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Dips, sauces, dressings, curry pastes continued
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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.Scra pe
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 1⁄2cup chopped mixed fresh herbs
(such as basil, chives,parsley, thyme) to the
prepared mayonnaise.
Avocado dressing
1 tablespoon lemon juice
1⁄2cup 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
3⁄4cup 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
1⁄2cup 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 lo w heat until it is
almost boiling.
Serve sauce immediately with cooked pasta.
TIP:Substitute zucchini for mushrooms, add 1⁄2Ib
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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