RECIPES USING THE BLENDER - MAINS
Sweet Peppered
Tomato Soup
Ingredients
1 tablespoon oil
2 cloves garlic, crushed
2 leeks, sliced
2 x400g can tomatoes, chopped
2 teaspoons chicken stock powder
1 tablespoon tomato paste
2 teaspoons brown sugar
1 bay leaf
¼ teaspoon dried thyme
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh coriander
¼teaspoon ground cloves Pinch of cayenne pepper
2 tablespoons chopped fresh parsley
Method
1.Heat oil in a large saucepan, add garlic and leeks, cook over medium heat for
2.Combine tomatoes, stock powder, tomato paste, brown sugar, bay leaf, thyme, mint, coriander, cloves and cayenne pepper.
3.Pour into pan with leek mixture, bring to boil, then reduce heat and simmer, uncovered for 20 minutes or until liquid has reduced by one third.
4.Allow mixture to cool slightly.
5.Carefully transfer mixture in two batches into blender jug.
6.Select speed 5/PUREE and blend until smooth.
7.Ladle soup into serving bowls, sprinkle with parsley and serve immediately.
Thai Fish Cakes
Ingredients
1 small onion, peeled and quartered
2 cloves garlic, peeled
2 thick slices peeled ginger
2 red chillies
2.5cm (1”) piece fresh lemongrass 6 fresh kaffir lime leaves
¼ bunch coriander, roughly chopped
350g (12oz) white boneless fish fillets, cubed
1 x 60g (2oz) egg
2 tablespoons water
1 tablespoon fish sauce
8 green beans, sliced Oil for shallow frying
Method
1.Place all ingredients except oil into blender jug. Pulse until well combined.
2.Remove mixture from blender jug and shape into 24 fish cakes.
3.Cover and chill for 30 minutes.
4.Heat oil in a large fry pan and cook fish cakes on a medium heat until golden on both sides and cooked through, approximately 10 minutes.
Serve with cucumber sauce made by combining ¼ cup warmed honey with 1 tablespoon lime juice and 1 tablespoon finely chopped, peeled cucumber.
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