Gastroback VITAL MIXER PRO Bedienungsanleitung Seite 83

Tip: This curry paste is best suited to poultry. Allow
2 tablespoons paste per 500 g poultry.
SPICY PEACH SAUCE
» 410 g canned sliced peaches
» 125 ml white wine
» 2 cloves peeled garlic, chopped
» 2 tsp grated fresh ginger
» 1 small red chilli, chopped
» 1 sp lemon juice
» 2 sp sweet sherry
» 2 sp honey
» 2 tsp light soy sauce
Place all ingredients into the blender jug. Select
mixing (level 1-12), blend until smooth. Serve
with poultry or pork.
MALAYSIAN CURRY PASTE
» ½ cup coriander seeds
» 1 sp cumin seeds
» 2 tsp fennel seeds
» ¼ cup dried chillies, broken
» 6 cloves garlic, peeled
» 4 tsp chopped fresh ginger
» 5 candle nuts, chopped
» 2 sp desiccated coconut
» 3 tsp blachan (shrimp paste)
» 2 tsp tamarind paste
» 2 tsp ground turmeric
» 4 stems fresh lemon grass, thinly sliced
» 400 ml oil
Place all ingredients in blender jug. Select mixing
(level 1-12), blend to a smooth paste.
Tip: Store curry paste an airtight blender jug in
the refrigerator.
Tip: Candle nuts, blachan and tamarind paste are
all available in the asian section of most supermar-
kets or Asian grocery stores.
Tip: If candle nuts are difficult to find use another
nut i.e. peanut, macadamia.
Tip: This curry paste is best suited to fish and
shellfish. Allow 2 tablespoons paste per 500 g
seafood or fish.
STARTERS
NACHOS
» 155 g corn chips
» 2 tomatoes, peeled and finely chopped
» ½ cup grated tasty cheese
» ½ cup grated romano cheese
Avocado topping
» 1 large avocado, stoned, peeled, chopped
» 2 tsp lemon juice
» ½ cup sour cream
» 2 spring onions, chopped
» 2 tsp minced garlic
» 1 tsp chilli
Layer corn chips and tomatoes in an ovenproof
dish, finishing with a layer of cheese. Bake at
200 ºC for 10-15 minutes, or until cheese melts
and is golden. To make topping, place avoca-
do, lemon juice, sour cream, spring onion, garlic,
and chilli in blender jug. Select mixing (level 1-12)
function, blend until smooth. Spoon the avocado
topping onto corn chips and serve immediately.
CHEESE STICKS WITH PESTO
» 12 slices white sandwich bread, crusts remo-
ved
» 2 tsp grain mustard
» 4 sp grated parmesan cheese
» ½ cup grated tasty cheese
» 1 sp finely chopped fresh coriander
» 1 egg, lightly beaten
» cayenne pepper
» vegetable oil for cooking
Pesto
» 1 cup fresh basil leaves
» 2 cloves garlic
» 2 sp lemon juice
» 60 g pine nuts
» ½ cup olive oil
» 60 g grated parmesan cheese
Roll each side of bread with a rolling pin, to
flatten as much as possible. Combine mustard,
parmesan cheese, tasty cheese, coriander and
cayenne pepper to taste in a bowl. Divide mix-
ture between bread slices and spread over half of
each slice. Brush unspread sides of bread slices
with beaten egg. Roll each slice up tightly using
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