Dips, Sauces, Dressing and Curry pastes continued

SATAY SAUCE

Makes approximately 2 cups

2 cloves garlic, peeled and chopped

1 small onion, peeled and chopped

1 small chilli, halved deseeded and chopped

1 tablespoon peanut oil

1½ cups/ 225g roasted peanuts 1 cup/ 250ml water

3 tablespoons soy sauce

3 tablespoons coconut milk

3 tablespoons brown sugar

1.Place garlic, onion and chilli into the blender jug and use the Pulse function until finely chopped and combined. Scrape down sides of blender jug with a plastic spatula if necessary.

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

3.Place remaining ingredients and onion mixture into the blender jug, select the Blend function and blend until smooth. Pour combined mixture back into saucepan 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

Makes approximately 1¼ cups

4 large green chillies, stems removed and roughly chopped

1 teaspoon cracked black pepper

1 onion, peeled and roughly chopped

2 cloves garlic, peeled and crushed

1 bunch coriander, including root, washed and chopped

½ teaspoon salt

2 teaspoons ground coriander

1 teaspoon ground cumin

2 teaspoons dried shrimp paste

1 teaspoon ground turmeric

2 tablespoons oil

1.Place all ingredients into blender jug, select the Blend function and blend to a smooth paste.

TIP: If required, interrupt blending halfway and scrape sides of blender jug with a spatula and add a little extra oil or tablespoon of water if necessary.

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

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

 

Recipe 4

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Breville BBL550 manual Satay Sauce, Thai Green Curry Paste, Makes approximately 2 cups, Makes approximately 1¼ cups

BBL550 specifications

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