Sunbeam LC9000 manual Roasted Beetroot Dip, Preheat oven to 180C, Sweet and Sticky Barbecue Sauce

Dips & Sauces continued

Roasted Beetroot Dip

Makes: 3 cups 3 large beetroot

1 clove garlic

2 tablespoons olive oil

1 tablespoon lemon juice

½teaspoon ground coriander

½teaspoon ground cumin

Salt and freshly ground black pepper, to taste

1.Preheat oven to 180°C.

2.Place whole beetroot in the middle of a square of tinfoil with garlic and half of the olive oil. Bring edges of tinfoil together to form a parcel. Place in oven and bake for

30-40 minutes or until beetroot are tender.

3.Once beetroot have cooled, rub the skin off and cut in half.

4.Place all ingredients into the large processing bowl fitted with the large universal ‘s’ blade. Process until smooth. Season to taste with salt and pepper.

5.Store in a clean, covered container in the refrigerator for up to one week.

Sweet and Sticky Barbecue Sauce

This sauce is great served on burgers or barbecued meats.

Makes: 2 ½ cups

¼cup vegetable oil 1 clove garlic

1 onion

1 red capsicum, deseeded

2 tablespoons dark rum

¼teaspoon ground allspice

¼teaspoon ground cloves 1 cup tomato sauce

½ cup water

¹⁄³ cup brown sugar

¼cup American mustard

¼cup apple cider vinegar

¼cup molasses

1 teaspoon Tabasco sauce

Salt and freshly ground black pepper, to taste

1.Using the large processing bowl fitted with the large universal ‘s’ blade process oil, garlic, onion and capsicum until a fine paste.

2.Cook paste over medium heat until softened. Add rum, allspice and cloves, cooking until fragrant. Add the remaining ingredients and stir occasionally for 20 minutes or until thickened.

2.Store in a clean, covered container in the refrigerator for up to one week.

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