Ultimate Chips 'n' Dip

December 16, 2015

As Christmas fast approaches (crazy it’s this time of the year again, already!) we are always looking for new impressive recipes to show off at our Christmas dinners. So when my mum asked me this year to be in charge of starters, I was slightly disappopinted I didn’t get to make a super creative and beautiful cheesecake or pudding for dessert. “Just bring some chips ’n’ dips” she said. So, while scouring for some creative dip ideas, I came across this crazy beautiful recipe from head chef of michelin starred restaurant Petrus - Neil Snowball. Taking the dip experience to a whole new level, I’m not sure if I have the skills to recreate this masterpiece myself, but if anyone attempts please let us know how you go!

Thanks to Four magazine for the super complicated recipe. Good luck!


Lovage emulsion
33g egg yolks
19g vinegar reduction
100g lovage oil
1g salt

Vinegar reduction
750g Chardonnay Vinegar

Lovage oil
400g lovage leaves
Grape seed oil
2 pinches salt
2 pinches sugar

Cheese mousse
360g Tunworth cheese
480g Chicken stock
3g Salt
1% Gellan F

Mushroom crumb
83g dried mushrooms
90g rye crumb
25g fried shallots
4g salt
30g salted Kombu
8g puffed bulgar wheat
10g crispy capers

Rye crumb
25g Beurre noisette
200g Guinness
210g rye flour
50g maltodextrin IT 19

Dried Mushroom
5g olive oil
6 Portobello mushrooms finely sliced
1g garlic

Potato crisps
1kg Peeled and diced potato
1kg water
10g salt


Lovage emulsion
Measure into a container the egg, salt and vinegar reduction. Blend together using a stick blender. Slowly poor in the oil while blending. Check for seasoning.

Vinegar reduction
Place vinegar into a pan and reduce by half. Chill and store in fridge until required.

Lovage oil
Wash and pick the lovage. Place the lovage into a thermos mix blend on speed 10 for 30 seconds. Add the salt, sugar and oil to cover the lovage. Set the thermo to 70oC and blend on speed 5 for three minutes. Poor the oil mixture straight into an ice bath. Once cold place in muslin cloth and leave to hang in the fridge over night. Place the oil into a piping bag and leave to hang for 3 hours. Without moving the piping bag cut the end off and let all the water drains out. Bag the oil and store in the freezer until required.

Cheese mousse
Cut up the cheese and place it into a pan with the stock and salt. Bring to a simmer and blend till smooth. Weigh the liquid and add 1% Gellan F blend with a stick blender and place back on the heat bring back to a simmer. Allow the mixture to simmer for 30 seconds give the mix another blend making sure all the gellan F has dissolved. Chill over an ice bath. Once set blend in thermo mix on speed ten for 4 minutes or until smooth strain. For service place mixture in to a siphon and charge once shake 20 time and leave at room temperature.

Mushroom crumb
Place the dried mushrooms, shallots salt and comb in the thermomix and blitz to a powder. Add the rye crumb and blitz on full speed for 2 seconds. Store in an air tight container until required. Dust the crumb over the mousse and lovage emulsion then sprinkle with the crispy bulgar wheat and capers.

Rye crumb
Melt the beurre noisette and rub in all other ingredients to make a crumb. Cook on medium fan at 1000C for 2 hours

Dried mushroom
Heat up a large pan on a high heat. Add the oil to the pan and the add the mushrooms stir continuously until cooked. Add in the garlic and cook for a further 2 minutes. Remove the mushrooms from the pan and place on a slip mat. Place the mushrooms in a dehydrator and leave over night or until completely dry.

Potato crisps
Place all the ingredients into a pan and cook on a medium heat. Cook the potatoes until completely soft. Drain the potatoes keep the cooking liquid. Weigh out the cooked potatoes add 80% of the cooking liquid (to the weight of the potatoes if the potato weighs 1kg then use 800g of liquid). Blend in thermo until completely smooth and strain. Spread out the mixture onto slip matts and cook for 1 hour and 20 minutes at 100oC low fan. Spray with water and cut in to 3x6cm rectangles. Place into dehydrator for 15minutes. For service fry at 150oC and session with salt and malt vinegar powder.