Blending with the Boss™ Appliance Science & Recipes Foreword by Heston Blumenthal
5 Foreword by Heston Blumenthal How texture influences taste. 6 Green Smoothies It ain’t easy blending green. 12 Smoother Smoothies Microbubbles are the secret. 18 Souper Hot Let off some steam! 26 Magical Milling Don’t lose your cool. 36 Sweet Sensations No surprises inside. 42 Nutty Butters & Milks Release the goodness. 48 Get Saucy Oil and water don’t mix. Or do they? 56 Exotic Spices & Pastes Freshness is everything.
This page is 150 microns thick.
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How texture influences taste. By Heston Blumenthal Single sugar grain Icing sugar grains 500 microns Imagine being able to make sweeter, creamier tasting smoothies without adding any additional sugar or fat, or creating the sweetest of sorbets purely from frozen fruit. There is a magical part of blending that can make all that possible: the particle size of the blended ingredients. Particle size is critical in how we perceive not just the texture, but also the taste of food.
Green Smoothies 7
It ain’t easy blending green. Cooler zone Even temperature Hotter zone Other blender the Boss™ ‘Green smoothie’ has become one of the hottest buzz words of the 21st century (thus far). The common perception is that green smoothies are loaded with nutrients because, unlike some alternative health drinks, they use whole ingredients, meaning you capture all of the fibre and nutrition.
Triple Green Smoothie Prep 10 minutes Makes 1.1L / Serves 4 1 green apple, quartered, cored 1 Lebanese cucumber, roughly chopped 30g baby spinach 20g kale leaves, stems removed, roughly chopped 1 banana, peeled, halved 2 celery sticks, halved ¼ lemon, peeled, seeds removed 500ml chilled coconut water 1. Place ingredients into blender jug and secure lid. GREEN SMOOTHIE until program finishes.
Zesty Green Smoothie Prep 10 minutes Makes 800ml / Serves 4 1 small lime, peeled, seeds removed 1 green kiwi fruit, peeled 1 Lebanese cucumber, roughly chopped 6 ice cubes 375ml chilled coconut water 100g kale leaves, stems removed, roughly chopped 1 pear, quartered, cored 1. Place ingredients into blender jug and secure lid. GREEN SMOOTHIE until program finishes.
Green Smoothie Blast Prep 10 minutes Makes 1.5L / Serves 4 1 navel orange, peeled, halved, seeds removed 1 apple, quartered, cored 1 small Lebanese cucumber, roughly chopped 150g green seedless grapes 6 ice cubes 50g baby spinach leaves 330ml chilled coconut water 1. Place ingredients into blender jug and secure lid. GREEN SMOOTHIE until program finishes. Beetroot & Ginger Green Smoothie Prep 15 minutes Makes 1.
Pomegranate Berry Green Smoothie Prep 5 minutes Makes 750ml 125g frozen mixed berries 50g baby spinach leaves 1 peeled banana, halved 130g natural yogurt 250ml chilled pomegranate juice 1. Place ingredients into blender jug and secure lid. GREEN SMOOTHIE until program finishes. Green Orange & Mango Smoothie Prep 5 minutes Makes 1.
Smoother Smoothies 13
Microbubbles are the secret. Microbubbles Milkshakes Dairy is a common ingredient in most smoothies and milkshakes, with many recipes calling for popular ingredients like milk, yogurt and ice cream. When whipped very quickly, the fats in dairy ingredients are able to suspend air pockets as bubbles. And just as the particle size of solid ingredients affects the taste profile, the size of bubbles also has a significant impact on the taste and texture of drinks.
Mango, Vanilla & Chia Smoothie Prep 10 minutes Makes 1L / Serves 4 350g frozen chopped mango 190g reduced fat vanilla yogurt 2 tablespoons white chia seeds 500ml chilled milk 1. Place ingredients into blender jug and secure lid. SMOOTHIE until program finishes.
