Burnt onion and garlic soured cream
- March 2017
- Serves 4-6
- Hands-on time 25 min
The slightly bitter flavour of burnt onion works wonderfully added to classic soured cream and chive dip. Serve with crunchy crudités for an easy drinks party snack or as a sauce for cooked meat or fish.
- 1 banana shallot
- 1 small leek
- 3 spring onions
- 1 tbsp olive oil
- 250ml soured cream
- ½ crushed garlic clove
- the juice of ½ lemon
- a handful of freshly chopped chives
- Heat the grill to high. Thinly slice the banana shallot, leek and spring onions, then toss in olive oil and spread evenly on a baking tray lined with foil. Grill for 15-17 minutes, tossing once, until almost completely blackened. Allow to cool, then roughly chop and mix together with the soured cream, crushed garlic, lemon juice chopped chives. Season, then serve.
Makes a great dip for bread or crudités, or a sauce to dollop over grilled pork, chicken or fish. Stir with shredded chicken and mild curry powder, then top with chopped fresh parsley as
a fresh take on coronation chicken. It’s also great with roasted Mediterranean vegetables and couscous.
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