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Rocket, chilli and cashew nut dip
Makes about 2 cups
1 clove garlic
1 large red chilli, seeds removed and roughly
chopped
3 cups wild rocket leaves
½ cup light olive oil
2-3 teaspoons lemon juice
²⁄
³
cup unsalted toasted cashews
½ cup grated parmesan cheese
Salt and freshly ground black pepper
1. Place the garlic, chilli, rocket, oil and
juice in the processor bowl fitted with the
chopping blade. Process on speed 2 until
chopped. Scrape down any ingredients that
may have come up the sides of the bowl.
2. Add cashews and cheese. Pulse again until
a desired texture is achieved. Season with
salt and pepper.
Chocolate Cherry Ripe Mousse
Serves 6
300ml thickened cream
3 eggs, separated
200g dark chocolate, chopped
30g butter, softened
80g cherry ripe, finely chopped
1. Using the whisk attachment, whip cream
on speed 5 until soft peaks form. Wash
and dry whisk attachment.
2. Using the whisk attachment, whip egg
whites on speed 5 until soft peaks form.
3. Place chocolate in a microwave-safe bowl.
Microwave on medium power (50%) for 1
minute; stir. Repeat process in 30 second
intervals until melted. Add butter and stir
until melted. Stir in egg yolks.
4. Fold through cream and egg whites in 2
batches. Fold through cherry ripe. Spoon
into serving glasses. Refrigerate until firm.
Recipes continued