Breville BBL600XL manual Smoked salmon paté, Mayonnaise, Avocado dressing, Herb dressing

Dips, sauces, dressings, curry pastes continued

Smoked salmon paté

1 teaspoon grated lemon rind

1 tablespoon lemon juice

4 oz cream cheese

1⁄2 Ib smoked fish, skin and bones removed (salmon, trout or mackerel)

2 teaspoon horseradish cream

1 teaspoon fresh parsley sprigs White pepper, to taste

1.Place lemon rind, juice and cream cheese into blender jug, using pulse, process until smooth. Scrape mixture from sides of bowl with a spatula.

2.Add fish, horseradish cream, parsley and pepper. Blend on Speed 2/Mix for 30 seconds. Scrape mixture from sides of bowl with a spatula. Pulse in short bursts until smooth.

3.Remove paté from blender jug and spoon into a serving dish, smooth top, cover and refrigerate until well chilled.

Serve with water crackers or melba toasts.

Mayonnaise

2 egg yolks

1 teaspoon dry mustard

1 tablespoon vinegar

Salt and white pepper, to taste

1⁄2 cup vegetable oil

1.Place egg yolks, mustard, vinegar, salt and pepper into blender jug and blend 10-15 seconds using Speed 2/Mix until light and fluffy.

2.With blender running, slowly pour oil through inverted measuring cup in lid. Blend on Speed 3/Blend until mixture thickens. This should take about 1 minute.

MAYONNAISE VARIATIONS:

Raspberry: replace 1 tablespoon vinegar with 1 tablespoon raspberry vinegar

Garlic: add 2 cloves garlic, peeled and chopped to the egg yolk mixture

Herb: add 1⁄2 cup chopped mixed fresh herbs (such as basil, chives, parsley, thyme) to the prepared mayonnaise.

Avocado dressing

1 tablespoon lemon juice

1⁄2 cup sour cream

3 tablespoons cream

2 drops Tabasco sauce

1 teaspoon honey

1 avocado, peeled, stoned and chopped

1 clove peeled garlic, chopped

1.Place all ingredients into the blender jug. Use Speed 2/Mix, blend until smooth.

Use as a dressing with potato salad.

Herb dressing

3⁄4 cup mixed fresh herbs (parsley, coriander, mint, chives, rosemary, and basil)

1 clove peeled garlic, optional

2 tablespoons olive oil

3 tablespoons balsamic vinegar

1.Place all ingredients into the blender jug. Use Speed 2/Mix, blend until combined.

Serve with lamb, chicken, fish.

Creamy zucchini sauce

2 teaspoons oil

3 zucchini, sliced

2 onions, chopped

1⁄2 cup cream

Freshly ground black pepper 2 oz butter, melted

1⁄2 cup grated parmesan cheese Ground nutmeg

1.Heat oil in a medium fry pan and cook zucchini and onions for 4-5 minutes or until tender. Set aside to cool.

2.Transfer mixture to blender jug. Use Speed 3/Blend, blend until smooth.

3.Return mixture to fry pan, add remaining ingredients. Cook sauce over a low heat until it is almost boiling.

Serve sauce immediately with cooked pasta.

TIP:Substitute zucchini for mushrooms, add 1⁄2 Ib mushrooms, sliced to make mushroom sauce.

Spicy peach sauce

13 oz canned sliced peaches

11⁄2 cup white wine

2 cloves peeled garlic, chopped

2 teaspoons grated fresh ginger

1 small red chilli, chopped

1 tablespoon lemon juice

2 tablespoons sweet sherry

2 tablespoons honey

2 teaspoons light soy sauce

1.Place all ingredients into the blender jug. Use Speed 2/Mix, blend until smooth.

Serve with poultry or pork.

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