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 cilantro

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, cilantro or rosemary)

1 slice bread, crusts removed

½small onion, quartered 8oz (250g) 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 3-4 burgers, cover and refrigerate for 20-30 minutes.

4.Cook burgers on a preheated grill or pan fry for 5 minutes each side or until cooked when tested.

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Breville BJB840XL manual Thai Green Curry Paste, Lamb Burgers

BJB840XL specifications

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