Last Sunday, for Fathers' Day, we had both our families over for a BBQ. The plan was to have Sour cream and onion hummus, Salsa, and Guacamole to start with, followed by half pound Black Angus burgers in sourdough panini, served with Mesa grills southwestern potato salad and Creamy coleslaw.
I didn't manage to find avocadoes in Lidl on Friday, so the Guacamole idea was scrapped. Instead, I did a globe artichoke dip, with a can of artichoke hearts in brine, half a tub (125g) of mascarpone, onion and garlic salt, paprika and celery powder. Ideally, the dip is prepared a few hours before for the flavours to develop.
I also changed a bit the hummus recipe, having forgotten to get tahini from the supermarket! I used a can of chickpeas (half drained), the juice of half a lemon, a clove of garlic, a handful of fresh basil, a bit of fresh chilli pepper, and a splash of extra virgin olive oil. It was good, but nothing out of this world.
On the other hand, the salsa was amazing, perfect. Right amount of heat, freshness, tang! Definately recommend!
The coleslaw and potato salad went down a storm, as did the burger.
We rounded off the meal with a slice of nutella swiss roll served with a scoop of vanilla ice-cream.