Ingredients:
1 pack of ready rolled puff pastry (375g)
Knob of butter -
1 egg -
1 tub of DipNation's Sweet Thai Chilli
Line a baking sheet with some silicone/greaseproof paper. Unroll the puff pastry and cut it in half across the longest side. Brush with a little melted butter. Spread DipNation's Sweet Thai Chilli evenly over both sides of the pastry. Roll each half in on itself, towards the middle. Chill in the fridge for about half an hour.
Remove from the fridge and brush with the beaten egg. Slice into 1cm thick slices
and place on the baking sheet, on their sides, pressing down gently so they hold
their shape. Bake for 12-
Allow to cool for a few minutes. Serve warm.
(serves 2 as a main or 4 as a starter)
4 small ready made Vol au Vent cases
150g of cooked chicken -
50g diced pancetta/bacon
1 shallot / half an onion -
4 tsp DipNation's Roasted Red Pepper
2 tbsp double cream
1 sprig of thyme -
Salt and pepper
Place the vol au vent cases on a baking sheet and place in the oven to heat up, 5-
Remove vol au vent cases from the oven and fill with the chicken mixture.
DipNation Chunky Dips work really well within recipes. Not only do they help create delicious dishes, but they reduce much of the usually required preparation due to their ingredients. Below you will find a selection of starter and main meal ideas which are all incredibly easy to make. I hope you enjoy eating them as much as we have enjoyed creating them!
We would LOVE to hear what you have created with DipNation’s Chunky Dips -
Click here to view Claire Macdonald’s recipes as featured in the Scotsman Magazine.
Featured Recipes
(serves 2)
Ingredients:
200g pasta
1 tub of DipNation Spinach & Feta
1 large chicken breast, chopped
Olive oil
2 tablespoons of cream
Fresh Parmesan & spinach leaves to garnish
Put a large pan of water on to boil for the pasta. Salt the water generously and once boiling add the pasta.
Warm a little olive oil in a frying pan and fry the chicken gently, being careful not to brown it too much. Once the chicken is cooked through add the tub of DipNation Spinach & Feta and the cream and then give it a good stir.
When the pasta is tender, drain and tip into the creamy sauce. Stir gently. Serve piping hot, garnished with a few spinach leaves and parmesan shavings.
(serves 4 as a starter or 2 as a main)
Ingredients:
40g butter
1 shallot/half an onion -
1 clove garlic -
175g risotto rice
1/2 glass white wine
650ml (approx) stock
1 tub of DipNation's Roasted Butternut and Chilli
2 tbsp double cream
3 tbsp grated parmesan
3 tbsp chopped fresh parsley
Have the stock simmering in a pan. Melt half the butter in another saucepan. Add the shallot and garlic and cook gently until soft and transparent. Add the risotto rice and some seasoning. Stir to coat the grains of rice with the buttery shallot mixture. Add the white wine and stir over a medium heat until it has reduced by half.
Now add a few ladles of the stock, stirring the risotto continuously, over a low heat. Keep adding the stock until the risotto rice is cooked through and whole mixture is turning velvety. (Not all the stock may be required, or you may need to add a little extra!) Stir in DipNation's Roasted Butternut and Sweet Chilli, cream, Parmesan and parsley. Take off the heat. Lastly add the remaining butter; stir it in briefly then leave the risotto to sit for a minute. Good to go!
(serves 4-
Ingredients:
40g butter
40g plain flour
580ml milk
2 tubs of DipNation's Spinach and Feta
750g cooked turkey -
4-
Grated Parmesan for topping
Pre boil the lasagne sheets (according to pack) and refresh in cold water. Leave in the cold water until ready to use.
Make a white sauce by melting the butter, then adding the flour. Cook gently for about a minute then add the milk a little at a time, stirring to ensure no lumps form. When all the milk is added, bring to boiling point and simmer gently for a couple of minutes. Season to taste and stir through the 2 tubs of DipNation's Spinach and Feta. Put a little of the sauce in the bottom of the lasagne dish, then a sheet of lasagne. Add enough turkey to cover the lasagne, followed by a good covering of the sauce. Repeat the layers of lasagne, turkey and sauce until the dish is full. Finish with a sheet of lasagne and sauce only. Sprinkle over the grated Parmesan.
Bake in the oven for 15-
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