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USING FROOJIE™ EXTRACTOR - Salsa, Fresh Relishes,
Sauces, Dips
FRESH NECTARINE SALSA
Makes 5
1
⁄2 cups
500g nectarines, peeled and stones removed
½ red capsicum, deseeded and finely chopped
½ small red chilli, deseeded and finely chopped
3 teaspoons finely chopped fresh ginger
2 tablespoons finely chopped fresh coriander leaves
1 teaspoon lemon juice
1 teaspoon sugar
1
⁄4 teaspoon ground cumin seed
sea salt to taste
Process nectarines through Froojie™ Extractor.
Pour nectarine mixture into a bowl, add all
remaining ingredients and mix well.
Season to taste with salt.
Serve with Curry and rice or as an accompaniment
to chicken or fish.
BEET AND CHIVE DIP
Makes approx 3 cups
850g canned baby beets, well drained
1
⁄3 cup snipped chives
1 clove garlic, crushed
2
⁄3 cup mascarpone cheese
1 teaspoon lemon juice
Sea salt
Freshly ground black pepper
Process beets using Froojie™ Extractor.
Pour beet mixture into a bowl.
Stir through chives, garlic, mascarpone cheese
and lemon juice.
Season well with salt and pepper.
Serve with crackers and fresh vegetable pieces.
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TOMATO, CHILLI AND PANCETTA SAUCE
Serves 4
125g sliced pancetta, chopped
1 kg fresh ripe tomatoes, cored and quartered
2 tablespoons olive oil
2 medium onions, diced
4 cloves garlic, finely chopped
½ small green chilli, deseeded and finely chopped
2 teaspoons sugar
sea salt and freshly ground pepper
Cook pancetta in a heavy based frying pan until
well browned and crisp.
Drain on absorbent paper and set aside.
Process tomatoes through juicer using Froojie™
Extractor.
Heat oil in a large saucepan, add onions, garlic
and chilli and fry over a low heat for about 10
minutes.
Add tomatoes and sugar and bring to the boil.
Lower heat and simmer without a lid for about 35
minutes or until sauce is thickened and tomatoes
are cooked.
Season to taste with salt and pepper.
Stir through pancetta and serve over hot cooked
pasta.
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