Brace yourself this is literally a two-minute recipe. It consists of bunging a jar of good quality chilli kimchi in a blender with cream cheese. It's perfect with the chilli, roast garlic & lemon oil Red Rock Deluxe Crisps.
INGREDIENTS
500 grams chilli kimchi, drained in a sieve
250 grams cream cheese
a little finely sliced chilli to garnish
chilli, roast garlic & lemon oil Red Rock Deluxe crisps, to serve
METHOD
Put the kimchi and cream cheese in a food processor and whiz until smoothish… and that is it! Store in a sealed container in the fridge for up to five days.
Makes about 2 cups.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!