Great Greek Party Dip by Chef Daniel
Daniel Green, an expert Chef, prepares Greek Party Dip. This is a very easy to prepare dish as compared to other dishes which Daniel Green prepares. Ingredients are Olive oil, cherry tomatoes, French bread and fetter cheese. Only point of concern is, this dish has a little more higher fat so, just keep an eye on calories intake!
The recipe is simple enough. Even a novice cook can prepare it. As per Daniel Green, it is the best party dish with a lot of flavor. He has never seen anyone leave this dish. People always come back for more and more. Superb video!
Just instancing all over it. You make this dish. Everyone dives in. It is a real party dish and is full of flavor. You always use it as a pastor sauce as well if you get any left over but really do get any left over.
Great party tip. This is just a great way to entertain. Now when you finished with it, there is always lots of leftover so make lots of this. Uses as a pastor sauce is just as good.
What do we using? Olive oil. Quite a bit of olive oil more than I usually use and again this is a little more higher fat than things that I normally make. We’ve got fetter cheese. Now if live in America, you can buy the fat free fetter cheese and works a treat. If not buy light or default.
Then we got cherry tomatoes, we just put them in half. Bread to mop it up with and fresh Basil, as easy as that. Now I want to slow cook these tomatoes and melt them down. I’m going to pop them in a pan right here and I’m going to add olive oil and it is quite a lot of olive oil but we don’t want really fry them, we want to just let it simmer down and just break down so I’m going to on a medium to low heat. That would stay there and going to season it up with some salt and you need a lock. This is going to be your dip so it is not just going to be too intense. We let that all melt down and in a few moments, I’m going to add that fetter cheese. Meanwhile, I’m going to take some Basil. I’m going to roll it all up and we are going to slice this Basil. Now the Basil you really do need a lot of because there’s only three ingredients.
There’s the olive oil, before there’s a tomatoes and there’s a fetter. So when we’re using these ingredients, we really needs be them quite strong and quite lot of them. The Basil really makes this because you don’t cook it you put it in very close towards the end. So that’s going to go there, and in the mean time what I’m going to do is slice some wonderful French bread and that’s just going to be our dip. Everyone is going to love this. I have never had anyone leave this dish whenever I’ve made it people always come back for more and more. I leave it out so think it a great way for people to give it a try and go back for more.
Believe me, its get eaten up and if any left, you use is as a pastor sauce the next day. So, there is a French bread all sliced up, and what I’d do is pop it around the dish when I put it in. Let’s go take a look at this. They are just coming along nicely. Before we’re going to need another 3 or 4 minutes for those just to break down. I’m going to grab my spatula and let those move around. The oil is bubbling away. When you’re using olive oil it doesn’t have an intensity to heat it up when you use it too high. That’s why it’s a nice soft heat, just melting down and its become… going to become like a pastor sauce. There you see those tomatoes break down and they’re just go’ing to slowly go down.
I do not want them to all crumble down and be like a pomodoro sauce, that’s not what I am looking for. This is almost there. Oh! Beautiful! fresh! Its all by using fresh ingredients. I do hope you make a lot of these dishes and I hope I make it easy for you because that’s what I want to do. Take all the intimidation of cooking and get – fun because I have got no complaint kitchen and I am sure you do too. A lot of people are having that trend of open playing kitchens when everyone is here.
So don’t we wanna be out intense in style. Well that’s what this is all about. The bread’s ready, the cheese I’m going to open, and I am going to pop that in to the tomatoes right now. And again, it doesn’t have to be melted down completely, we just want it to be real rough rough texture to be mop up with the sauce. Again it’s so handy to have your dust bin or garbage can right on hand and if not, I always use a big silver bowl and dump everything I don’t need anymore and makes it so easy to have tidy kitchen. Both tubs, a fetter cheese going there.
As I said there is not many ingredients so all the ingredients we are using a lot of it and we’re just that around and all the olive oil is blending together. This is just where we wanted. Isn’t that look delicious? Ah! May be more to me because I have had it so many times. I’m almost there. I’m gonna let that sim up for just a couple of minutes, and then, I’m gonna throw in the Basil. That is all perfectly, perfectly sliced.
I’m get a lid on top. I’m going to raise that heat a little bit. Let that Basil sit there because I don’t want it to cook. And then we’ll give it one big turn and we’ll be ready to serve it out.
Ok, this is exactly the texture I want. Pull it all together. Give it a couple of turns, the fetter cheese is not completely melted, there is still some consistency to it. Oh! It’s smelling brilliant. It’s all about color. Then, pop it into a really large dish and you throw in the bread, all around and let everyone take a huge, big delicious bite and they will be coming back for more. How’s that a great entertaining.. Enjoy great party day!
Tags: cooking for two, chinese cooking, campfire cooking