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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.