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Dips, sauces, dressings, curry pastes
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Smoked salmon paté
1 teaspoon grated lemon rind
1 tablespoon lemon juice
4oz cream cheese
1
⁄
2
Ib smoked fish, skin and bones removed
(salmon, trout or mackerel)
2 teaspoon horseradish cream
1 teaspoon fresh parsley sprigs
White pepper, to taste
1. Place lemon rind, juice and cream cheese into
blender jug, using pulse, process until smooth.
Scrape mixture from sides of bowl with a spatula.
2. Add fish, horseradish cream, parsley and pepper.
Blend on Speed 2/Mix for 30 seconds. Scrape
mixture from sides of bowl with a spatula. Pulse in
short bursts until smooth.
3. Remove paté from blender jug and spoon into a
serving dish, smooth top, cover and refrigerate until
well chilled.
Serve with water crackers or melba toasts.
Mayonnaise
2 egg yolks
1 teaspoon dry mustard
1 tablespoon vinegar
Salt and white pepper, to taste
1
⁄
2
cup vegetable oil
1. Place egg yolks, mustard, vinegar, salt and pepper
into blender jug and blend 10-15 seconds using
Speed 2/Mix until light and fluffy.
2. With blender running, slowly pour oil through
inverted measuring cup in lid. Blend on Speed
3/Blend until mixture thickens.This should take
about 1 minute.
MAYONNAISE VARIATIONS:
Raspberry: replace 1 tablespoon vinegar with
1 tablespoon raspberry vinegar
Garlic: add 2 cloves garlic, peeled and chopped to
the egg yolk mixture
Herb: add
1
⁄
2
cup chopped mixed fresh herbs
(such as basil, chives, parsley, thyme) to the
prepared mayonnaise.
Avocado dressing
1 tablespoon lemon juice
1
⁄
2
cup sour cream
3 tablespoons cream
2 drops Tabasco sauce
1 teaspoon honey
1 avocado, peeled, stoned and chopped
1 clove peeled garlic, chopped
1. Place all ingredients into the blender jug. Use
Speed 2/Mix, blend until smooth.
Use as a dressing with potato salad.
Herb dressing
3
⁄
4
cup mixed fresh herbs (parsley, coriander, mint,
chives, rosemary, and basil)
1 clove peeled garlic, optional
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1. Place all ingredients into the blender jug. Use
Speed 2/Mix, blend until combined.
Serve with lamb, chicken, fish.
Creamy zucchini sauce
2 teaspoons oil
3 zucchini, sliced
2 onions, chopped
1
⁄
2
cup cream
Freshly ground black pepper
2 oz butter, melted
1
⁄
2
cup grated parmesan cheese
Ground nutmeg
1. Heat oil in a medium fry pan and cook zucchini
and onions for 4-5 minutes or until tender. Set
aside to cool.
2. Transfer mixture to blender jug. Use Speed 3/Blend,
blend until smooth.
3. Return mixture to fry pan, add remaining
ingredients. Cook sauce over a low heat until it is
almost boiling.
Serve sauce immediately with cooked pasta.
TIP:Substitute zucchini for mushrooms, add
1
⁄
2
Ib
mushrooms, sliced to make mushroom sauce.
Spicy peach sauce
13 oz canned sliced peaches
1
1
⁄
2
cup white wine
2 cloves peeled garlic, chopped
2 teaspoons grated fresh ginger
1 small red chilli, chopped
1 tablespoon lemon juice
2 tablespoons sweet sherry
2 tablespoons honey
2 teaspoons light soy sauce
1. Place all ingredients into the blender jug.
Use Speed 2/Mix, blend until smooth.
Serve with poultry or pork.
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