Here's a fishy dip for Christmas entertaining. It includes tuna and anchovies but don't worry, it's not all that "fishy" in taste. I found it fairly mild, but I guess if you're not a fish fan ... But I definitely am, and I also like a fishy phrase. One of my faves is about slapping an annoying person in the face with a wet herring. Which reminds me of that Monty Python sketch. But I digress ...
This recipe calls for Philly (cream) cheese, which I have not used in a very long time. I found that it is no longer the cheese I remember, sadly. Okay for dips and cheesecakes, but the texture has clearly been dumbed-down. After discussing it on a FaceBook group, we decided it is now full of water and 'fillers', rather than delicious milk from the cow. Sigh! ... And the texture is just so gummy and squishy and bluuuurrgghhh. Anyways, it's fine in a dip where it gets blitzed up.
Merry Christmas and happy festive season to all. See you in the New Year, my friends. Thank you for all your support this year!
|c. Sherry M.
Makes one good-sized bowlful: see Notes
185g./6.5 oz tuna in chilli oil - drain it but keep the oil
3 white anchovy fillets - see Notes
250g./8 oz Philly cream cheese (use any brand), cut into chunks
2 Tbs lemon juice
2 Tbs EV olive oil
sea salt and ground black pepper, to taste
dukkah, for sprinkling on top
baguette or ciabatta stick, to serve with
lemon wedges, if you fancy (I didn't)
Basically, you will chuck everything into your food processor, scraping down the sides as you go - for 3-4 minutes! says Donna. Now this seems like a very long time to me; I guess it's to emulsify the mixture but I only did it for 2-3 minutes max.
Whack it in the fridge for at least 1 hour (longer in humid QLD), then sprinkle with the reserved chilli oil, and throw on the dukkah
Serve with the sliced up bread, and lemon wedges if using
Donna says this makes 2.5 cups of dip; I guess it did :=)
I hunted around for white anchovies but they were nowhere to be found, so I bought some good quality, organic regular variety
Add a bit of lemon zest, and maybe a few chilli flakes, if you fancy - 'cos I did!
|drain the oil, and set aside till later
|chuck everything into the food processor
|and give it a good blitz - for 2 or 3 (or 4) minutes :=); shove into the fridge
|chill it well, splash with chilli oil, sprinkle with dukkah, and serve with bread
|c. Sherry M.