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 #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!