PASTES, NUT BUTTERS AND SPICE BLENDS
ROASTED ALMOND BUTTER
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes 2 cups
Ingredients
3 cups (450g) raw almonds
2 tablespoons rice bran oil or macadamia oil
Method
1.Preheat oven to 200°C no fan (180°C with fan).
2.Place almonds on a baking tray. Bake for
3.Place nuts and oil into blender jug and secure lid. Dial to MILL. Process for
1 minute, or until mixture is almost smooth. Use scraper to move ingredients and keep them circulating into blades.
4.Dial to BLEND. Process for a further
5.Transfer to a clean, airtight container or jar. Refrigerate for up to 2 weeks.
THAI RED CURRY PASTE
Prep Time: 10 min plus 15 min to soak Serves 4
Ingredients
20 dried long red chillies, seeds removed 4cm piece galangal, peeled, thinly sliced
2 lemongrass stems, trimmed, roughly chopped
10 fresh kaffir lime leaves, stems removed, thinly shredded
4 Asian or red shallots, roughly chopped
12 cloves garlic
2 teaspoons salt
1 teaspoon roasted shrimp paste (belacan)
4 tablespoons rice bran oil or vegetable oil
Method
1.Place chillies in a heatproof bowl. Cover with boiling water and soak for approximately 15 minutes or until softened. Drain.
2.Place soaked chillies and remaining ingredients into blender jug and secure lid. Dial to BLEND. Process for 1 minute, or until mixture is almost smooth. Use scraper to move ingredients and keep them circulating into blades.
3.Dial to BLEND. Process for a further 1 minute (again using scraper), or until mixture forms a paste.
4.Transfer curry paste to a clean, sterilised glass jar. Paste can be stored in refrigerator, with a little extra oil over the top, for 1 week or frozen for up to
1 month.
TIPS
•Roasted shrimp paste can be bought from the Asian aisle of your supermarket.
•If you can’t get roasted shrimp paste use unroasted shrimp paste. Wrap the shrimp paste in a piece of aluminium foil. Cook in a preheated hot
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