Catler JE 8011 - Manual (Page 45)

R12
RECIPES (USING PUREE EXTRACTOR) – SALSAS, FRESH RELISHES, SAUCES & DIPS
FRESH NECTARINE SALSA
Makes approx 5 ½ cups
750 g nectarines, peeled and stones removed
½ red capsicum, deseeded and finely
chopped
½ small red chilli, deseeded and finely
chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons finely chopped fresh
coriander leaves
2 teaspoons lemon juice
2 teaspoons sugar
½ teaspoon ground cumin seed
sea salt to taste
1. Process nectarines through Puree Extractor.
2. Pour nectarine mixture into a bowl, add all
remaining ingredients and mix well.
3. Season to taste with salt.
Serve with Curry and rice or as an accompani-
ment to chicken or fish.
TOMATO, CHILLI AND PANCETTA SAUCE
Serves 4
125 g sliced pancetta, chopped
1 kg fresh ripe tomatoes, cored and
quartered
2 tablespoons olive oil
3 medium onions, diced
4 cloves garlic, finely chopped
½ small green chilli, deseeded and finely
chopped
2 teaspoons sugar
sea salt and freshly ground pepper
1. Cook pancetta in a heavy based frying pan
until well browned and crisp.
2. Drain on absorbent paper and set aside.
3. Process tomatoes through juicer using Pu-
ree Extractor.
4. Heat oil in a large saucepan, add onions, gar-
lic and chilli and fry over a low heat for about
10 minutes.
5. Add tomatoes and sugar and bring to the
boil.
6. Lower heat and simmer without a lid for
about 35 minutes or until sauce is thickened
and tomatoes are cooked.
7. Season to taste with salt and pepper.
8. Stir through pancetta and serve over hot
cooked pasta.
BEET AND CHIVE DIP
Makes approx 3 cups
850 g canned baby beets, well drained
½ cup snipped chives
1 clove garlic, crushed
2 /
3 cup mascarpone cheese
1 teaspoon lemon juice
Sea salt
Freshly ground black pepper
1. Process beets using Puree Extractor.
2. Pour beet mixture into a bowl.
3.
Stir through chives, garlic, mascarpone
cheese and lemon juice.
4. Season well with salt and pepper.
Serves with crackers and fresh vegetable pieces.
RECIPES (USING PUREE EXTRACTOR) – SALSAS, FRESH RELISHES, SAUCES & DIPS