OUR LATEST Recipe Ideas

Here are a few ideas you may wish to try when entertaining or indulging yourself with KETTLE® Chips.

Image:Feta Cheese, Chorizo and Green Olive Dip

Feta Cheese, Chorizo and Green Olive Dip

Ingredients

  • 125gCream Cheese
  • 125gSour Cream
  • 200gFeta Cheese
  • 1Tablespoons of Olive Oil
  • 2Tablespoons of White Wine Vinegar
  • 100gCooked Chorizo
  • 35gGreen Olives (without stones)
  • 1Teaspoon Green Olive Tapenade
  • Sea Salt & Black Pepper

In a mixing bowl, place the cream cheese, sour cream, white wine vinegar and olive oil. Blend together until it becomes smooth.

Cut the feta cheese into a 1 cm dice and fold into the mixture keeping in dice.

Fold in the tapenade and season with sea salt and black pepper.

Cut the Chorizo into a ½ cm dice and cut the green olives into eights.

Fold in the chorizo and green olive pieces, taste and adjust seasoning accordingly.

It is now ready to serve, along with delicious KETTLE® Chips. Why not try it with Paprika & Roasted Onion?

Image:Tomato, Avocado and Mango Salsa

Tomato, Avocado and Mango Salsa

Ingredients

  • 6Plum Tomatoes
  • 1Red Onion
  • 2Cloves of Garlic
  • 50gSweet Red Chillies
  • 4Tablespoons of White Wine Vinegar
  • 2Tablespoons of Olive Oil
  • 2Small Avocados
  • 1Ripe Mango
  • Sea Salt & Black Pepper

Cut the red onion into small pieces and place into a blender.

Add the garlic, sweet red chillies, white wine vinegar and olive oil and run until roughly diced. Place into a mixing bowl.

Cut the avocado and the mango into a ½ cm dice then fold into the mixture.

Season with sea salt and black pepper.

It is now good to go! Enjoy it with a few friends and some Crispy Bacon & Maple Syrup KETTLE® Chips.

Image:Hummus, Rose Harissa and Preserved Lemon Dip

Hummus, Rose Harissa and Preserved Lemon Dip

Ingredients

  • 240gChick Peas
  • 100gTahini
  • 2Cloves of Garlic
  • 1Juice of Lemon
  • 3Tablespoons of Olive Oil
  • 1Teaspoon of Ground Cumin
  • 1Teaspoon of Smoked Paprika Sauce
  • 2Teaspoons of Rose Harissa
  • 1Whole Preserved Lemon
  • Sea Salt & Black Pepper

Place the drained chick peas, tahini, garlic, lemon juice and olive oil into a food processor and run until fairly smooth.

Place into a bowl and blend in the cumin, smoked paprika, and the rose harissa.

The mixture should be fairly dense. Add further lemon juice to thin if required.

Season with sea salt and black pepper.

Chop the whole preserved lemon into a ½ cm dice. Add and fold into mixture.

It is now ready to serve and to enjoy with your favourite KETTLE® Chips.

Image:Beetroot, Red Bean and Orange Dip

Beetroot, Red Bean and Orange Dip

Ingredients

  • 1Small Red Onion
  • 2Cloves of Garlic
  • 100gPickled Red Cabbage
  • 300gBeetroot (cooked)
  • 100gRed Kidney Beans (Cooked)
  • 2 tbspOlive Oil
  • 1 tbsp Balsamic Vinegar
  • 1Orange
  • Sea Salt & Milled Black Pepper

Peel and rough chop the red onion and place in food blender.

Add two cloves of crushed garlic, two tablespoons of olive oil and 100g of pickled red cabbage, drained.

Blend together till fairly smooth, add two thirds of the cooked beetroot, roughly chopped and blend into the mixture.

Take the remaining cooked beetroot and cut into small dice,  place in a small bowl. Add the red kidney beans, cooked washed and drained. Add a tablespoon of balsamic vinegar and mix together then set aside.

Take fine slithers from the orange peel and cut into fine strips, set aside.

In a bowl place the blended mixture, add the diced beetroot, beans and balsamic vinegar and fold in carefully.

Add the juice of half of the orange and mix well.

Finally season to taste with sea salt and milled black pepper.

Place in refrigerator before serving, sprinkle the orange peel

strips on top just before serving.

Enjoy!

Image:Sour Cream, Sweet Chilli & Vodka Marinated Orange Dip

Sour Cream, Sweet Chilli & Vodka Marinated Orange Dip

Ingredients

  • 375gPepperdew Sweet Peppers (A jar)
  • 200gSour Cream
  • 200gCrème fraîche
  • 2Red Chillies
  • 2Plum Tomatoes
  • 2Large Oranges
  • 1Orange Capsicum
  • 2Tablespoons of Vodka
  • Salt & Milled Black Pepper

 

Finely slice 6 slithers of the orange peel and put aside. Peel the oranges with a knife and cut into segments, removing the pith. Place the segments in a bowl, add the Vodka and leave to marinade.

