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PAge heAder.....
BASIC FOOD PROCESSING TECHNIQUES
NOTE
Heavy loads of meat may stall the
motor. This is indicated by the blade
turning slowly and the meat only
moving slowly around the bowl and
not processing. If this occurs remove
the meat and process in two batches.
Garlic, chilli and ginger
For garlic, peel cloves and leave whole.
For chilli, leave whole (remove seeds for
milder chilli). For ginger, peel and cut into
2.5cm cubes. Process until chopped to
desired consistency. Store chopped garlic
or chilli mixed with a little oil in an airtight
container in refrigerator for up to 1 week.
Mix ginger with a little sherry. If adding
garlic, chilli or ginger to other ingredients,
drop whole pieces down feed chute while
the motor is running.
Whole chillies Chopped chillies
Herbs
Wash and dry herbs thoroughly. Remove
any coarse stems. Process no more than 2
bunches (approx. 4 cups) at a time using the
PULSE button at 1–2 second intervals until
chopped to desired size or consistency.
Basil leaves Chopped basil
Nuts
Process no more than 4 cups (250g) shelled
nuts at a time using the PULSE button
at 1–2 second intervals until chopped to
desired size.
Shelled peanuts Chopped peanuts
Dried fruit
As dried fruit can be sticky, place in freezer
for about 10 minutes (this prevents the fruit
sticking to the blades). Process no more
than 4 cups at a time using the PULSE
button at 1–2 second intervals until chopped
to desired size or consistency.