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Bread Dipping Oils Two Ways
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Make the most of your dried herbs and spices with these two simple dipping oils. A herby Mediterranean and spicy Middle Eastern style dip. Perfect served as a starter or as part of a sharing board with your choice of breads, cheeses, meats, and olives.Ingredients
Method
Ingredients
For the spicy Middle Eastern Dip
- ½ cup extra virgin olive oil
- 2 tsp Bart pul biber
- 1 tsp Bart ground cumin
- 1 tsp Bart dried mint
- 1 tsp Bart garlic paste
- 1 tsp Bart sumac
- 1 tsp Bart dried parsley
- ¼ tsp salt
- Pinch of freshly cracked black pepper
- Flat breads, to serve
For the herby sun-dried tomato Mediterranean dip with burrata
- ½ cup extra virgin olive oil
- 1 tbsp Bart dried oregano
- 1 tsp Bart dried thyme
- 1 tsp Bart dried basil
- 5-6 finely chopped sun-dried tomatoes (packed in oil or rehydrated)
- 1 tsp Bart garlic paste
- ½ tsp Bart chilli flakes (optional for heat)
- ¼ tsp salt
- Freshly cracked black pepper to taste
- Burrata and crusty bread or focaccia to serve
Method
For the spicy Middle Eastern dip
1. Heat the olive oil in a small saucepan over low heat until warm (not smoking).
2. Stir in the pul biber, cumin, dried mint, and garlic. Let the spices bloom in the warm oil for about 30 seconds.
3. Remove from heat and add the sumac, parsley, salt, and black pepper. Stir well.
4. Let the oil cool slightly so the flavours can develop.
5. Serve warm or at room temperature with flatbreads, pita, or drizzled over dips such as hummus or baba ganoush.
For the herby sun-dried tomato Mediterranean dip with burrata
1. In a small bowl or jar, combine the olive oil, oregano, thyme, basil, and garlic.
2. Chop the sun-dried tomatoes finely and add them to the oil.
3. Stir in the red chili flakes, salt, and black pepper.
4. Let the mixture sit for at least 30 minutes at room temperature to allow the flavours to develop.
5. Spoon over burrata and serve with fresh crusty bread or focaccia.
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