Recipes

Ingredients

• 60g Mil Lel Extra Aged Parmesan
• 200g artichoke hearts in brine, drained and quartered
• 1 clove garlic, crushed
• ½ cup egg mayonnaise
• 1 teaspoon Dijon mustard
• 2 teaspoons lemon juice
• 1 tablespoon chopped continental parsley
• paprika or cayenne pepper, for sprinkling

Method

Finely grate Parmesan and combine with artichoke hearts, garlic, mayonnaise, mustard and lemon juice in a saucepan. Just prior to serving, cook, stirring continuously until cheese melts and dip is hot. Stir in parsley, spoon into a serving bowl and sprinkle with paprika. Serve hot with Sesame Cumin Crisps.

Ingredients - Sesame Cumin Crisps

• 1 tablespoon sesame seeds
• 2 teaspoons ground cumin
• 1 teaspoon sea salt flakes
• 2 pita breads, split in half
• olive oil, for brushing

Method

Combine sesame, cumin and sea salt. Brush pita breads with olive oil and sprinkle with spice mix. Cut into wedges and bake on an oven tray at 200°C for 5-10 minutes until crisp and golden. Allow to cool and store in an airtight container.