Superfood Shake Prep 15 minutes Makes 1.3L / Serves 4 85g blanched almonds 300g frozen blueberries 4 teaspoons raw maca powder 1 ⁄3 cup fresh young coconut flesh, chopped 600ml chilled coconut water 1. Place ingredients into blender jug and secure lid. SMOOTHIE until program finishes. Tip: raw maca powder is available from health food stores.
Breakfast Smoothie Prep 10 minutes Makes 900ml / Serves 4 140g Greek reduced fat natural yogurt 65g oat bran 2 tablespoons white chia seeds 30ml (1½ tablespoons) maple syrup or honey 6 pitted dates, roughly chopped 500ml chilled milk, almond, rice or soy milk 2 ripe bananas, peeled, roughly chopped 1. Place ingredients into blender jug and secure lid. SMOOTHIE until program finishes.
Summer Peach Shake Prep 10 minutes Makes 1.2L / Serves 4 4 fresh ripe peaches (550g), stone removed, sliced 500ml chilled milk, unsweetened almond or soy milk 140g natural Greek yogurt 1 teaspoon ground cinnamon 6 ice cubes 1½ teaspoons vanilla extract ¼ cup honey 1. Place ingredients into blender jug and secure lid. SMOOTHIE until program finishes. Cookies ‘n’ Cream Shake Prep 5 minutes Makes 800ml / Serves 4 10 Oreo cookies, halved 500ml chilled milk 260g vanilla ice cream 1.
Souper Hot 19
Let off some steam! Steamy pressure explosion Safe steam vent lid Other blender the Boss™ A powerful blender can pulverise a variety of ingredients in a minute or less. The high speeds and collisions of the ingredients creates friction, and this friction can create quite a lot of heat. A powerful blender on high speed, for example, can heat liquid by as much as 15°C in just one minute.
Pea & Mint Soup Prep 10 minutes / Cook 6 minutes Makes 1L / Serves 4 420g frozen green peas 2 green onions, roughly chopped 500ml vegetable stock, at room temperature 35g fresh mint leaves Salt and freshly ground pepper, to taste Greek style unsweetened yogurt, to serve Extra fresh mint leaves, to serve 1. Place peas in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until thawed and drain. 2. Place peas, green onion and stock into blender jug and secure lid.
Tom Kha Gai Prep 10 minutes / Cook 6 minutes Makes 1L / Serves 4 500ml chicken stock, at room temperature 400ml can coconut milk 1 lemongrass stalk, pale section only, roughly chopped 2½ cm piece galangal, peeled, thinly sliced 4 kaffir lime leaves 5 coriander roots, scrubbed clean 2 long red chillies, seeds removed, plus 1 extra, thinly sliced to garnish 1 tablespoon finely grated palm sugar 2 tablespoons fresh lime juice 2 tablespoons fish sauce 2 cooked skinless chicken breast fillets, shredded 2 red sha
Roasted Tomato & Pepper Soup with Salsa Verde Prep 10 minutes / Cook 55 minutes Makes 1L / Serves 4 6 (550g) Plum tomatoes, halved lengthwise 1 red pepper, seeds removed, thickly sliced 1 brown onion, cut into wedges 3 cloves garlic, peeled 2 tablespoons olive oil 500ml vegetable stock, at room temperature 2 teaspoons tomato puree 50g fresh basil leaves, plus extra to garnish Salt and freshly ground black pepper, to taste Salsa verde, to serve 1.
Thai Spiced Butternut Pumpkin Soup Prep 10 minutes / Cook 35 minutes Makes 1.5L / Serves 6 1 tablespoon organic coconut oil 5 tablespoons Thai Red Curry Paste (see page 62) 1.5kg butternut pumpkin, peeled, seeded, cut into 4cm pieces 1L chicken stock 400ml can coconut milk 1 tablespoon fish sauce, or more to taste Thinly shredded kaffir lime leaves, chilli flakes and chopped roasted cashews, to garnish Lime wedges, to serve 1. Heat coconut oil in a large saucepan over medium heat.
