Layered Avocado Salsa Sour Cream Dip
This is a really nice dip and is always popular at any gathering.
2 cloves garlic – crushed
1 red chilli – seeded and finely chopped
1 lemon – juice
1 x jar salsa (of your choice)
1 x tub sour cream
3 to 4 spring onions – finely chopped
1/4 to 1/2 cup pitted olives – chopped (more or less to taste)
Corn chips to serve
Mash the avocados in a bowl and mix with the garlic, chilli and lemon juice.
Spread evenly over a plate or platter.
Spoon over some salsa.
Top with a layer of sour cream.
Sprinkle over the olives and spring onions.
Top with some grated cheese.
Serve with corn chips or similar to scoop up this delicious mixture.
Maz's Dipping Cream for Fresh Fruit
Another great friend Maz came along with this scrumptious dipping cream which turns a platter of fresh fruit into something very decadent and delicious. A wonderful way to enjoy fruit.
150ml Sour cream
150ml fresh cream – Lightly whipped
1 tspn finely grated orange rind
1 tab Grand Marnier or whatever liqueur flavour you like - optional
Icing sugar to taste.
Mix all ingredients together and mix with a whisk until the mixture has thicken up a little.
into a bowl and place in the middle of platter of fresh fruit.
Viv’s hint: if you aren’t using a liqueur, then add a little squeeze of orange juice, or some thick passionfruit topping as I did - it was really nice.
Pammy's Lamb and Horseradish Rollups
Makes approx 12
1 large lamb back strap (about 200g)
2 tblspns finely chopped fresh thyme (or use 2 tspns dried thyme)
salt, pepper to taste (use sea salt flakes and cracked black pepper)
2 tblspns horseradish cream (readily available on supermarket shelves)
approx 1 cup baby spinach leaves and 1/2 cup bean shoots (or use a combination baby rocket leaves or iceberg lettuce finely shredded)
1/2 cup parmesan - shaved
Combine the thyme, salt and pepper on plate.
Lay the lamb on top and coat evenly with the thyme mix.
Remove the lamb and cook on a preheated hot BBQ grill or plate that has been lightly oiled. Brown on both sides and cook until done to your liking.
Remove and refrigerate until cool enough to handle.
Cut the cooked, cooled lamb into thin slices and place on a flat surface and cover with cling wrap.
Using a meat mallet or something similar that will do the job, flatten the meat out gently to form even thinner strips.
At one short end of the meat strip, spread each slice with a little horseradish cream and top with some spinach leaves and bean shoots. Finish with some shaved parmesan.
Roll up into a cyclinder, enclosing the filling, and refrigerate until ready to serve.
If you want, you can add some halved cherry or mini roma tomatoes on the serving dish and sprinkle a little olive oil, sea salt and black pepper over the roll-ups just before serving.
Viv’s hint: you could replace the lamb with fillet steak and use whatever green leafy salad leaves you like.