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PESTO
1 bunch basil leaves, roughly chopped
2 cloves garlic, peeled and crushed
2 tablespoons lemon juice
100g pine nuts
1
⁄
2
cup/125ml olive oil
60g grated Parmesan cheese
1. Place all ingredients into blender jug, select
the Blend function and blend until smooth.
2. Transfer mixture to a serving bowl. Chill until
ready to use.
Serve with toasted Turkish bread.
RICOTTA AND OLIVE DIP
1 bunch fresh coriander, stems removed
200g ricotta cheese
200g cottage cheese
125ml light sour cream
2 teaspoons lemon juice
1
⁄
2
cup grated fresh Parmesan cheese
1 tablespoon capers
1
⁄
4
cup chopped black olives
1
⁄
2
cup toasted pine nuts
1. Place all ingredients into blender jug, select
the Blend function and blend until smooth. If
required interrupt blending half-way and
scrape sides of jug with plastic spatula.
2. Transfer mixture to a serving bowl. Chill until
ready to use.
Serve as a dip with a selection of raw vegetables.
MAYONNAISE
2 egg yolks
1 teaspoon dry mustard
1 tablespoon vinegar
Salt and white pepper, to taste
1
⁄
2
cup/125ml vegetable oil
1. Place egg yolks, mustard, vinegar, salt and
pepper into blender jug and blend for 10-15
seconds using the Blend function until light
and fluffy.
2. Unlock the clear inner lid of the blender lid
and hold at an angle (to avoid splatter) then
with the blender operating on the Blend
function, slowly pour oil through the opening.
Continue to 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.
RECIPES
21
NOTE: Recipes use Australian metric weights and metric cup and spoon measurements. Recipes to be used as a guide only.
DIPS, SAUCES, DRESSING AND CURRY PASTES
HERB DRESSING
1 cup chopped mixed fresh herbs (parsley,
coriander, mint, chives, rosemary, basil)
1 clove garlic, peeled and crushed
1
⁄
2
cup/125ml olive oil
3 tablespoons balsamic vinegar
1. Place herbs and garlic into the blender jug
and use the Auto Pulse function until finely
chopped and combined.
2. Unlock the clear inner lid of the blender lid and
hold at an angle (to avoid splatter) then with
the blender operating on the Blend function,
slowly pour oil and vinegar through the
opening. This should take about 1 minute.
Serve with lamb, chicken, fish.
SPICY PEACH SAUCE
410g canned sliced peaches
1
⁄
2
cup/125ml white wine
1 clove garlic, peeled and chopped
1 teaspoon 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, select the Blend function and blend
until smooth.
Serve with poultry or pork.
SATAY SAUCE
2 cloves garlic, peeled and crushed
1 small onion, peeled and chopped
2 teaspoons peanut oil
1
1
⁄
2
cups/225g roasted peanuts
1 small chilli, halved and seeded
1
⁄
2
cup/125ml water
2 tablespoons dark soy sauce
2 tablespoons coconut milk
2 tablespoons brown sugar
1. Place garlic and onion into the blender jug,
and use the Auto Pulse function until finely
chopped and combined.
2. Heat peanut oil in a saucepan and cook garlic
and onion mixture until lightly browned.
3. Place remaining ingredients and onion mixture
into the blender jug, select the Blend function
and blend until smooth. Pour combined
mixture back into saucepan and stir over a
gentle heat to warm through.
Serve immediately or cover and store in
the refrigerator.
TIP: Satay sauce may thicken on standing, if this
happens stir in a little more warm water.
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