Speedy Tortilla Soup Prep 10 minutes / Cook 15 minutes Makes 1L / Serves 4 1 small onion, halved 2 cloves garlic 3 tablespoons vegetable oil 2 teaspoons Mexican chilli powder 1 teaspoon ground cumin 1 tablespoon tomato puree 400g can diced tomatoes 500ml vegetable stock, at room temperature 1 celery stick, roughly chopped ½ teaspoon dried oregano leaves 420g can red kidney beans, rinsed, drained 3 x 10cm-diameter corn tortillas, cut into ½cm thin strips 1 avocado, sliced 1 – 2 corn cobs, husk removed, blanc
Magical Milling 27
Don’t lose your cool. ProKinetix’s aggressive folding action gives flour particles time to cool throughout the mix and distributes heat evenly as opposed to concentrating it in one place Cooler Hotter Flour particles circulate to disperse heat from milling friction Super powered blenders can pulverise ingredients without adding liquid, including milling flours and seeds.
Gluten Free Flour Mix Prep 10 minutes Makes 1kg 360g medium grain white rice 200g brown rice 160g dried skim milk powder 210g gluten free 100% cornflour 170g organic tapioca flour 40g organic potato flour 20g xanthan gum 1. Place white rice into blender jug and secure lid. MILL 1½ – 2 minutes or until finely ground. Use spatula to transfer all flour from jug into a bowl. 2. Place brown rice into blender jug and secure lid. MILL 1½ – 2 minutes or until finely ground.
Gluten Free Pizza Dough Prep 10 minutes plus 45 minutes rising time / Cook 20 minutes Makes 1 x 26cm pizza 275g gluten free flour mix 1 tablespoon dried yeast 1 teaspoon sugar ¾ teaspoons salt 160ml warm water 60ml extra virgin olive oil, plus extra for drizzling 1. Place flour, yeast, sugar and salt into blender jug and secure lid. PULSE 5 times or until combined and a hole forms in the centre. 2. Pour water and oil into blender jug and secure lid. MILL 1 second.
Gluten Free Pasta Dough Prep 20 minutes / Cook 10 minutes Serves 2 150g (¾ cup) brown rice 150g (¾ cup) dried chickpeas 130g tapioca flour 1½ teaspoons xanthan gum 2 eggs 1 tablespoon olive oil Pinch salt 1 – 2 tablespoons water 1. Place rice and chickpeas into blender jug and secure lid. MILL 2 minutes or until finely ground into flour. 2. Place 145g rice flour mixture into a bowl. Add tapioca flour and xanthan gum and stir to combine. Create a well in the centre of the rice flour mixture.
Wholewheat Bread Prep 10 minutes plus 1 hour to rise / Cook 40 minutes Makes 1 loaf 660g whole wheat grains 2½ teaspoons dried yeast 40g softened butter 310ml warm water 2 teaspoons salt 2 teaspoons honey 1. Preheat oven to 200°C no fan (180°C fan assisted / Gas Mark 6). Lightly grease a 21cm x 11cm x 6.5cm loaf pan. 2. Place wheat into blender jug and secure lid. MILL 1½ – 2 minutes or until finely ground into flour. 3.
Linseed, Sunflower & Almond Meal (LSA Meal) Prep 5 minutes Makes 470g 240g linseeds 140g sunflower seeds 85g raw (natural) almonds 1. Place ingredients into blender jug and secure lid. MILL 30 seconds or until finely ground into a meal. Storage: transfer to an airtight container. Store in the fridge for up to 3 months. Nutrition insight: LSA is rich in essential nutrients including protein, omega-3 fats, fibre, vitamins E, D, B1, B2 , B5 and minerals such as calcium, zinc and magnesium.
