Phil Vickery’s summer flatbreads and dips
Phil is back in the kitchen cooking the perfect nibbling board for sharing with friends in the sun. He’ll be whipping up a flatbread which will be served alongside 3 dips - a pimped up hummus, a veggie Thai-style dip and a Baba Ghanoush.
Spiced mint flatbreads
Serves: 4-6
Ingredients
For the flatbreads:
225g self raising flour
Pinch of salt
Pinch of ground black pepper
1 tbsp smoked paprika
1 tbsp cumin seeds
1 tsp ground turmeric
2-3 tbsp extra virgin olive oil
175-200g thick yoghurt, enough to make a firm but loose dough
3 tbsp fresh mint, chopped
Method
To make the flatbreads:
1. Place all of the ingredients into a large bowl and combine to make a loose dough - you can add a little cold water if necessary.
2. Place the dough onto a work surface, divide the dough into 4-6 pieces and roll out to approximately ½ cm thick or slightly thinner. Do not overwork.
3. Put the flatbreads into a hot dry griddle pan and cook on both sides for 4-5 minutes or until slightly puffed and blistered.
Baba ganoush
Serves: 2
Ingredients
For the Baba Ganoush:
1 large aubergine
2-3 tbsp extra virgin olive oil
Pinch of salt
Pinch of ground black pepper
2 tsp ground coriander
1 tsp ground cumin
1 small clove garlic, crushed
Juice of half a lemon
2 tbsp brown tahini
3-4 tbsp extra virgin olive oil
Pinch of salt
Pinch of ground black pepper
2-3 tbsp roughly chopped fresh parsley
Pinch smoked paprika, optional
Method
To make the Baba Ganoush:
1. Preheat the oven to 190℃ or gas 5.
2. Slice the aubergines in 3 thick slices horizontally, then score each slice.
3. Drizzle with olive oil and season well with salt and pepper.
4. Place onto a tray and cook in the oven until well coloured and soft, approximately 20 minutes.
5. Remove from the oven and carefully scoop out all of the flesh using a spoon, discarding the charred skin (this can be added back in if preferred).
6. Place aubergine flesh into a small food processor or bowl with a stick blender. Add the coriander, cumin, garlic, lemon juice, tahini and olive oil and blitz into a nice thick puree. Add more oil if needed.
7. Spoon into a bowl and season with salt and pepper and add more lemon juice if needed.
8. Serve at room temperature with a sprinkle of chopped parsley and a dusting of smoked paprika.
Homous dip
Serves: 4-6
Ingredients
For the Houmous dip:
2 tbsp extra virgin olive oil
1 small red onion, roughly chopped
1 tbsp fresh ginger, finely chopped
2 cloves garlic, finely chopped or crushed
½ tsp ground cumin
½ tsp smoked paprika
Pinch red chilli flakes
200g houmous
150g sundried tomatoes, chopped
Juice of 1 large lime
Pinch of salt
Pinch of ground black pepper
3 tbsp fresh mint, roughly chopped
25g pine nuts, lightly toasted
Drizzle of extra virgin olive oil
Few mint leaves for decoration
Pinch of smoked paprika
Method
To make the Houmous dip:
1. Heat the olive oil in a pan, add the red onion, ginger and garlic and cook for 2-3 minutes.
2. Add in the cumin, paprika and chilli flakes and mix well. Cook for a further 2 minutes, then set to one side in a large bowl to cool.
3. Once cooled add the houmous and mix well.
4. Add the sundried tomatoes, lime juice, salt, pepper and mint and mix again.
5. Serve in a deep bowl and sprinkle with pine nuts and a drizzle of olive oil, and finish with mint leaves and a dusting of smoked paprika.
Thai style salad
Serves: 2
Ingredients
For the Thai Style Salad:
8 thin slices of lemon, cut into quarters
150g green beans, cut into 2cm pieces
2 medium carrots, cut into fine strips
200g white cabbage, finely sliced
75g baby spinach leaves
For the dressing:
Juice of 3 large limes
3 tbsp tamarind paste
2 tsp Thai fish sauce
2 cloves garlic, finely chopped
1 tsp red chilli, finely chopped
3 tbsp light soy sauce
1 tbsp caster sugar
50ml vegetable oil
Pinch of salt, optional
75g chopped dry roasted peanuts
10 cherry plum tomatoes, halved
Handful of fresh coriander
Handful of fresh Thai basil
Method
To make the Thai style salad:
1. Place the sliced lemon, green beans, carrot, cabbage and spinach leaves into a bowl and mix well.
2. For the dressing, place the lime juice, tamarind paste, fish sauce, garlic, chilli, soy sauce and sugar into another bowl and mix. Pour the oil into the bowl in a thin stream and mix well.
3. Pour the dressing over the vegetables, then add the tomatoes and mix lightly.
4. Taste and season with salt if needed.
5. Leave for 20 minutes at room temperature then re-mix and serve sprinkled with chopped peanuts, coriander and Thai basil.