Pea, parsley & cheddar dip with pumpkin seed crackers
A recipe from a charming and inventive cookbook this week - blogger Rejina Sabur-Cross's Gastrogeek. I've picked it because I love dips - who doesn't? - but also because of the amazing-looking crackers.
Regina writes: "This is one of my all time favourite dips, and the crackers are insanely easy to make – in fact every time I’m in the supermarket and I see those expensive packets of gourmet crackers, I always remember just what a piece of cake it is to bake these and make a beeline straight for the flour section instead. Perfect for snacking on in front of the telly or passing round with drinks.
For the dip
1 garlic clove
1 teaspoon salt
150g frozen petits pois, defrosted
2 tablespoons soured cream
2 tablespoons mayonnaise
1‑2 tablespoons finely chopped fresh parsley
70g mature Cheddar cheese, grated
25g toasted pine nuts
1 tablespoon chives, finely chopped
1 teaspoon garlic powder
freshly ground black pepper
Crush the garlic clove with 1 teaspoon of salt to form a paste. Transfer to a bowl and add the remaining dip ingredients. Blitz together using a hand-held electric blender and place in the fridge to chill.
For the crackers
50g plain or spelt flour, plus extra for dusting
50g wholemeal or rye flour
5 teaspoons of seeds of your choice
3 tablespoons grated Parmesan or other hard cheese, for sprinkling
pinch of salt
In a bowl, mix the flours with about 6 tablespoons of water to form a supple dough. Turn a roasting tin or baking sheet upside down, dust it with flour and roll the dough out to cover the tin. It should be nice and thin - don’t worry if it doesn’t look perfect.
Preheat the oven to 180˚C/gas mark 4. Sprinkle the dough with a little water and from a slight height (to ensure even distribution) sprinkle over the seeds, cheese and a pinch of salt. Pop the inverted tin in the oven and bake for 15‑20 minutes or until golden and crisp.
Remove and slide a spatula under to loosen the cracker before breaking up into big bite-size shards.
Serve the hot crackers with the cold dip. Any leftover crackers will keep in an airtight container for a few days.
What to drink: I'd probably go for a Sauvignon Blanc or Semillon with this but you could drink an Italian white like a Vermentino, a rosé or even a glass of sparkling wine like a Cava.
Gastrogeek by Rejina Sabur-Cross is published by Kyle Books, priced £15.99. Photography: Chris Terry
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