This comes from the appetisers chapter and is one of the most unusual dip recipes I’ve ever come across..
1 oz butter
3 tbsps flour
Half tsp curry powder
Half pint stock or milk
Half tsp cayenne pepper
2 tsps vinegar
Quarter pint double cream
Melt the butter in a pan, stir in the flour and curry powder and cook for 2-3 minutes. Gradually stir in the stock or milk, bring to the boil and continue to stir until it thickens; add the cayenne and vinegar. If the dip is to be served hot, pour a little sauce into the cream, blend to a smooth cream, return the mixture to the pan and re-heat, without boiling. For a cold dip, cool the sauce, whip the cream and fold it in.
I was planning to serve this cold, so I made this at 6:30 this morning! I know that may sound crazy but I think it shows how easy this is! I’ve made a few dips in my time but they have all involved cream cheese mixed with something. I’ve never made a dip like this, but it was easy enough. I’d made the first part quite early then let that cool for about an hour before adding the cream.
I was not confident about making this with milk. I couldn’t help but think that the milk and vinegar would curdle. So I just used chicken stock. It does create a lovely smell, even first thing in the morning!
The recipe just says to whip the cream, but doesn’t say how long. I didn’t want to over whip and end up with butter so I whipped until it was fairly stiff. After folding in the cream I left this in the fridge all day as the plan was to have with friends after work. I was a little bit worried that after all that time in the fridge that it would be a congealed mess.
Well this was a very pleasant surprise. It’s actually has a very light and airy texture. As the name suggested I was expecting something very hot but it’s actually not, it’s a really nice warmth rather than overpowering heat. We had this cold with some crisps but would be nice with veg, and it would be interesting to try as a hot dip as the recipe suggests.