Steven’s Artichoke Dip

My colleague and friend Steven made this dip last time for our “lunch together” what we are organising every month in my work. It is very simple and tasty dip – best as an appetizer or just as a great little snack with glass of wine or some beer.
Enjoy!
 

Ingredients: 

2 cans artichokes (drained) 
2  4oz cans chopped green chillies (drained)
1 cup mayonnaise
1 cup parmesan cheese
 

Directions:

1. Put all ingredients in a bowl

2. Use food processor to blend slightly.

3. Pour in baking pan and bake at 180°C/350°F until brown around the edges (approx. 30 minutes).
 

Guacamole

Is a traditional Mexican avocado-based dip. According to the information guacamole was made by the Aztecs as early as the 16th century and after the arrival of the Spanish conquistadors, guacamole became popular in Spain and the whole world. Thank to my friend and colleague Rolando who made it for me and thought me the recipe I can presented to you the excellent taste of Summer in the middle of Winter. Have fun and enjoy!

Ingredients

3 ripe avocados
2 cloves garlic
1 jalapeño
1 tomato
1 small onion
lime juice
handful fresh cilantro
salt

Directions

1. Smash garlic with some salt.

2. Clean jalapeño and cut into small cubes.

3. Mix jalapeño and garlic with salt and lime juice in a bowl. Use fork to press and mix.

4. Add tomato and onion cut into a small cubes.

5. Mix and add cilantro.

6. In the end add avocados and smash with potato smasher or mortar and pestle.

7. Serve with corn chips.

Steak tartar

Steak tartar is again one of the Czech classic and I think that I already scared some of Canadians just with description of preparation Usually the first question after my explanation sounds like: “… but you do not eat THIS raw, don’t you…???!!!” My coldblooded answer is always: “…of course we do, otherwise it wouldn’t be the real TARTAR…”

On the other hand – once you go over the first shy and prejudice and try, you will realize how great it taste! Specially from Canadian AAA beef it is an absolute MUST try because Canadian beef has different texture and of course great taste – compare to the European beef. From my point of view it is impact of different species of cattle and of course different process and time of ageing. But this is a topic for an extra lecture and lets go back to the recipe:

Ingredients:

250g fresh double grounded extra lean beef (tenderloin)
1 tbsp mustard
1 tbsp ketchup
1/2 small onion (fine chopped)
1 tsp soya sauce
1 tsp Worcester sauce
1/2 tsp pepper
1/2 tsp salt
1/2 tsp ground caraway seeds
1/2 tsp paprika
1 egg yolk
drop of Tabasco or pinch of chilli
2 slices of bread
3 tbsp vegetable oil
1 clove garlic

Directions:

1. Firs prepare toast: fry bread in the frying pan on some vegetable oil from both sides until nice golden-brown.

2. Each piece of toast smear with garlic from both sides.

3. On the plate prepare beef in the middle and egg yolk on the top of it, decor spices and onion on the side as shown on the picture. Serve.

4. Everyone mix then all ingredients and spread on the toasts.

Buried salmon

This recipe comes from my friend Malin from Sweden. Attention: this is recipe for marinated salmon (raw). Where we are not 100% sure about fish freshness or vendor hygiene I’m strongly recommending use frozen salmon.

Ingredients:

- 2 salmon boneless fillets (or we can prepare fillets from a whole – fresh or frozen salmon – from fins, ends and head we will make a soup and from meat spread – see other recipes)
- bunch of fresh dill
- 4 tbsp sugar
- 4 tbsp salt

Directions:

1. From a whole salmon prepare two fillets (debone, but leave the skin).
 
2. Mix salt and sugar in a small bowl and chop dill and spread equally on the fillets (fillets can be cut into half as well).

3. Place fillets into Ziploc bag and press between two plates. Marinate in the fridge over night.

4. The next day check the process of marinating, strain the liquid and again cover with the same ration salt:sugar mixture. Marinate in the fridge over night again.
5. The third day take the fillets out, strain the liquid, scrape the remains of dill away and dry off the fillets with paper towel.
6. Serve on wooden board and whittle down with sharp knife (very thin pieces) and place them on bread and butter.