De-seed the orange capsicum, cut into small dice then de-seed the red chillies and rough cut them.

Quarter the plum tomatoes.

Drain the Pepperdew Sweet Peppers.

Place the sweet peppers, chillies and tomato in a blender and blend until fine.

Place in a bowl, add the sour cream and crème fraîche and fold in together. Fold in the diced orange capsicum. Season with salt and milled black pepper.  Drain the Orange segments and vodka, and fold the segments into the dip.

Finally, take the 6 slices of orange peel and finely chop into fine strips and fold into the dip.

Place in the refrigerator. Save a couple of orange segments to decorate the top of the dip before serving.

 

Image:Crème fraîche, Cranberry, Chestnut & Watercress Dip

Crème fraîche, Cranberry, Chestnut & Watercress Dip

Ingredients

  • 200gCrème fraîche
  • 100gChestnuts cooked
  • 100gCranberries cooked
  • 12g Fresh Watercress roughly chopped
  • 50gCranberry Sauce
  • Salt & Milled Black Pepper

Place 50g of the chestnuts and 50g of the cranberries into a food processor and blend together till smooth.

Cut the remaining chestnuts into 1/4 inch pieces.

Wash and roughly chop the watercress.

In a bowl place the blended chestnut and cranberries and cranberry sauce and mix together thoroughly, fold in the crème fraîche.

Add to the mixture the remaining cranberries, chestnut and watercress and fold in gently.

Finish by seasoning with salt and pepper to taste. Cover and leave to stand in the refrigerator. This makes a cool refreshing festive dip to complement your favourite KETTLE® Chips.

Image:Sour Cream, Bacon & Blue Cheese Dip

Sour Cream, Bacon & Blue Cheese Dip

Ingredients

  • 200gSour Cream
  • 50g Streaky Bacon
  • 100gBlue Cheese
  • Salt & Milled Black Pepper

Chop the streaky bacon into small pieces. Dry-fry the bacon pieces in a small frying pan until cooked with a slight colour.

Make sure the blue cheese has been refrigerated; remove and lightly crumble.

Place the sour cream into a mixing bowl and gently blend in half of the crumbled blue cheese until smooth. Fold in the remaining blue cheese. Fold the cooked streaky bacon pieces into the sour cream & blue cheese mixture.

Season with salt and milled black pepper.

Place in the refrigerator until ready to serve.
Perfect with KETTLE® Chips Sea Salt.

Image:Yoghurt Dip

Yoghurt Dip

Ingredients

  • 350gNatural Greek Yoghurt
  • 85gFresh Seedless White Grapes, chopped
  • 1 tspSugar
  • ¼ tsp Chilli Powder or Paprika
  • 50gShelled Walnut quarters
  • 1Ripe Banana
  • 1 tspFreshly Ground Cumin Seed
  • Salt & Milled Black Pepper

Place the yoghurt in a chilled bowl.

Add the freshly chopped grapes and quarters of walnuts. Slice the banana directly into the mixture and fold in gently before the banana turns brown. Add the sugar, salt and ground cumin and gently mix together.

Chill until ready to use.

Just before serving, sprinkle the top of the dip with the chilli powder or paprika.

Image:Prawn & Ginger Dip

Prawn & Ginger Dip

Ingredients

  • 200gPeeled Prawns
  • 100gFull Fat Cream Cheese
  • 150mlDouble Cream
  • halfLemon
  • 25gStem Ginger, finely chopped
  • 25gChives, finely chopped
  • Salt & Milled Black Pepper

Place the prawns, stem ginger and lemon juice into a blender and process for a minute.

Place the cream cheese into a bowl and stir to soften.

Add the prawn mixture and blend together.

Gently add the cream and the chives.

Season to taste and refrigerate.

Place in a dish and serve with KETTLE® Chips Sea Salt & Balsamic Vinegar.

Image:Mango & Ginger Dip

Mango & Ginger Dip

Ingredients

  • 2Ripe Mango
  • 50gLight Brown Sugar
  • 20gRed Onion, finely chopped
  • 20gFresh Coriander, roughly chopped
  • 20gFresh Stem Ginger
  • 1 level tspCumin
  • 1 level tspCayenne Pepper
  • 1 level tspGround Turmeric
  • 5gGarlic Puree
  • 20gLight Cider Vinegar
  • 20gFresh Chives
  • Salt & Milled Black Pepper
  • 300gQuark
  • 100gSour Cream

Remove the skin from the mango and dice the flesh into ¼ inch pieces. Add the light brown sugar and gently fold together. Put to one side.

