Breville BFP250 Pork with prune & apple stuffing, Tandoori chicken, Prawns with chilli mint paste

Main courses

Pork with prune & apple stuffing

Serves 6

1 green apple, peeled, cored and quartered

125g prunes, pitted

1 onion, peeled and chopped 2.5cm piece of ginger, peeled

6 slices stale bread, crusts removed

3 tablespoons/60g butter

¼teaspoon mixed herbs Salt and pepper, to taste 2kg loin of pork, boned 2 teaspoons salt

¼cup/60ml oil

Using the processing blade on speed 2-3.

1.Place the apple, prunes, onion and ginger into processing bowl and process on speed 2-3 until finely chopped. Remove and set aside.

2.Place bread into processing bowl and process, on speed 2-3, until fine breadcrumbs are formed.

3.Melt butter in a saucepan, add apple mixture and cook gently for 3 minutes. Add breadcrumbs, herbs and salt and pepper, cook for 2 minutes.

4.Unroll the loin of pork and place the prepared stuffing down the centre of the loin.

5.Roll up firmly and secure with wet kitchen string in several places along the roll.

6.Rub roll with salt and oil and bake at 190- 220ºC for 1½-2 hours or until cooked when tested.

Serve with roasted vegetables and seasonal greens.

Tandoori chicken

Serves 6

2cm piece fresh ginger, peeled and chopped 1 red onion, peeled and quartered

4 cloves garlic, peeled

1 tablespoon tamarind paste

1/3 cup/165ml olive oil 1¼ cups plain yoghurt

2 tablespoons ground cumin 1½ teaspoons turmeric

1 teaspoon chilli powder

1 teaspoon paprika

6 chicken breast fillets, skin removed

Using the processing blade on speed 2-3.

1.Combine ginger, onion, garlic and tamarind paste in the processing bowl and process on speed 2-3 until smooth.

2.Add olive oil, yoghurt and seasonings and continue processing until mixture forms into a thick paste.

3.Place chicken in a shallow dish and brush liberally with the Tandoori paste.

4.Cover and marinate for 3-4 hours in the refrigerator.

5.To cook, place chicken on a greased oven rack over a baking dish and bake at 180ºC for 30-35 minutes, or until cooked.

Serve with rice.

Fish and prawn cakes with peanut sauce

Makes 12 fish cakes

300g fish fillets

600g green prawns, peeled and de-veined 1½ cups desiccated coconut

1 tablespoon Penang curry paste

1 teaspoon ground black pepper

3 chillies, seeds removed

2 tablespoons brown sugar

1 cup cooked long grain rice

Using the processing blade on speed 2-3.

1.Place fish and prawns in the processing bowl and process, using speed 2-3 until finely minced.

2.Add remaining ingredients and continue processing until well combined. Stir in rice.

3.Mould tablespoons of the mixture into round patty shapes and grill or barbecue until golden brown.

Serve hot with Peanut Sauce.

Peanut Sauce

1 teaspoon sesame oil

1 clove garlic, peeled and chopped

2 small red chillies, chopped

½cup crunchy peanut butter

1cup/250ml water

2tablespoons soy sauce ¼ cup/60ml coconut milk

1.Heat sesame oil in a saucepan.

2.Add garlic and chillies and sauté 1 minute.

3.Stir in peanut butter, water and soy sauce.

4.Heat gently, stirring until combined and thickened.

5.Fold coconut milk into the mixture and serve.

Prawns with chilli mint paste

Serves 4

2 cups fresh mint leaves

3 small red chillies, seeds removed ¼ cup lime juice

3-4 drops Tabasco sauce

1kg green king prawns, peeled and de-veined 2 tablespoons peanut oil

Using the processing blade on speed 2.

1.Place mint, chillies, juice and sauce into processing bowl. Process, using speed 2, until mixture forms a thick paste.

2.Coat the prawns with the paste, cover and marinate for 20 minutes.

3.Heat oil in a fry pan, add the prawns and cook until the prawns change colour.

Serve with rice.

28 29