Category Archives: Dips

Broad Bean Salad, and Crab Dip in a Cobb Loaf

Broad Bean Salad

Broad Bean Salad

Last week, we had a busy time catching up with family and friends, entertaining grandsons and (shock, horror!!!) a couple of shifts of work for me.

My youngest son Daniel works at Cafe Aura in Traralgon so with one chef on holidays, and the boss off sick, they are very short staffed and got me in to do some prep work.

The first shift I worked was at really short notice-I had to take up a pair of black pants and get myself organised for a 9 am start after a 7.30 am wake up call from Daniel. I worked just over 5 hours and most of the shift was spent with my fingers either cramping up or threatening to. Not much fun.

Work

Work

The second shift I worked on Tuesday night was much, much better. I had lots of warning and did a nice mix of cooking on the grill and prep.

Saturday, Russ, grandson Rooke and I went to Melbourne for a family get together. Everyone took along either an appetiser, salad or dessert to share and meat for themselves to our Niece Yvonne and husband Stuart’s place. It was a fantastic afternoon catching up with everyone. Russ made us a crab dip using some of our picked frozen crab meat. It was really popular!

Family get together

Family get together

Sunday, we took our grandsons Kobie and Rooke to an open day at the Traralgon fire station. It was great-they got to use the hoses, sit in the fire truck, try on the breathing apparatus, we watched as they burned off a gas fire and saw the Skylift rise 42 metres in the sky. The boys got a free sausage, sticker, tattoos and cardboard cut out fire truck to

Fireman Kobie

Fireman Kobie

make.

This week’s been more of the same.

Wednesday I did kinder duty at Rooke’s kindergarten. I’ve done it once before and really enjoy it. I was in hospital as a new mum (of son Michael) with one of the kinder aides Di, so it’s been great to meet her again after maybe 24 years.

Zeus

Zeus

Thursday, we took Daniel’s beautiful big bull arab pup Zeus(he’s 10 months old) to the local car wash/dog wash for a bath. He was shampooed, rinsed, conditioned, flea rinsed and blow dried til he looked squeaky clean and smelled sweet.

Thursday night we went to a bbq with friends. I made a broad bean salad using our home cured bacon, and another crab dip.

Friday I worked 10 hours and today (Sat 22nd) I’m home now in the middle of my two shifts, so I’ll do another 10 or so hours.

Crab Dip in a Cobb Loaf

  • 1 cobb loaf (I really love Woolworths Onion and Parmesan one)
  • 1 cup crab meat (about)
  • 250 g block light Philly cheese
  • 1/2 cup light sour cream
  • 1/4 cup low fat whole egg mayo
  • juice of half a lemon
  • 1 tablespoon chopped fresh dill leaves
  • 3 spring onions, finely sliced
  • a slug of Tabasco sauce
  • 1 400 g can of artichokes, drained, then squeezed really dry, chopped
  • 1 cup grated Parmesan cheese
  • salt and pepper to taste

    Crab Dip in a Cobb Loaf

    Crab Dip in a Cobb Loaf

Method

  1. Preheat the oven to 150 c
  2. Cut a lid from the cobb loaf, then carefully scoop or cut out most of the soft bread from the loaf and the lid.  Slice the scooped out bread into dipping sized pieces and put them and the loaf and lid on a baking tray and place in the oven for about 20 minutes.
  3. Meanwhile mix the remaining ingredients together and heat gently in a saucepan over a medium heat.
  4. Increase the heat of the oven to 180 c, then pour the mix into the cobb loaf shell and put back in the oven for about 15 minutes or until bubbling and browning on top.
  5. Serve with the dipping pieces, and the lid torn to bits.

Broad Bean Salad

  • 500 g packet frozen broad beans, cooked per packet instructions, cooled in cold water
  • 125g bacon, diced, cooked crispy, reserve rendered fat
  • 200 g feta cheese
  • 1/2 punnet cherry tomatoes, quartered
  • 3 spring onions, finely sliced
  • zest of a lemon
  • juice of half a lemon
  • oil, extra, as needed
  • 2 tablespoons chopped fresh mint leaves
  • salt and pepper to taste

    Broad Bean Salad

    Broad Bean Salad

Method

  1. Peel the cooled broad beans (gets rid of the tough khaki green outer skin to revel bright green inner flesh)
  2. Add the remaining ingredients, stirring gently to combine. I use the bacon fat, making it up to two tablespoons with extra oil.
  3. Chill to allow the flavours to meld.

