Sunbeam JS7300 - Manual (Page 30)

30
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
¼ cup 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 2-3 times depending how
processed you want the mixture to be.
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
½ cup (120g) low fat sour cream
½ cup (125ml) orange juice
½ teaspoon 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.
Recipes continued