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Tip: This curry paste is best suited to poultry. Allow
2 tablespoons paste per 500 g poultry.
SPICY PEACH SAUCE
»
410 g canned sliced peaches
»
125 ml white wine
»
2 cloves peeled garlic, chopped
»
2 tsp grated fresh ginger
»
1 small red chilli, chopped
»
1 sp lemon juice
»
2 sp sweet sherry
»
2 sp honey
»
2 tsp light soy sauce
Place all ingredients into the blender jug. Select
mixing (level 1-12), blend until smooth. Serve
with poultry or pork.
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 supermar-
kets 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.
STARTERS
NACHOS
»
155 g corn chips
»
2 tomatoes, peeled and finely chopped
»
½ cup grated tasty cheese
»
½ cup grated romano cheese
Avocado topping
»
1 large avocado, stoned, peeled, chopped
»
2 tsp lemon juice
»
½ cup sour cream
»
2 spring onions, chopped
»
2 tsp minced garlic
»
1 tsp chilli
Layer corn chips and tomatoes in an ovenproof
dish, finishing with a layer of cheese. Bake at
200 ºC for 10-15 minutes, or until cheese melts
and is golden. To make topping, place avoca-
do, lemon juice, sour cream, spring onion, garlic,
and chilli in blender jug. Select mixing (level 1-12)
function, blend until smooth. Spoon the avocado
topping onto corn chips and serve immediately.
CHEESE STICKS WITH PESTO
»
12 slices white sandwich bread, crusts remo-
ved
»
2 tsp grain mustard
»
4 sp grated parmesan cheese
»
½ cup grated tasty cheese
»
1 sp finely chopped fresh coriander
»
1 egg, lightly beaten
»
cayenne pepper
»
vegetable oil for cooking
Pesto
»
1 cup fresh basil leaves
»
2 cloves garlic
»
2 sp lemon juice
»
60 g pine nuts
»
½ cup olive oil
»
60 g grated parmesan cheese
Roll each side of bread with a rolling pin, to
flatten as much as possible. Combine mustard,
parmesan cheese, tasty cheese, coriander and
cayenne pepper to taste in a bowl. Divide mix-
ture between bread slices and spread over half of
each slice. Brush unspread sides of bread slices
with beaten egg. Roll each slice up tightly using
