Creative Aperitifs – simple snacks with dips

Go American with sweet potatoes and smoked honey ketchup
1kg Ardo sweet potato dices
100g Ardo smokey BBQ mix
400 ml Ketchup
Pinch of All spice berry powder (optional)
2 tablespoons of Red wine vinegar
Sea salt
50ml Honey

Go Canarian, with Patatas Mojo Verde
1kg Ardo half potatoes with skin
100g Ardo Persillade
25g Ardo Coriander
100g Ardo grilled green pepper diced
100ml vegetable oil or olive oil
½ tea spoon of cumin powder
40ml white wine vinegar
sea salt to taste

Go French, with a “Cauliflower Croque” and a Mexican cauliflower dip
10 Ardo Cauliflower & cheese burgers
25g Ardo Herb mix tartare
100g Ardo Cauliflower puree
40 Ardo Ovendried tomatoes
200g mayonnaise
toasting bread
100g Gruyère cheese
vegetable oil or melted butter
pinch of salt

Go Asian, with roasted parsnips, sweet & sour chilli sauce and sesame
1kg Ardo Honey glazed parsnips
150g Ardo Mango puree
150g Ardo Passion fruit puree
150g Ardo Pineapple chunks
100g Ardo red chili diced
50g Ardo Garlic diced
200ml water
30ml rice vinegar
Juice of 1 lime
100g sugar or palm sugar or cane sugar
10g salt
15g corn starch (maïzena)
25ml water to dissolve corn starch
Black sesame seeds for decoration

Go Middle Eastern, with roasted red beets, a min & yoghurt sauce and Ardo vegetable tapas

10 Ardo Broccoli nuggets
10 Ardo Onion rings natural
10 Ardo vegetable sticks
60g Ardo red beetroot diced
2 Ardo garlic cloves
1-2 tablespoons of Ardo mint
Juice of 1 lemon
Pinch of Coriander powder
Pinch of Cumin powder
Pinch of Fennel seeds powder (optional)
100g Greek full fat yoghurt
50-75ml Extra virgin olive oil
Sea salt to taste
Black pepper to taste

Go Canarian, with Patatas Mojo Verde
Dipping sauce
- Combine the persillade with the coriander, the green grilled bell pepper with the vegetable oil, white wine vinegar, cumin powder & sea salt to taste in a blender.
- Mix until smooth.

Serving:
- Deep-fry the 1/2 skin potatoes from frozen for about 5-7 minutes on 180°C until crispy.
- Drain off any excess fat on a kitchen paper and season immediately with some sea salt.
- Drizzle the green sauce over the crispy potatoes
- Eat this as tapas or serve as a side dish

Go American with sweet potatoes and smoked honey ketchup
Dipping sauce:
- Caramelize the honey in a non-stick pan, do not burn it.
- When caramelizing, deglaze with the red wine vinegar, add a pinch of all spice berry powder (optional). Allow to reduce for about 1 minute on a medium-high heat.
- Stir in the frozen Smokey BBQ mix in the hot pan and remove from heat.
- Blend the mixture with the ketchup for a smoother dip or just stir in the ketchup for a chunky ketchup.

Serving:
- Deep-fry the sweet potato cubes from frozen for about 4-6 minutes on 180°C until crispy.
- Drain off any excess fat on a kitchen paper.
- Serve the potatoes in a paper basket
- Drizzle over with ketchup or serve the ketchup separately
- Eat this as tapas or serve as a side to the classic American burgers, steaks, etc…

Go French, with a “Cauliflower Croque” and a Mexican cauliflower dip
Mini Cauliflower “Croque”:
- Place the cauliflower burger on a non-stick baking tray
- Bake the cauliflower burgers in a preheated oven at 180°C for about 10-12 minutes until golden brown.
- Cut the toast to fit the burger.
- Sprinkle the toast with vegetable oil or melted butter
- Place the burger between the bread toast, add Gruyère cheese on both sides of the burger
- Grill in a panini or French toast machine (Croque Monsieur) until golden brown
- Cut into bitesize pieces & add an oven dried tomato & a toothpick

Mexican Cauliflower dip:
- Defrost the cauliflower puree
- Mix the mayonnaise with the Herb mix tartare
- Add the cauliflower puree & whisk until fully mixed
- Season of with some salt

Serve with a green salad & tomato varieties if served as whole pieces.

Go Asian, with roasted parsnips, sweet & sour chilli sauce and sesame
Tropical sweet chili sauce:
- Puree the pineapple chunks with the chilies, the garlic and the lime juice along with water in a food processor.
- Bring the mixture to boil together with the passion fruit puree & mango puree, sugar, vinegar & salt and reduce the heat. Allow to simmer for about 5-8 min on low heat.
- Mix the corn starch with water, then add to the sauce mixture until the sauce thickens for about 1 minute.

Roasted Parsnips:
- Preheat the oven at 200-220°C.
- Place the frozen parsnip on a baking tray with baking paper and place in the center of the oven.
- Roast for about 25 minutes until golden brown

Finish the tapas plate:
- Roast the black sesame seeds briefly to get extra flavor, do not burn them!
- Cut the roasted parsnip into bitesize pieces, put the pieces on a stick & dip the warm parsnip in some black sesame seeds.
- Serve separately with the tropical sweet chili sauce as a dip

Go Middle Eastern, with roasted red beets, a min & yoghurt sauce and Ardo vegetable tapas
Beetroot Dip:
- Preheat the oven at 180°C
- Wrap the beetroot cubes in tinfoil with some olive oil, the whole garlic cloves & sea salt to taste & close the “papillote”
- Bake in a closed “papillote” or covered roasting tray for about 30 minutes until soft & tender.
- Allow the beetroot mix to cool down. Afterwards mix in a blender or food processor with coriander powder, cumin powder, fennel seeds powder, mint, some extra virgin olive oil, sea salt & black pepper to own taste.
- Mix in the Greek yoghurt and lemon juice at the end until fully combined.
- Add a drop of water for a thinner dip

Serving:
- Deep fry the tapas products until golden & serve with the beetroot dip.