Olive and Herb Tapenade
250g black olives, pitted
2 tablespoons sweet Thai chilli sauce
2 cloves garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons coriander
2 shallots, chopped
1.Place all ingredients into the chopping bowl.
2.Assemble the Stick Mixer on the chopping bowl and blend the ingredients until smooth.
3.Serve on warm crusty bread.
Basic Pesto Sauce
1 cup fresh basil leaves
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
2 cloves garlic
¼cup roasted pinenuts Freshly ground black pepper
1.Place all ingredients into the chopping bowl.
2.Assemble the Stick Mixer on the chopping bowl and blend the ingredients until smooth.
Spicy Satay Sauce
2 cups shelled peanuts (500g)
3 tablespoons lemon juice
1 cup chicken stock 250ml coconut cream
¼cup sweet Thai chilli sauce
¼cup fruit chutney
1 tablespoon Mussaman curry paste
1.Place all ingredients into a medium mixing bowl.
2.Place the Stick Mixer into the ingredients and blend until smooth.
3.Serve with barbecued steak, chicken or lamb.
Cucumber and Mint Raita
600ml thick Greek style yogurt
2 Lebanese cucumbers, seeded and chopped
1 teaspoon flaked sea salt
1 teaspoon ground cumin
1⁄3 cup mint leaves
1.Place all ingredients into a medium mixing bowl.
2.Place the Stick Mixer into the ingredients and blend until smooth.
3.Serve as an accompaniment with curries.
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