Dry Dip
![]() Recipe from Magda Palmer Cordingley's kitchen. Please enjoy.
| Dry Dip
½ teaspoon salt, 1 cup pecan pieces, 2 cups sesame seeds, 1 cup hazelnut pieces, 1 dessert spoon allspice, 2 cups coriander seeds, ½ teaspoon cayenne pepper, 1½ tablespoons dried marjoram, 1 dessert spoon powdered cinnamon, 1 dessert spoon powdered cardamom, 1 cup pre-cooked chickpeas. Roast seeds, nuts and chickpeas till coloured (roast seeds in lidded containers as they jump when heated), then crush but do not pulverise because the mix should be rough, not a paste. Blend with remaining ingredients. Serve in a wide bowl accompanied by another bowl containing extra virgin, fruity olive oil and a plate of broken white bread pieces. To eat, dunk bread in oil, hold till drip free, then coat bread with Dry Dip. MOCK FRENCH PATE 2 eggs, ¼ cup butter, ½K mushrooms, 100g cream cheese, ½ cup grated onion, 1 dessertspoon brandy, 1 cup fine breadcrumbs, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried marjoram, ½ teaspoon each salt & pepper, 2 tablespoons finely chopped celery Oil an 18cm x 10cm oven dish, line with foil, spray lightly with oil. Rub mushrooms lightly with a soft cloth, chop stems and caps finely. Sauté onions and celery in butter till celery is tender. Process eggs, cheese and herbs till smooth, stir in breadcrumbs, salt and pepper. Add celery and onion mix and raw mushrooms, stir thoroughly. Transfer to prepared oven dish, cover tightly with foil and bake in moderate oven about 1½ hours or till firm. Cool in dish till almost cold, turn upside down on plate and refrigerate. Serve cold or at room temperature garnished with parsley. | ![]() ![]() ![]() |