Chewy Oat, Pepitta & LSA Cookies Prep 20 minutes / Cook 20 minutes Makes 28 150g pumpkin seeds 150g plain flour 3 teaspoons ground ginger 90g wholegrain rolled oats 150g raw caster sugar 40g desiccated coconut 55g LSA meal 170g unsalted butter, chopped 4 tablespoons golden syrup 1½ teaspoons bicarbonate of soda 1 tablespoon boiling water 1. Preheat oven to 180°C no fan (160°C fan assisted / Gas Mark 6). Line two baking trays with non-stick baking paper. 2.
Buttermilk Cornbread Prep 5 minutes / Cook 30 minutes Serves 8 320g popping corn kernels 2 teaspoons baking powder ½ teaspoon bicarbonate of soda 500ml buttermilk 100g plain flour 1 teaspoon sea salt 2 eggs, lightly whisked Butter, to serve 1. Preheat oven to 200°C no fan (180°C fan assisted). Grease and line base of a 21cm x 21cm x 4cm cake pan with non-stick baking paper. 2. Place corn into blender jug and secure lid. MILL 2 minutes or until finely ground. 3.
Buckwheat, Spelt & Apple Cake Prep 20 minutes / Cook 45 minutes Serves 8 150g spelt flakes 200g raw buckwheat 165g caster sugar 1 tablespoon baking powder 2 eggs 160ml reduced fat milk 125ml macadamia nut oil 90g apple sauce 1 teaspoon vanilla extract 2 green apples, peeled, cored, thinly sliced 2 tablespoons apricot jam, slightly warmed 1. Preheat oven to 170°C no fan (150°C fan assisted / Gas Mark 3). Grease and line base of a round 20cm (base measurement) cake pan with non-stick baking paper. 2.
Sweet Sensations 37
No surprises inside. Aspartame Tartrazine 102 Mono-glyceride Preservative 160B Propylene glycol Polysorbate 80 vs. Fruit Ice Honey Chemistry and additives Simply natural Ice cream, sorbets, and other store bought desserts contain additives and are often high in sugar and fat. Names like mono-glyceride, aspartame, and propylene glycol (also used in antifreeze) don’t really belong in your dessert bowl. And numbers like polysorbate 80, tartrazine 102 or preservative 160B sound equally unappetising.
Peach, Passionfruit & Raspberry Yogurt Pops Prep 5 minutes plus 6 hours to freeze Makes 10 700g creamy vanilla yogurt 410g can peach slices in natural juice, drained 2½ tablespoons passionfruit pulp (about 1 passionfruit) 150g fresh or thawed frozen raspberries 1 tablespoon caster sugar 1. Place 1 cup yogurt, peaches and passionfruit into blender jug and secure lid. PUREE 8 seconds or until smooth and transfer to a jug. 2. Place remaining yogurt, raspberries and sugar into blender jug and secure lid.
Chocolate Hazelnut & Banana Freeze Prep 5 minutes Makes 800ml / Serves 4 160ml double cream 220g chocolate hazelnut spread 1 frozen banana, halved 350g ice cubes 1. Place ingredients into blender jug and secure lid. FROZEN DESSERT 40 seconds or until combined and smooth. Use wand to press ingredients into the blades. Serve: immediately. Storage: transfer to a freezer-safe container and freeze for up to 2 weeks.
Coconut, Mango & Lime Gelato Prep 10 minutes Serves 4 600g frozen mango pieces 1 lime, peeled, seeds removed, halved 20g toasted shredded coconut, cooled, (optional) 125ml coconut milk, chilled 160g sweetened condensed milk, chilled 1. Place ingredients into blender jug and secure lid. FROZEN DESSERT 40 seconds or until smooth and combined. Use wand to press ingredients into the blades.. Serve: immediately. Storage: transfer to a freezer-safe container and freeze for up to 2 weeks.
