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RECIPES - USING PUREE EXTRACTOR - SALSAS, FRESH
RELISHES, SAUCES & DIPS
FRESH NECTARINE SALSA
Makes approx 5 ½ cups
25 oz nectarines, peeled and stones
removed
½ red bell pepper, deseeded and finely
chopped
½ small red chilli, deseeded and finely
chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons finely chopped fresh
coriander leaves
2 teaspoons lemon juice
2 teaspoons sugar
½ teaspoon ground cumin seed
sea salt to taste
Process nectarines through Puree 1.
Extractor.
Pour nectarine mixture into a bowl, add 2.
all remaining ingredients and mix well.
Season to taste with salt.3.
Serve with Curry and rice or as an accompaniment to
chicken or fish.
BEET AND CHIVE DIP
Makes approx 3 cups
28 oz 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 Puree Extractor.1.
Pour beet mixture into a bowl. 2.
Stir through chives, garlic, mascarpone 3.
cheese and lemon juice.
Season well with salt and pepper.4.
Serves with crackers and fresh 5.
vegetable pieces
TOMATO, CHILLI AND PANCETTA
SAUCE
Serves 4
4 oz sliced pancetta, chopped
2 lbs fresh ripe tomatoes, cored and
quartered
2 tablespoons olive oil
3 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 1.
pan until well browned and crisp.
Drain on absorbent paper and set aside.2.
Process tomatoes through juicer using 3.
Puree Extractor.
Heat oil in a large saucepan, add 4.
onions, garlic and chilli and fry over a
low heat for about 10 minutes.
Add tomatoes and sugar and bring to 5.
the boil.
Lower heat and simmer without a lid 6.
for about 35 minutes or until sauce is
thickened and tomatoes are cooked.
Season to taste with salt and 7.
pepper.
Stir through pancetta and serve 8.
over hot cooked pasta.