Finely chop the red onion and chives. Grate the stem ginger.

Wash and roughly chop the fresh coriander.

In a bowl place the light cider vinegar, red onion, chives, grated stem ginger, cumin, turmeric, garlic and cayenne pepper. Blend together thoroughly.

Fold in the diced mango and sugar.

Place the quark and sour cream into a bowl and blend together until smooth. Add the contents of the other bowl and fold carefully.

Finish by folding in the coriander, sea salt and milled black pepper to taste.

Cover and place in the refrigerator whilst the flavours infuse until ready to serve.

This makes a cool, refreshing dip to complement KETTLE® Chips Honey Barbecue.

Image:Sour Cream, Sweet Chilli & Coriander Dip

Sour Cream, Sweet Chilli & Coriander Dip

Ingredients

  • 375gJar of Pepperdew Sweet Peppers
  • 2Plum Tomatoes
  • 2Red Chillies
  • 200gSour Cream
  • 200g Creme Fraiche
  • 25gFresh Coriander
  • Salt & Milled Black Pepper

De-seed the red chillies and roughly cut. Quarter the plum tomatoes.

Drain the Pepperdew sweet peppers. Place the peppers, chillies and tomatoes in a blender and blend until finely chopped. Place in a bowl, add the sour cream and créme fraiche and fold together. Season with sea salt and milled black pepper. Finally, add the roughly chopped fresh coriander and place in a refrigerator.

Serve with a bowl of KETTLE® Chips Sweet Chilli & Sour Cream.

Image:KETTLE<sup>®</sup> Chips Cheese Melts

KETTLE® Chips Cheese Melts

Ingredients

  • 150gKETTLE® Chips Mature Cheddar & Red Onion
  • 300gMild Cheddar Cheese
  • 2Red Onions
  • 10Pitted Green Olives
  • 10Pitted Black Olives

Arrange the Mature Cheddar & Red Onion KETTLE® Chips on a shallow serving dish.

Peel and thinly slice the red onions, cut the olives into quarters and grate the Cheddar cheese.

Sprinkle a layer of grated cheese over the Mature Cheddar & Red Onion KETTLE® Chips and lay the thinly sliced onion over the top. Sprinkle the remaining cheese over the onion and place the olives at random.

Place under a moderate heat, grill until the cheese is melted and serve straight away.

Image:Tomato & Red Pepper Dip

Tomato & Red Pepper Dip

Ingredients

  • 1Red Pepper
  • 2Plum Tomatoes
  • 1Small Red Onion
  • 1Red Chilli
  • Bunch of Chives
  • Salt & Milled Black Pepper

Rough-cut the red onion and place in a blender. De-seed the red chilli, rough-cut and add to the onion in the blender. Blend together until finely chopped.

De-seed the red pepper, rough-cut and add to the blender. Quarter the plum tomatoes and add to the blender. Blend together, keeping the peppers and tomatoes fairly chunky.

Place the mixture in a small bowl, season with salt and milled black pepper and place in a refrigerator. When ready to serve, snip a quantity of the chives into the mix and blend together. Place in a serving bowl and snip a few pieces of chive on top. Serve with a bowl of KETTLE® Chips Sea Salt & Crushed Black Pepper.

Image:Bacon, Lettuce & Tomato Salad

Bacon, Lettuce & Tomato Salad

Ingredients

  • 150g KETTLE® Chips Sea Salt & Crushed Black Pepper
  • 50g Washed Wild Rocket
  • 50gWashed Lamb's Lettuce
  • 25gWashed Watercress
  • 2Firm Tomatoes
  • 4Slices White Bread
  • 150gThick Slices of Streaky Smoked Bacon
  • Eggs - 1 per person
  •  
  • Salad Dressing:
  • Balsamic Vinegar
  • Olive Oil
  • Salt & Black Pepper

Arrange KETTLE® Chips Sea Salt & Crushed Black Pepper on a shallow serving dish.

Pick, wash and drain the rocket, lamb's lettuce and watercress and place in a large bowl.

Cut the sliced bacon into thin strips. Place some olive oil in a shallow frying pan and sauté the bacon until cooked. Remove and set aside.

Cut the bread into cubes. Place a little more olive oil into the same shallow frying pan as used for the bacon and at a gentle heat, place the bread cubes in the pan and fry until golden brown. Remove and drain on some kitchen paper.

Wash the tomatoes and cut into small squares.

Make the salad dressing with balsamic vinegar, olive oil and salt & black pepper to individual taste.

Add the salad dressing to the leaves and toss together, adding the bread cubes, the bacon and tomato.

Arrange the salad on top of the KETTLE® Chips.

Gently poach the eggs in boiling water until cooked but soft. Drain and place on top of salad.

Preparation time: 30 minutes.
Serves: 2-4