Sage the Control Grip All In One, Instruction Book

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19
Thai Sweet Potato Soup
with Coriander Pesto
Serves 6
For this recipe you will need the half of the red curry
paste on page 18.
400ml can coconut milk
½ portion red curry paste (page 18) or
2–3 tablespoons store bought paste
1.5kg sweet potato, peeled and cut into 5cm pieces
1½ litres chicken stock
Fish sauce, to taste
Lime wedges, to serve
Coriander Pesto
30g coriander leaves (approximately 2 bunches)
40g blanched almonds
1 small red shallot
2 teaspoons lime juice
2 tablespoon olive or vegetable oil
Salt, to taste
1. Without shaking can of coconut milk; spoon
the firm coconut into a large saucepan and
cook, stirring over a medium high heat until
the coconut milk separates. Add the curry paste
to the pan and cook, stirring, until the paste
becomes fragrant. If you can’t buy coconut
milk that has a firm top omit this step and use 1
tablespoon oil and add all coconut milk in step 5.
2. Add sweet potato and stock to the pan and bring
to the boil. Reduce heat and simmer for about
20 minutes or until the sweet potato is tender.
3. Meanwhile, assemble the food processing bowl
using the S-blade. Combine the coriander pesto
ingredients into the processing bowl; place lid
on bowl.
4. Attach the motor body; select speed 13–15 and
process until all the ingredients are combined.
Season to taste.
5. Once the sweet potato is soft, add remaining
coconut milk to the saucepan. Using the stick
mixer, blend until soup is smooth. Adjust the salt
levels of the soup with fish sauce to taste.
To serve ladle soup into bowls and spoon coriander
pesto into the soup. Stir through and squeeze fresh
lime to taste.
Cheats Roast Pumpkin and
Ricotta Jumbo Ravioli with
a Sage Burnt Butter Sauce
Serves 4–6
650g butternut pumpkin
1 tablespoon olive oil
Sea salt and freshly ground pepper
80g fresh ricotta
2 tablespoons grated fresh Parmesan
48 gow gee wrappers
100g good quality butter
12 sage leaves
1. Preheat oven to gas mark 6 (200°C). Line a tray
with baking paper.
2. Peel pumpkin and cut into 2cm cubes. Place
pumpkin onto baking tray and drizzle with oil
and season with salt and pepper.
3. Bake in oven for 25 minutes or until golden.
Remove from oven and allow to cool.
4. Assemble the food processing bowl using the
S-blade.
5. Place pumpkin, ricotta and Parmesan in the
processing bowl. Place lid on bowl.
6. Attach the motor body; select speed 13–15 and
process until mixture is almost smooth, scraping
down the sides of processing bowl if necessary.
7. Spoon a rounded teaspoonful of mixture onto
one gow gee wrapper. Brush edges with a little
water. Place another gow gee wrapper onto and
press the edges and around the filling to seal.
Place onto a baking tray lined with baking paper
and repeat with remaining mixture and wrappers.
8. Bring a large saucepan of water to the boil over
high heat.
9. To make burnt butter sauce, add butter to pan
and heat until butter begins to foam. At this
point, add the sage and cook until butter has
browned. Set aside.
10. Add one-quarter of the ravioli and cook for
2–3 minutes or until just tender. Use a slotted
spoon to transfer to a serving plate. Cover with
foil to keep warm. Repeat in 3 more batches, with
remaining ravioli.
Serve ravioli drizzled with butter and top with sage.