31
Basil Pesto
Prep 10 minutes
Makes approx 1½ cups
2 cups firmly packed basil leaves (approx 1 large
bunch basil)
2 cloves garlic
2 teaspoons lemon juice
L
cup pine nuts, toasted
60g grated parmesan cheese
½ cup (125ml) olive oil
Salt and freshly ground black pepper
1.
Insert Quad blade into processor bowl. Add all
ingredients in the order listed. Place lid on bowl.
Pulse until all ingredients are very finely chopped
and almost smooth. Scrape down sides of bowl
if necessary.
2.
Spoon into an airtight container and chill until
ready to use.
TIPS
Pesto will keep in an airtight container in the
refrigerator for a few days. Pour a little extra oil over
the top of the pesto and place a piece of plastic
wrap on top of the pesto. This will prevent excess
browning.
Nasi Goreng
Prep 25 minutes / Cook 15 minutes
Serves 6
4 eggs
L
cup (80ml) vegetable oil
1 onion, quartered
3 cloves garlic
2 long red chillies, thinly sliced
2 teaspoons shrimp paste (belacan)
1 teaspoon ground coriander
2 teaspoons sugar
2 small chicken breasts, thinly sliced
300g raw school prawns, peeled, deveined
¼ small Chinese cabbage, finely shredded
6 cups cold, cooked long grain rice
¼ cup (60ml) kecap manis
2 tablespoons soy sauce
4 green onions, sliced
Thinly sliced cucumber, carrot strips and crisp fried
Asian shallots, to garnish
1.
Beat eggs together until well mixed and foamy.
Pour in heated, oiled, wok and tilt to spread
egg to form a thin omelette across the base of
pan. Cook 1–2 minutes, or until just set. Roll up
omelette to form a cylinder and remove to a plate.
Cool slightly and cut into thin strips. Set aside
to cool.
2.
Assemble food processor with mini bowl and
mini blade. Add onion, garlic, chillies, shrimp
paste, coriander and sugar, process until it forms
a paste. You may need to add a little oil or water
to enable the ingredients to blend properly.
3.
Heat remaining oil on a medium–high heat. Add
paste and cook for 1–2 minutes or until fragrant.
4.
Add sliced chicken and stir fry for 2–3 minutes
to seal. Add prawns and cabbage and continue
cooking for a further 5 minutes.
5.
Stir in cold rice, breaking up any lumps and cook,
stirring until the rice is heated through. Add
sauces and green onions, toss until combined.
Serve topped with cucumber, carrot strips and Asian
shallots.
TIPS
Shrimp paste is available in the Asian section of
your supermarket.
