English-6
RECIPES
CHIPOTLE MAYONNAISE
This flavored mayonnaise adds zing to hamburgers,veggie burgers and grilled fish. It’s
also great as a dipping sauce with crab cakes or as a sandwich spread for turkey wraps.
1 tablespoon fresh lime juice
Salt to taste
1 cup mayonnaise
1 Chipotle pepper from can of Chipotle
peppers in Adobo sauce
Process pepper and lime juice in mini chopper until well chopped. Add mayonnaise and
process until combined.Add salt to taste and process again to mix. Keep covered in
refrigerator for up to one week.
Makes about 1 cup
GRILLED HERB CRUSTED SALMON
1/3 cup fresh cilantro
1 tablespoon fresh lemon juice
1/3 cup fresh oregano
1/4 teaspoon salt
1 garlic clove, peeled
1/8 teaspoon pepper
1/4 cup green onion, sliced
2 teaspoons olive oil
2 (170-gram/6-ounce) salmon fillets
Combine the first 8 ingredients (excluding olive oil) in mini chopper bowl and process until
well mixed and finely chopped.Brush salmon fillets on both sides with the herb mixture.
Grill salmon over medium-hot coals for 10 minutes or until fish flakes easily when tested
with a fork.
Serves 2
TAPENADE
Serve this pungent and salty spread on crusty baguette slices or with vegetable crudités.
Make extra to use on sandwiches.
1 cup Kalamata olives, pitted
1 tablespoon fresh lemon juice
3 garlic cloves, peeled
1 teaspoon fresh thyme
30 grams (1 ounce) anchovies
1 teaspoon fresh rosemary
2 tablespoons capers
1 teaspoon fresh oregano
1 teaspoon lemon rind, grated
2 tablespoons extra virgin olive oil
Place all the ingredients in the mini chopper bowl and process until the mixture forms a
coarse paste. Refrigerate for up to one week.
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