Sunbeam 400 - Manual (Page 18)

18
Salsa Verde Makes approx 1 cup
Prep time: 5 minutes
Cooking time nil
1 cup mixed herb leaves (sage, rosemary, basil,
and continental parsley)
1 /
2
tablespoon salted capers, soaked washed
and drained
1 tablespoon mustard
2 cloves garlic, peeled
1 tablespoon vinegar (white wine
or white balsamic)
1 /
2
cup extra virgin olive oil
1 /
4
cup lemon juice
Salt and pepper to taste
1. Process all ingredients in the processing bowl
for 5 -10 seconds.
2. Store in a jar for 3 days.
Note: Use as an accompaniment with seafood or
pasta dishes.
Yoghurt, Parsley, and Tahini Spread
1 cup continental parsley leaves
2 green onion (shallot)
1 slice white bread soaked in 1 tablespoon milk
1 /
2
cup thick natural yoghurt
1 /
4
cup tahini
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon pinenuts toasted
1. Process all ingredients in the processing bowl
until well combined, smooth and creamy.
2. Serve with extra pinenuts and drizzle with
extra virgin olive oil.
Serving Tip: Serve with pita bread, hot naan or
lavish bread.
Herb and Caper Butter
200g butter, chopped and softened to room
temperature
6 anchovy fillets
1 tablespoon salted capers, soaked, rinsed and
drained
1 /
2
cup lemon juice
1 /
4
cup cont. parsley leaves
2 tablespoons sunflower oil
1. Process all ingredients in the processing bowl
until well blended, do not over blend, as
butter will split.
2. Scoop out mixture onto a sheet of foil lined
with cling wrap. Bring the two short sides
together in the middle. Press together and
fold down toward the butter. Pinch the other
two sides together and twist encasing the
butter. Gently roll into a firm sausage shape.
Freeze or refrigerate until required.
3. Cut into 1cm slices.
Serving Tip: Serve with prime cuts of beef or
lamb and a creamy potato mash or serve at your
dinner party with warmed bread.
Recipes.