Anchovy Dip
Elizabeth David is one of my favourite cookery writers, her anecdotal approach to writing is fascinating and still several years on just as important as when she wrote in the 60’s.
This anchovy dip recipe is one of her recipes. It’s brilliant with pre dinner drinks and with such an abundance of wonderful fresh ingredients it’s a great way to start any special occasion.
Ingredients
2 fresh eggs
2 cloves garlic finely chopped
8 anchovy fillets drained and chopped
½ tsp English mustard powder
The juice if half a lemon
Salt and freshly ground black pepper
A pinch of sugar
275ml sunflower or rape seed oil
Put the eggs in a food processor with the garlic, anchovies, sugar, lemon juice and mustard powder and whizz well. Then very slowly drizzle in a little oil at a time, while the motor is running, continue adding the oil and slowly the mayonnaise will thicken and become beautifully creamy. Then taste and season.
Chill then serve on a large platter with fresh vegetables of your choice.
Beetroot Dip
If like me you like beetroot you will love this dip, the colour is wonderful it tastes great. This recipe is based on one from the Book Moro East. It’s made with tahini which is a sesame seed paste.
Ingredients
600g raw beetroot trimmed, washed with skins on
1 garlic clove
6 tablespoons rapeseed oil
2 tablespoons of tahini
2 tbsp chopped fresh mint
2 tbsp red wine vinegar
Slowly cook the beetroot in a covered saucepan of salted water for approx 1 ½ hours, larger beet might need a little longer. Once they are cooked remove the skins, I find its easier under a running cold tap.
Once skinned put them in the processor with the rest of the ingredients and blitz until smooth. Taste and season with freshly ground pepper and a little salt.
Chill, then serve.
