Breville BBL600XL manual Satay sauce, Thai green curry paste, Malaysian curry paste

Dips, sauces, dressings, curry pastes continued

Satay sauce

2 cloves garlic, peeled

1 small onion, peeled and quartered

2 teaspoons peanut oil

1⁄2 cup roasted peanuts

1 small chilli, halved and seeded

2⁄3 cup water

2 tablespoons lemon juice

1 tablespoon dark soy sauce

2 tablespoons coconut milk

1 teaspoon brown sugar

1.Place garlic and onion into the blender jug, pulse until chopped.

2.Heat peanut oil in a saucepan and cook garlic and onion mixture until lightly browned.

3.Place remaining ingredients into the blender jug. Use Speed 3/Blend, blend until smooth. Pour combined mixture over garlic and onion mixture and stir over a gentle heat to warm through.

Serve immediately or cover and store in the refrigerator.

TIP:Satay sauce may thicken on standing, if this happens stir in a little more warm water.

Thai green curry paste

4 large green chillies, stems removed and roughly chopped

1 teaspoon black peppercorns

1 onion, roughly chopped

2 cloves peeled garlic

1 bunch coriander, including root, washed and chopped

1 stem lemongrass, trimmed and thinly sliced

1 teaspoon salt

2 teaspoons ground coriander

1 teaspoon ground cumin

2 teaspoons dried shrimp paste

1 teaspoons ground turmeric

1 cup tablespoon oil

1.Place all ingredients into blender jug. Use Speed 3/Blend, blend to a smooth paste.

TIP:Scrape sides of blender jug with a spatula and add a little extra oil or tablespoon of water

if necessary.

TIP:Store curry paste in an airtight container in the refrigerator.

TIP:Substitute 2 teaspoons chopped lemon rind for lemongrass.

TIP:This curry paste is best suited to poultry. Allow 2 tablespoons paste per 1Ib (500g) poultry

Malaysian curry paste

1⁄2 cup coriander seeds

1 tablespoon cumin seeds

2 teaspoons fennel seeds

1⁄4 cup dried chillies, broken

6 cloves garlic, peeled

4 teaspoons chopped fresh ginger

5 candle nuts, chopped

2 tablespoons desiccated coconut

3 teaspoons blachan (shrimp paste)

2 teaspoons tamarind paste

2 teaspoons ground turmeric

4 stems fresh lemon grass, thinly sliced

11⁄2 cup oil

1.Place all ingredients in blender jug.

Use Speed 3/Blend, blend to a smooth paste.

TIP:Store curry paste in air tight container in the refrigerator.

TIP:Candle nuts, blachan and tamarind paste are all available in the Asian section of most supermarkets or Asian grocery stores.

TIP:If candle nuts are difficult to find use another nut i.e. Peanut, macadamia.

TIP:This curry paste is best suited to fish and shellfish. Allow 2 tablespoons paste per 1Ib (500g) seafood or fish.

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