SMOKED SALMON AND DILL
PASTA SAUCE
Serves 4-6
300g smoked salmon
2 tablespoons fresh dill
1 teaspoon grated lemon rind
300ml sour cream
1 tablespoon lemon juice
200g light cream cheese
2 teaspoons French mustard
1. Combine all ingredients in sufficiently
large mixing container.
2. Process until smooth using Wizz Stainless.
3. Serve hot or cold over cooked pasta of
your choice.
CITRUS AND CORIANDER
DRESSING
3
⁄
4
cup orange juice, freshly squeezed
2 tablespoons lime juice
3 tablespoons sweet Thai chilli sauce
2 tablespoons coriander leaves
2 tablespoons rice wine vinegar
2 tablespoons extra virgin olive oil
1. Place in sufficiently large mixing
container and process until smooth
using Wizz Stainless. Serve over salad.
TARTARE SAUCE
300ml egg mayonnaise
2 tablespoons lime juice
1 teaspoon grated lime rind
1
⁄
4
cup chopped pickled gerkins
2 tablespoons freshly snipped chives
2 tablespoons capers, drained
1. Place in sufficiently large mixing
container and process until smooth using
Wizz Stainless.
2. Serve with seafood, fish or steak.
SPICY SATAY SAUCE
2 cups shelled peanut (500g)
3 tablespoons lemon juice
1 cup chicken stock
250ml coconut cream
1
⁄
4
cup sweet Thai chilli sauce
1
⁄
4
cup fruit chutney
1 tablespoon mussaman curry paste
1. Place in sufficiently large mixing
container and process until smooth
using Wizz Stainless.
2. Serve with steak, chicken or lamb.
Great for BBQ's.
TOMATO AND RED PEPPER DIP
2 tablespoons olive oil
4 roasted red capsicums, seeded and peeled
1 Spanish onion, chopped
3 cloves garlic, crushed
100g sundried tomatoes, drained
2 teaspoons sweet paprika
2 small red chillies
Place in sufficiently large mixing
container and process until smooth
using Wizz Stainless.
13
BASIC BECHAMAL SAUCE
3 tablespoons butter
3 tablespoons plain flour
1
1
⁄
4
cups milk
pepper and salt, to taste
1. Melt butter in a small saucepan over
medium heat.
2. Add flour and cook for a further minute
stirring constantly.
3. Place the Wizz Stainless in the saucepan
and gradually add milk, processing
constantly until sauce boils and thickens.
Lightly season with pepper.
Variations:
CHEESE SAUCE
1 cup grated cheddar cheese,
1 teaspoon english mustard
HERB SAUCE
3 Shallots, thinly sliced
3 tablespoons freshly chopped parsley
1 tablespoon finely snipped dill
SPICY TOMATO AND BACON
PASTA SAUCE
Serves 4-6
15 Roma Italian Tomatoes
2 Spanish onions, chopped parsley
3 tablespoons extra virgin olive oil
2 cloves garlic, crushed
6 rashes bacon, finely chopped and lightly
fried
1
⁄
4
cup sweet Thai chilli sauce
1
⁄
4
cup balsamic vinegar
Freshly ground black pepper
1. Combine all ingredients in sufficiently
large mixing container.
2. Process until smooth using
Wizz Stainless.
3. Serve hot or cold over cooked pasta of
your choice.
12
SAUCES cont’d
SAUCES
