BROCCOLI DIP WITH A TWIST[36]

Tuesday, January 14, 2014

8 shot/small glasses

Ingredients for the Dip
2 cups - Broccoli (chop coarsely)
4 cups - Water
1 1/2 Tbsp - Jalapeno
1 pc - Spring onion (chop into fours)
1 Tbsp - Lemon juice (or as per your taste)
2 Tbsp - Olive oil
120 gms or 4 ounces - Philadelphia cream cheese (or fat free cream cheese)
1/2 tsp - Chili powder
2 Tbsp - Coriander leaves {Cilantro}
1 clove - Garlic (chop into four)
To taste - Salt
1/4 tsp- Black pepper

Ingredients for Garnishing
1 Tbsp - Slivered almonds
2 Tbsp - White sesame seeds
2 Tbsp - Black sesame seeds
6-8 pcs - Lavache

Method for the Dip
Heat a pan, put the broccoli in it with the water and half tsp salt.
Cook the broccoli until very soft.
Overcook the broccoli in comparison to the al dente cooking that most recipes require.
It will take approximately 8 to 10 minutes, depending on the freshness of the broccoli.
When done cool and drain it.
Save the drained water for further use.
Transfer to a food porcessor.
Add the jalapeno, spring onion, lemon juice, cream cheese, chilli powder, coriander leaves, garlic, salt and black pepper with only 1 Tbsp olive oil and process until smooth.
Only if required add very little of the saved water.
Now add the remaining 1 Tbsp of the olive oil for a smoother texture.

Method for Garnishing
Heat a frying pan and roast the almonds in it.
Remove them in a bowl.
In the same pan roast the sesame seeds lightly and keep aside.

Assembling
Crush the lavache and put it in a shot glass.
Tilt the glass a little and put the sauce on it, layer the lavache.
Tilt the glass a little on the other side and put the dip again.
Top with the almonds followed by the sesame seeds.

Note: By tilting the glass few air bubbles are formed, making the presentation interesting and not flat.
Repeat this layering in the remaining glasses.