Villaware FPVLJESLO1 Instruction Manual page 14

recipes
(continued)
Chilli Marinade
1 40 g hot chillies
2 tablespoons rosemary
2 tablespoons basil
2 tablespoons thyme
2 tablespoons parsley
2 tablespoons mustard seed
small lime, peeled
1
small orange, peeled
1
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
medium red onion, chopped
1
½ small lime
2 tablespoons vegetable oil
tablespoon brown sugar
1
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.
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