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Dips & Sauces continued
Roasted Beetroot Dip
Makes:3cups
3largebeetroot
1 clove garlic
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon ground coriander
½ teaspoon ground cumin
Salt and freshly ground black pepper, to taste
1. Preheat oven to 180°C.
2. Place whole beetroot in the middle of a
square of tinfoil with garlic and half of the
olive oil. Bring edges of tinfoil together to
form a parcel. Place in oven and bake for
30-40minutesoruntilbeetrootaretender.
3.Oncebeetroothavecooled,rubtheskinoff
and cut in half.
4. Place all ingredients into the large
processing bowl fitted with the large
universal ‘s’ blade. Process until smooth.
Season to taste with salt and pepper.
5. Store in a clean, covered container in the
refrigerator for up to one week.
Sweet and Sticky Barbecue Sauce
This sauce is great served on burgers or barbecued
meats.
Makes: 2 ½ cups
¼ cup vegetable oil
1 clove garlic
1 onion
1 red capsicum, deseeded
2 tablespoons dark rum
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 cup tomato sauce
½ cup water
¹⁄
³
cup brown sugar
¼ cup American mustard
¼ cup apple cider vinegar
¼ cup molasses
1 teaspoon Tabasco sauce
Salt and freshly ground black pepper, to taste
1. Using the large processing bowl fitted with
the large universal ‘s’ blade process oil,
garlic, onion and capsicum until a fine
paste.
2. Cook paste over medium heat until
softened. Add rum, allspice and cloves,
cooking until fragrant. Add the remaining
ingredients and stir occasionally for 20
minutes or until thickened.
2. Store in a clean, covered container in the
refrigerator for up to one week.
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