The bold flavours and fresh feel of this collection of recipes created by Kelly Gibney and styled by Città stylist Sam van Kan are a wonderful match for the trio of Nautilus Estate aromatics. Ideal to share with friends as the weather warms up.Serve these delicious dips with rustic crackers, fresh sourdough and plenty of raw vegetables.
Roasted carrot & miso dip
4 medium carrots – trimmed and peeled
1 garlic clove
2 tablespoons white miso paste
1 teaspoon finely grated ginger
¼ cup olive oil
Juice of 1 lemon
1 teaspoon sesame oil
1 heaped tablespoon hulled tahini
Sea salt and cracked black pepper
Extra olive oil for roasting
Preheat oven to 180 degrees Celsius.
Cut the carrots into chunks, place in an oven-proof dish and drizzle generously with olive oil. Roast for 30 minutes or until tender.
Combine with the remaining ingredients and use a hand blender to blitz until smooth. Add a little water to thin if necessary. Season generously.
Store in an airtight container in the fridge for up to 4 days.
Roasted beetroot, walnut & feta spread
2 medium beetroot – peeled
80g feta – roughly chopped
¼ cup Greek yoghurt
¾ cup raw walnut pieces
1/3 cup olive oil
Juice of 1 lemon
1 teaspoon fresh thyme leaves
1 teaspoon ground cumin
Sea salt and cracked black pepper
Olive oil for roasting
Preheat oven to 180 degrees Celsius.
Cut the beetroot into chunks, place in an oven-proof dish and drizzle generously with olive oil. Roast for 35 minutes or until tender.
Combine with the remaining ingredients and use a food processor to blitz until relatively smooth (or leave chunky as desired). Add a little water to thin if necessary. Season generously.
Store in an airtight container in the fridge for up to 4 days.
Broadbean, lemon & olive oil dip
250g frozen broadbeans**
1 cup frozen peas
1 small garlic clove – finely chopped
Large handful fresh mint – roughly chopped
Juice of 1 lemon
¼ cup extra virgin olive oil
Sea salt and cracked black pepper
Place the broadbeans in a large bowl and cover with boiling water. Leave for 5 minutes before draining well. Remove and discard the tough outer skins.
Cover the peas with boiling water and leave for 3 minutes. Drain well.
Use a hand blender to blitz the broadbeans, peas and remaining ingredients until smooth. Taste and season generously.
Store in an airtight container in the fridge for up to 4 days.
**Find broadbeans in the frozen food section, next to the peas, at your supermarket.
Pork and prawn meatballs Makes 22-25 meatballs
Keep this shared appetizer light and fresh by using baby cos leaves or radicchio to wrap them up. Lay out all the accompaniments and let guests help themselves.
400g free-range pork mince
300g prawns
½ cup panko breadcrumbs
1 tablespoon finely grated ginger
1 large garlic clove – finely chopped
1 red chilli – deseeded and finely chopped
Large handful fresh coriander
1 spring onion – green part finely sliced
1 egg white
Zest and juice of 1 lime
1 teaspoon sesame oil
2 teaspoons fish sauce
1 rounded teaspoon brown sugar
Siracha mayo
½ cup good quality mayonnaise
1 tablespoon siracha
Chilli and lime sipping sauce
Juice of 1 lime
1 tablespoon fish sauce
1 rounded teaspoon brown sugar
½ large red chilli – deseeded and finely diced
To serve: baby cos leaves or radicchio leaves, shredded carrot, alfalfa or watercress sprouts
Whisk the 2 sauces together and set aside until ready to serve.
Place all the meatballs ingredients into a food processor and run on low until evenly combined. Ensure you do not completely blend in the prawns. It’s important to have some chunks left.
Roll heaped teaspoons of meat into balls. Heat a generous drizzle of olive oil in a skillet over a medium heat. Cook the meatballs in 2-3 batches until golden brown on the outside and cooked right through.
Serve immediately. Let your guests load up the lettuce leaves with meatballs and condiments.
Leftover meatballs can be stored in the fridge for up to 3 days. Gently reheat in a sauté pan.
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