UTRV have long had a reputation for delicious aioli, sauces and dips. Here are just a few that we share, not complicated but loved by many. Please enjoy at home or with us at the cafe!

Verde

2 Tbsp chopped parsley
2 Tbsp chopped mint or basil
4 anchovies
2 cloves garlic
2 gherkins or 50g capers
6 Tbsp olive oil
2 Tbsp redwine vinegar
2 Tbsp mustard

Chop all ingredients roughly together and serve on fish or chicken.

Lime and Rocket Vingarette

3/4c lime juice
2 handfuls of rocket leaves
600ml good olive oil
Salt and pepper

Blend the lime juice and rocket together. Slowly pour in the olive oil and add salt and pepper to taste.

Aioli

3 Tbsp lemon juice
2 egg yolks
1 egg
4 cloves of garlic
1 Tbsp wholegrain mustard
500mls olive oil

Blend the lemon juice, eggs and garlic together. Add the mustard and then drizzle in the olive oil. You can add a little bit of water to thin it down a bit if you wish.

Crabapple Jelly

1.5kg Crabapples
5 to 7 cups water
Sugar

Chop or slice the fruit leaving the cores and skin on as they are pectin rich. Add water to just cover them.  Cook fruit in a covered pan until completely pulped. Strain through a jelly bag or fine cloth. Measure juice and allow 1 cup sugar to 1 cup juice. Heat the juice to boiling point. Remove from the heat and stir in the sugar until dissolved. Return to heat and boil briskly until setting point is reached. Skim to remove the scum. This should take about 15 minutes. Pour into sterilised jars at once.

Dukkah

8 Tbsp Sesame Seeds
4 Tbsp Coriander Seeds
3 Tsp Cumin Seeds
50g Hazelnuts
1 Tsp Salt
1/2 Tsp Pepper

Roast individually. Rub skins off the Hazelnuts. Cool and then coarsely grind all the ingredients together.

Store in air tight container and use on salads.