Recipes

Dips

Daves spicy

David’s Spicy Dip

Pour extra virgin olive oil into a small dish and take a tablespoon of David’s Spicy Rub and place in the oil.Cut up some ACE Baugette or Ciabata bread and place in a bread basket. Can use ACE Bakery’s crisps too.

Baked Potatoes

David’s Veggie Dip

Mix 2 tabelspoons of real mayonaise ( Or light mayo) with a tabelspoon of Davids Dynamite Caesar paste. Add 2 tspoons of extra virgin olive oil and a pinch of David’s Special Steak Rub. Place in a small dish surrounded by cut up carrot and celery sticks on a platter!!

Baked Potatoes

David’s Baba Ghanoush

Ingredients
1 medium eggplant Sea salt
2 Tbsp David’s Ultimate EV Olive Oil
Juice of 1 lemon
1 large clove garlic, finely chopped
2 Tbsp tahini
1Tbsp David’s Za’atar Rub

Instructions

  1. Preheat oven to 400 F°.
  2. Slice eggplant into ¼-inch thick rounds. Sprinkle lightly with sea salt and place in a colander for 15 to 20 minutes.
  3. Arrange eggplant on a baking sheet and drizzle with David’s Ultimate EV Olive Oil.
  4. Roast for 5 to 10 minutes, turning once. When done the eggplant will be soft and golden.
  5. Remove from the oven and cool for 5 minutes.
  6. Peel most of the skin from the eggplant and discard.
  7. Put the eggplant in a food processor and add lemon juice, garlic, tahini, a pinch of salt and process.
  8. Add David’s Za’atar Rub and process.
  9. Serve with pita, pita chips or veggies.
  10. Refrigerate for up to a week.

Baked Potatoes

David’s Delicious Hummus

Ingredients
2 garlic cloves, finely chopped
2 15-oz cans of chickpeas, drained
⅔ cup tahini
¼ cup freshly squeezed lemon juice
½ cup water
¼ cup David’s Ultimate EV Olive Oil
2 Tbsp David’s Lemon Herb Rub
½ tsp salt
Pine nuts, toasted
Parsley, finely chopped

Instructions

  1. In a food processor, combine garlic, chickpeas, tahini, lemon juice, water, David’s Ultimate EV Olive Oil, and process until smooth.
  2. Add David’s Lemon Herb Rub and season with salt
  3. Garnish with olive oil, pine nuts and parsley.

Baked Potatoes

David’s Lemony Tzatziki

Ingredients
½ English cucumber, peeled
, seeded and finely diced
2 cups plain Greek yoghurt
1½ Tbsp freshly squeezed lemon juice
4 cloves garlic, finely chopped
⅓ cup chopped dill
1 Tbsp David’s Mediterranean Rub
½ tsp salt
⅛ tsp black pepper

Instructions

  1. Combine cucumber, yoghurt, lemon juice, garlic, dill and David’s Mediterranean Rub.
  2. Season with salt and black pepper.

Baked Potatoes

David’s Peri Peri Sauce

Ingredients
2 large red bell peppers, halved, seeded and char-grilled
1 large red onion, quartered and char-grilled
4 cloves garlic, finely chopped
½ cup lemon juice
4 Tbsp red wine vinegar or apple cider vinegar
Zest of 2 lemons
1½ tsp dried oregano
1½ tsp kosher salt
1 tsp black pepper
2 Tbsp David’s Peri Peri Rub
1 bay leaf
½ cup David’s Ultimate Extra Virgin Olive Oil

Instructions

  1. Put peppers and onions in a food processor and puree.
  2. Add garlic, ¼ cup lemon juice, 2 Tbsp red wine vinegar, zest of 1 lemon, oregano, salt, pepper and David’s Peri Peri Rub and process.
  3. Transfer the sauce to a medium saucepan and add the bay leaf.
  4. Simmer, over medium-low heat for 20 minutes.
  5. Remove the bay leaf and cool the sauce.
  6. Return to the food processor and add ¼ cup lemon juice, 2 Tbsp red wine vinegar, and zest of 1 lemon and puree.
  7. Slowly add David’s Ultimate EV Olive Oil to emulsify.
  8. Serve with roast chicken, kebabs, grilled meat or fish.

Baked Potatoes

David’s Tomato Curry Sauce

Ingredients
2 Tbsp butter
1 onion, sliced
1 clove garlic, finely chopped
1 can tomato paste
¾ cup whipping cream
1 bay leaf
1 Tbsp David’s Bombay Curry
1 tsp salt
Instructions

  1. Melt butter in a saute pan over medium heat.
  2. Add onion and garlic and cook until the onion begins to caramelise.
  3. Add tomato paste, cream, bay leaf, David’s Bombay Curry and salt.
  4. Reduce heat to medium-low and simmer for 20 minutes.
  5. Remove bay leaf and add vegetables or protein.
  6. Serve with steamed basmati rice and chutney.

Baked Potatoes

Herb de Provence Vinaigrette à la David

Ingredients
⅓ cup white wine vinegar
1 Tbsp grainy Dijon mustard
1½ tsp honey
1 cup David’s Ultimate EV Olive Oil
2 Tbsp David’s Herb de Provence
1 tsp salt

Instructions

  1. Combine vinegar, Dijon mustard and honey in a blender. Blend on medium while slowly adding a stream of David’s Ultimate EV Olive Oil.
  2. Once emulsified, add David’s Herb de Provence and salt.
  3. Toss with green, pasta, or grain salads.
  4. Refrigerate for up to a week.

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