User Manual

18
Pesto Sauce
Makes approximately 375g
75g firmly packed basil leaves (approx 1 large bunch)
2 cloves garlic
2 teaspoons lemon juice
50g pine nuts, toasted
60g Parmesan cheese, grated
125m olive oil
Salt and freshly ground black pepper
1. Assemble the food processing bowl using the
S-blade.
2. Place all ingredients into processing bowl in the
order listed. Place lid on bowl. Attach the motor
body; select speed 13–15 and process until all
the ingredients are almost smooth. Scrape down
sides of bowl if necessary.
3. Spoon into an airtight container and chill until
ready to use.
TIP
Pesto will keep in an airtight container in the
refrigerator for a few days. Pour a little extra oil over
the top of the pesto and place a piece of plastic
wrap on top of the pesto. This will prevent excess
browning.
Red Curry Paste
Red curry two ways
This curry paste will make enough for the Thai
sweet potato soup recipe on next page and the Red
Chicken Curry on page 22.
1 teaspoon shrimp paste (belacan), optional
20 dried long red chillies, seeds removed
4 cm piece galangal, peeled, thinly sliced
2 lemongrass, white part only, roughly sliced
12–14 coriander roots, scraped
10 kaffir lime leaves, stems removed and sliced thinly
4 red shallots, halved
12 cloves garlic
2 teaspoons salt
3–4 tablespoons vegetable oil
1. Wrap shrimp paste in a piece of aluminium foil.
Cook under a hot grill and cook for 1–2 minutes
each side.
2. Place chillies in a heatproof bowl and cover with
boiling water; soak for approximately 15 minutes
or until softened.
3. Assemble the food processing bowl using the
S-blade.
4. Combine shrimp paste, chillies and remaining
red curry paste ingredients into the processor
bowl; place lid on bowl. Attach the motor body;
select speed 15 and process until all the
ingredients become a paste. Scrape down sides
if necessary.
TIP
Paste can be stored in refrigerator with a little extra
oil over the top for 1 week or frozen for 1 month.