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Edamame and Mint Dip

Edamame and Mint Dip

Edamame and Mint Dip

I bought an edamame and mint dip in an English supermarket to take with us on our cruise on the Norfolk Broads. I enjoyed it so much, I kept the packaging so I could attempt to recreate it at home. I bought pre-cooked, frozen edamame pods at an Asian grocer in Perth and the rest of the ingredients are stuff we always have on hand.

The wind here in Streaky Bay today would blow a dog off its chain, so with no fishing for us, I thought I’d give the dip a go. I reckon my version is waaaay better than the commercial one we bought, so I’m blogging the recipe so I don’t forget about it.

Apart from being a relatively healthy and very tasty dip, I reckon it would be great on boiled spuds or as a different dressing over a potato salad. We’re having it tonight over the boiled spuds with fish and a salad.

Edamame and Mint Dip

    • 450g packet frozen, cooked edamame pods, defrosted, shelled
    • 1 cup frozen green peas, defrosted
    • 1 420 g can cannellini beans, drained
    • 1/4 cup low fat Greek Yoghurt
    • 1/4 cup sour cream
    • 1/4 cup light cream cheese
    • Good pinch of salt
    • Good grinding of black pepper
    • 1 teaspoon crushed garlic
    • 2 teaspoons lemon juice
    • 2 teaspoons lime juice
    • 1/2 teaspoon dried mint (I would use fresh but dried is what I had. You can use more if you really like mint)

Method

  1. Place all the ingredients in a large bowl, crush with a potato masher
  2. Process with a stick blender until smooth, but still with a bit of texture
  3. Drizzle with a little olive oil (mine was garlic and chilli) and sprinkle with a little mint.

Eggplant Dip or Baba Ganoush Without the Tahini

Eggplant Dip

Eggplant Dip

Friday 3rd, we took a day off from our usual fishing to do a few things that needed doing including the repair of a number of nasty stone chips in our windscreen. I decided to make a dip as we had the friend of friends in Warrnambool coming around at 5pm for drinks.

We bought a couple of lovely eggplants in Carnarvon, and as I had no tahini, I decided to go ahead and make a tahiniless Baba Ganoush as a change from the usual ratatouille I’d make using them.

I set the trays high in our little pizza oven and turned it up to about 220c. When the eggplant skin was blackened and the fruit had collapsed I let it cool, then peeled the skin off and discarded it. The seeds were fairly immature so I left them in.

The dip was great-a little bite to it from the garlic and many less kilojoules without the tahini.

Baba Ganoush

  • 1 medium eggplant, cooked as above, skin removed
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • sea salt flakes and ground black pepper to taste
  • 2 tablespoons olive oil
  • olive oil and paprika to finish
Eggplant Dip

Eggplant Dip

Method

  1. Process the eggplant, garlic, lemon juice and salt and pepper until smooth. Add the olive oil in a slow stream and process until creamy.
  2. Spoon into a serving dish and drizzle with a little extra oil, then sprinkle with paprika to finish.
  3. Serve with crusty bread, crackers or vegie sticks.

Port Smith Day 9

The White Cliffs

The White Cliffs

We actually heard a couple of showers of rain just before dawn-something we haven’t heard or seen much of in twelve weeks. It made for a nice morning, but I bet it brings the sandflies back with a vengeance.

At breakfast, we decided to take another day off fishing as it is pretty physical here, and we were both in need of some rest. We’d heard of a nice drive to what they call “The Cliffs” on the ocean so decided to go take a look before lunch.

It was beautiful-the white sandstone cliffs and blue ocean were really stunning. There were 3 groups fishing, and we were lucky enough to be there when one man hooked and landed a big tuna on the beach. Russ got down and hauled the fish in by its tail whilst the man continued to wind in. We were promised a chunk of tuna for our dinner and were thrilled when he brought us over a very generous amount..

Helping land a big tuna

Helping land a big tuna

Back home for lunch, I made us smoked fish and corn vol au vents.

