Gastroback 40986, Operating Instructions Manual

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satay sauce
2 cloves garlic, peeled
1 small onion, peeled and quartered
2 tsp peanut oil
½ cup roasted peanuts
1 small chilli, halved and seeded
165 ml water
2 sp lemon juice
1 sp dark soy sauce
2 sp coconut milk
1 tsp brown sugar
Place garlic and onion into the blender jug,
pulse until chopped. Heat peanut oil in a
saucepan and cook garlic and onion mixture
until lightly browned. Place remaining ingre-
dients into the blender jug. Select mixing
(level 1-12), blend until smooth. Pour com-
bined mixture over garlic and onion mixture
and stir over a gentle heat to warm through.
Serve immediately or cover and store in the
refrigerator.
tip:
Satay sauce may thicken on standing, if
this happens stir in a little more warm water.
thai green curry paste
4 large green chillies, stems removed
and roughly chopped
1 tsp black peppercorns
1 onion, roughly chopped
2 cloves peeled garlic
1 bunch coriander, including root,
washed and chopped
1 stem lemongrass, trimmed and thinly
sliced
1 tsp salt
2 tsp ground coriander
1 tsp ground cumin
2 tsp dried shrimp paste
1 tsp ground turmeric
250 ml oil
Place all ingredients into blender jug. Select
›Interval‹ program, blend to a smooth paste.
tip:
Scrape sides of blender jug with a spat-
ula and add a little extra oil or tablespoon of
water if necessary.
tip:
Store curry paste in an airtight blender
jug in the refrigerator.
tip:
Substitute 2 teaspoons chopped lemon
rind for lemongrass.
tip:
This curry paste is best suited to poultry.
Allow 2 tablespoons paste per 500g poultry.
malaysian curry paste
½ cup coriander seeds
1 sp cumin seeds
2 tsp fennel seeds
¼ cup dried chillies, broken
6 cloves garlic, peeled
4 tsp chopped fresh ginger
5 candle nuts, chopped
2 sp desiccated coconut
3 tsp blachan (shrimp paste)
2 tsp tamarind paste
2 tsp ground turmeric
4 stems fresh lemon grass, thinly sliced
400 ml oil
Place all ingredients in blender jug. Select
mixing (level 1-12), blend to a smooth paste.
tip:
Store curry paste an airtight blender jug
in the refrigerator.
tip:
Candle nuts, blachan and tamarind
paste are all available in the asian section of
most supermarkets or Asian grocery stores.
tip: If candle nuts are difficult to find use
another nut i.e. peanut, macadamia.
tip: This curry paste is best suited to fish and
shellfish. Allow 2 tablespoons paste per 500
g seafood or fish.
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