Villaware INSTRUCTION MANUAL FPVLJESLO1 - Manual (Page 14)

13
Chilli Marinade
1 40 g hot chillies
2 tablespoons rosemary
2 tablespoons basil
2 tablespoons thyme
2 tablespoons parsley
2 tablespoons mustard seed
1 small lime, peeled
1 small orange, peeled
2 teaspoons salt
2 tablespoons white vinegar
Pass lime through juice extractor. Measure
out 60 ml of juice and place in blender.
Pass orange through juice extractor.
Measure out 2 tablespoons and place
in blender. Add all other ingredients to
blender and mix until smooth.
Marinates around 900 g of meat. Marinate
for up to 24 hours depending on strength
of flavouring desired.
Bananas Chutney
225 g ripe bananas
2 guavas
1 medium red onion, chopped
½ small lime
2 tablespoons vegetable oil
1 tablespoon brown sugar
Pass guavas through juice extractor.
Measure out 1 75 ml of juice and set
aside. Add pulp as necessary if a thicker
consistency is desired.
Pass lime through juice extractor. Measure
out 1 tablespoon of juice and set aside.
Sauté onions in oil. Add bananas and
cook for 5 minutes. Add guava juice and
brown sugar, letting mixture simmer for 1 0
minutes. Remove from heat and add lime
juice. Serve at room temperature.
recipes
(continued)