Dips for the barbecue season

Ingredients for 4 servings:

• Condensed milk
• Dijon mustard
• onion(s), chopped
• Sugar, white and brown
• salt and pepper
• olive oil
• Chili pepper(s), green
• Garlic
• Tomato(s) from the can
• broth
• curry powder
• mayonnaise
• Apricot jam
• Vinegar
• 260 g wholemeal flour
• 200 ml water, lukewarm
• Oil for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

from my time in South Africa

Mustard dip: 200ml canned milk 3 tbsp Dijon mustard 1 diced onion 2 tsp sugar 1 pinch of salt Combine all ingredients, mix well and chill. Tomato dip: 2 tsp olive oil 1 diced onion 1 green chili, deseeded and finely chopped 1 garlic clove, crushed 1 can (approx. 410g) skinned tomatoes 350ml beef stock 2 tbsp brown sugar Black pepper Heat the oil and fry the onions, garlic and chili until translucent and soft. Add the chopped tomatoes with their juice and beef stock, bring to a boil and simmer for a few minutes. Season to taste with sugar and black pepper. Chill. Curry dip: 1 tbsp olive oil 1 diced onion 1 tsp curry powder 125ml mayonnaise 1 tbsp apricot jam 1 pinch of salt 1 tbsp white wine vinegar Heat the oil and fry the onions until translucent and soft. Add the curry powder and simmer for a few minutes. Remove from the heat, add the remaining ingredients and mix well. Chill. Chapatis (flatbreads): 260g wholemeal flour 1 tsp salt approx. 200ml lukewarm water Olive oil for frying Mix the flour and salt together with water to form an elastic dough and let stand for 30 minutes. Shape the dough into a log and divide it into 12 equal pieces. Roll out each piece very thinly and fry in oil for 1 minute on each side. Dry on kitchen paper.