A variation on tzatziki, or raita. This one had grated cucumber, yoghourt, fresh mint, ground cumin and black pepper. I served it with little poppadom snacks. Because I had first peeled the cucumber and scooped the seeds out, John was also able to enjoy it; cucumber disagrees with him otherwise. I think this is just about the nicest way to eat cucumber that there is.
Not hummus, because hummus has tahini and this doesn’t. More like a variation of pesto, except with chickpeas and coriander instead of pine nuts and coriander. This recipe combined chickpeas, coriander, spring onion, garlic, lemon juice and olive oil. Unfortunately, the balance was wrong; probably too much olive oil. Still, it made a change, and chickpeas are good for you.
Frozen prawns (defrosted, drained), cream cheese, crème fraîche, lime juice, lazy ginger, chives, all blitzed in the food processor. (the chives should have been for garnish, got that bit wrong; also, didn’t put enough lazy ginger in, so it wasn’t very gingery.
We had it for lunch with salad and toast and it was most pleasant.
This is a nice dip, makes a change from the other food we normally eat. I think it would work well in a party, or mixed with boiled potato for a variation on potato salad.
My sister tried the bacon challenge with mutton and it was very nice
I had some supracure left over, so I used it on some dark skirt I got from the butcher. It turned out very tasty indeed, a bit like pastrami, obviously, but not quite. I think if I’d put some black pepper into the cure, and maybe some other flavours, it would have been magnificent. John thinks I should make it again some time.