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Thai Red Curry Paste
Makes: 2 cups
24 small dried red chillies
10 long red chillies, chopped
8 cloves garlic
6 kaffir lime leaves
2 lemon grass stalks, chopped
½ cup roasted peanuts, roasted
4 tablespoons fresh coriander, chopped
2 tablespoons grated galangal
2 tablespoons ground coriander
1 tablespoon caster sugar
1 teaspoon ground black pepper
2 teaspoons ground cumin
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon shrimp paste
Salt and pepper, to taste
1. Place dried chillies in a bowl and cover
with boiling water. Set aside for 10
minutes. Drain, remove seeds.
2. Place all ingredients in the blender. Place
the lid securely onto the jug.
3. Blend on speed 2 for 1 minute or until
ingredients form a chunky paste. Season to
paste.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: Toss with fresh pasta for a
quick and easy meal.
Caesar Salad Dressing
Makes: 1 cup
3 anchovy fillets
½ clove garlic
¼ cup grated parmesan cheese
2 tablespoons crème friache
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon caster sugar
¾ cup olive oil
Salt and pepper, to taste
1. Place all ingredients in blender, omitting
the oil. Place the lid securely onto the jug.
2. Pulse for 20 seconds, or until ingredients
are well combined.
3. With motor operating, on speed 1 remove
measuring cup and gradually add the oil
in a thin slow stream. As mixture thickens,
increase speed gradually to 2, until all the
oil has been added.
4. Store in a clean, covered container in the
refrigerator for up to one week.
Serving suggestion: Great alternative to
mayonnaise in sandwiches.
Recipes continued