Rheinhessen tapas dips, © Dreams on a plate© Dreams on a plate

These dips spice up the rhine-hessian tapas evening guaranteed:

Beetroot ketchup

ingredients

  • 3 beetroot tubers
  • 200 ml of apple cider vinegar
  • 100 g brown sugar
  • 1 tbsp cherry jam
  • 1 red onion
  • 1 tbsp butter
  • 2 cloves
  • pepper
  • salt


preparation

The beetroot unpeeled in salted water for 30 min. Cook. Allow to cool and then peel with gloves and cut into cubes.

Peel the onion and chop it roughly. Sweat with butter in a saucepan. Then add the sugar and caramelise. Add the vinegar, add the cloves, beetroot cubes and cherry jam and simmer for 10 minutes over low heat.

Remove the casserole from the heat. Puree everything with a hand blender and season with salt and pepper. Serve cold.

Pears & bean chutney

ingredients

  • 100g wide beans
  • 1 tbsp butter
  • 1 green parika
  • 1 big onion
  • 1 (rather immature) pear
  • 100 ml white wine
  • savory
  • salt
  • pepper


preparation

The beans in salted water for 10 min. cook, drain and chop into small pieces. Wash the peppers in quarter and core them. Roast in the oven under the grill or at the highest level until the skin becomes dark. Cool under a damp cloth, then peel off the skin. Then cut into very small cubes.

Peel the onion and chop finely. Fry with butter in a saucepan until glassy. Add beans, savory and paprika and sauté. Deglaze with white wine. Peel, dice and add the pear. Simmer for 15 minutes until the wine is almost overcooked and a pleasant consistency is created. Season with salt and pepper.

Wild herb aioli

ingredients

  • 1 egg
  • 200ml olive oil
  • 1TL mustard
  • 2 teaspoons wild herb pesto (can be ordered in the Rheinhessen shop )
  • salt
  • pepper
  • lemon juice


preparation

Put the oil in a high mixing bowl. Add the egg, mustard, wild herb pesto and a pinch of salt, a little pepper and a few drops of lemon juice. Mix all ingredients well with a blender.

Source: Blog post Dreams on a plate

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