The Spring Table

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The bold flavours and fresh feel of this collection of recipes created by Kelly Gibney and styled by Città stylist Sam van Kan are a wonderful match for the trio of Nautilus Estate aromatics. Ideal to share with friends as the weather warms up.Serve these delicious dips with rustic crackers, fresh sourdough and plenty of raw vegetables.

Roasted carrot & miso dip


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4 medium carrots – trimmed and peeled

1 garlic clove

2 tablespoons white miso paste

1 teaspoon finely grated ginger

¼ cup olive oil

Juice of 1 lemon

1 teaspoon sesame oil

1 heaped tablespoon hulled tahini

Sea salt and cracked black pepper

Extra olive oil for roasting

 

Preheat oven to 180 degrees Celsius.

Cut the carrots into chunks, place in an oven-proof dish and drizzle generously with olive oil. Roast for 30 minutes or until tender.

Combine with the remaining ingredients and use a hand blender to blitz until smooth. Add a little water to thin if necessary. Season generously.

Store in an airtight container in the fridge for up to 4 days.

 

Roasted beetroot, walnut & feta spread

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2 medium beetroot – peeled

80g feta – roughly chopped

¼ cup Greek yoghurt

¾ cup raw walnut pieces

1/3 cup olive oil

Juice of 1 lemon

1 teaspoon fresh thyme leaves

1 teaspoon ground cumin

Sea salt and cracked black pepper

Olive oil for roasting

 

Preheat oven to 180 degrees Celsius.

Cut the beetroot into chunks, place in an oven-proof dish and drizzle generously with olive oil. Roast for 35 minutes or until tender.

Combine with the remaining ingredients and use a food processor to blitz until relatively smooth (or leave chunky as desired). Add a little water to thin if necessary. Season generously.

Store in an airtight container in the fridge for up to 4 days.


Broadbean, lemon & olive oil dip

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250g frozen broadbeans**

1 cup frozen peas

1 small garlic clove – finely chopped

Large handful fresh mint – roughly chopped

Juice of 1 lemon

¼ cup extra virgin olive oil

Sea salt and cracked black pepper

 

Place the broadbeans in a large bowl and cover with boiling water. Leave for 5 minutes before draining well. Remove and discard the tough outer skins.

Cover the peas with boiling water and leave for 3 minutes. Drain well.

Use a hand blender to blitz the broadbeans, peas and remaining ingredients until smooth. Taste and season generously.

Store in an airtight container in the fridge for up to 4 days.

**Find broadbeans in the frozen food section, next to the peas, at your supermarket.

Pork and prawn meatballs
Makes 22-25 meatballs

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Keep this shared appetizer light and fresh by using baby cos leaves or radicchio to wrap them up. Lay out all the accompaniments and let guests help themselves.

400g free-range pork mince

300g prawns

½ cup panko breadcrumbs

1 tablespoon finely grated ginger

1 large garlic clove – finely chopped

1 red chilli – deseeded and finely chopped

Large handful fresh coriander

1 spring onion – green part finely sliced

1 egg white

Zest and juice of 1 lime

1 teaspoon sesame oil

2 teaspoons fish sauce

1 rounded teaspoon brown sugar

Siracha mayo

½ cup good quality mayonnaise

1 tablespoon siracha

Chilli and lime sipping sauce

Juice of 1 lime

1 tablespoon fish sauce

1 rounded teaspoon brown sugar

½ large red chilli – deseeded and finely diced

To serve: baby cos leaves or radicchio leaves, shredded carrot, alfalfa or watercress sprouts

 

Whisk the 2 sauces together and set aside until ready to serve.

Place all the meatballs ingredients into a food processor and run on low until evenly combined. Ensure you do not completely blend in the prawns. It’s important to have some chunks left.

Roll heaped teaspoons of meat into balls. Heat a generous drizzle of olive oil in a skillet over a medium heat. Cook the meatballs in 2-3 batches until golden brown on the outside and cooked right through.

Serve immediately. Let your guests load up the lettuce leaves with meatballs and condiments.

Leftover meatballs can be stored in the fridge for up to 3 days. Gently reheat in a sauté pan.

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