Sage Citrus Press BCP600, Инструкция

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10
Starter recipes
from Sage
Lime & Lemongrass
Marinade
Makes approx. 1¼ cups
5 limes
1 lemongrass, pale section only, finely sliced
1 clove garlic, crushed
2 tablespoons palm or brown sugar
1 tablespoon fish sauce
1 tablespoon finely chopped cleaned coriander roots
and stems
1 tablespoon finely chopped coriander leaves
1 tablespoon vegetable oil
1 teaspoon ground white pepper
1. Finely grate the rind of 1 lime into a large jug.
2. Cut limes in half. Using juicer juice limes into jug.
Stir in remaining ingredients until combined.
Use as a marinade for chicken, pork or seafood.
Cuban ‘Mojo’ Marinade
Makes approx. 2 cups
2 oranges, halved
3 lemons, halved
2 limes, halved
¼ cup (60mls) rice bran oil
5 cloves garlic, crushed
1 fresh jalapeno chilli, seeds removed, finely chopped
1½ teaspoons ground cumin
1½ teaspoons dried oregano leaves
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
3. Using juicer juice citrus fruits into a large jug.
4. Heat oil in a small saucepan over medium-low
heat. Add garlic and cook, stirring for
2-3 minutes or until softened and fragrant, do not
allow to brown. Remove from heat. Stir in chilli,
cumin, oregano, salt and pepper. Allow to cool
completely. Use as a marinade for chicken, pork,
beef or seafood.