Cookery

Another delicious recipe from Denise Phillips

For more recipes and inspiration visit my website: www.jewishcookery.com

This is a great bread fix addition whether it is to use as a dip for canapés, part of a mezze starter or enjoy with soup. Quick and easy to make, they are ideal tasty sticks for dipping and most attractive on the dining room table. Pita bread is a staple bread on the Middle Eastern menu and this variation can also be enjoyed with Israeli salad, humous and tahini. ~ the new modern Jewish cuisine!

Preparation Time: 10 minutes Cooking Time: 10 minutes Serves: 6

Ingredients 6 slices of pita bread – cut into strips 2 cm thick 2 tablespoons extra virgin olive oil 2 tablespoons dried herbs, za’atar or garlic herb mix Salt and freshly ground black pepper

Method - For the Base 1) Pre-heat the oven to 200 C/ 400 F/ Gas mark 6. 2) Place the pita sticks on a baking tray. 3) Drizzle over the oil and coating the sticks evenly. 4) Season with salt and freshly ground black pepper. 5) Bake for 10 minutes or until golden. Serve immediately or when required.

Can be made up to 3 days in advance and stored in a sealed bag or freeze. To serve the stylish way: Place in a wine glass

Chips for Dips!

BY DENISE PHILLIPS

We can now entertain but a showstopping spread does not have to mean hours of cooking in the kitchen. A delicious display of dips and chips has become the trend served as starters or as part of a casual entertaining dining experience.

Your dips may be home-made or shop bought. Popular choices include fish dips such as smoked salmon or tuna pate. Middle Eastern options such as hummus, Baba Ganoush and dairy-based dips made using cream cheese, sour cream or yoghurt with added herbs, garlic, onion, chilli and other interesting flavourings. These are all easy to buy or make in minutes – refrigerate and serve in glass dishes for best effect.

That’s the dips … now for the ‘chips’!

Baked choices include breadsticks, bagel chips, pretzels, tortilla bites, crackers, melba toasts, pita bread (fresh or toasted) and cheese sticks. Arrange these in a basket lined with a napkin to match your colour scheme.

Choose the freshest vegetables available to dip. For maximum crunch and plumpness immerse your crudites in iced water and they will become firmer and crispier. Take care when preparing to keep sizes regular and the pieces attractive. Choose baby carrots and slice vertically. Cut cucumbers into circles after peeling alternate strips of the skin. Leave cherry tomatoes on their vine in small bunches.

Just about all salad and vegetables will dip. Some will need to be blanched or lightly cooked – most are best raw. A non-exhaustive list to select from includes broccoli florets, cauliflower florets, button mushrooms, asparagus, artichokes, hearts of palm, green beans, baby corns, radishes, peppers, and lettuce hearts.

Your selection of ‘chips’ can also include pickles cut into sticks and veggie crisps made from beetroot, parsnip, carrot and sweet potato.

Use different colours and textures and arrange well on attractive platters as people eat with their eyes as well as their mouths!

Remember to provide little touches to help your guests like toothpicks, disposable cocktail forks, teaspoons, and napkins. And don’t forget a bowl for any waste.