While introducing our new range of fresh dips and sauces produced by Cabots of Westport, I was going to try and hold back on a gush of superlatives, but then decided if you can’t rave about fabulous food products in your own news blog, when can you?
Redmond Cabot, the founder of Cabots of Westport has developed delicious recipes to award winning levels of perfection. In keeping to their ethos and principles of natural living, the dips and sauces are all hand made using non processed fresh ingredients. No dried flavours or preservatives. Just pure goodness.
Each sauce and dip is a revelation to taste and bounces out with freshness with every delicious mouthful. It reminds me of being in Michelin restaurant where the chef sends out tempting pre dinner tasters before the main event and makes you think “I could just make a meal out of this” forget the rest!
The five award winning dips and sauces will be complementing our range of gourmet hampers end of May 2017. These fresh dips are packed in chill postal pockets with 72 hour temperature hold at 0-4c suitable for delivery transits within Ireland and Western Europe.
Smoked Mackerel Pate -Achill Island smoked mackerel in Irish Cream Cheese, Lime and grated horseradish.
Roasted Beetroot Sauce using a hint of fresh Sage. A well rounded beetroot revelation of flavour. Great with cheeses, salads, chicken or pork.
Chilli & Lime Hummus – Superior hand-crafted hummus using fresh garlic and fresh chillies. Using fresh Chillies gives a slow development of heat and a piquance only arrived at using fresh chillies.
Red’s 100% Natural Hummus – A smooth hummus with tahini and fresh garlic, Irish Rapeseed & Extra Virgin Olive oil. So moreish it is difficult not to polish the lot off in one sitting!
Punchy Black Olive Tapenade – Kalamata black olives, fresh garlic, lemon, capers and anchovies. Beautifully balanced and my favourite in the range. Reminiscent of lazy days in the South of France accompanied by a bottle of local regional wine. Heaven!