Russell Hobbs 14568, Instructions Manual, Page: 6 / 8

6
coriander pesto
(dip, topping or sauce)
2 handfuls fresh leaf coriander
3 cloves fresh garlic
60g pine nuts
125ml olive oil
60g freshly grated Parmesan
salt and freshly ground black pepper to taste
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Put the coriander, garlic, pine nuts, and a bit more than half the oil into the bowl,
and process till the mixture looks smooth.
•
To adjust the thickness, add a little oil and give it a short burst of speed.
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Repeat till the consistency looks right, then taste it, and adjust the seasoning.
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Serve as a dip (fairly thick), as a topping for soup (not too thick, but not runny), or
tossed through warm pasta (fairly runny).
black olive and anchovy tapenade/sauce
250g pitted black olives
60g anchovy fillets, drained
3 tbsp capers, drained
150ml olive oil
2 tbsp brandy (optional)
fresh ground black pepper
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Reserve half the oil, and put everything else into the bowl.
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Process for a couple of seconds, then check the mixture.
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Adjust the oil and process, till you achieve the consistency you need.
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For a tapenade, to spread on toast, you need a paste.
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For a sauce, to toss through warm pasta, it should be fairly runny.
horseradish and apple sauce
250ml double cream
2 sharp flavoured apples, peeled and grated
6 tbsp horseradish relish
2 tsp paprika
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Put the cream into the bowl, and process till soft peaks form.
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Spoon the cream gently into a large bowl, and gently fold in the rest of the
ingredients – “gently” means don’t knock the air out of the cream or it’ll collapse.
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Season with fresh ground black pepper, and serve with beef or sausage.
sweet and sour sauce
4 shallots, peeled
a small piece of fresh ginger, peeled
2 cloves fresh garlic
2 tbsp soy sauce
2 tsp mustard
2 tsp tomato purée
a dash of white wine vinegar
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Put everything into the bowl, and process till smooth.
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Serve with chicken or fish, or as a dip.