RECIPES USING THE BLENDER - MAINS
Thai Green Curry Paste
Ingredients
4 large green chillies, stems removed and roughly chopped
1 teaspoon black peppercorns
1 onion, roughly chopped
2 cloves garlic
1 bunch coriander, including root, washed and chopped
1 stem lemongrass, trimmed and thinly sliced (or 2 teaspoons chopped lemon rind)
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons dried shrimp paste
1 teaspoons ground turmeric
1 cup (250ml) oil
Method
1.Place all ingredients into blender jug.
2.Select speed 3/BLEND and blend to a smooth paste.
This curry paste is best suited to poultry. Allow 2 tablespoons paste per 16oz (500g) poultry.
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.
Lamb Burgers
Ingredients
1 tablespoon fresh herb sprigs (parsley, coriander or rosemary)
1 slice bread, crusts removed
½small onion, quartered 250g (8oz) trim lamb, diced 1 tablespoon mint sauce Salt and pepper, to taste
Method
1.Place all ingredients into blender jug.
2.Select speed 2/CHOP and blend until well combined.
3.Shape mixture into
4.Cook burgers on a preheated grill or pan fry for 5 minutes each side or until cooked when tested.
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