Asian Marinade - Villaware FPVLFPSL01 Instruction Manual

recipes
(continued)
Mornay Sauce
21 g butter
21 g flour
177 ml milk
85 g gruyere cheese
28 g parmesan cheese
.5 g grated nutmeg
1 g cayenne pepper
1 g salt
Using the processor' s grating disc, grate the
gruyere and parmesan cheese and set aside.
Over low heat, melt butter then add flour
and cook 1 to 2 minutes. Heat milk and
add to flour mixture. Cook over medium
heat until thick. Mix in cheese, nutmeg,
pepper and salt.

Asian Marinade

120 ml peanut oil
60 ml white wine vinegar
60 ml soy sauce
60 ml lemon juice
4 garlic cloves
8 cilantro sprigs
1 red chilli pepper
Ginger
Using your food processor , mince the garlic
cloves. Then chop the ginger to obtain 9 g.
Add all ingredients and blend until well mixed.
Water can be added to thin the marinade, if
desired. Marinate meat overnight.
Roasted Eggplant Soup
1 large eggplant
2 red bell peppers
2 large tomatoes
43 g olive oil
1 onion
8 garlic cloves
5 g cumin
950 ml chicken stock
120 ml heavy cream
60 g fresh basil
Roast eggplant, peppers and tomatoes over
open flame until blackened. Remove skins.
From the peppers and tomatoes, remove
the seeds. Using your food processor , chop
eggplant, peppers and tomatoes. Set aside.
Using the food processor , chop the onion.
Set aside. Mince the garlic. Set aside. Thinly
slice the basil. Set aside.
In medium saucepan, heat oil on medium
then add onions and sauté until tender. Mix
in eggplant, tomatoes and peppers. Then
add the garlic, cumin and chicken stock.
Simmer for 45 minutes then stir in cream.
Pour mixture into your food processor and
puree until smooth. Season with salt and
garnish with the basil.
Fig and Honey Spread
700 g dried figs
300 g honey
3 navel oranges, finely chopped or ground
360 ml sweet red wine
3 cinnamon stick
Finely chop the dried figs in the food
processor and add 130 g honey. Mix up to
15 seconds max.
Pour mixture into a saucepan and add
the remaining ingredients. Simmer, stirring
occasionally until the sauce becomes thick,
appearing like jam. Cool and store in a
refrigerator until needed.
Spread on bread, particularly challah or
toasted bagels.
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