Thursday, February 25, 2010

Beetroot Cobb Loaf Dip

roasted cashews 50g
2 beetroot
1 clove garlic
250mL sour cream
1/3c parmesan
10 pink peppercorns
1/2 tsp cumin
1tsp paprika
1/4 tsp cinnamon
juice/zest one lemon

I didn't have roasted cashews so I toasted them on a dry pan for a few minutes. Turned out lovely. Almost forgot to put them in the dip!

Get an entire head of garlic and slice off the top. Drizzle in oil and sprinkle with salt.

Roast the beetroot and garlic in a 160° C oven for forty five minutes or until soft and sweet and delicious looking. When cool, turn the garlic (which should be like a paste now) from the bulb into a jar. Save one clove for this dish. Use the rest on anything - 'cause man, it's tasty. I'd go so far as to butter and garlic the cobb loaf for this - and am now kicking myself for not thinking about it.

Combine all ingredients in a food processor until smooth.

Using a knife, cut a circle with a notch (for memory) out of the top of the loaf. Remove innards and place both pieces of bread and loaf crust under the boiler until toasted.

Place beetroot dip inside.

Enjoy on a picnic!

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