It’s always nice to offer something fresh and light among the sometimes rich cocktail foods that get served. Use your favourite combination of vegetables – having a mix of raw and lightly cooked seems to work best.
INGREDIENTS
assorted vegetables for serving, allow 8–10 pieces per glass: I used blanched asparagus, green beans and baby carrots along with spears of fresh cucumber
Cashew nut cream
1 cup raw cashew nuts, soaked in cold water for at least 8 hours
2 tablespoons tahini
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon soy sauce
2 cloves garlic, crushed
3 tablespoons sour cream
¼ cup water
sea salt and ground pepper
METHOD
Cashew nut cream: Drain cashews. Place everything in a blender or food processor, season well and blend until smooth and creamy, scraping down the sides occasionally. Chill until ready to serve.
To assemble: Place a good spoonful of the cream in the base of each glass then add the crudité. Depending on the size of the glass used, the cashew nut cream will make enough for 12–16 serves
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.