Smoked Fish and Corn Vol Au Vents

  • 2 tablespoons light margarine (you could use butter)
  • 1 small onion, diced
  • 2 tablespoons flour
  • ¾ cup milk
  • 1 400g can corn kernels
  • 100g smoked fish (or tuna, salmon, leftover steamed fish, whatever you like), flaked
  • 1 cup grated cheddar cheese, divided
  • Squeeze lemon juice
  • Salt and plenty of pepper to taste
Smoked fish and corn vol au vents

Smoked fish and corn vol au vents

Method

  1. Melt and heat the margarine over medium heat. Add the diced onion and cook gently for about 5 minutes until softened but not brown.
  2. Add the flour and cook stirring a couple of minutes, then add all the cold milk at once stirring quickly vigorously with a wooden spoon. I always make my white sauces this way and never get lumps. Feel free to do it your way though.
  3. Add the corn and stir through, then add the fish flakes. Reheat to simmer, then remove from the heat and add ¾ cup of cheese stir through then add the lemon juice and salt and pepper.
  4. Allow the mix to sit while you heat the empty vol au vent shells in a 180c oven for about 5 minutes, then fill them generously with mix and top with the remaining cheese.
  5. Bake at about 200c until the cheese is browned.

I had 6 medium shells to fill but made enough mixture to fill them and leave about 2/3 to have on toast tomorrow. You would easily fill 6 large vol au vents with the amount of mixture made.

Russ made us a smoked fish dip after lunch. We try to make our own dips rather than buy them so we know what we’re getting, and we turn all our leftover bread, rolls French sticks and baguettes into dried toasts rather than buy crackers and chips etc. We’d normally use green onion in this one, but didn’t have any, so red onion it was.

Smoked Fish Dip

  • 50g smoked fish (or tinned salmon or tuna), flaked
  • 2 tablespoons very finely chopped red onion
  • 2 teaspoons capers
  • 1 teaspoon horseradish
  • 2 tablespoons sour cream (we use low fat)
  • 2 tablespoons yoghurt (we use low fat)
  • 1 tablespoon mayonnaise (we use low fat)
  • 2 teaspoons lemon juice
  • Freshly ground black pepper to taste

Method

  1. Mix together then refrigerate for a couple of hours to allow the flavours to blend.
  2. Serve with crackers or dried toasts as we do.
The 11k landmark

The 11k landmark

In the afternoon, we headed out to use the phone and internet. It’s an 11k drive down sandy 4WD track to get to a bay where you can get a signal from the Bidyadanga Community tower. It’s marked by a burned out car, but being us, we forgot the exact instructions and took the right hand turn after the car as opposed to the left before!

A lovely spot to sit and use the phone and computer

A lovely spot to sit and use the phone and computer

Russ fished whilst I phoned

Russ fished whilst I phoned

Never mind, we found a beautiful bay we’d been to many years before and got an excellent signal. Russ fished while I phoned and computed to my heart’s content, until the batteries ran out and the sandflies got the better of me.  We took a wrong turn on the way home too, and ended up coming back to the park by a completely different track past a huge flock of brolgas-a great round trip!

Part of a huge flock of brolgas (we counted 24) near the caravan park

Part of a huge flock of brolgas (we counted 24) near the caravan park

I marinated our very kindly given (but poorly filleted) tuna for a lovely dinner of Indian style fish, rice and raita. We might eat fish almost every day when we are catching it, but we seldom eat it the same way!

Indian Style Fish

  • ¾ cup natural yoghurt
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder (I use red Kashmiri)
  • ½ teaspoon turmeric
  • ½ teaspoon cardamom
  • ¼ teaspoon fenugreek powder
  • 1 teaspoon salt
  • Enough fish fillets for two people (I used tuna, but would usually use a firm white fish fillet)
  • Chopped fresh coriander
Indian style fish (tuna)

Indian style fish (tuna)

Method

  1. Mix together all the ingredients except the fish, then add the fish fillets making sure each is coated with the marinade.
  2. Allow to marinate for 20 minutes to half an hour, then cook under a hot grill or in a hot oven.
  3. Cook until the fish flakes but is not over cooked-start checking after about 8 minutes. Cooking time will depend on the thickness of your fillets.
  4. Scatter with chopped coriander and serve.

I thought recently that this blog is finally going the way I wanted-a bit of travel, a few markets, some fishing and some recipes using all that gorgeous fresh stuff.