Watermelon, Strawberry and Mint Sorbet Prep 10 minutes Makes 800ml / Serves 4 300g frozen strawberries 250g chilled seedless watermelon, peeled, chopped 2 small limes, peeled, halved, seeds removed 55g sugar 15g fresh mint leaves 1. Place ingredients into blender jug and secure lid. FROZEN DESSERT 20 – 30 seconds or until combined and smooth. Use wand to press ingredients into the blades. Serve: immediately. Storage: transfer to a freezer-safe container and freeze for up to 2 weeks.
Nutty Butters & Milks 43
Release the goodness. Nut butter particles are 15 – 20 microns Protein B-vitamins Omega 3 Fibre High in oil content with goodness locked inside Whole nuts and seeds are a great natural source of nutrition. They are rich in protein, B-vitamins, Omega 3 and fibre. Due to their oil and essential fatty acid content, it’s possible, if processed correctly, to transform nuts and seeds into delicious and spreadable nut butter.
Almond, Chia & Linseed Butter Prep 5 minutes / Cook 10 minutes Makes 520g 450g raw almonds 2 tablespoons chia seeds 2 tablespoons linseeds 2 tablespoons macadamia or rice bran oil 1. Preheat oven to 200°C no fan (180°C fan assisted / Gas Mark 6). 2. Place almonds on a baking tray. Bake for 8 – 10 minutes or until lightly roasted. Set aside to cool for 10 minutes. 3. Place almonds, chia seeds, linseed and oil into blender jug and secure lid. MILL 1 minute or until mixture is almost smooth.
Chunky Pistachio & Macadamia Nut Butter Maple Pecan & Brazil Nut Butter Prep 5 minutes / Cook 10 minutes Prep 10 minutes / Cook 10 minutes Makes 390g Makes 350g 215g pistachio kernels 140g unsalted macadamia nuts 1 tablespoon macadamia or rice bran oil Pinch salt 250g pecans 75g Brazil nuts 4 tablespoons pure maple syrup 1 tablespoon macadamia oil or rice bran oil Pinch of ground cinnamon Pinch salt 1. Preheat oven to 200°C no fan (180°C fan assisted). 2.
Almond Milk Prep 15 minutes Makes 1L 150g raw almonds 1L chilled filtered water 1. Place almonds and filtered water into the blender jug and secure lid. MILL 2 minutes or until almost smooth. 2. Place a nut milk bag (or line a sieve with a large piece of muslin) over a large clean jug and pour nut mixture into bag. Close bag and squeeze the pulp in the bag to extract as much milk as you can. Remove bag and discard pulp. Storage: transfer to a clean, airtight container. Store in the fridge for up to 3 days.
Cashew Milk Prep 15 minutes plus 8 hours to soak Makes 1L 310g raw cashews 1L chilled filtered water 1. Place cashews in a large glass or ceramic bowl. Cover with cold water and seal with plastic food wrap. Place into the fridge for 8 hours, or overnight, to soak. 2. Drain cashews and rinse with cold water. Place cashews and filtered water into blender jug and secure lid. MILL 2 minutes. 3.
Get Saucy 49
Oil and water don’t mix. Or do they? Droplets 1⁄1,000 mm Droplets 1⁄10,000 mm Hand shaken emulsion Blended emulsion The best sauces and dressings have smooth, creamy textures made by mixing oils and water based liquids to form an emulsion. Emulsions can be made in one of two ways: either by suspending tiny droplets of fat throughout a water base (like mayonnaise), or conversely, by suspending tiny water droplets throughout a fat base (like vinaigrette).
Strawberry & Raspberry Sauce Prep 5 minutes Makes 250ml 250g punnet strawberries, trimmed 125g punnet raspberries 55g raw caster sugar 1. Place strawberries, raspberries and sugar into blender jug and secure lid. PUREE 20 seconds or until smooth. Storage: transfer to an airtight container and store in the fridge for up to 2 days. Tip: this sauce is delicious drizzled over yogurt and ice cream or your favourite dessert. For a more indulgent sauce add 1 tablespoon of Cointreau or triple sec liqueur.
