15
Method:
1 Remove the stalk from the chilli, cut the chilli in half.
2 Place all ingredients into the jug in the order listed.
3 Pulse for around 10-15 seconds then scrape the sides of the jug
down with a spatula before pulsing for a few more seconds until of
the desired consistency.
4 Pour into a serving bowl and allow to stand for 30 minutes before
serving.
Ingredients:
• 150g small whole ripe cherry
tomatoes,
• 1 small red chilli (10g)
• 20g coriander leaves
• Juice of 1 lime (2tbsp)
• ⅛ level tsp salt
• Fresh ground black pepper
Tomato salsa
P
reparation time: 5 minutes
Setting: Manual
Serves: 4-8
Method:
1 Place the oil in a large pan and heat for a few minutes. Gently fry
the onion, garlic and chilli for 2- 3 minutes without colouring,
stirring occasionally with a wooden spoon.
2 Add the chopped bacon and fry for a further minute. Place the lid
on the pan and cook over a medium heat for 5 minutes.
3 Add the plum tomatoes, passata and wine, season with pepper.
4 Place the lid on the pan and simmer gently for 25 - 30 minutes or
until the onion is tender. Cool slightly.
5 Ten minutes before the sauce is ready, cook the pasta according to
the pack instructions.
6 Place the sauce into the Blender jug, fit the lid and blend using low
speed or pulse for a few seconds only until the desired consistency
is achieved.
7 Drain the pasta then stir the sauce through it. Heat for a moment if
necessary then serve immediately with Parmesan cheese.
Ingredients:
• 1 onion (approx. 130g)
roughly chopped
• 1 clove garlic, crushed
• ½ green chilli, de-seeded,
roughly chopped
• 1½ tbsp extra virgin olive oil
• 100g rind less plain bacon,
roughly chopped
• 1 x 400g can plum tomatoes
• 100ml passata
• 4 tbsp white wine
• freshly ground black pepper
• Penne pasta and grated
parmesan to serve
Matriciana pasta sauce
Preparation time: 5 minutes
Cooking time: 40 minutes
Setting: Manual
Serves: 4
Yield: 600ml
Manual Dips & Sauces
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