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RECIPES USING THE BLENDER - MAINS
THAI GREEN CURRY PASTE
INGREDIENTS
4 large green chillies, stems removed and
roughly chopped
1 teaspoon black peppercorns
1 onion, roughly chopped
2 cloves garlic
1 bunch coriander, including root, washed and
chopped
1 stem lemongrass, trimmed and thinly sliced
(or 2 teaspoons chopped lemon rind)
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons dried shrimp paste
1 teaspoons ground turmeric
1 cup (250ml) oil
METHOD
1. Place all ingredients into blender jug.
2. Select speed 3/BLEND and blend to a
smooth paste.
This curry paste is best suited to poultry.
Allow 2 tablespoons paste per 16oz
(500g) poultry.
TIP: Scrape sides of blender jug with
a spatula and add a little extra oil or
tablespoon of water if necessary.
TIP: Store curry paste in an airtight
container in the refrigerator.
LAMB BURGERS
INGREDIENTS
1 tablespoon fresh herb sprigs (parsley, coriander
or rosemary)
1 slice bread, crusts removed
½ small onion, quartered
250g (8oz) trim lamb, diced
1 tablespoon mint sauce
Salt and pepper, to taste
METHOD
1. Place all ingredients into blender jug.
2. Select speed 2/CHOP and blend until
well combined.
3. Shape mixture into 3-4 burgers, cover
and refrigerate for 20-30 minutes.
4. Cook burgers on a preheated grill or
pan fry for 5 minutes each side or until
cooked when tested.