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Thai Red Curry Paste Makes 2 cups
24 small dried red chillies
10 long red chillies, chopped
8 cloves garlic
6 kaffir lime leaves
2 lemon grass stalk, chopped
½ cup peanuts, roasted
4 tablespoons fresh coriander, chopped
2 tablespoons grated galangal
2 tablespoons ground dried coriander
3 teaspoons caster sugar
1 teaspoon ground black pepper
2 teaspoons ground cumin
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon shrimp paste
Salt and pepper, to taste
1. Place dried chillies in a bowl and cover
with boiling water. Set aside for 10
minutes. Drain, remove seeds.
2. Place all ingredients in the blender. Place
the lid securely onto the jug.
3. Blend on speed 5 for 1 minute or until
ingredients form a chunky paste. Season to
paste.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: Toss with fresh pasta for a
quick and easy meal.
Caesar Salad Dressing Makes 1 cup
3 anchovy fillets
½ clove garlic
2 tablespoons crème friache
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon sugar
¼ cup grated parmesan
¾ cup olive oil
Salt and pepper, to taste
1. Place all ingredients in blender, omitting
the oil. Place the lid securely onto the jug.
2. Pulse for 20 seconds, or until ingredients
are well mixed.
3. With motor operating, remove measuring
cup and gradually add the oil in a thin
slow stream. As mixture thickens, increase
speed gradually up to 5, until all the oil
has been added.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: Great alternative to
mayonnaise in sandwiches.
Recipes – Dips (continued)