40
RECIPES
41
RECIPES
AIOLI
Makes approximately 2 cups
INGREDIENTS
1 whole head garlic
4 egg yolks
Juice of 1 lemon
2 teaspoons white vinegar
2 cups/475ml vegetable or olive oil
1 tablespoon thyme
Salt and pepper, to taste
METHOD
1.
Assemble the Food Processor using the
emulsifying disc.
2.
Pre-heat oven to 400°F (200°C).
3.
Slice the top off the garlic bulb and wrap
in foil. Place onto an oven tray and roast
for 30 minutes or until garlic is softened
and fragrant.
4.
Remove from the oven and allow to cool
slightly. Squeeze garlic from the bulb.
5.
Place egg yolks, lemon juice and vinegar
into the processing bowl. With the motor
running slowly add oil through the feed
chute, processing until smooth and
creamy. Add roasted garlic and thyme,
season to taste.
PESTO
Makes approximately 2 cups
INGREDIENTS
1 cup/85g Parmesan cheese
4 cups fi rmly packed basil leaves
(approx. 2 bunches)
1 cup/133g pinenuts
4 cloves garlic, peeled
½ cup olive oil
1 tablespoon lemon juice
METHOD
1.
Assemble the Food Processor using the
fi ne grating disc.
2.
Finely grate the Parmesan cheese and
remove from processing bowl.
3.
Reassemble the Food Processor using
the S Blade™.
4.
Place basil, pinenuts, garlic and grated
cheese into the processing bowl.
With the motor running, slowly add
oil and lemon juice through the small
feed chute until ingredients are fi nely
chopped and just combined.
Serve Pesto tossed through hot pasta or with
char-grilled meats.
HUMMUS
Makes approximately 1½ cups
INGREDIENTS
(2) 15oz cans garbanzo beans (chick peas), well
drained
3 cloves garlic, peeled
5oz Tahini
4oz lemon juice
6oz/177mL extra virgin olive oil
1 teaspoon salt
1/2 teaspoon paprika
METHOD
1.
Assemble the Breville Sous Chef™ using
S Blade™.
2.
Place all ingredients except olive oil
into processing bowl. With the motor
running slowly add oil through the small
feed chute, processing until smooth and
creamy.
3.
Spoon mixture into a serving dish. Cover
and chill until ready to serve.
Serve chilled with slices of pita bread.
MAYONNAISE
Makes approximately 2 cups
INGREDIENTS
3 egg yolks
2 teaspoons Dijon mustard
1 teaspoon seeded mustard
2 cloves garlic, peeled, optional
1 tablespoon white vinegar
1½ cups/375ml olive oil
METHOD
1.
Assemble the Food Processor using the
S Blade™.
2.
Place egg yolks, mustard, garlic and
vinegar into the processing bowl.
With the motor running slowly add oil
through the small feed chute, processing
until smooth and creamy.
Variations - add one of the following to the
prepared mayonnaise:
For a rich, creamy mayonnaise, add ¼ cup
heavy cream
For yogurt mayonnaise, add ¼ cup
plain yogurt.
For lemon mayonnaise, substitute vinegar
with lemon juice and add 1 teaspoon grated
lemon rind.
