27
26
Arrabiata Sauce
Makes 4 serves
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Blending Time: 30 seconds
30ml olive oil
1 brown onion, diced
3 cloves garlic, chopped
3 red chillies, deseeded, chopped
2 slices prosciutto
1 tbsp tomato paste
1x 400ml diced tomato
1 cup chicken stock
¼ bunch fresh basil
Salt & pepper, pinch
1.
In a large pot heat, on medium heat,
fry onions in oil for about 3 minutes.
Add garlic, chilli and prosciutto and
cook for a further 3 minutes. Add
tomato paste and fry for a minute,
followed by the stock. Cook for 15
minutes.
2.
Allow to cool before placing it into the
blender. Fill the 700ml cup with the
sauce; securely attach the blending
blade holder to the cup. This will have
to be done in batches.
3.
Align the cup onto the motor
base, press down and turn the cup
clockwise to blend. Blend for 30
seconds or until desired consistency is
reached.
4.
Unscrew the blending blade holder
and pour the sauce over cooked
pasta. Season with salt and pepper as
desired.
NOTE:
Attach the reusable lid
onto the 700ml cup to store
the sauce in the refrigerator
for later use.
Moroccan Spice Mix
Makes 4 serves
Preparation Time: 15 minutes
Blending Time: 30 seconds
1 tbsp whole cumin seeds
1 tbsp whole coriander seeds
2 tsp coarse salt
2 tsp paprika
6 cardamom pods, seeds only
3 whole cloves
½ nutmeg seed, grated
1 tsp whole cayenne pepper
1 tsp whole black peppercorns
2 tbsp caster sugar
½ cinnamon stick
1 tsp ground turmeric
1 tsp ground all spice
1.
Place cumin seeds, coriander seeds,
salt, paprika, cardamom, cayenne
pepper, black pepper, caster sugar,
cinnamon, turmeric and all spice in a
dry frypan, on a medium to high heat
for 3 minutes until fragrant. Allow to
cool then place into the 350ml cup;
securely attach the grinding blade
holder to the cup.
2.
Align the cup onto the motor
base, press down and turn the cup
clockwise to grind. Grind for 30
seconds or until desired consistency is
reached.
3.
Strain through a fine sieve and store
in an airtight container. Great to rub
onto chicken or lamb.
Jerk Chicken Marinade
Makes 4 serves
Preparation Time: 15 minutes
Marinating Time: 5 hours
Blending Time: 30 seconds
Ingredients - Spice Mix
1 tbsp cinnamon
1 tbsp black pepper
1 tbsp coriander seeds
4 whole cloves
2 tsp all spice
Ingredients - Marinade
½ bunch green shallots
5cm piece ginger
3 red shallots
1 ripe tomato, diced
4 scotch bonnets chilli
½ bunch fresh thyme
1 lime, juiced
2 tbsp soy sauce
2 tbsp brown sugar
1.8 kg chicken pieces
Spice Mix Prep
1.
Place cinnamon, black pepper,
coriander seeds, cloves and all
spice into a dry pan and toast over
a medium heat for 3 minutes until
fragrant. Once toasted place into
the 350ml cup; securely attach the
grinding blade holder to the cup.
2.
Align the cup onto the motor
base, press down and turn the cup
clockwise to grind. Grind for 30
seconds or until desired consistency is
reached.
Marinade Prep
1.
Place green shallots, ginger, red
shallots, tomato, chilli, thyme, lime, soy
and brown sugar into the 700ml cup:
securely attach the blending blade
holder to the cup.
2.
Align the cup onto the motor
base, press down and turn the cup
clockwise to blend. Blend for 30
seconds or until desired consistency
is reached.
3.
Mix paste and spice mix together. Rub
marinade over chicken pieces until it
is evenly coated. Marinate chicken for
5 hours in the refrigerator or for best
results marinate overnight.
4.
Roast chicken pieces in the oven on
180°C for 40- 45 minutes. Serve with a
salad and scented rice.
NOTE:
If you cannot find
scotch bonnets chillies in your
supermarket alternatively use
habaneros.
