62 63
Spicy peach sauce
410 g canned sliced peaches
125 ml white wine
2 cloves peeled garlic, chopped
2 tsp grated fresh ginger
1 small red chilli, chopped
1 sp lemon juice
2 sp sweet sherry
2 sp honey
2 tsp light soy sauce
Place all ingredients into the blender jug. Use
the Blend function, blend until smooth. Serve
with poultry or pork.
Satay sauce
2 cloves garlic, peeled
1 small onion, peeled and quartered
2 tsp peanut oil
½ cup roasted peanuts
1 small chilli, halved and seeded
165 ml water
2 sp lemon juice
1 sp dark soy sauce
2 sp coconut milk
1 tsp brown sugar
Place garlic and onion into the blender jug,
pulse until chopped. Heat peanut oil in a
saucepan and cook garlic and onion mixture
until lightly browned. Place remaining ingre-
dients into the blender jug. Use the Blend
function, blend until smooth. Pour combined
mixture over garlic and onion mixture and
stir over a gentle heat to warm through.
Serve immediately or cover and store in the
refrigerator.
Tip: Satay sauce may thicken on standing, if
this happens stir in a little more warm water.
Thai green curry paste
4 large green chillies, stems removed
and roughly chopped
1 tsp black peppercorns
1 onion, roughly chopped
2 cloves peeled garlic
1 bunch coriander, including root,
washed and chopped
1 stem lemongrass, trimmed and thinly
sliced
1 tsp salt
2 tsp ground coriander
1 tsp ground cumin
2 tsp dried shrimp paste
1 tsp ground turmeric
250 ml oil
Place all ingredients into blender jug. Use
the Blend function, blend to a smooth paste.
Tip: Scrape sides of blender jug with a spat-
ula and add a little extra oil or tablespoon of
water if necessary.
Tip: Store curry paste in an airtight blender
jug in the refrigerator.
Tip: Substitute 2 teaspoons chopped lemon
rind for lemongrass.
Tip: This curry paste is best suited to poultry.
Allow 2 tablespoons paste per 500g poultry.
Malaysian curry paste
½ cup coriander seeds
1 sp cumin seeds
2 tsp fennel seeds
¼ cup dried chillies, broken
6 cloves garlic, peeled
4 tsp chopped fresh ginger
5 candle nuts, chopped
2 sp desiccated coconut
3 tsp blachan (shrimp paste)
2 tsp tamarind paste
2 tsp ground turmeric
4 stems fresh lemon grass, thinly sliced
400 ml oil
Place all ingredients in blender jug. Use the
Blend function, blend to a smooth paste.
Tip: Store curry paste an airtight blender jug
in the refrigerator.
Tip: Candle nuts, blachan and tamarind
paste are all available in the asian section of
most supermarkets or Asian grocery stores.
Tip: If candle nuts are difficult to find use
another nut i.e. peanut, macadamia.
Tip: This curry paste is best suited to fish and
shellfish. Allow 2 tablespoons paste per 500
g seafood or fish.
To Next Page
Loading...
Need help?
General
