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Mint and lemon raita
• Place all the ingredients together in the processor.
• Press ‘Grind’ until all of the ingredients combine together to make a very smooth sauce.
• Reserve and refrigerate.
Kachumber
• Cut the cucumber length ways into quarters and remove the core with a teaspoon. Discard the
pips and roughly chop the cucumber. Process using the ‘Chop’ function until there are no large
pieces remaining. Transfer to a bowl.
• Peel the red onion and cut into quarters. Process using the ‘Chop’ until there are no large pieces
remaining. Transfer into the bowl with the cucumber.
• Place the herbs into the processor and press ‘Chop’ until there are no large pieces remaining.
Transfer into the bowl with the cucumber and onions.
• Cut the tomatoes into quarters removing the core. Place into the processor and quickly blitz
using the ‘Chop’ function. Mix in with the other chopped ingredients.
• Add the remaining ingredients to the salad and season to taste.
Skewers
• Cut the monk sh into 24 long strips.
• Place the remaining ingredients into the bowl of the processor. Secure the lid, then press ‘Grind’
until the marinade is completely combined.
• Pour the marinade over the monk sh strips, ensuring all the sh are well coated. Allow to
marinate for 20 minutes.
• Skewer the marinated sh, using 3 monk sh strips per skewer.
• Using a very hot grill pan, grill for 4 min on each side.
• Serve warm.
CINNAMON AND PEAR COMPOTE
75g brown sugar
1 stick cinnamon, broken into 1.5cm pieces
25g butter
2 pears, peeled and cut into 1.5cm cubes
• Place the sugar and cinnamon into the work bowl. Process using the ‘Grind’ switch and a pulse
action until broken, and then use a continuous action, until powdered. Remove the powder,
sieve and keep to one side.
• Melt the butter in a saucepan, add the powdered cinnamon mix and pear then simmer for 10
minutes.
• Return to the work bowl and process until puréed.
Variations: Try replacing the pears with other fruits e.g. apples, peaches.
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