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RECIPES USING THE BLENDER - MAINS
SWEET PEPPERED
TOMATO SOUP
INGREDIENTS
1 tablespoon oil
2 cloves garlic, crushed
2 leeks, sliced
2 x400g can tomatoes, chopped
2 teaspoons chicken stock powder
1 tablespoon tomato paste
2 teaspoons brown sugar
1 bay leaf
¼ teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander
¼ teaspoon ground cloves
Pinch of cayenne pepper
2 tablespoons chopped fresh parsley
METHOD
1. Heat oil in a large saucepan, add garlic
and leeks, cook over medium heat for 2-3
minutes or until leeks are soft.
2. Combine tomatoes, stock powder,
tomato paste, brown sugar, bay leaf,
thyme, mint, coriander, cloves and
cayenne pepper.
3. Pour into pan with leek mixture, bring
to boil, then reduce heat and simmer,
uncovered for 20 minutes or until liquid
has reduced by one third.
4. Allow mixture to cool slightly.
5. Carefully transfer mixture in two batches
into blender jug.
6. Select speed 5/PUREE and blend
until smooth.
7. Ladle soup into serving bowls, sprinkle
with parsley and serve immediately.
THAI FISH CAKES
INGREDIENTS
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies
2.5cm (1”) piece fresh lemongrass
6 fresh kaffir lime leaves
¼ bunch coriander, roughly chopped
350g (12oz) white boneless fish fillets, cubed
1 x 60g (2oz) egg
2 tablespoons water
1 tablespoon fish sauce
8 green beans, sliced
Oil for shallow frying
METHOD
1. Place all ingredients except oil into
blender jug. Pulse until well combined.
2. Remove mixture from blender jug and
shape into 24 fish cakes.
3. Cover and chill for 30 minutes.
4. Heat oil in a large fry pan and cook fish
cakes on a medium heat until golden
on both sides and cooked through,
approximately 10 minutes.
Serve with cucumber sauce made by
combining ¼ cup warmed honey with 1
tablespoon lime juice and 1 tablespoon
finely chopped, peeled cucumber.