Indulgent Chocolate Sauce Prep 5 minutes Makes 625ml 250ml double cream 125ml water 340g dark chocolate, chopped 40g pure icing sugar 2 tablespoons hazelnut liqueur (optional) 1. Place cream, water, chocolate, sugar and liqueur into blender jug and secure lid. BLEND 10 seconds. MILL 2 minutes or until melted and smooth. Use wand to push ingredients into blade . Serve: with your favourite dessert.
Quick & Easy Hollandaise Prep 5 minutes Makes 300ml 3 egg yolks 1½ tablespoons lemon juice or white wine vinegar 1 tablespoon hot water ¾ teaspoons sea salt 250g unsalted butter, melted 1. Place egg yolks, lemon juice or vinegar, water and salt into blender jug and secure lid. MILL 30 seconds or until pale and creamy. MIX 1 minute. While motor is running remove inner cap and gradually add melted butter in a thin steady stream until sauce has thickened.
Buttermilk & Feta Dressing Prep 5 minutes Makes 250ml 125ml buttermilk 100g feta, coarsely chopped 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1 small clove garlic ½ teaspoon finely grated lemon rind Salt and freshly ground black pepper, to taste 1. Place buttermilk, feta, olive oil, lemon juice and garlic into blender jug and secure lid. BLEND 10 seconds or until smooth. 2. Add lemon rind, season with salt and pepper. STIR 5 seconds or until combined.
Whole Orange Dijon Vinaigrette Prep 10 minutes Makes 310ml 1 orange 1 small Shallot, halved 1 clove garlic 2½ tablespoons white wine vinegar 2½ tablespoons Dijon mustard 1 tablespoon honey 125ml olive oil Sea salt and freshly ground black pepper, to taste 1. Finely grate rind from orange; remove skin from orange and cut orange into quarters. Add rind and orange flesh to blender jug. 2. Add Shallot, garlic, vinegar, mustard, and honey to blender jug and secure lid.
Exotic Spices & Pastes 57
Freshness is everything. Maximum fragrance & flavour Diminishing Going going gone! Freshly ground spices 2 weeks after grinding Spices come in many different forms including seeds, roots, bark, vegetables and leaves. But most spices commonly used in cooking have a hard outer structure that locks away the most flavoursome and intense compounds found within. The hard outer layer forms a barrier and protects the intensity of flavour. Spices will stay fresh for around 2 years or more when stored whole.
Moroccan Spice Blend Prep 10 minutes Makes 50g 12 cardamom pods 4 tablespoons cumin seeds 2½ tablespoons coriander seeds 2 cinnamon sticks, halved 2 teaspoons fennel seeds ½ teaspoon whole black peppercorns ½ teaspoon whole allspice berries 2 teaspoons paprika 1½ teaspoons ground turmeric 1. Lightly crush the cardamom pods to remove seeds. Discard pods and reserve the seeds. 2. Place cardamom seeds, cumin, coriander, cinnamon, fennel, peppercorns and allspice into blender jug and secure lid.
