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Recipes continued
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.
15
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