Recipes continued
Laksa Paste
½ cup dried shrimp
3 large dried chillies, seeds removed, chopped
1 tablespoon blachan (belecan) or shrimp paste
6 thai shallots or eshallots, quartered
6 candle nuts
5 cloves garlic
4 kaffir lime leaves
¼cup firmly packed Vietnamese mint leaves, roughly chopped
3 fresh chillies, seeds removed, chopped
2 stalks lemon grass, white only, sliced thinly
1 large knob fresh galangal, sliced thinly
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons lemon juice ½ cup vegetable oil
1.Place shrimp and chillies in a small bowl; pour over boiling water and stand for 15 minutes. Drain.
2.Wrap shrimp paste in a small piece aluminium foil. Bake in oven, 180°C for 10 minutes.
3.Place all ingredients in a bowl and mix to combine. Assemble slow juicer; attach the blank strainer and the grinding nozzle.
4.Turn slow juicer on and slowly add the mixture into the juicer body.
5.Repeat
6.Cook mixture in a non stick frying pan for 5 minutes, stirring constantly. Allow mixture to cool before transferring to a clean air tight container. Paste will keep in the refrigerator for 3 days or in the freezer for 3 months.
DIPS
Roasted Beetroot Dip | Makes approx 3 cups |
5 large (1.1kg) fresh beetroot
2/3 cup (200g) natural yogurt
½cup (120g) low fat sour cream
½cup (125ml) orange juice
½teaspoon cumin powder
1 tablespoon horseradish
1.Preheat oven to 200°C. Trim the beetroot leaving a 2cm stalk attached. Wash beetroot carefully removing all dirt but do not damage the skin. Wrap each beetroot individually in aluminium foil.
2.Place beetroot on a baking tray and bake in oven for about 1- 1 ¼ hours or until tender. Turn the beetroot every 15 minutes.
3.Remove beetroot from oven; open foil and allow beetroot to cool for 15 minutes. Using a sharp knife, remove stems and peel away skin. Cut beetroot into thin wedges.
4.Assemble slow juicer with the blank strainer and the puree nozzle.
5.Feed the beetroot through the slow juicer.
6.Transfer beetroot to a large bowl and combine with remaining ingredients; mix well. Refrigerate until needed.
Serve with crackers or sliced Turkish bread.
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