Jamaican Jerk Pork Ribs Prep 20 minutes plus 4 hours marinating / Cook 2 hours Serves 4 – 6 2kg American style pork ribs (baby back ribs) Spice Rub 10g dried rosemary 6 whole allspice berries ¼ cinnamon stick 1 tablespoon dried garlic granules 1 tablespoon curry powder 1 tablespoon sea salt ½ teaspoon yellow mustard seeds ½ teaspoon brown mustard seeds 60g habanero or scotch bonnet chillies, seeds removed 10g firmly packed fresh flat leaf parsley 2 spring onions, roughly chopped 2 teaspoons fresh thyme leav
Slow Cooked Pulled Pork Sliders Prep 15 minutes plus 4 hours to marinate / Cook 8 hours Serves 6 2kg pork shoulder, cut into 4 pieces 2 tablespoons vegetable oil Filtered water or reduced salt chicken stock, for cooking 250ml Homemade Spicy BBQ Sauce, (see page 50) Mayonnaise, baby spinach, thinly sliced dill pickles & pickled jalapeno chillies, to serve Mini brioche buns or mini burger buns, split, toasted, to serve Spiced BBQ Rub 4 tablespoon sweet paprika 2 tablespoons dried minced onion 2 tablespoons dr
Barbecued Piri Piri Chicken Prep 10 minutes plus 4 hours to marinate / Cook 25 minutes Makes 250ml of sauce / Serves 4 1 whole chicken (1.5kg), cut into eight pieces Oil spray, to grease Barbecued corn cobs, to serve Lemon wedges, to serve Piri Piri Sauce 4 long red chillies, roughly chopped 4 birds eye chillies, roughly chopped 3 cloves garlic 2 teaspoons sweet paprika 2 teaspoons smoked paprika 1 teaspoon dried oregano 1 teaspoon salt 60ml fresh lemon juice 180ml olive oil 60ml whisky 1.
Thai Red Curry Paste Prep 25 minutes / Cook 5 minutes Prep 10 minutes plus 1 hour to marinate / Cook 5 minutes Makes 125ml Serves 4 20 dried long red chillies, seeds removed 4cm piece galangal or ginger, peeled, thinly sliced 2 lemongrass stems, trimmed, roughly chopped 12 – 14 coriander roots, scraped clean 1 teaspoon roasted shrimp paste (belacan), optional (See Tip) 10 fresh kaffir lime leaves, stems removed, thinly shredded 80ml (1⁄3 cup) rice bran or vegetable oil 4 Asian or red shallots, roughly c
Steak with 4 Herb Chimichurri Prep 10 minutes / Cook 15 minutes Serves 4 4 x 200g porterhouse sirloin steaks Salt and freshly round black pepper, to taste Chimichurri Sauce 5 cloves garlic 3 green onions, roughly chopped 1 cup firmly packed fresh flat leaf parsley 20g firmly packed fresh coriander leaves 7g fresh oregano leaves 1 tablespoon fresh thyme leaves 1 fresh jalapeno chilli, seeded, roughly chopped 2 teaspoons dried chilli flakes 250ml olive oil, plus extra to brush steaks 3 tablespoons fresh lemon
Double Dipping 65
To stir or not to stir? Big particles Symphony of flavour bursts There’s a lot more to dips than just the ingredients. The texture of a dip has a surprisingly powerful effect on the resulting flavour. Dips are usually made from punchy ingredients like garlic, herbs, olives, parmesan or blue cheese. Their strikingly different flavours unify when the particle size is small, because flavour transfer occurs between the exposed surfaces.
Pistachio & Hazelnut Dukkah Prep 15 minutes / Cook 15 minutes Makes 105g 75g pistachio kernels 75g hazelnuts 40g sesame seeds 2 tablespoons coriander seeds 2 tablespoons cumin seeds ¼ teaspoon black peppercorns 1 teaspoon sea salt Extra virgin olive oil, to serve Sliced crusty bread, to serve 1. Preheat over to 180°C no fan (160°C fan assisted). 2. Place pistachios and hazelnuts on a large baking tray. Roast for 5 minutes or until lightly roasted.
Rocket & Almond Pesto Dip Pico de Gallo (Fresh Tomato Salsa) Prep 10 minutes Prep 10 minutes Makes 280g Makes 335g 45g blanched almonds 35g finely grated parmesan cheese 75g baby rocket leaves 2 cloves garlic 100ml olive oil, plus extra to cover 2 teaspoons fresh lemon juice Salt and freshly ground black pepper, to taste Flat bread, vegetable crudites or chopped Turkish bread, to serve 2 cloves garlic 3 Plum tomatoes, halved, seeds removed ½ small red onion, chopped 1 fresh jalapeno chilli, seeded, q
Chargrilled Pepper Hummus Prep 15 minutes / Cook 20 minutes Makes 600g 1 large red pepper 2½ tablespoons olive oil 2 x 425g cans chickpeas, rinsed, drained 3 cloves garlic 1 lemon, juiced 60ml water 2½ tablespoons tahini 1 teaspoon ground cumin Salt and freshly ground pepper, to taste Cumin seeds, to garnish Pitta bread, to serve 1. Rub pepper with ½ tablespoon of the oil. Cook on a pre-heated chargrill plate or barbecue on high, turning regularly, for 20 minutes or until charred all over. 2.
Spiced Raw Carrot & Coriander Dip Feta, Jalapeno & Avocado Dip Prep 15 minutes plus 1 hour to chill Prep 10 minutes Makes 700g Makes 625g 3 carrots, peeled, coarsely chopped 125ml water 4 tablespoons (75g) tahini 2 tablespoons fresh lemon juice 1 small Shallot, quartered 2 medjool dates, pitted 1.
Dangerously Healthy Cocktails 71
Shaken and stirred. Shaken cocktails STIR at 1,000 RPM Blended cocktails MILL at 15,000+ RPM There are light years of difference between fresh pineapple and store bought juice in your cocktails in terms of both taste and nutrition. Yes nutrition! Okay, so rum, vodka and tequila might not be at the top of your health food shopping list, but you can feel slightly less guilty knowing what’s mixed in is fresh, hasn’t been concentrated or pasteurised, and is packed with some compensatory nutrition.
Blood Orange & Bourbon Whiskey Sour Prep 10 minutes Makes 400ml / Serves 2 (1½ standard drinks per serve) 4 blood oranges, peeled, halved, seeds removed ¼ lime, peeled, seeds removed 90ml bourbon whiskey 1½ tablespoons agave syrup or sugar syrup 6 – 8 drops Angostura bitters 10 ice cubes 1. Place blood oranges, lime, bourbon, agave syrup and bitters into blender jug and secure lid. BLEND 30 seconds or until smooth. 2. Add ice and secure lid. STIR 10 – 15 seconds or until well chilled.
Strawberry & Pomegranate Caprioskas Prep 10 minutes Makes 800ml / Serves 4 (2 standard drinks per serve) 8 strawberries, trimmed ¼ cup fresh mint leaves 55g sugar 240ml vodka 450ml chilled pomegranate juice Ice cubes, to serve 1. Place strawberries, mint and sugar into blender jug and secure lid PULSE 2 – 3 times or until roughly chopped and combined. 2. Add vodka and pomegranate juice. PULSE 2 times or until just combined. Serve: pour into glasses filled with ice.
Pacific Island Punch Prep 10 minutes Makes 1.6L / Serves 6 (1 standard drink per serve) 1 mango, peeled, stone removed, flesh chopped 1 lime, peeled, seeds removed 10g fresh mint leaves 500g can lychees, drained, juice reserved 3cm piece ginger 500ml chilled pineapple juice 180ml white or dark rum 160ml fresh passionfruit pulp (about 8 passionfruits) 500ml chilled mineral water Ice cubes, to serve 1.
Citrus & Cranberry Vodka Spritzer Prep 10 minutes Makes 800ml / Serves 4 (1 standard drink per serve) 1 ruby red grapefruit (400g), peeled, quartered, seeds removed 2 oranges (400g), peeled, halved, seeds removed 250ml chilled cranberry fruit juice drink 120ml vodka 55g caster sugar 6 ice cubes, plus extra to serve 1. Place ingredients into blender jug and secure lid. BLEND 20 – 30 seconds or until evenly blended. Serve: pour into chilled glasses and add extra ice cubes.
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